Tina'S Cornbread
Tina's Cornbread offers a classic, moist texture with a slightly sweet flavor, perfect for family dinners, barbecues, or as a comforting side dish.
Ingredients
Instructions
- Combine the flour, cornmeal, sugar, baking powder, and salt in a bowl.
- Stir in the milk, oil, and egg until just combined.
- Pour the batter into a greased 8 x 8-inch pan.
- Bake at 450°F for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. You can also add a cup of corn kernels or diced jalapeños for extra texture and taste. If you're out of oil, melted butter is a great substitute. Make sure not to overmix the batter to keep the cornbread light and fluffy.
Serving Suggestions
Tina's Cornbread is perfect alongside chili or a hearty stew and pairs beautifully with a Garden Frittata Omelette for a well-rounded meal. You can also serve it with honey butter or jam for a sweet twist. This versatile dish is great for breakfast, lunch, or dinner.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply place it in a preheated oven at 350°F until warmed through, about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Tina'S Cornbread contains roughly 563 calories, with 7g protein, 61g carbohydrates, and 33g fat. It is a good source of calcium (16% of the Daily Value), iron (15% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 1199mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be substituted for all-purpose flour, but it may result in a denser texture. You might want to use a blend of whole wheat and all-purpose flour to maintain a lighter consistency.
How do I know when my cornbread is done?
The cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. If it appears too soft or wet, give it a few more minutes in the oven.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter the night before and store it in the fridge. Just remember to bring it to room temperature before baking for even cooking. You can also bake it ahead and reheat as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).