Tuna Cornbread
A savory cornbread loaded with tuna and olives, offering a flavorful combination of textures and tastes, perfect for a hearty snack or meal addition. Suitable for lunch or dinner.
Ingredients
Instructions
- Preheat oven to 425°F (220°C). Grease an 8 x 8-inch pan.
- Sift together flour, baking soda, baking powder, sugar, and salt in a bowl.
- Stir in cornmeal and dried onion flakes.
- Combine buttermilk, egg, and oil in a separate bowl.
- Add the liquid mixture to the dry ingredients and stir well but do not beat.
- Fold in sliced stuffed olives and flaked tuna.
- Pour the batter into the prepared pan.
- Bake for 25 minutes or until golden brown and cooked through.
Tips & Substitutions
For a spicier cornbread, consider adding diced jalapeños or a pinch of cayenne pepper. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. You can also replace tuna with canned salmon for a different flavor profile. Make sure to avoid overmixing the batter to keep the cornbread light and fluffy.
Serving Suggestions
This Tuna Cornbread pairs beautifully with a fresh side salad or a bowl of your favorite soup. You can also enjoy it as a hearty snack topped with a dollop of sour cream or alongside Debby'S Shrimp Dip for a delightful combination. Consider serving it warm for the best flavor and texture.
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 refrigerate for up to a week. To reheat, place slices in a toaster or oven until warmed through, ensuring they remain moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Cornbread contains roughly 317 calories, with 7g protein, 42g carbohydrates, and 14g fat. It is an excellent source of calcium (28% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 make this cornbread ahead of time?
Yes, you can prepare the cornbread batter in advance and store it in the refrigerator for up to 24 hours. Just bake it when you're ready to enjoy. Alternatively, you can bake it and store the finished cornbread, reheating it in the oven before serving.
What can I substitute for the tuna?
If you're not a fan of tuna, you can substitute it with shredded chicken or even cooked beans for a vegetarian option. You may also try using crab meat for a seafood twist that complements the cornbread beautifully.
Is this recipe suitable for freezing?
Yes, you can freeze the cornbread after it has cooled completely. Wrap it tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating for the best results.
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).