Very Moist Corn Bread
A moist, sweet corn bread with rich corn flavor and tender crumb, perfect for family dinners, picnics, or as a comforting side dish for any occasion.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Mix all ingredients together until well combined.
- Pour the batter into a greased and floured 8 x 8-inch pan.
- Bake for about 25 minutes until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For added flavor, consider incorporating fresh corn kernels or jalapeños into the batter. If you don't have sour milk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. To make this cornbread even more moist, try adding a splash of vegetable oil or an extra tablespoon of butter.
Serving Suggestions
Serve this moist cornbread warm with a pat of butter for a delightful treat. It pairs beautifully with Lita'S Green Bean Casserole or can be enjoyed alongside a hearty chili. For a twist, try topping it with honey or jam for a sweet contrast, making it a versatile addition to any meal.
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, simply warm slices in the oven at 350°F for about 10 minutes or microwave for 15-20 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Very Moist Corn Bread contains roughly 229 calories, with 5g protein, 49g carbohydrates, and 2g fat. It is a good source of iron (15% of the Daily Value), calcium (13% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1013mg per serving (44% 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 regular milk instead of sour milk?
Yes, you can substitute regular milk for sour milk by adding a tablespoon of vinegar or lemon juice to one cup of regular milk and letting it sit for about 5-10 minutes. This creates a similar tangy flavor that enhances the cornbread.
How can I make this cornbread gluten-free?
To make this cornbread gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose includes xanthan gum for proper texture. This adaptation maintains the delicious moisture and flavor of the original recipe.
What can I add to the batter for more flavor?
You can add ingredients like shredded cheese, cooked bacon bits, or chopped green onions to the batter for an extra flavor boost. Additionally, herbs like cilantro or spices such as smoked paprika can enhance the overall taste, making this cornbread even more enjoyable.
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).