West Virginia Corn Bread
A hearty West Virginia corn bread with sweet corn flavor and tender texture, perfect for family dinners, picnics, or as a comforting side dish.
Ingredients
Instructions
- Beat the egg whites until stiff peaks form.
- In another bowl, beat the egg yolks and add the sugar, mixing well.
- Combine the cornmeal, milk, and sifted all-purpose flour in a bowl.
- Add the melted butter, beaten egg whites, baking powder, and a pinch of salt to the mixture.
- Pour the batter into a greased tin pan.
- Bake in a 450°F oven until golden brown, about 20 minutes.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the batter. You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor. If you're out of cornmeal, try using polenta or finely ground corn flour, but the texture may vary slightly. Serve with honey or butter for added sweetness.
Serving Suggestions
West Virginia Corn Bread is delicious served warm with butter and honey. It pairs beautifully with hearty soups or stews, making it an excellent side for dishes like chili or vegetable soup. For a twist, consider enjoying it alongside Egg Custard Without Crust for a comforting 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, place slices in a preheated oven at 350°F for about 10 minutes, or microwave for 15-20 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of West Virginia Corn Bread contains roughly 630 calories, with 12g protein, 125g carbohydrates, and 9g fat. It is an excellent source of iron (35% of the Daily Value), calcium (34% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1369mg per serving (60% 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 a different type of milk in this recipe?
Yes, you can use any type of milk, such as almond milk or oat milk, as a substitute for regular milk. Just keep in mind that this might slightly alter the flavor and texture, but it will still yield a delicious cornbread.
What can I add to the cornbread for extra flavor?
You can mix in ingredients like shredded cheese, chopped jalapeños, or cooked bacon for a savory twist. Adding fresh herbs like chives or parsley can also enhance the flavor profile of the cornbread.
How do I know when the cornbread is done baking?
The cornbread is done when it turns golden brown on top and a toothpick inserted in the center comes out clean. Baking times may vary slightly based on your oven, so keep an eye on it after the 15-minute mark.
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).