Wet-Heavy Cornbread
A moist, dense cornbread with a slightly sweet flavor, perfect for hearty meals or as a comforting side dish for family gatherings.
Ingredients
Instructions
- Bring 3 cups of water to a boil.
- In a large mixing bowl, combine the cornmeal, sugar, and salt.
- Add the boiling water to the dry ingredients and stir well to form a thick batter.
- Stir in the evaporated milk and beaten eggs until fully incorporated.
- Add the softened butter or oleo and mix until smooth.
- Pour the batter into a greased baking dish or skillet.
- Bake at 375°F (190°C) for approximately 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Serve warm.
Tips & Substitutions
For a richer flavor, consider adding shredded cheese to the batter, which complements the cornbread beautifully. If you want a slightly sweeter cornbread, increase the sugar to 3/4 cup. You can substitute buttermilk for evaporated milk for a tangy twist. Make sure to stir the batter gently to avoid overmixing, which can lead to a denser texture.
Serving Suggestions
Serve this wet-heavy cornbread warm with a drizzle of honey or a pat of butter on top. It pairs beautifully with hearty soups and stews, making it an excellent side dish for chili or gumbo. For a delightful dessert, try serving it alongside Banana-Pineapple Ice Cream for a sweet finish.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. Reheat slices in the oven at 350°F (175°C) for about 10 minutes, or microwave for 20-30 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Wet-Heavy Cornbread contains roughly 534 calories, with 6g protein, 75g carbohydrates, and 24g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 465mg per serving (20% 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 evaporated milk?
Yes, you can substitute regular milk for evaporated milk in this recipe. However, keep in mind that evaporated milk provides a creamier texture and richer flavor. If you use regular milk, you might want to add a bit more sugar to balance the flavor.
What can I do if my cornbread turns out too dry?
If your cornbread is dry, it may be due to overbaking. To prevent this, check for doneness a few minutes earlier. You can also add a bit more liquid next time or incorporate ingredients like sour cream or yogurt for moisture.
How can I make this cornbread gluten-free?
To make this cornbread gluten-free, substitute the white cornmeal with a gluten-free cornmeal blend. Ensure that all other ingredients, like baking soda or baking powder, are certified gluten-free. The texture may vary slightly, but it should still be delicious.
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).