Whipped Cornbread
Whipped Cornbread offers a light, fluffy texture with rich flavors from cream, egg, and buttery margarine, perfect as a comforting side for family dinners or gatherings.
Ingredients
Instructions
- Mix self-rising meal, self-rising flour, whipping cream, and water.
- Add the egg and mix well.
- Melt the margarine and add it to the mixture, stirring until combined.
- Pour the batter into a 9 x 12-inch pan.
- Bake for 10 minutes at 450°F, then turn on the broiler until golden brown.
Tips & Substitutions
For a lighter texture, ensure the whipping cream is well-whipped before mixing it in. You can substitute half of the margarine with unsalted butter for a richer flavor. If self-rising ingredients are unavailable, use all-purpose flour combined with baking powder and salt. This cornbread can be enhanced with add-ins like corn kernels or jalapeños for extra flavor. Serve it alongside Spicy Sweet Potato Souffle for a delightful meal.
Serving Suggestions
This whipped cornbread is best enjoyed warm, served with butter or honey. It pairs beautifully with a hearty chili or a side of Pineapple Pepper Salad for a refreshing contrast. You can also serve it alongside a breakfast spread, making it a great addition to your brunch menu. Consider serving it with the Delicious Breakfast Cake for a delightful morning feast.
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 warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Whipped Cornbread contains roughly 823 calories, with 14g protein, 145g carbohydrates, and 22g fat. It is an excellent source of iron (68% of the Daily Value), protein (29% of the Daily Value), and vitamin A (27% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 602mg per serving (26% 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 flour instead of self-rising flour?
Yes, you can substitute regular flour by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour used. This will mimic the effects of self-rising flour and ensure your cornbread rises properly.
What can I add to the cornbread for extra flavor?
You can mix in ingredients like shredded cheese, cooked bacon bits, or chopped green onions for added flavor. Sweet additions like honey or maple syrup can also be incorporated for a touch of sweetness, making it a versatile dish suitable for various palates.
How can I make this recipe gluten-free?
To make this cornbread gluten-free, you can substitute the self-rising meal and flour with a gluten-free all-purpose flour blend. Ensure the blend contains a leavening agent or add baking powder and salt accordingly to maintain the cornbread's texture and rise.
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).