Yankee Corn Bread
A classic Southern-style corn bread with a hint of sweetness and molasses, perfect for pairing with hearty meals or enjoying as a snack with butter.
Ingredients
Instructions
- Preheat oven to 350°F.
- Spray a baking pan with vegetable spray.
- Slightly beat the egg and add milk, molasses, and vegetable oil; blend well.
- Mix together the cornmeal, flour, sugar, and baking powder in a bowl.
- Add the wet ingredients to the dry ingredients and mix only to blend.
- Scrape the batter into the prepared baking pan.
- Bake for 20 to 25 minutes, or until the cornbread separates from the sides of the pan and the center returns to the touch.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. If you want to reduce sugar, you can substitute half of the sugar with honey or maple syrup. Make sure to mix the wet and dry ingredients gently to avoid overmixing, which can lead to a denser cornbread. This recipe is perfect for experimenting with different add-ins like cheese or jalapeños, similar to those found in American recipes.
Serving Suggestions
Serve this Yankee Corn Bread warm with a pat of butter on top for a delightful treat. It pairs beautifully with chili or soups, making it a great addition to a cozy dinner. For a sweet twist, enjoy it with honey or jam. You can also serve it alongside dishes like South Carolina Pecan Pie for a complete meal experience.
Storage & Reheating
Allow the cornbread to cool completely before storing it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, wrap individual pieces in foil and warm them in a preheated oven at 350°F for about 10-15 minutes, or until heated through. This ensures the cornbread remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Yankee Corn Bread contains roughly 252 calories, with 5g protein, 46g carbohydrates, and 6g fat. It is a good source of calcium (17% of the Daily Value) and iron (13% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may make the cornbread denser. To maintain a light texture, consider using half whole wheat and half all-purpose flour. This provides added nutrition while keeping some of the traditional cornbread texture.
What can I add to the cornbread for extra flavor?
You can enhance the flavor by mixing in ingredients like shredded cheese, cooked bacon, or chopped green onions. For a spicy kick, add diced jalapeños. These additions can elevate your cornbread and make it a standout dish on your table.
Is this cornbread recipe suitable for vegetarians?
Yes, this Yankee Corn Bread recipe is suitable for vegetarians as it does not contain any meat or animal-derived ingredients, aside from the egg. For a vegan version, you can replace the egg with a flax egg or applesauce and use a plant-based milk alternative.
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).