Yankee Cornbread
A moist, flavorful cornbread with a hint of sweetness, perfect for family dinners or gatherings, offering a classic American comfort food experience.
Ingredients
Instructions
- Mix and stir together flour, corn meal, sugar, baking powder, and salt.
- Combine eggs, milk, cream-style corn, and oil; add all at once to dry ingredients.
- Stir just until moistened.
- Pour into a greased 9 x 13 x 2-inch pan.
- Bake at 425°F (220°C) for 20 to 25 minutes or until done.
Tips & Substitutions
For a touch of sweetness, consider adding a cup of fresh corn kernels or diced jalapeños for a spicy kick. If you don’t have cream-style corn, blend whole corn with a little milk to achieve a similar texture. Ensure not to overmix the batter; it should be lumpy to keep the cornbread light and fluffy. This recipe is a great base for experimenting with flavors found in American recipes.
Serving Suggestions
Yankee cornbread pairs beautifully with chili or hearty soups, making it a perfect side for colder months. Serve it warm with butter or honey for added flavor. For a delightful breakfast option, enjoy it alongside Mrs. Williams Pound Cake to create a sweet and savory morning spread. It also works well with a fresh salad for a light lunch.
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 freeze for up to a month. To reheat, simply warm slices in the oven at 350°F (175°C) for about 10 minutes, or microwave for 15-20 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Yankee Cornbread contains roughly 472 calories, with 8g protein, 95g carbohydrates, and 7g fat. It is an excellent source of iron (35% of the Daily Value), vitamin C (33% of the Daily Value), and vitamin A (33% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1524mg per serving (66% 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 substitute the flour with whole wheat flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition. However, keep in mind that this may slightly alter the texture, making it denser. It's best to start with a 1:1 ratio and see how you like the results.
What can I use instead of milk in this recipe?
If you're looking for a dairy-free option, almond milk or oat milk can be excellent substitutes for regular milk in this cornbread recipe. They will maintain moisture and flavor without compromising the texture. Just ensure to choose unsweetened varieties to avoid extra sweetness.
How can I make this cornbread spicier?
To add a spicy kick to your Yankee cornbread, consider incorporating chopped jalapeños, cayenne pepper, or even a dash of hot sauce into the batter. Start with a small amount and adjust to your taste preference for the perfect balance of heat.
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).