Yummy Cornbread
A moist and flavorful cornbread with a hint of sweetness, perfect for family dinners or potlucks, featuring tender creamed corn and a golden crust.
Ingredients
Instructions
- Combine the self-rising flour, yellow cornmeal, sugar, and salt in a mixing bowl.
- Mix the egg and creamed corn together in a separate bowl.
- Stir the creamed corn mixture into the dry ingredients.
- Slowly add whole milk until the batter reaches the consistency of thick pancake batter.
- Pour the batter into a greased nonstick pan, filling it halfway.
- Bake in a preheated 450°F oven for 20 to 25 minutes until golden brown.
- Alternatively, cook the batter like pancakes in a skillet for a delicious spoon bread version.
Tips & Substitutions
For a sweeter cornbread, consider adding a bit more sugar or some honey. If you don’t have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. For a twist, mix in some shredded cheese or diced jalapeños to enhance the flavor. This recipe can also be adapted for a gluten-free version using gluten-free flour.
Serving Suggestions
This cornbread is delicious served warm with butter and honey. It pairs beautifully with chili or barbecue dishes, making it a great side for gatherings. For breakfast, enjoy it with a smear of jam or alongside eggs. You can also crumble it into soups for added texture. For a delightful dessert, consider serving it with a scoop of ice cream.
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, simply warm in the oven at 350°F for about 10 minutes or microwave for 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Yummy Cornbread contains roughly 385 calories, with 7g protein, 74g carbohydrates, and 8g fat. It is an excellent source of iron (22% of the Daily Value), calcium (22% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1121mg per serving (49% 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 all-purpose flour by adding 1 1/2 teaspoons of baking powder and a pinch of salt for each cup of flour used. This will help mimic the leavening properties of self-rising flour.
What can I add to the cornbread for extra flavor?
You can enhance the flavor by adding ingredients like shredded cheese, cooked bacon, or chopped herbs such as chives or cilantro. For a sweet twist, mix in some blueberries or cranberries for a fruity cornbread.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just give it a good stir before pouring it into the pan and baking. This is a great way to save time if you’re preparing for a meal or gathering.
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).