Corn Bread+++Fggt98 B

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Servings: 9 Difficulty: Intermediate
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A moist, slightly sweet skillet cornbread with a crisp crust and tender crumb.
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This classic cornbread is the ultimate comfort side dish, offering a perfect balance of sweetness and savory corn flavor. The batter relies on sour milk to create a tender, moist crumb that holds together beautifully while still maintaining that desirable gritty texture from the cornmeal. It rises quickly thanks to the baking soda, resulting in a golden-brown top and a warm, inviting aroma that fills the kitchen. Perfect for pairing with chili, soups, or as a standalone snack, this recipe is incredibly simple and uses pantry staples you likely already have. It’s a timeless favorite that brings a touch of rustic charm to any meal.

Corn Bread+++fggt98 B recipe image
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Corn Bread+++Fggt98 B

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 9 Calories: 756.6

Description

This classic cornbread is the ultimate comfort side dish, offering a perfect balance of sweetness and savory corn flavor. The batter relies on sour milk to create a tender, moist crumb that holds together beautifully while still maintaining that desirable gritty texture from the cornmeal. It rises quickly thanks to the baking soda, resulting in a golden-brown top and a warm, inviting aroma that fills the kitchen. Perfect for pairing with chili, soups, or as a standalone snack, this recipe is incredibly simple and uses pantry staples you likely already have. It&# 226;ÂÂs a timeless favorite that brings a touch of rustic charm to any meal.

Ingredients

Directions

  1. Preheat your oven to 425ðF (218ðC). Grease an 8x8-inch square baking pan or a cast-iron skillet with shortening or butter.
  2. If you do not have sour milk, add 1 tablespoon of vinegar to a measuring cup and fill with milk to the 1-cup mark. Let it sit for 5 minutes until it curdles slightly.
  3. In a large mixing bowl, crack the egg and beat it lightly with a fork.
  4. Add the sour milk, sugar, cornmeal, and baking soda to the beaten egg.
  5. Stir the mixture vigorously and quickly until just combined. Do not overmix, as this can make the bread tough. Small lumps are okay.
  6. Pour the batter immediately into the prepared pan.
  7. Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. For cornbread muffins, pour the batter into 12 greased muffin cups instead. Bake at 425ðF (218ðC) for about 20 minutes.
  9. Let the cornbread cool in the pan for 5 minutes before slicing and serving warm.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 756.6kcal
% Daily Value *
Total Fat 5.6g9%
Saturated Fat 1.6g8%
Cholesterol 47.8mg16%
Sodium 51.6mg3%
Total Carbohydrate 154.3g52%
Dietary Fiber 7.6g31%
Sugars 19.9g
Protein 20.5g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornbread, southern, side dish, cornmeal, skillet bread, homemade, vegetarian, baking, comfort food, quick bread, chili accompaniment, easy recipe, family dinner, grain, gluten-free option, skillet cooking, moist, crispy crust, traditional, staple
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