Corn Bread/From Mix Version 2

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Servings: 9 Difficulty: Intermediate
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Quick and easy cornbread made from a mix with added egg and sour milk for a tender, golden crumb.
Corn Bread/From Mix Version 2 recipe image

This quick cornbread recipe transforms a standard mix into a homemade-style treat by adding an egg and sour milk. The result is a bread that is tender yet sturdy, with a delightful golden crust and a subtle sweetness that pairs perfectly with soups, stews, or chili. It’s the ultimate comfort food side dish, offering that classic Southern flavor without the fuss of making batter from scratch. The sour milk adds a slight tang that balances the cornmeal’s earthiness, creating a moist and satisfying texture. Ideal for weeknight dinners or casual gatherings, this versatile bread is simple to whip up and always disappears fast from the table.

Corn Bread/From Mix Version 2 recipe image
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Corn Bread/From Mix Version 2

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

Description

This quick cornbread recipe transforms a standard mix into a homemade-style treat by adding an egg and sour milk. The result is a bread that is tender yet sturdy, with a delightful golden crust and a subtle sweetness that pairs perfectly with soups, stews, or chili. It&# 226;ÂÂs the ultimate comfort food side dish, offering that classic Southern flavor without the fuss of making batter from scratch. The sour milk adds a slight tang that balances the cornmeal's earthiness, creating a moist and satisfying texture. Ideal for weeknight dinners or casual gatherings, this versatile bread is simple to whip up and always disappears fast from the table.

Ingredients

Directions

  1. Preheat your oven to 425ðF (220ðC).
  2. Lightly grease an 8x8 inch square baking pan with shortening or butter, or grease 12 muffin cups if making muffins.
  3. In a large mixing bowl, crack the egg and beat it lightly with a whisk or fork.
  4. Stir in the sour milk, sugar, cornmeal, baking soda, and corn bread mix into the beaten egg.
  5. Mix vigorously and quickly until just combined; do not overmix, as this can make the bread tough.
  6. Pour the batter into the prepared pan or muffin cups.
  7. Bake in the preheated oven for 25 to 30 minutes for the square pan, or about 20 minutes for muffins, until golden brown and a toothpick inserted into the center comes out clean.
  8. Let cool in the pan for 5 minutes before 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, cornmeal, sour milk, easy bread, side dish, baking, vegetarian, comfort food, quick recipe, homemade, sweet cornbread, pan bread, muffins, dinner side, egg, sugar, baking soda, mix, oven, golden
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