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Side Saddle Bake House Corn Bread

Side Saddle Bake House Corn Bread recipe image
This Side Saddle Bake House Corn Bread is a classic American favorite that brings warmth and comfort to any meal. Made with simple pantry staples like flour, cornmeal, and tangy buttermilk, it boasts a perfect balance of tender crumb and savory richness. The addition of melted margarine ensures a moist texture, while the sugar adds just enough sweetness to complement the earthy notes of the corn. Ideal as a side dish for chili, soup, or barbecue, this bread is easy to whip up and always disappears fast from the table. Whether you're hosting a potluck or enjoying a family dinner, this hearty bake is sure to become a regular in your kitchen rotation.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 62.8
Dietary: Vegetarian
Description
This Side Saddle Bake House Corn Bread is a classic American favorite that brings warmth and comfort to any meal. Made with simple pantry staples like flour, cornmeal, and tangy buttermilk, it boasts a perfect balance of tender crumb and savory richness. The addition of melted margarine ensures a moist texture, while the sugar adds just enough sweetness to complement the earthy notes of the corn. Ideal as a side dish for chili, soup, or barbecue, this bread is easy to whip up and always disappears fast from the table. Whether you're hosting a potluck or enjoying a family dinner, this hearty bake is sure to become a regular in your kitchen rotation.
Ingredients
  • 4 Eggs
  • 2 cup Buttermilk
  • 1/2 cup Margarine -- melted
  • 1 tb Margarine -- melted
  • 1/3 cup Sugar
  • 2 cup Flour
  • 1 cup Yellow cornmeal
  • 1 tb Baking powder
  • 1 ts Baking powder
  • 1 ts Baking soda
  • 1/2 ts Salt
Directions
  1. 1
    Preheat oven to 425&# 194;°F (220°C).
  2. 2
    Grease a 9x13-inch baking pan with margarine or cooking spray.
  3. 3
    In a large bowl, beat together eggs, buttermilk, and both measures of melted margarine until well blended. Set aside.
  4. 4
    In a separate bowl, sift together sugar, flour, cornmeal, both measures of baking powder, baking soda, and salt.
  5. 5
    Pour the dry ingredients into the wet mixture and stir just enough to combine; do not overmix.
  6. 6
    Pour the batter into the prepared pan and spread evenly.
  7. 7
    Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 62.8kcal
% Daily Value *
Total Fat 3.3g6%
Saturated Fat 1.2g6%
Cholesterol 94.5mg32%
Sodium 67.0mg3%
Total Carbohydrate 4.2g2%
Dietary Fiber 0.0g0%
Sugars 4.2g
Protein 5.4g11%

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

Note

Allow the cornbread to cool in the pan for 5 minutes before slicing. This helps it set and makes for cleaner cuts.

For a richer flavor, you can substitute butter for the margarine. Ensure it is melted but not hot, to avoid cooking the eggs.

Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in the microwave for 10-15 seconds to restore softness.

If you don't have buttermilk, you can make a substitute by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of milk. Let it sit for 5-10 minutes until it curdles slightly.

Keywords: cornbread, buttermilk, american, baking, bread, cornmeal, eggs, homemade, side dish, oven, flour, margarine, vegetarian, comfort food, pantry staples, golden crust, tender, classic, dinner side
Read it online: https://www.chefs-mate.com/recipe/side-saddle-bake-house-corn-bread/