Cornbread Recipe

Cornbread Recipe
Staff Writer
Corn Meal

Veer/Natalia Mylova

Corn Meal

Jiffy mix makes a fair cornbread. It’s not quite as lofty as homemade, you can’t tailor the sweetness, and it does contain partially hydrogenated lard. But the bread tastes fine and it’s marginally cheaper and quicker than homemade.

With that said, I’ve been baking my husband’s grandmother’s cornbread recipe for 15 years, and I think of her every time I do it. She was lovely, with a cloud of white hair and the gift of making everyone feel appreciated, from the smallest child to the most shy and awkward adult. She called recipes “rules” and she wrote out this rule for “Aunt Sally’s cornbread” for me in her own hand.

Whoever Aunt Sally was, she was definitely a Yankee. This cornbread is sweet.

Make it or buy it? Make it.

Directions

Preheat the oven to 375 degrees.

Put the butter in a 10-inch pie plate and place it in the oven to melt. Mix the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a smaller bowl, whisk together the eggs and milk. When the butter has melted, take the pie plate out of the oven and swirl the butter around to coat the pan. Let it cool for 1 or 2 minutes, then pour the butter into the milk-egg mixture. Whisk to combine.

Whisk the liquid into the dry mixture — not too strenuously. (A few lumps are ok.) Pour into the pie plate and bake for 25 minutes. When it is done, the bread will be slightly puffed and a toothpick inserted in the middle will come out clean.

Serve immediately. Leftovers keep for a few days, covered, at room temperature.

Nutrition

Calories per serving:

276 kcal

Daily value:

14%

Servings:

8
  • Carbohydrate, by difference 37 g
  • Protein 5 g
  • Total lipid (fat) 14 g
  • Vitamin A, IU 39 IU
  • Vitamin A, RAE 11 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 12 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 4 µg
  • Ash 3 g
  • Calcium, Ca 234 mg
  • Carotene, beta 2 µg
  • Cholesterol 3 mg
  • Choline, total 12 mg
  • Fatty acids, total monounsaturated 5 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 3 g
  • Fiber, total dietary 4 g
  • Folate, DFE 17 µg
  • Folate, food 30 µg
  • Folate, total 30 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Iron, Fe 2 mg
  • Lutein + zeaxanthin 2 µg
  • Magnesium, Mg 42 mg
  • Niacin 1 mg
  • Phosphorus, P 169 mg
  • Potassium, K 154 mg
  • Retinol 10 µg
  • Selenium, Se 4 µg
  • Sodium, Na 569 mg
  • Starch 17 g
  • Sugars, total 6 g
  • Theobromine 6 mg
  • Tocopherol, delta 1 mg
  • Tocopherol, gamma 2 mg
  • Water 43 g
  • Zinc, Zn 1 mg
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