Cornbread Recipe


Nutrition

Cal/Serving: 292
Daily Value: 15%
Servings: 8

Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat11g17%
Saturated6g32%
Trans0g0%
Carbs42g14%
Fiber1g5%
Sugars14g0%
Protein6g11%
Cholesterol72mg24%
Sodium506mg21%
Calcium217mg22%
Magnesium15mg4%
Potassium105mg3%
Iron2mg12%
Zinc1mg4%
Vitamin A425IU9%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg15%
Niacin (B3)2mg10%
Vitamin B60mg4%
Folic Acid (B9)77µg19%
Vitamin B120µg4%
Vitamin D1µg0%
Vitamin E0mg2%
Vitamin K1µg1%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

More Recipes By Jennifer Reese


Corn Meal
Veer/Natalia Mylova

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.

5
Ratings2

INGREDIENTS

  • 6 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 1 cup white or yellow cornmeal
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 cup milk

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.

Recipe Details

Hassle: Not as jiffy as Jiffy but quite easy

Cost comparison:

Jiffy costs about two cents per ounce less than homemade. A piece of Jiffy cornbread: $0.18. A piece of homemade: $0.22.

 

Adapted from Make the Bread, Buy the Butter: What You Should and Shouldn’t Cook From Scratchby Jennifer Reese (Free Press, 2011)

Servings: 8

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human