Is Cornbread Good For You? Yes, And Here Are Two Delicious Recipes To Prove It

Is Cornbread Good For You? Yes, And Here Are Two Delicious Recipes To Prove It

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Cornbread is a Southern staple that has been enjoyed for generations. It’s a simple yet delicious bread that is perfect for any meal or occasion. But is cornbread good for you? The answer is yes! Cornbread is made with cornmeal, which is a good source of fiber, protein, and vitamins. Plus, it’s gluten-free, making it a great option for those with gluten sensitivities.

In this article, we’ll explore the nutritional benefits of cornbread and share two of our favorite cornbread recipes.

Recipe 1: Classic Cornbread

Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs

Instructions:

  1. Preheat oven to 400°F. Grease an 8-inch square baking dish.
  2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cornbread to cool for 5 minutes before slicing and serving.
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Nutritional Information:

  • Serving Size: 1/12 of recipe
  • Calories: 195
  • Total Fat: 9g
  • Saturated Fat: 5g
  • Cholesterol: 50mg
  • Sodium: 303mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 1g
  • Sugars: 7g
  • Protein: 4g

Cooking Time:

20-25 minutes

Equipment:

  • 8-inch square baking dish
  • 2 mixing bowls
  • Whisk
  • Spatula

Serving Suggestions:

Classic cornbread is perfect on its own or served with a drizzle of honey or a pat of butter. It also pairs well with chili or soup.

Variations:

For a spicy kick, add chopped jalapeños to the batter. For a sweeter cornbread, use 1/2 cup of sugar instead of 1/4 cup.

Substitutions:

If you don’t have buttermilk, you can use regular milk with a tablespoon of vinegar or lemon juice added. If you don’t have unsalted butter, you can use salted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.

Storage:

Store leftover cornbread in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

Tips:

To make sure the cornbread is cooked through, insert a toothpick in the center. If it comes out clean, the cornbread is done.

Frequently Asked Questions:

  • Can I use corn flour instead of cornmeal?
  • Yes, you can use corn flour instead of cornmeal, but the texture will be different.

  • Can I make this recipe ahead of time?
  • Yes, you can make the batter ahead of time and refrigerate it until you’re ready to bake the cornbread.

  • Can I use a different type of milk?
  • Yes, you can use any type of milk you prefer.

Recipe 2: Jalapeño Cheddar Cornbread

Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1 jalapeño, seeded and finely chopped
  • 1 cup shredded cheddar cheese
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Instructions:

  1. Preheat oven to 400°F. Grease an 8-inch square baking dish.
  2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Stir in the chopped jalapeño and shredded cheddar cheese.
  6. Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cornbread to cool for 5 minutes before slicing and serving.

Nutritional Information:

  • Serving Size: 1/12 of recipe
  • Calories: 228
  • Total Fat: 11g
  • Saturated Fat: 6g
  • Cholesterol: 60mg
  • Sodium: 358mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 1g
  • Sugars: 7g
  • Protein: 6g

Cooking Time:

20-25 minutes

Equipment:

  • 8-inch square baking dish
  • 2 mixing bowls
  • Whisk
  • Spatula

Serving Suggestions:

Jalapeño cheddar cornbread is perfect on its own or served with a dollop of sour cream. It also pairs well with barbecue or a hearty salad.

Variations:

If you don’t like spicy food, omit the jalapeño. You can also use a different type of cheese, such as pepper jack or gouda.

Substitutions:

If you don’t have buttermilk, you can use regular milk with a tablespoon of vinegar or lemon juice added. If you don’t have unsalted butter, you can use salted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.

Storage:

Store leftover cornbread in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

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Tips:

You can adjust the amount of jalapeño to your liking. If you want it spicier, leave the seeds in.

Frequently Asked Questions:

  • Can I use a different type of cheese?
  • Yes, you can use any type of cheese you prefer.

  • Can I make this recipe ahead of time?
  • Yes, you can make the batter ahead of time and refrigerate it until you’re ready to bake the cornbread.

  • Can I use a different type of pepper?
  • Yes, you can use any type of pepper you prefer.

Personal Thoughts

As a Southern girl, cornbread holds a special place in my heart. I love how versatile it is and how easy it is to whip up a batch for any meal. These two recipes are both delicious in their own way, but the jalapeño ch

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