Are you craving a comforting, flavorful side dish that's surprisingly easy to make? Look no further than this canned corn bread recipe! This quick and delicious recipe uses canned corn for ultimate convenience, without sacrificing any flavor. Perfect for busy weeknights or a casual weekend gathering, this recipe is a guaranteed crowd-pleaser. It's one of those easy recipes that delivers big on taste, making it a staple in my healthy meals rotation. This homemade cooking method ensures a moist and tender bread every time. Let's get started!
Ingredients:
- 1 (15-ounce) can whole kernel corn, drained
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar or lemon juice)
- ¼ cup vegetable oil
- 2 tablespoons melted unsalted butter (optional, for extra richness)
Instructions:
Get Started: Preheat your oven to 400°F (200°C). Grease an 8x8 inch baking pan or a muffin tin. This simple step ensures your cornbread doesn't stick.
Combine Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make sure everything is well combined to avoid lumps.
Mix Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk (or milk mixture), oil, and melted butter (if using).
Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients. Stir until just combined; don't overmix. Overmixing can lead to a tough cornbread. The batter should be slightly lumpy. Fold in the drained corn.
Bake: Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. For muffin tins, reduce baking time to 15-18 minutes.
Cool & Serve: Let the cornbread cool in the pan for a few minutes before serving. Enjoy warm!
Tips for the Best Canned Corn Bread:
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough cornbread. Mix just until the ingredients are moistened.
- Use fresh buttermilk: Fresh buttermilk yields the best results. If you're using the milk and vinegar/lemon juice method, let the mixture sit for 5-10 minutes before using to allow it to curdle slightly.
- Check for doneness: Start checking for doneness around the 20-minute mark. Every oven is different, so keep an eye on it to prevent overbaking.
- Add-ins: Feel free to experiment with add-ins like shredded cheese, jalapeños, or chives for extra flavor and texture.
Variations:
- Spicy Cornbread: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the batter for a kick.
- Cheesy Cornbread: Stir in ½ cup of shredded cheddar cheese or Monterey Jack cheese.
- Herby Cornbread: Add 2 tablespoons of chopped fresh herbs like chives, parsley, or cilantro.
Nutritional Information (per serving, approximate):
- Calories: Around 250-300
- Fat: 10-15g
- Protein: 4-5g
- Carbohydrates: 35-40g
- Fiber: 2-3g
This canned corn bread recipe is a fantastic example of how delicious and easy healthy meals can be. It's perfect as a side dish with chili, soup, or even on its own! Enjoy this quick dinner idea, and let me know in the comments how yours turns out. I love hearing from you!