Lunch Lady Cornbread Recipe
Remember looking at the school cafeteria menu and planning which days you were going to buy or pack your lunch? I always wanted to buy when I saw lunch lady cornbread on the menu.
This dense, sweet and moist cornbread is super as a snack item, but when you serve it beside a bowl of your favorite soup, it’s out of this world. You’ll be amazed at how easy it is to make.
There are meals that I make to satisfy a more gourmet side of me. Some meals I make because they are super easy. Others take me back in time. This lunch lady cornbread recipe appeals to the 4th grade student who lives inside of me.
(That part of me also loves tater tots, hamburger gravy and recess!)
Imagine how excited I was when I saw the recipe for cornbread shared by the child of a lunch lady at the local high school! I knew it was going to be on the menu at my house quick, fast and in a hurry.
As you can see, the handwritten recipe card says to bake for 12-18 minutes. My oven may not be as hot at the 425 setting as the one the lunch lady used. I had to bake my cornbread for somewhere between 30 and 35 minutes. The center of the bread was jiggly and totally unbaked at 18 minutes.
Make It a Meal:
Serve your lunch lady cornbread with a bowl of soup, like these:Â Ham and Bean, Sweet Potato, Tomato Basil, Chicken Noodle or Smoky Chili.
Pin It:
If you love this recipe and want to save it for later, pin it to your Pinterest account.
You know, Lunch Lady Cornbread is pretty darn good, hot out of the oven with a bit of butter melted on top!
Another family favorite method of eating cornbread is to serve it alongside a bowl of chili. As if the sweetness of the cornbread wasn’t enough, we melted butter on it and then drizzled syrup over all of it.
Now that I’m more aware of calories, I have to shake my head in wonder that we weren’t bouncing off the ceiling on those nights. No wonder my mom sent us outside to play so often!
Lunch Lady Cornbread Recipe
Ingredients:
Butter, egg, cornmeal, flour, baking soda, milk and sugar.
Recipe Directions:
Mix, bake, eat!
Lunch Lady Cornbread
Feed your inner 4th grader with this dense and sweet cornbread.
Ingredients
- 1 cup Sugar
- 1 cup Flour
- 1 cup Cornmeal
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1/2 cup Butter softened
- 1 Egg
- 1 cup Buttermillk
Instructions
-
Preheat oven to 425 degrees Fahrenheit.
-
Mix dry ingredients in bowl.
-
Beat egg and combine with buttermilk and butter.
-
Add wet ingredients to dry.
-
Stir until combined, do not over-mix.
-
Pour batter into greased 9x9 baking dish.
-
Bake at 425 degrees for 30-35 minutes or until toothpick comes clean.
Approximate Nutritional Information:
Servings Per Recipe: 9, Amount Per Serving: Calories: 291, Fat: 11g, Cholesterol: 46g, Sodium: 652mg, Carbs: 44g, Protein: 4g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
Interested in one of the books pictured above? You can purchase on Amazon here.
Follow ApronFreeCooking:
This post may contain affiliate links. There are no additional costs passed on to you if you click on the links in this post. Any money earned from commission helps me cover the cost of maintaining this website.