Grain

Corn

Corn bread covers maize-based breads—Southern US skillet cornbread, Northern sweeter styles, Mexican cornbread variants, and related arepas or pan de elote traditions depending on region. Texture is crumbly to cakey because maize lacks gluten; eggs, wheat flour, or masa techniques change structure. Bake in a hot greased skillet for crust, or as muffins. Serve with chilli, greens, honey, or savoury stews. Stone-ground versus degermed meal shifts flavour and moisture. Best eaten fresh; reheats better wrapped to avoid drying.

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Quantity

Unit

Kg Liters Whole

Note

Explore further

Arepa Bread Style

Cornbread

Characteristics

Preparations

GriddledMuffinSkillet BakedSteamed Styles

Traits

Crumbly Or CakeyFresh BestGoldenGrainyMaize BasedNo Wheat Gluten AloneSweet Or SavouryTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 332

Amount per 100 g

Total Fat 2.42 g
Saturated Fat 0.51 g
Trans Fat 0 g
Monounsaturated Fat 0.48 g
Polyunsaturated Fat 1.25 g
Cholesterol 0 mg
Sodium 5.17 mg
Salt 0.01 g
Total Carbohydrate 69.3 g
Dietary Fibre 5.82 g
Total Sugars 1.02 g
Complex / starch 56.8 g
Protein 9.55 g
Water 12.5 g

Detailed nutrients

Energy 332 kcal
Water 12.5 g
Carbohydrates 69.3 g
- Sugars 1.02 g
- Starch 56.8 g
- Fibre 5.82 g
Protein 9.55 g
Fat 2.42 g
- Saturated Fat 0.51 g
- Monounsaturated Fat 0.48 g
- Polyunsaturated Fat 1.25 g
  - Omega-3 0.13 g
Vitamins 52.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.27 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.51 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 25.1 µg
- Vitamin C 2 mg
- Vitamin E 0.94 mg
- Vitamin K 2.3 µg
Minerals 377 mg
- Major Minerals 375 mg
  - Calcium 45 mg
  - Sodium 5.17 mg
  - Potassium 325 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.27 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.51 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.21 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 25.1 · vitamin-e: 0.94 · vitamin-k: 2.3 ·

Minerals

Sodium: 5.17 · Potassium: 325 · Calcium: 45 · Iron: 1.5 ·

Corn of Bread: composition reflects this culinary part relative to the whole ingredient.

History

3000 BCEMX

Maize breads and cakes were foundational in Mesoamerican diets.

1700US

Cornbread became a staple of Southern and frontier American cooking.

1900US

Baking powder skillet cornbread standardised a common US home style.