All Purpose Cornbread Best Of Both Regions Food

THE BEST FLUFFY MOIST CORNBREAD RECIPE EVER

Steps:

• Preheat the oven to 400 degrees F. Grease a 9x9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
• In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
• In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
• Bake for 18-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey!

BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes. Serve warm.

ALL-PURPOSE CORNBREAD (BEST OF BOTH REGIONS)

Steps:

• Adjust oven rack to middle position; heat oven to 400 degrees.
• Spray 8-inch-square baking dish with nonstick cooking spray.
• Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
• In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds.
• Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
• Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well.
• Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.
• Pour batter into prepared baking dish; smooth surface with rubber spatula.
• Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
• Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool for about 10 minutes longer.
• Cut into pieces and serve.

ALL-PURPOSE CORNBREAD

Steps:

• Adjust oven rack to middle position; heat oven to 400°F Spray 8-inch square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl; set aside.
• In a food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, aboutp 5 seconds. Add eggs and process until well combined (corn lumps weill remain), about 5 seconds longer.
• Using rubber spatula, make well in center of dry ingredients; our wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25-35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn rightside up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

CORNBREAD IN A SKILLET

Steps:

• pre-heat oven to 375 degrees F with 10 inch iron skillet in oven.
• Mix first four ingrdients
• in a sperate bowl mix next four ingredients
• gently combine the two mixtures just until mixed (overmixing causes a tough bread).
• remove skillet from oven and melt 2 tablespoons of butter in it.
• pour or spoon batter into skillet. it will be a thick batter.
• bake in oven for 25 minutes.
• romove and turn onto a plate.
• enjoy.
• give five star rating on zaar.com.

GOLDEN SWEET CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

REAL SOUTHERN CORNBREAD

Steps:

• In a large bowl mix together the corn meal, flour, salt, and baking powder.
• In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
• Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
• Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
• Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.