Best Cornbread Food

SWEET CORNBREAD

Steps:

• Preheat oven to 350º.
• In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
• Add the oil, melted butter, honey, eggs, and milk.
• Pour into a greased 8-inch square pan.
• Bake for 35 minutes.

CORNBREAD

Steps:

• Heat oven to 400³F.
• Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
• Beat milk, butter and egg in large bowl with hand beater or wire whisk.
• Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
• Pour into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
• Serve warm if desired.

THE BEST CORN BREAD YOU'LL EVER EAT

Steps:

• Heat oven to 425 degrees F (220 degrees C). Grease a 9 inch iron skillet.
• In a large bowl, beat the egg. Add milk, oil, sour cream, cream corn, and cornmeal mix; stir until cornmeal is just dampened. Pour batter into greased skillet.
• Bake for 25 to 30 minutes, or until knife inserted in center comes out clean.

GRAM IRENE'S BEST CORNBREAD RECIPE

Steps:

• Preheat oven to 350° F and lightly grease a 8″x8″ square baking dish or 9 inch round pan.
• Blend dry ingredients together in a large bowl.
• Mix in softened butter. Blend in milk, sour cream and egg. Beat until moist. Pour the batter into prepared pan and place in preheated oven. Bake around 30-35 minutes, until surface starts to crack and edges pull away from pan.
• If you are using heavy glass bakeware, it may take 5 - 10 minutes longer. A toothpick inserted near the center of the bread should test dry when it is done.

THE BEST MOIST SWEET CORNBREAD

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Butter an 8 x 8-inch square baking dish.
• In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
• In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
• Mix in canned corn niblets.
• Transfer to baking dish.
• Bake for 35 minutes or until the the cake tests done.

BEST CORNBREAD EVER

Steps:

• Preheat oven to 375 degrees.
• Combine all ingredients and mix well -- it will be thicker than you expect.
• Pour into buttered 9" x 13" casserole dish.
• Bake in oven for 35-40 minutes until golden brown.
• This cornbread is very moist and dense.
• For a little variation, add one or more of the following: a can of chopped green chiles, 1 cup of cheddar cheese, 1 cup of pepperjack cheese, 1/2 cup chopped fresh cilantro.
• Let it cool for 10 minutes for best flavor.

THE BEST HOMEMADE CORNBREAD RECIPE

Steps:

• Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
• In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
• Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
• Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
• Serve hot.

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!

THE BEST CORNBREAD DRESSING

Steps:

• For the cornbread: preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish generously with nonstick cooking spray.
• Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a large bowl until combined.
• Put the butter in a 4-cup liquid measuring cup or a medium microwave-safe bowl and microwave in 30 second intervals until completely melted, about 1 minute. Set aside to cool slightly, then whisk in the buttermilk, whole milk and eggs until smooth.
• Add the wet mixture to the dry mixture and stir until just combined with no lumps remaining. Transfer the batter to the prepared baking dish. Bake until the top is golden and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Transfer to a wire rack to cool completely. (The cornbread can be made one day in advance. After cooling completely, wrap the pan tightly with plastic wrap and store at room temperature.)
• Lower the oven temperature to 325 degrees F.
• Once the cornbread is completely cool, run a small offset spatula around the edges of the pan, then invert it onto a cutting board and cut into 1-inch cubes. Transfer to 2 rimmed baking sheets and spread into an even layer. Bake, rotating the trays halfway through, until the cornbread cubes are crisp at the edges and almost completely dried out, about 40 minutes. Remove to a wire rack and let cool completely. (This step can be done up to 24 hours in advance. Store the cooled cornbread cubes in an airtight container or resealable plastic bag until ready to use.)
• Meanwhile, preheat the oven to 375 degrees F and coat a 9-by-13-inch baking dish generously with butter.
• For the dressing: melt the butter in a large skillet over medium heat. Add the onion, celery, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, sage, thyme and poultry seasoning and cook until fragrant, 2 minutes more. Transfer to a large bowl.
• Add the cornbread cubes, chicken broth and eggs to the bowl and toss gently until the vegetables are evenly dispersed and the bread is very moist (do not overwork or the cornbread will fall apart). Transfer to the prepared baking dish and cover tightly with aluminum foil.
• Bake until warmed through, about 30 minutes. Uncover, then return to the oven and bake until lightly browned and crisp at the edges, about 20 minutes more. Let sit for 10 minutes, then top with chopped parsley and serve.

WHAT TO EAT WITH CORNBREAD: 17 TASTY COMBOS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious side dish!

QUICK CORNBREAD WITH HONEY-BUTTER

Steps:

• Preheat oven to 350 F. Spray an 8-inch or 9-inch square pan with cooking spray.
• In a large bowl, add egg and milk and whisk together with a fork to combine. Add creamed corn and stir to combine.
• Add the cornbread mix, using a spatula to combine with wet ingredients.
• Scrape cornbread mixture into the prepared pan and place in the preheated oven. Cook cornbread until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Let cool a bit.
• In a small bowl, add softened butter and honey and stir to combine. Cut cornbread into pieces, and slather honey butter onto the warm cornbread.

CLASSIC CORNBREAD

Steps:

• Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
• Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
• Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

BLACK FOLKS SOUTHERN SWEET CORNBREAD RECIPE

Steps:

• Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees F for 15 minutes (although you may not use all of this time for melting the butter).
• Place the butter in an 8-inch baking pan or cast-iron skillet and melt in the oven for approximately 5 minutes.
• While the butter is melting, combine the Jiffy box mix, crushed pineapple, pineapple juice, sugar, and cream cheese in a medium-size mixing bowl.
• Pour the melted butter from the baking pan into the mixing bowl and mix all the ingredients.
• Pour the cornbread mixture into the pan.
• Bake at 350 degrees F. In the conventional oven for 20-25 minutes. Instant Pot Omni Plus oven for 15-18 minutes.
• Serve sweet cornbread warm, and enjoy!