Cakey Corn Bread Food

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.

SOUTHERN SWEET CORNBREAD

Steps:

• Preheat oven to 350 F. Melt 7 tablespoons of butter. Once the oven has heated up, put the remaining 1 tablespoon of unmelted butter into a skillet and place it into the oven.
• Add all the dry ingredients into a large bowl and mix until combined then make a well in the center of the bowl.
• Pour all the ingredients except the melted butter and vegetable oil into the well. With a whisk, whisk until smooth and combined.
• Pour the melted butter and vegetable oil into bowl. Mix well until the butter is mixed into the batter.
• Carefully take the hot skillet out the oven and quickly pour the batter into the skillet. Place the skillet back into the oven. Bake for 25-30 minute or until done. Sharing is caring, so please share this recipe, so other people can enjoy it!

SWEET CORNBREAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
• Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
• Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

CAKEY CORNBREAD FOR DESSERTS

Steps:

• Preheat oven to 375°F and position rack in the center of the oven; grease and flour and 8-inch square baking dish.
• In a large bowl, whisk together the flour, cornmeal, baking powder, and salt; set aside.
• Using your stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluff, about 2 minutes; gradually beat in the eggs, one at a time, until well combined.
• Addthe cream, milk, and sour cream, mixing until combined (do not worry if the batter looks curdled).
• Add the dry ingredients and mix until just combined; pour into the prepared baking dish, smoothing down the top, and firmly dropping the pan on your countertop to remove air bubbles.
• Bake until a wooden toothpick comes out clean, about 40 minutes; let cool in the pan on a wire rack until warm, not hot.
• Make up to one day in advance, wrap tightly and store at room temperature.

CAKEY CORN BREAD

Steps:

• 1. Preheat oven to 375. Spray 9x13 pan with Baker's Choice Spray or a spray oil and flour.
• 2. Combine the corn muffin mixes and cake mix in large bowl. If you like more of a taste of the corn meal you could add another box of muffin mix and 1/3 cup of milk extra.
• 3. Add milk, eggs, and sour cream.
• 4. Pour in pan and bake for 30-35 mins. or until tester comes out clean.