EASY CORNBREAD RECIPE
This Easy Cornbread is your newest counter top staple with its crispy edges and soft inside. It's good for breakfast, lunch, or dinner as either an accompaniment to some hearty, meaty meals or devoured all on its own with a bit of butter and honey. We get our rich color from cornmeal, which lends us the flavor that the bread is named after!
Provided by Joanna Cismaru
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 F degrees and place a large cast iron skillet inside to heat it while you make the batter.
- Combine the batter: In a large bowl whisk the cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl whisk the buttermilk, eggs and melted butter, reserve 1 tbsp of butter, this will be used to grease the skillet.
- Reduce the oven temp: Carefully remove the skillet from the oven then reduce the oven temperature to 375 F degrees.
- Bake the cornbread: Coat the skillet with the reserved 1 tbsp of butter. Pour the batter in the skillet and place it in the oven. Bake for 20 to 25 minutes until firm. Cool for 15 minutes before serving with butter and honey.
Nutrition Facts : Calories 247 kcal, Carbohydrate 29 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 70 mg, Sodium 221 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CORNBREAD
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
HOMEMADE CORNBREAD RECIPE
Looking for an easy homemade cornbread recipe? This is the best corn bread recipe where you can make cornbread from scratch easily.
Provided by Eating on a Dime
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Spray a 9x9 baking pan with non stick spray.
- Combine all ingredients into a bowl. Stir well.
- Pour into your prepared pan and baked for 20 to 25 minutes until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.
- Allow to cool, and then cut and serve.
Nutrition Facts : Calories 255 kcal, Carbohydrate 36 g, Protein 4 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 20 mg, Sodium 279 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving
THE BEST HOMEMADE CORNBREAD RECIPE
Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
Provided by Melissa Griffiths - Bless this Mess
Categories Baking
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 Slice, Calories 173 calories, Sugar 15.1 g, Sodium 516.8 mg, Fat 1.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 37 g, Fiber 1.4 g, Protein 4 g, Cholesterol 19.1 mg
EASY CORNBREAD
This cornbread is great for stuffing, a recipe passed on from my mother-in-law. If you're like me and don't like plain cornbread, freeze the leftovers for further stuffing servings
Provided by CoCaShe
Categories Quick Breads
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs, milk and oil together.
- Add all dry ingredients to wet and mix well.
- Pour mixture into greased 8"x8" cake pan.
- Bake 400F for 25-30 minutes or until toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 337.2, Fat 13.8, SaturatedFat 3, Cholesterol 69.1, Sodium 598.5, Carbohydrate 46.6, Fiber 2.6, Sugar 8.6, Protein 7.8
CORNBREAD WITH FRESH OR FROZEN SWEET CORN
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F. Thoroughly grease a 9 x 9-inch baking dish.
- Sift together the flour, cornmeal, baking powder, and salt.
- Combine the half-and-half, eggs, butter (or shortening), and sugar (if using).
- Add half-and-half mixture to the flour mixture and combine just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, but don't overmix the batter or your cornbread will be too tough.
- Pour the batter into your prepared baking dish and bake the cornbread immediately.
- Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the baking dish. Cut into slices or squares. Serve and enjoy.
Nutrition Facts : Calories 211 kcal, Carbohydrate 26 g, Cholesterol 64 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, Sodium 358 mg, Sugar 2 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
EASY HOMEMADE CORNBREAD RECIPE
Our easy homemade cornbread is a sweet and deliciously crumbly bread that is perfect for your next BBQ.
Provided by Kendra Murdock
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Spray a 9-inch round cake pan with nonstick cooking spray.
- In a large bowl, mix together flour, cornmeal, sugar, salt and baking powder.
- Stir in egg, milk and vegetable oil until well combined.
- Pour batter into prepared pan and bake for 20-25 minutes, or until an inserted toothpick comes out clean.
Nutrition Facts : Calories 243 kcal, Carbohydrate 36 g, Protein 4 g, Fat 10 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 19 mg, Sodium 399 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
MOIST CORNBREAD RECIPE
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Grease an 8-inch square pan with oil or butter.
- Melt the butter in a large saucepan over medium heat. Remove from heat and mix in the sugar. Quickly beat in the eggs until well-combined.
- Stir in the buttermilk and baking soda. Add the cornmeal, flour, and salt. Mix until combined and almost lump-free.
- Pour the batter into the greased pan. Bake for 30 minutes. It's done when a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for 20 minutes before slicing. Enjoy!
Nutrition Facts : Calories 284 cal
HOMEMADE CORNBREAD RECIPE
Steps:
- Preheat oven to 350°F.
- Whisk together flour, cornmeal, sugar, baking powder and salt.
- In a separate bowl, whisk together egg, buttermilk and melted butter.
- Combine the wet and dry ingredients just until mixed.
- Spread into a greased 8x8 pan and bake 30-35 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 232 kcal, Carbohydrate 31 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 57 mg, Sodium 233 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
EASY CORNBREAD
Make and share this Easy Cornbread recipe from Food.com.
Provided by Cooking Christina
Categories Quick Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Grease 8 or 9 in pan.
- Combine dry ingredients.
- Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
- Pour batter into prepared pan.
- Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
CLASSIC SOUTHERN CORNBREAD (EASY AND HOMEMADE)
Easy, Homemade Classic Southern Style Cornbread is the best, traditional cast iron skillet cornbread recipe made from scratch. This old fashioned staple is made with cornmeal and buttermilk and is served sweet or savory (with no sugar) and with a moist interior. Feel free to add corn or use the batter for muffins!
Provided by Brandi Crawford
Categories Appetizer Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Add the cornmeal, flour, baking powder, and salt to a mixing bowl. Stir to combine.
- Next add in the eggs, 1/4 cup melted butter, and buttermilk. Stir to combine. Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
- Place a 10 inch cast iron skillet on medium heat. Add 2 tablespoons of butter. Allow it to melt and then grease the entire skillet including the edges.
- While the skillet is hot, pour the mixture into the cast iron skillet.
- Remove the pan from the stove and place it in the oven to bake for 20-25 minutes or until a toothpick can be inserted and return clean.
- I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.
- A traditional method for removing the cornbread is to flip the cast iron skillet over and slice from there.
Nutrition Facts : ServingSize 1 slice, Calories 130 kcal, Carbohydrate 9 g, Protein 3 g, Fat 8 g
EVERYDAY CORNBREAD
Steps:
- Heat the oven to 400 F.
- Grease an 8-inch or 9-inch-square baking pan.
- In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk together the milk, eggs, and melted butter.
- Combine the two mixtures and stir until blended. Spoon the cornbread batter into the prepared pan.
- Bake for 25 minutes, or until the cornbread is firm and browned around the edges, and a toothpick comes out clean when inserted in the center.
Nutrition Facts : Calories 264 kcal, Carbohydrate 37 g, Cholesterol 69 mg, Fiber 3 g, Protein 7 g, SaturatedFat 6 g, Sodium 554 mg, Sugar 4 g, Fat 10 g, ServingSize 8 pieces (8 servings), UnsaturatedFat 0 g
EASY HOMEMADE CORNBREAD
Serve Easy Homemade Cornbread in under 40 minutes. This homemade cornbread studded with fresh corn kernels and red peppers is anything but ordinary!
Provided by My Food and Family
Categories Dairy
Time 35m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Combine cornmeal, flour, baking powder and sugar in large bowl. Stir in corn, cheese and red pepper.
- Beat egg in small bowl. Add butter and buttermilk; stir into corn mixture just until combined. Pour into greased 8-inch square baking pan.
- Bake 25 to 30 min. or until light golden brown and toothpick inserted in center comes out clean.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CLASSIC CORNBREAD
Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
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