Favorite Cornbread Food

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.

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.

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.

WHAT TO EAT WITH CORNBREAD: 17 TASTY COMBOS

Steps:

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

CORNBREAD

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.

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 BUTTERMILK CORNBREAD RECIPE

Steps:

• Preheat oven to 375 degrees. Spray or lightly butter an 8x8 inch glass or metal baking pan, set aside.
• In a large mixing bowl, combine the melted butter, sugar and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.
• In a medium mixing bowl whisk together the flour, cornmeal, salt and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until only a few lumps remain. Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer. Allow the batter to sit for 3 minutes before placing in the oven to bake.
• Bake for 25-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean. You may need to place a piece of foil over the top at the 20 minute mark to prevent over-browning. Remove from the oven, brush the top with butter and allow to cool for 5-10 minutes before slicing and serving.

EASY BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
• Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
• Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
• Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.

FAVORITE CORNBREAD

Steps:

• In a bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425° for 20-25 minutes or until bread is golden brown and tests done.

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
• Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

CLASSIC CORNBREAD

Steps:

• Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

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!

MY FAVORITE CORNBREAD

Steps:

• Pre-heat 375 degrees.
• Mix jiffy box mixes first.
• Add in sugar, eggs, and sour cream.
• Add in enough milk or water to make it a pancake like consistency.
• Add in frozen corn (no need to defrost).
• Pour into 8X8 glass dish.
• Bake for 25-30 minutes or until done (toothpick center).
• Enjoy!

THE 35 BEST WAYS TO COOK CORNBREAD

Steps:

• Preheat oven to 400°F.
• Fry bacon in 8-10" cast iron skillet over medium heat. Turn occasionally and cook until crispy, about 10 minutes. Remove bacon to paper towel lined plate. Put skillet in oven.
• Melt butter and mix with milk and eggs in a bowl.
• In large bowl, mix cornmeal, flour, baking powder, salt and sugar. Chop jalapeños, crumble bacon and add to the mixture.
• Add wet mixture to the bowl and mix well with a fork.
• Remove skillet fro oven and place on a trivet. Pour cornbread mixture into hot skillet. Place in oven and bake 25 minutes. Test for doneness by sticking toothpick in to center of cornbread. If it is wet when you pull it out, bake an additional five minutes.
• When done, remove cornbread from oven and let rest 5-10 minutes. Cut and serve with butter.

KID-FRIENDLY CORNBREAD RECIPE

Steps:

• Mix the ingredients together, omitting the milk called for on the back of the Jiffy Corn Muffin Mix box.
• Allow the mixture to set for four minutes.
• Fill muffin cups so they are about 2/3 of the way full.
• Bake the cornbread muffins for 15-20 minutes, or until the tops are golden brown.

BEST SOUL FOOD CORNBREAD RECIPES | BLACK FOLKS HOMEMADE CORNBREAD

Steps:

• Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees for 5 minutes (although you may not use all of this time for melting the butter).
• Place the butter in an 8-inch baking pan or skillet and melt in the oven for approximately 5 minutes.
• While the butter is melting, combine the dry ingredients (cornmeal, flour, baking powder, sugar) with the cream cheese and heavy cream in a medium-size mixing bowl.
• Pour the melted butter from the baking pan into the mixing bowl and mix all the ingredients together.
• Pour the cornbread batter into the baking pan or skillet.
• Bake at 350 degrees F. In the conventional oven, bake for 20-25 minutes. In the Instant Pot Omni Plus oven, bake for 18-20 minutes.