Foolproof Cornbread 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!

HOMESTEADER CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
• In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

EXCELLENT AND HEALTHY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
• In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.

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.

FOOLPROOF CORNBREAD

Steps:

• Mix dry ingredients together and stir in cornmeal.
• Melt buter, add egg and milk and combine well. Stir liquid ingredients into dry and combine until just moistened. Fill greased muffin cups or 8-inch square pan and bake at 375 degree F for 15-20 minute.

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.

HIGH-ALTITUDE CORNBREAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x9-inch baking pan.
• Sift flour with sugar, baking powder, and salt. Stir in cornmeal.
• Beat eggs briefly in another bowl; add milk and melted butter. Pour into the flour mixture and stir just until moist. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 20 to 22 minutes.

PERFECT CORNBREAD

Steps:

• Preheat oven to 400°F.
• Butter two 9" x 5" x 3" loaf pans.
• In a large bowl, sift together flour, baking powder and salt, and whisk in cornmeal and sugar until combined well.
• In a bowl whisk together milk and eggs until just combined.
• Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal.
• Beat in egg mixture until just combined (batter will be thin).
• Pour batter into pans and bake in the middle of the oven until golden and a tester comes out clean; about 50 minutes.
• Cool cornbread in pans on a rack for 10 minutes, and turn out onto a rack to cool completely.
• Cornbread may be wrapped in plastic in a cool, dry place for 2 days, or frozen for 2 weeks.
• Enjoy!

PERFECT CORNBREAD... EVERY TIME!

Steps:

• Preheat oven to 400°F.
• Mix all dry ingredients in a large bowl.
• Add wet ingredients and mix well.
• Pour into a greased 9-10 inch dish about 2 inches deep, I use a 10 inch cast iron skillet.
• Bake for 18-23 minutes or until toothpick comes out clean.
• DO NOT OVER BAKE! This causes it to crumble. I bake mine just until it starts to crack, 20 minutes.
• ENJOY!
• You can also make these in corn stick pans, bake for 12 to 18 minutes.

THE PERFECT CORNBREAD

Steps:

• Adjust oven rack to middle position. Preheat oven to 400 degrees Fahrenheit.
• 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, 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 a well in the center of the 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 rack 10 minutes.
• Best served warm; leftovers can be wrapped in foil and reheated in a 350 degree Fahrenheit oven for 10 to 15 minutes.