CORNBREAD
I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.
Provided by crazycookinmama
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 169.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 28.5, Sodium 242.1, Carbohydrate 27.3, Fiber 1.2, Sugar 8.4, Protein 3.3
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
THE BEST BUTTERMILK CORNBREAD RECIPE
This really is the best buttermilk cornbread! It's moist, tender and sweet. No matter how you slice it, it's always devoured within minutes!
Provided by LifeMadeSimpleTeam
Categories Bread
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 9 serving, Calories 317 kcal, Carbohydrate 44 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 68 mg, Sodium 244 mg, Fiber 2 g, Sugar 20 g
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
BLACK FOLKS CORNBREAD DRESSING RECIPE
Black folks cornbread dressing recipe is a Southern dish you shouldn't miss on the soul food Thanksgiving menu. It's easy for anyone to make!
Provided by Shaunda Necole
Categories Side Dish
Time 1h30m
Number Of Ingredients 17
Steps:
- Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not use all of this time for melting the butter).
- Place the 4 tablespoons of butter in an 8-inch skillet and melt in the oven for approximately 5 minutes.
- While the butter is melting, combine the Jiffy cornbread mix, sugar, cream cheese, and heavy cream in a medium-size mixing bowl.
- Pour the melted butter from the skillet into the mixing bowl and mix all the ingredients together.
- Pour the cornbread mixture into the skillet.
- Bake at 350 degrees F. In the conventional oven for 25-30 minutes. Instant Pot Omni Plus oven for 23-25 minutes.
- When the baking time has finished, allow the cornbread to cool for approx 10 minutes.
- Cut the bread lengthwise and then across into 1-inch bread cubes and set aside.
- Grease an 8″ or similar-sized baking dish and set it aside.
- Remove the lid from the Instant Pot and turn on the sauté setting for 8 minutes.
- With the lid off, melt ¼ cup of butter.
- Add the chopped onion, celery, thyme, rosemary, and sage.
- Stir to coat the vegetables in the herbs and melted butter and then sauté until they soften and slightly brown.
- Add the chicken stock, salt, and pepper to the inner pot's simmer, and stir to combine.
- Remove the herb mixture from heat and set aside.
- Allow the mixture to cool to the touch so that it can be mixed with the egg. (You don't want the egg to cook from the residual heat and scramble!)
- While the herbs are cooling off, beat the egg with the parsley in a medium-sized bowl.
- Gently fold in the cornbread cubes to coat with the egg.
- Pour in the cooled herb mixture into the egg mixture.
- Transfer the mixture to the pre-greased baking dish.
- Cut the 2 tablespoons of butter into small pats and place them all around on top of the dressing.
- Cover the baking dish with foil and bake at 350 degrees F. 35 minutes in the conventional oven. In the Instant Pot Omni Plus oven for 30 minutes.
- Uncover and bake until golden, 10-15 more minutes (conventional oven), 10 minutes (Instant Pot Omni Plus oven).
- Serve cornbread dressing warm, and enjoy!
- Optional - serve with gravy on top.
Nutrition Facts : Calories 283 kcal, Carbohydrate 33 g, Protein 6 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 56 mg, Sodium 667 mg, Fiber 3 g, Sugar 16 g, UnsaturatedFat 6 g, ServingSize 1 serving
MY CORNBREAD
Steps:
- Preheat the oven to 400 degrees F. Pour the oil into a 10-inch cast-iron skillet and place in the oven to heat while the oven is preheating.
- In a medium bowl, combine the cornmeal, flour, baking powder, salt and sugar. In a separate bowl, combine the eggs, buttermilk and butter. Add the liquid to the dry ingredients and stir until just combined. Do not overmix.
- Carefully remove the hot skillet from the oven and pour the batter into it. Bake for 25 to 30 minutes, until golden brown. Serve warm.
MY CORNBREAD
Make and share this My Cornbread recipe from Food.com.
Provided by Chef Sunshine
Categories Quick Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together.
- Put the tbs of grease in cast iron skillet to make the cornbread crusty, then pour in all ingredients.
- (*Make sure the batter is not thin and runny, if so, add equal consistencies of flour and cornmeal to thicken*).
- I sometimes add a little bit of salt, and a tbs of sugar, but this is optional.
- Bake on 400-425 degrees for 25-30 minutes.
Nutrition Facts : Calories 261.3, Fat 10.3, SaturatedFat 3.8, Cholesterol 84.9, Sodium 174, Carbohydrate 35.8, Fiber 2.5, Sugar 2.9, Protein 7.1
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4.9/5 (208)Category Side DishServings 9Total Time 1 hr
- Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
- Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
HONEY CORNBREAD (SWEET AND MOIST) | THE FOOD CHARLATAN
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4.6/5 (101)Calories 366 per servingCategory Bread
- Preheat your oven to 375 degrees. Place your 9-inch cast iron skillet in the oven while the oven preheats. (If you are baking this in an 8x8 or 9x9 inch square pan, see note.)In a small mixing bowl, combine 1 cup flour, 3/4 cup yellow cornmeal, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder. (Use 1 teaspoon baking powder if using a square pan.)Slice off about 1/2 tablespoon from your 1/2 cup (1 stick) of butter and set aside (you will grease the pan with it soon).
- Melt the remaining butter in a large bowl in the microwave.Add 1/4 cup oil, 1 cup of sugar, and 1/3 cup honey to the large bowl with the melted butter.
- Whisk until fully incorporated. Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients (then wipe out the dry bowl and put it back in your cupboard!) DO NOT over mix! Make sure the dry ingredients are fully incorporated but don't worry if there are a few lumps.
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- Jalapenos. One of the first things to add to your cornbread tonight is a jalapeño! Jalapeños give cornbread a spicy flavor without providing too much heat.
- Craisins. Another one of my favorite things to add to my cornbread mixture is craisins (or dried cranberries) - especially with the jalapeños! Craisins not only provide a sweet taste but a great chewy texture as well!
- Chia Seeds. As a vegan, eggs were the first thing to go when recreating my traditional cornbread recipe. Chia seeds can act as an egg replacement by combining one tablespoon of chia seeds with one fourth a cup of warm water.
- Creamed Corn. I'm sure you know that corn meal is used to make cornbread, but did you know that you can add a whole can of creamed corn to your recipe too?
- Vegan Cheese. When it comes to cornbread, vegan cheese is the ingredient that I swear by. A little bit of cheese goes a long way! Either mixed into the recipe or added on top during baking, vegan cheese makes any cornbread recipe even more delicious!
- Coconut Oil. Recently, I've been replacing the vegetable oil in my cornbread recipe with coconut oil and now I won't make it any other way! Coconut oil gives cornbread the perfectly sweet taste without providing too much sweetness.
- Vegetable Stock. Creating the right batter consistency is key when it comes to making the perfect cornbread. Many cornbreads that I've tried are often too dry, so I like to start with thinner batter to ensure that my cornbread doesn't turn out overly dry.
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- Preheat oven to 400 degrees F. Spray an 8-inch square glass baking dish with non-stick cooking spray.
- In a large bowl, whisk the flour, cornmeal, baking powder, baking soda and salt until combined; set aside.
- In a food processor or blender, process the sugar, thawed corn kernels and buttermilk until combined, about 5 seconds. Add the eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
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5/5 (21)Total Time 55 minsCategory BreadCalories 295 per serving
- Preheat oven to 350 degrees. Spray a large 9x13-inch rectangular baking dish with cooking spray.
- Stir together the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl. Add in the vegetable oil, meltedbutter, honey, eggs, and milk, and stir until just combined.
- Pour the cornbread batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the cornbread turns golden brown. Remove from oven and serve warm with butter and honey.
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