Perfect Cornbread Recipe 485 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.

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!

THE PERFECT CORNBREAD

Steps:

• Preheat oven to 450 degrees.
• Place the I Can't Believe It's Not Butter spread in 9x9 metal baking pan; place in oven just until the spread melts, about 3 to 5 minutes; tilt the pan to coat.
• Meanwhile, in large bowl, combine cornmeal, flour, baking powder, salt and baking soda.
• In medium bowl, with fork, beat yogurt and eggs until blended.
• Add melted spread to the yogurt mixture, then add the yogurt mixture to the flour mixture; stir just until flour is moistened (batter will be lumpy).
• Pour batter into prepared pan.
• Bake until golden at edges and toothpick inserted in center comes out clean, about 25 minutes; serve warm.

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.

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.

PAMELA'S PERFECT CORNBREAD

Steps:

• Mix dry ingredients together. Mix eggs, milk and oil in another bowl. Make well in center of dry ingredients and add wet ingredients. Stir just to combine. Pour into greased 9X9 pan and bake at 425 for 25-30 minutes.