The Best Fluffy Moist Cornbread Recipe Ever Food

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.

MOIST AND FLUFFY CORNBREAD

Steps:

• Preheat the oven to 400ºF. Grease an 8 or 9 inch square baking dish.
• In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. Add milk, oil, and egg and stir until just moistened. Fold in cheese. Pour the batter into the prepared pan and bake for 25-30 minutes or until lightly golden and a toothpick inserted in the center comes out clean.

THE ULTIMATE FLUFFY CORNBREAD

Steps:

• Set oven to 450 degrees F.
• Butter a 9-inch round cake pan.
• Pour 2 tablespoons melted butter into cake pan then bake for 5 minutes or until the cake pan is very hot.
• Meanwhile in a medium bowl whisk together the cornmeal, flour, sugar, baking powder and salt.
• Make a well in the center of the mixture and pour the creamed corn, milk, remaining 2 tablespoons melted butter and the egg into the well; stir until smooth.
• Pour the batter into the HOT cake pan.
• Bake for 30-35 minutes or until cornbread is golden brown and tests done.
• Let stand for 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!

BEST CORNBREAD EVER

Steps:

• Preheat oven to 375 degrees.
• Combine all ingredients and mix well -- it will be thicker than you expect.
• Pour into buttered 9" x 13" casserole dish.
• Bake in oven for 35-40 minutes until golden brown.
• This cornbread is very moist and dense.
• For a little variation, add one or more of the following: a can of chopped green chiles, 1 cup of cheddar cheese, 1 cup of pepperjack cheese, 1/2 cup chopped fresh cilantro.
• Let it cool for 10 minutes for best flavor.

FLUFFY CORNBREAD

Steps:

• Heat oven to 400³F.
• Grease bottom square pan, 8x8x2 inches, with shortening.
• Beat milk, butter and egg yolk in large bowl with hand beater or wire whisk. Clean beater and whip egg white in a small bowl till stiff. Set aside.
• Stir remaining ingredients into milk mixture all at once just until flour is moistened (batter will be lumpy). Gently fold in beaten egg white.
• Pour into pan.
• Bake 20 minutes or until golden brown and toothpick inserted in center comes out clean.
• Serve warm.

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.