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 FLUFFY MOIST CORNBREAD RECIPE EVER
The best cornbread recipe ever! This fluffy, moist cornbread is easy to make in just 30 minutes with under 10 ingredients. It has the perfect amount of sweetness and will be your new go-to side dish for any meal. You'll never need another homemade cornbread recipe after this one!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Nut Free Side Dish Snack Vegetarian
Time 35m
Number Of Ingredients 11
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!
Nutrition Facts : ServingSize 1 slice, Calories 142 kcal, Fat 5 g, SaturatedFat 2.6 g, Carbohydrate 21.2 g, Fiber 1.1 g, Sugar 6.4 g, Protein 3.8 g
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
CREAMED CORN CORNBREAD
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
WORLD'S GREATEST CORNBREAD
Make and share this World's Greatest Cornbread recipe from Food.com.
Provided by Lori 13
Categories Quick Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven 400.
- Combine dry ingredients.
- Combine wet ingredients.
- Combine.
- Pour into a sprayed 9x9.
- Bake 20-25 minutes.
Nutrition Facts : Calories 291.6, Fat 19.7, SaturatedFat 6.3, Cholesterol 87.4, Sodium 531.5, Carbohydrate 25.3, Fiber 2, Sugar 1.7, Protein 5.7
WORLD'S BEST CORNBREAD STUFFING
Provided by George Duran
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F.
- Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
- Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
- Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.
THE BEST MOIST SWEET CORNBREAD
This is more like a cake it's so moist and light, you may want to add in some green chilies or shredded cheddar cheese --- for a less sweeter taste reduce sugar to 1/2 cup --- this is very good!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 207.9, Fat 10.6, SaturatedFat 4, Cholesterol 37.9, Sodium 184.9, Carbohydrate 26, Fiber 1, Sugar 9.5, Protein 3.4
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MY FAVORITE CORNBREAD RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (245)Category Side DishCuisine AmericanTotal 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.
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