Basic Frugal Cornbread Recipes

EASY CORNBREAD RECIPE 9X13 PAN

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together in large mixing bowl, and stir well.
• Spray 9×13 Baking Dish with Nonstick Cooking Spray, then transfer mixture into pan.
• Bake for 18 minutes, or until done and toothpick inserted in center comes out clean.
• Serve with Homemade Cinnamon Honey Butter, and ENJOY!!

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
• Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

BUTTERY CORNBREAD

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.

BASIC CORNBREAD

Steps:

• Preheat the oven to 400 degrees F; coat a 9-by-13-inch baking dish with cooking spray. Whisk the cornmeal, flour, sugar, baking soda and salt in a large bowl. Whisk the buttermilk, melted butter and eggs in a medium bowl; add to the cornmeal mixture and whisk until combined.
• Spread the batter evenly in the baking dish. Bake until golden brown and the top springs back when gently pressed, 12 to 15 minutes. Remove from the oven and let cool completely.
• Invert the cornbread onto a cutting board and cut into 1/2-inch cubes. Spread out on a baking sheet and leave at room temperature overnight to dry out.

BASIC, FRUGAL CORNBREAD

Steps:

• Preheat the oven to 350 and grease an 8x8 pan.
• Mix the cornmeal, flour, and 2tbs canola oil together until crumbly.
• Beat eggs into the milk then mix into the cornmeal all at once. Stir just enough to blend thoroughly -- it won't rise well if overmixed.
• Bake 35-40 minutes or until the center tests done.
• Let cool a few minutes before cutting then serve warm with butter or other favorite topping.
• Note: if you want to increase it for a 13x9 pan I find it works better to use 1 1/2 times the ingredients instead of double. A fully doubled recipe is reluctant to cook fully in the center before the edges get dried out.