Crusty Quaker Cornbread Recipes

EASY QUAKER CORNBREAD

Steps:

• Preheat oven to 400F and grease an 8-inch square pan with butter or oil (you can also use a round pan). Set aside.
• In a large bowl, add in the flour, cornmeal, sugar, baking powder, baking soda, and salt. Mix until well-combined.
• Pour in milk, oil, and eggs into the dry mixture and mix until combined.
• Pour the batter into the prepared pan and bake for 22 to 25 minutes, or until the top of the cornbread turns golden brown. Test the doneness of your cornbread by sticking a toothpick in the center of the pan. If the toothpick comes out clean, it's ready! If there's wet batter on the toothpick, leave it to bake for a few more minutes.
• Allow the Quaker cornbread to cool for 10-15 minutes, then slice into squares. Serve with a pat of butter and drizzle of honey (optional). ENJOY!

CRUSTY QUAKER CORNBREAD

Steps:

• Preheat oven to 400F; grease an 8 or 9 inch pan.
• Combine dry ingredients and stir in wet ingredients, mixing just until moistened.
• Pour into prepared pan and bake in the preheated oven 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
• *NOTE: Delicious topped with butter, sour cream, or honey!

GINA'S CRUSTY CORNBREAD

Steps:

• Preheat the oven to 400 degrees F.
• Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes. Meanwhile, prepare the batter.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, eggs and melted butter.
• Make a well in the center of the dry ingredients and pour the wet mixture into the well. Use a fork or spatula to stir the batter until evenly combined.
• Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30 minutes (see Cook's Note). Remove from the oven and serve directly from the skillet, if desired.

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.

CRUSTY SKILLET CORN BREAD

Steps:

• Mix all dry ingredients together. Stir eggs into buttermilk and add to dry mixture. Melt butter inside heavy iron skillet. Coat skillet with butter on all sides. Pour remaining butter from skillet into cornbread batter and mix thoroughly. Pour the cornbread batter into hot skillet and bake in a 375 degree oven. Cook bread until it has a golden brown crust (approximately 25-30 minutes).

GINA'S CRUSTY CORNBREAD

Steps:

• Preheat oven to 400. Place a 10-inch cast iron skillet in oven for 30 minutes.
• In large bowl combine flour, cornmeal, salt, baking powder and sugar. Make a well in the center and add milk, eggs and melted butter. Stir just until moistened.
• Remove skillet from oven and add bacon fat to skillet. Swirl around to coat bottom and sides, then pour in cornbread mixture. Smooth the top with a spatula, then place in oven and bake about 25 minutes, or until brown.
• If you like, you can spread 2 tablespoons of butter on top of hot cornbread to melt.