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
HOMESTEADER CORNBREAD
This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.
Provided by Patricia Terranova Bergstrom
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.1 g, Cholesterol 28.1 mg, Fat 9.3 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 252.8 mg, Sugar 11 g
DOUBLE-CORN CORNBREAD
From America's Test Kitchen. I've had some cornbread that is almost cake-like and sweet. If that is what you're looking for, this is not it. This does have a very good, somewhat coarse texture. Perfect served up with your favorite chili! :) They recommended baking this in a cast-iron skillet, but I had very good results usimg a 9-inch round cake pan.
Provided by Beth A.
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.
- Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined.
- Fold corn mixture into cornmeal mixture, then stir in melted butter.
- Add vegetable oil to 9-inch round cake pan, and place the pan in the preheated oven for 5 minutes.
- Take out of oven and quickly add batter; return pan to oven.
- Bake until toothpick inserted in center comes out clean, about 20-25 minutes.
- Cool cornbread in pan on wire rack for 20 minutes.
- Serve warm.
DOUBLE CORNBREAD
Frozen corn enhances the texture and flavor of hearty cornbread without a lot of extra expense.
Categories cornbread Thanksgiving frozen corn corn
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Grease 13" by 9" metal baking pan.
- In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In medium bowl, with wire whisk or fork, beat buttermilk and eggs until blended.
- Add corn, melted butter, and jalapeños to buttermilk mixture; then add to flour mixture. Stir until ingredients are just mixed.
- Pour batter into prepared pan. Bake 22 to 25 minutes or until golden at edges and toothpick inserted in center comes out clean. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Serve warm.
DELICIOUS SOUTHERN CORNBREAD
Nothing is easier and tastes better with eggs and country ham than good Southern cornbread. If you can find sorghum molasses, use it instead of the honey in this recipe.
Provided by Mason Morton
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
- In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
- Bake in preheated oven for 22 minutes, or until firm. Serve hot.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 20.6 g, Cholesterol 24.2 mg, Fat 6.7 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 378 mg, Sugar 3.3 g
DOUBLE CORN BREAD
Steps:
- Preheat oven to 400 degrees. Coat 9-by-9-inch baking pan with nonstick spray.
- Combine flour, cornmeal, baking powder, salt and baking soda in large bowl.
- Beat together buttermilk, corn, maple syrup and egg whites. Fold into flour mixture, mixing just until blended. Don't worry about small lumps.
- Bake for about 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly in pan and serve warm.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 1 gram, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 328 milligrams, Sugar 4 grams
DOUBLE CORN CORNBREAD
Looking for a moist bread to dunk in a bowl of chowder or chili? Try this tasty recipe. -Silvana Nardone, New York, New York
Provided by Taste of Home
Time 55m
Yield 1 loaf (6 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 334 calories, Fat 13g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 842mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 4g fiber), Protein 7g protein.
DOUBLE CORN - CORNBREAD STUFFING RECIPE - (4.4/5)
Provided by á-61574
Number Of Ingredients 19
Steps:
- CORNBREAD: Preheat oven to 400°F. Grease a 13x9x2-inch baking pan; set aside. In a large bowl stir together cornmeal, flour, sugar, baking powder, and salt; set aside. In a medium bowl whisk together the milk, eggs, and melted butter. Add milk mixture all at once to cornmeal mixture. Stir just until moistened. Spoon batter into prepared pan. Bake about 20 minutes or until golden brown around the edges and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Cut cornbread into 1-inch cubes (you should have about 10 cups). STUFFING: Preheat oven to 325°F. Spread cubed cornbread in an even layer in a 15x10x1-inch baking pan. Bake, uncovered, for 10 to 15 minutes or until dry and crisp. Cool in pan on a wire rack. In a large skillet cook corn and onion in 1/2 cup butter over medium heat for 8 minutes or until starting to brown, stirring occasionally. Stir in salt, crushed red pepper, and black pepper. In a very large bowl combine cornbread cubes, spinach, and corn mixture (bowl will be full, but will be easier to stir once the broth is added). Drizzle with enough broth to moisten, tossing lightly to combine. Spoon into a 3-quart baking dish or casserole. Bake, uncovered, for 40 minutes or until heated through (165°F) and top is lightly browned. Top with chopped parsley.
DOUBLE DELICIOUS CORNBREAD
Another winning recipe from my allstar collection... this is a moist cornbread, that is full of flavor, one of the best recipes around for cornbread.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 9 squares
Number Of Ingredients 11
Steps:
- Set oven to 400 degrees Oil a 9" baking pan In a medium bowl, stir together, flour, cornmeal, baking powder, salt and sugar (if using) Stir in cheese, corn, chilies, salt and oil In a small bowl, beat eggs well combined; add to cornmeal mixture, and stir only until blended Pour mixture into prepared baking pan Bake for 30-35 minutes, or until lightly browned Cut in squares, serve hot or warm-- delicious!
Nutrition Facts : Calories 255.3, Fat 12.1, SaturatedFat 3.9, Cholesterol 60.2, Sodium 450.6, Carbohydrate 31, Fiber 1.9, Sugar 4.6, Protein 7.3
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