Easymixcornbread Recipes

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.

QUICK CORNBREAD WITH HONEY-BUTTER

Steps:

• Preheat oven to 350 F. Spray an 8-inch or 9-inch square pan with cooking spray.
• In a large bowl, add egg and milk and whisk together with a fork to combine. Add creamed corn and stir to combine.
• Add the cornbread mix, using a spatula to combine with wet ingredients.
• Scrape cornbread mixture into the prepared pan and place in the preheated oven. Cook cornbread until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Let cool a bit.
• In a small bowl, add softened butter and honey and stir to combine. Cut cornbread into pieces, and slather honey butter onto the warm cornbread.

CLASSIC CORNBREAD

Steps:

• Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
• Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
• Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

EASY CORNBREAD

Steps:

• Beat eggs, milk and oil together.
• Add all dry ingredients to wet and mix well.
• Pour mixture into greased 8"x8" cake pan.
• Bake 400F for 25-30 minutes or until toothpick inserted in the center comes out clean.

EASY CORNBREAD

Steps:

• Melt the shortening or grease in a 10-inch cast iron skillet in the oven as its preheating to 400 degrees Meanwhile, combine the remaining ingredients.
• Don't overbeat.
• Mix until just combined and batter looks a little grainy.
• Pour the hot grease from the skillet into the batter and mix.
• It will sizzle and smoke a little.
• Pour the batter into the skillet and bake for 20-25 minutes.
• Cut into wedges and serve with butter.

CORNBREAD MIX

Steps:

• In a large bowl, combine the dry ingredients; cut in shortening until crumbly. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months. Yield: 5 batches (11-2/3 cups total)., To prepared cornbread: In a large bowl, whisk egg and milk. Stir in 2-1/3 cups cornbread mix just until moistened (the batter will be lumpy). Pour into a greased 8-in. square baking pan. Bake at 425° for 20-25 minutes or until bread tests done.

EASY CORNBREAD RECIPE

Steps:

• Preheat oven to 400 degrees
• Spray or grease a baking dish (I used 8×11. Could use a pie pan or a cast-iron skillet)
• Mix wet ingredients in a large bowl.
• Mix dry ingredients in another bowl.
• Mix wet into dry
• Pour into a pan
• Bake for 20-25 minutes

MOM'S BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
• Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.