Keepsake Corn Bread Recipes
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
KEEPSAKE CORN BREAD
I found this recipe in a Watkins Keepsake cookbook, and made it to compliment my Hearty-Meaty Black Eye Pea Soup 4 A crowd. Being from the South you can never have too many Corn Bread recipes in my opinion. I have at least 2 or 3 variations of this recipe already posted, but this one was just a bit different from the others. So perhaps there is something posted for every palate. I loved this recipe, and having all of the ingredients I needed already on hand made my decision to make it that much easier. It was a perfect compliment to my Soup which has already been posted.
Provided by Rose Mary Mogan @cookinginillinois
Categories Savory Breads
Number Of Ingredients 12
Steps:
- Combine corn meal, flour, baking powder, garlic powder, & pepper and set aside.
- Combine sour cream or Heavy whipping cream, with eggs and oil in a separated small bowl.
- Add corn meal mixture, 1 1/2 cups cheese, corn, chilis; Mix well.
- Add in chopped pimentos. Stir till mixed together.
- Pour into a greased 8 or 9 inch square baking pan.Sprinkle top with remaining cheese.
- Bake at 350 degrees F. for 35-45 minutes or until bread tests done.
- Cut into squares and serve warm.
- I served this delicious Corn Bread with my https://www.justapinch.com/recipes/soup/soup-vegetable-soup/hearty-meaty-black-eye-pea-soup-for.html
More about "keepsake corn bread recipes"
MY FAVORITE CORNBREAD RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- 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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