My Favorite Cornbread Recipes

FAVORITE CORNBREAD

Steps:

• In a bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425° for 20-25 minutes or until bread is golden brown and tests done.

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.

GOLDEN SWEET CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

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.

SOUTHERN CORNBREAD - MY FAVORITE

Steps:

• 1. Heat oven to 450ºF. Coat 8-inch ovenproof skillet. Place skillet in oven 7 to 8 minutes or until hot. Beat egg in medium bowl. Stir in milk, oil and corn meal until smooth. Batter should be creamy and pourable. If too thick, add 1 or 2 tablespoons more milk. Pour into prepared skillet or pan. Bake 20 to 25 minutes or until golden brown. So fluffy, crunchy, and savory...

KID-FRIENDLY CORNBREAD RECIPE

Steps:

• Mix the ingredients together, omitting the milk called for on the back of the Jiffy Corn Muffin Mix box.
• Allow the mixture to set for four minutes.
• Fill muffin cups so they are about 2/3 of the way full.
• Bake the cornbread muffins for 15-20 minutes, or until the tops are golden brown.

MY FAVORITE CORNBREAD

Steps:

• Pre-heat 375 degrees.
• Mix jiffy box mixes first.
• Add in sugar, eggs, and sour cream.
• Add in enough milk or water to make it a pancake like consistency.
• Add in frozen corn (no need to defrost).
• Pour into 8X8 glass dish.
• Bake for 25-30 minutes or until done (toothpick center).
• Enjoy!

MY FAVORITE SKILLET CORNBREAD

Steps:

• Preheat oven to 400 degrees F. Place a 10-inch cast iron skillet in the oven and heat for at least 30 minutes. Meanwhile make 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 ingredients into the well. Use a fork or spatula to stir until evenly combined.
• Remove the skillet from the oven. *****Warning***** Make sure you are using an oven mitt to do this. The skillet is very hot. Add the bacon fat to the skillet, and swirl to coat. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan.
• Bake for 25 to 30 minutes, until lightly golden and firm and springy to the touch. ****Melt an additional 2 tablespoons of butter over the top of the cornbread when it comes out of the oven.****