THE BEST FLUFFY MOIST CORNBREAD RECIPE EVER
The best cornbread recipe ever! This fluffy, moist cornbread is easy to make in just 30 minutes with under 10 ingredients. It has the perfect amount of sweetness and will be your new go-to side dish for any meal. You'll never need another homemade cornbread recipe after this one!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Nut Free Side Dish Snack Vegetarian
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Grease a 9x9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
- In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
- In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
- Bake for 18-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey!
Nutrition Facts : ServingSize 1 slice, Calories 142 kcal, Fat 5 g, SaturatedFat 2.6 g, Carbohydrate 21.2 g, Fiber 1.1 g, Sugar 6.4 g, Protein 3.8 g
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
EVERYDAY CORNBREAD
Tender and a touch sweet, this cornbread is easy to whip up with very few ingredients.
Provided by Jennifer Segal
Categories Breads
Time 35m
Yield Makes one 8-inch square cornbread (about 12 servings)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F degrees. Spray an 8-inch baking dish with nonstick cooking spray.
- In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.
- Freezer-Friendly Instructions: Cornbread tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will get tough.
Nutrition Facts : ServingSize 1 square, Calories 216, Fat 9g, Carbohydrate 30g, Protein 4g, SaturatedFat 5g, Sugar 12g, Fiber 1g, Sodium 305mg, Cholesterol 53mg
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
BEN MIMS' PERFECT CORNBREAD
If you're wondering how one can possibly make classic cornbread even better, we can provide two helpful hints: cook it in a cast-iron skillet and brown your butter. That's just what recipe developer Ben Mims did when he created this recipe to pair along with his Cornbread Pudding with Whiskey Caramel Sauce. This cornbread recipe doesn't call for even a teaspoon of sugar-savory cornbread enthusiasts will be happy to know. Ben Mims' Perfect Cornbread is a no-frills, good-as-it-gets recipe for a Southern classic that you won't be able to pass up. Another tactic we've found to catapult cornbread to best-ever status is getting that skillet nice and piping hot before adding in the batter. This helps a thick crust form around the edges from the get-go-a must-have as far as we're concerned. While this recipe is used in our Cornbread Pudding with Whiskey Caramel Sauce, don't be surprised if your family starts to request it à la carte. It's just that good.
Provided by Southern Living Editors
Time 55m
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined. Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke. Add butter, and stir until butter is melted. Stir melted butter into cornbread batter. Pour batter into hot skillet.
- Bake at 425° for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet. Invert cornbread onto a wire rack; serve warm
PERFECT CORNBREAD... EVERY TIME!
Promise me you will try this one!!! I guarantee a moist, slightly sweet, NOT crumbly corn bread, with NO bitter after taste. I have tried so many corn bread recipes my family is sick of trying them. I have created this recipe from my trials. I like my corn bread to have a nice corn flavor, to be moist and not crumble, and I like it a little sweet. I also DON'T like the bitter after taste so many corn breads have. Give it a shot, you won't regret it!
Provided by QueenBof6
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Mix all dry ingredients in a large bowl.
- Add wet ingredients and mix well.
- Pour into a greased 9-10 inch dish about 2 inches deep, I use a 10 inch cast iron skillet.
- Bake for 18-23 minutes or until toothpick comes out clean.
- DO NOT OVER BAKE! This causes it to crumble. I bake mine just until it starts to crack, 20 minutes.
- ENJOY!
- You can also make these in corn stick pans, bake for 12 to 18 minutes.
Nutrition Facts : Calories 194.2, Fat 9.3, SaturatedFat 5.5, Cholesterol 38.7, Sodium 244.7, Carbohydrate 25.3, Fiber 1, Sugar 8.4, Protein 3.2
EASY CORNBREAD RECIPE
Amazing honey cornbread made with buttermilk and cornmeal.
Provided by Katie Clark
Categories Bread
Time 30m
Number Of Ingredients 9
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
PERFECT CORNBREAD RECIPE - (4.8/5)
Provided by terryjo
Number Of Ingredients 8
Steps:
- Preheat oven 425 degrees: Stir together flour, cornmeal, sugar, baking powder and salt. Add eggs, milk and oil or melted shortening. Beat just till smooth (do not overbeat). Turn into a greased 9X9 inch baking pan, I use my iron skillet. Bake in a 425 degree oven for 20 minutes.
RORY'S MOST WONDERFUL CORN BREAD
This is a very sweet, delicious, cake - like cornbread that incorporates broccoli and cottage cheese to produce a heavenly tasting cornbread. I have tried this recipe on a number of anti-broccoli children and adults and they all end up begging me to make more.
Provided by Rory
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease one 8x8 inch square baking pan.
- Combine the eggs, cornbread mix, cottage cheese, broccoli, chopped onion, and melted butter or margarine and mix well. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 minutes.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 13.7 g, Cholesterol 46.4 mg, Fat 8.2 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 4.2 g, Sodium 388.2 mg, Sugar 2.5 g
THE PERFECT CORNBREAD
I got this recipe from my grandparents, who got it from Good Housekeeping magazine. I have substituted some of the ingredients to match what I have in my kitchen (egg substitute for eggs, for example).
Provided by MarissaB
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Place the I Can't Believe It's Not Butter spread in 9x9 metal baking pan; place in oven just until the spread melts, about 3 to 5 minutes; tilt the pan to coat.
- Meanwhile, in large bowl, combine cornmeal, flour, baking powder, salt and baking soda.
- In medium bowl, with fork, beat yogurt and eggs until blended.
- Add melted spread to the yogurt mixture, then add the yogurt mixture to the flour mixture; stir just until flour is moistened (batter will be lumpy).
- Pour batter into prepared pan.
- Bake until golden at edges and toothpick inserted in center comes out clean, about 25 minutes; serve warm.
Nutrition Facts : Calories 183.5, Fat 1.6, SaturatedFat 0.3, Cholesterol 1.2, Sodium 498.1, Carbohydrate 34, Fiber 2.1, Sugar 4.4, Protein 8.4
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