Quick Fix Cornbread 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 AND EASY CORNBREAD

Steps:

• Preheat oven to 425.
• Grease sides and bottom of a 13x9 glass pan with the shortening.
• Mix the cornmeal, flour, salt and sugar together.
• Mix in the butter, eggs, and milk just until it's well mixed. should be the consistency of grainy glue.
• Pour into the pan and bake for 25 min (I have a small oven and my cook times may be a bit off -- check at 20 could take up to 30 depending on your oven).

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

5 MINUTE MICROWAVE CORNBREAD

Steps:

• Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
• Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.

QUICK BUTTERMILK CORNBREAD

Steps:

• In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full). , Bake at 425° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes. Serve warm.

QUICK CORN BREAD

Steps:

• Heat oven to 400 degrees F. Spray a 9-inch square baking pan with non-stick cooking spray.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside.
• In a separate smaller bowl, whisk together milk, oil and egg or egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix. Spread batter evenly in pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately.

QUICK FIX CORNBREAD

Steps:

• Prepare cornbread according to package directions; add green chiles and pimento to the mix. Pour cornbread mix into an 8-inch hot oiled pan, if desired, to reduce cooking time. Follow cooking time on package and bake until light golden.

QUICK CORNBREAD

Steps:

• Heat oven to 400°F
• Grease a 9 inch round pan or 8 inch square pan.
• Stir dry ingredients together in a large bowl.
• In another bowl, beat eggs and stir in milk, honey, and butter.
• Pour wet mixture into the dry ingredients and stir just enough to moisten.
• Turn batter into pan and bake for 25-30 minutes, or a pick inserted in the center comes out clean. Cut into 9 squares or wedges and serve warm.