Tender Sweet Cornbread Recipes

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.

SWEET CORNBREAD

Steps:

• Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan.
• Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth.
• Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 30 minutes.
• Let cool for 15 minutes before removing from the pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature.

MOIST & SWEET CORNBREAD

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 5 ingredients. Cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened., Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm.

SWEET CORNBREAD

Steps:

• Pre-heat oven to 425 f/ 220c
• Grease a mini loaf pan.
• Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
• Mix egg, milk, melted butter, oil, and honey in a large mixing bowl. Pour into the well of dry ingredients; mix well.
• Divide batter into the pan, filling the sections ¾ of the way (This makes 12 - 15 loaves).
• Bake for 12-15 minutes, or until golden brown.

CORNBREAD RECIPE

Steps:

• PREP: Preheat the oven to 375 degrees F. Place eight tablespoons of butter in a microwave-safe bowl and melt. Set melted butter aside to cool to room temperature before using. Remove the wet ingredients from the refrigerator so they reach room temperature.
• WET INGREDIENTS: In a large bowl, combine the buttermilk, egg, two tablespoons of honey, brown sugar, and white sugar. While whisking constantly, slowly drizzle in the melted (but room temperature) butter until smooth and combined. If the wet ingredients are cold and butter is warm, it will clump. Pour the wet ingredients into the center of the dry ingredients and gently mix (or fold with a spatula) until just combined. Do not over mix or beat.
• DRY INGREDIENTS: In another large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and cornstarch.
• PAN: Place the 1 tablespoon remaining butter in the 9x9-inch pan. Place in the preheated oven for exactly one minute and then remove using oven mitts. Tilt the pan to coat the entire bottom in the melted butter. Pour the prepared batter into this pan and use a spatula to spread and make the top even.
• BAKE: Bake for 19-20 minutes or until the edges are golden brown and the center springs back when pressed gently.
• FINISH: Place the pan on a wire cooling rack and let it cool for 10 minutes. Gently brush the remaining honey over the cornbread. Cut into squares and serve warm.
• STORAGE: Cornbread does not keep well. It is best used on the day it's baked. To store leftovers, wrap individual pieces in plastic, then foil, and place in the fridge. If you are making cornbread for stuffing, it can be baked up to three days ahead (then store in an airtight container in the fridge).

SWEETEST CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Pour corn bread mix into a large bowl.
• Whisk milk and eggs together in a separate bowl and pour over the cornbread mix. Stir just enough so that all ingredients are incorporated. Pour in creamed corn and sugar. Stir gently until well incorporated, but do not overmix.
• Pour batter into the prepared baking pan. Melt butter in a microwave-safe bowl, about 30 seconds. Pour over the batter.
• Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Serve hot.

BUTTERY MELT-IN-YOUR-MOUTH SWEET CORNBREAD

Steps:

• Set oven to 400 degrees F (set oven rack to second-lowest position).
• In a medium bowl cream butter with sugar.
• In another bowl whisk eggs with half and half cream or milk.
• In a small bowl combine flour, cornmeal, 1 tablespoon plus 1/2 teaspoon baking powder and salt; add to the creamed mixture alternately with egg mixture.
• Mix in chopped corn.
• Transfer to prepared baking pan.
• Bake for about 25-27 minutes or until cake tests done.

MOIST AND TENDER CORNBREAD

Steps:

• Put all ingredients in a mixing bowl and stir with wooden spoon till well mixed. There should still be a few lumps.
• Put in a greased 9x13 pan.
• Bake at 375 degrees for 30 - 40 minutes. Bake until set, and light golden brown and edges just start to pull away from pan. You dont want to overbake it.
• Serve warm with honey butter.
• Mix equal parts of butter or margarine and honey for the honey butter. will keep for weeks in the frig.
• Keep leftover cornbread covered and in frig. reheat in microwave to warm up.