GRAM IRENE'S BEST CORNBREAD RECIPE
The "secret ingredient" keeps this cornbread moist, never dry or gritty.
Provided by Laurie Neverman
Categories Bread
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F and lightly grease a 8″x8″ square baking dish or 9 inch round pan.
- Blend dry ingredients together in a large bowl.
- Mix in softened butter. Blend in milk, sour cream and egg. Beat until moist. Pour the batter into prepared pan and place in preheated oven. Bake around 30-35 minutes, until surface starts to crack and edges pull away from pan.
- If you are using heavy glass bakeware, it may take 5 - 10 minutes longer. A toothpick inserted near the center of the bread should test dry when it is done.
Nutrition Facts : ServingSize 1 slice, Calories 128 calories, Sugar 3.5 g, Sodium 205.2 mg, Fat 5.7 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 16.5 g, Fiber 0.8 g, Protein 3 g, Cholesterol 24.8 mg
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
QUICK CORNBREAD WITH HONEY-BUTTER
Steps:
- Preheat oven to 350 F. Spray an 8-inch or 9-inch square pan with cooking spray.
- In a large bowl, add egg and milk and whisk together with a fork to combine. Add creamed corn and stir to combine.
- Add the cornbread mix, using a spatula to combine with wet ingredients.
- Scrape cornbread mixture into the prepared pan and place in the preheated oven. Cook cornbread until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Let cool a bit.
- In a small bowl, add softened butter and honey and stir to combine. Cut cornbread into pieces, and slather honey butter onto the warm cornbread.
Nutrition Facts : Calories 207 kcal, Carbohydrate 31 g, Cholesterol 72 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 261 mg, Fat 9 g, ServingSize 1 pan (4 servings), UnsaturatedFat 3 g
CORNBREAD
I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.
Provided by crazycookinmama
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400³F.
- Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
- Beat milk, butter and egg in large bowl with hand beater or wire whisk.
- Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
- Pour into pan.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
- Serve warm if desired.
Nutrition Facts : Calories 169.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 28.5, Sodium 242.1, Carbohydrate 27.3, Fiber 1.2, Sugar 8.4, Protein 3.3
THE BEST CORN BREAD YOU'LL EVER EAT
A soft, moist cornbread center with a crunchy crust.
Provided by Debbie Rowe
Categories Cornbread
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees F (220 degrees C). Grease a 9 inch iron skillet.
- In a large bowl, beat the egg. Add milk, oil, sour cream, cream corn, and cornmeal mix; stir until cornmeal is just dampened. Pour batter into greased skillet.
- Bake for 25 to 30 minutes, or until knife inserted in center comes out clean.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 40.8 g, Cholesterol 39.2 mg, Fat 15.9 g, Fiber 3.2 g, Protein 6.4 g, SaturatedFat 5.4 g, Sodium 772.1 mg, Sugar 2.9 g
THE BEST CORN BREAD
Provided by Nancy Harmon Jenkins
Categories easy, quick, side dish
Time 25m
Yield Six to eight servings
Number Of Ingredients 7
Steps:
- Spread bacon grease around in a 10-inch, well-seasoned, cast-iron skillet and put the skillet in the oven. Turn the oven to 450 degrees and leave it to heat while you prepare the corn bread.
- Combine the egg and buttermilk in a bowl, beating the egg slightly with a fork. Add baking powder, baking soda and salt. Stir to mix well.
- Add enough cornmeal to make a thin batter, like pancake batter. Every cornmeal is different, but one and three quarters cups, more or less, should be enough. As soon as the oven reaches 450 degrees and the bacon grease is just at the point of smoking, pour the batter into the pan all at once and return immediately to the oven. Bake until the top just begins to brown, approximately 15 minutes. Remove from oven, turn onto a plate and serve immediately with plenty of butter.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 2 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 329 milligrams, Sugar 4 grams, TransFat 0 grams
THE BEST CORN BREAD YOU'LL EVER EAT
A soft, moist cornbread center with a crunchy crust.
Provided by Debbie Rowe
Categories Cornbread
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees F (220 degrees C). Grease a 9 inch iron skillet.
- In a large bowl, beat the egg. Add milk, oil, sour cream, cream corn, and cornmeal mix; stir until cornmeal is just dampened. Pour batter into greased skillet.
- Bake for 25 to 30 minutes, or until knife inserted in center comes out clean.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 40.8 g, Cholesterol 39.2 mg, Fat 15.9 g, Fiber 3.2 g, Protein 6.4 g, SaturatedFat 5.4 g, Sodium 772.1 mg, Sugar 2.9 g
ULTIMATE CORN BREAD
We agree with Nita Cameron who says that her corn bread recipe is out of this world. "I think it's the tastiest corn bread I've ever had," says the Tacoma, Washington reader.
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, whisk the eggs, milk and butter; stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before cutting. Serve warm.
Nutrition Facts : Calories 390 calories, Fat 25g fat (14g saturated fat), Cholesterol 90mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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