Cornbreadloaf 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.

YEAST CORN BREAD LOAF

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Add the cornmeal, milk powder, butter, sugar, salt, 1-1/4 cups flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

CORNBREAD

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.

CORNBREAD LOAF

Steps:

• Preheat oven to 425°. In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, blend egg, milk and shortening; stir into dry ingredients. Pour into a greased 8x4-in. loaf pan. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan and serve warm.

SWEET CORNBREAD LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
• Mix cornmeal, buttermilk, flour, sugar, vegetable oil, salt, and baking soda in a bowl until thoroughly combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until top is golden brown and a toothpick inserted into the center of the loaf comes out clean or with moist crumbs, about 1 hour.

CORNBREAD LOAF

Steps:

• Preheat oven to 350-degrees F.
• Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal.
• Mix first six ingredients (flour- salt) in large bowl.
• Mix eggs, melted margarine/oil, milk in small bowl.
• Add egg mixture and corn to dry ingredients.
• Stir until combined.
• Pour batter into pan.
• Bake for 1 hour.

CORNBREAD WITH FRESH OR FROZEN SWEET CORN

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Thoroughly grease a 9 x 9-inch baking dish.
• Sift together the flour, cornmeal, baking powder, and salt.
• Combine the half-and-half, eggs, butter (or shortening), and sugar (if using).
• Add half-and-half mixture to the flour mixture and combine just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, but don't overmix the batter or your cornbread will be too tough.
• Pour the batter into your prepared baking dish and bake the cornbread immediately.
• Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the baking dish. Cut into slices or squares. Serve and enjoy.

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.

EASY BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
• Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
• Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
• Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.

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.

BUTTERY CORNBREAD

Steps:

• Butter 9x5x3-inch metal loaf pan. Mix cornmeal, flour, sugar, baking powder, and coarse salt in large bowl. Add buttermilk, melted butter, and beaten eggs. Stir with wooden spoon until well blended. Let mixture stand 30 minutes to absorb liquid. Meanwhile, preheat oven to 375°F.
• Pour batter into prepared pan. Bake bread until browned around edges and tester inserted into center comes out clean, about 40 minutes. Let bread rest in pan 5 minutes. Turn bread out onto rack and cool completely. DO AHEAD Can be made 2 days ahead. Wrap in foil and store at room temperature.