Double Corn Cornbread Recipes

DOUBLE-CORN MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
• In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.

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.

THE ULTIMATE JIFFY CORNBREAD RECIPE

Steps:

• Preheat your oven to 375°F. Grease an 8x8 pan and set aside.
• Mix together the butter, sour cream and add sugar.
• Add in the eggs, beating in completely.
• Stir in the box of Jiffy mix. Mix now until the ingredients are completely incorporated.
• Spread the mixture out in the pan in an even layer.
• Bake for 17-20 minutes until golden brown and baked through.
• Remove and slice and serve.

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.

DOUBLE CORN CORNBREAD

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack.

DOUBLE-CORN CORNBREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Pour all ingredients into big bowl, and mix thoroughly.
• Grease a 41/2-inch by 81/2 inch loaf pan.
• Pour mixture into pan.
• Bake for 45 minutes or until golden-brown.

DOUBLE CORNBREAD

Steps:

• Preheat oven to 450°F. Grease 13" by 9" metal baking pan.
• In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In medium bowl, with wire whisk or fork, beat buttermilk and eggs until blended.
• Add corn, melted butter, and jalapeños to buttermilk mixture; then add to flour mixture. Stir until ingredients are just mixed.
• Pour batter into prepared pan. Bake 22 to 25 minutes or until golden at edges and toothpick inserted in center comes out clean. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Serve warm.

GLUTEN-FREE DOUBLE-CORN CORNBREAD

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the cornbread: Preheat the oven to 350 degrees F and grease or spray an 8- by 4-inch loaf pan with cooking spray. In a large bowl, combine the cornmeal, sugar, baking powder, baking soda, salt and 1 cup of the gluten-free flour blend. In a small bowl, whisk together the eggs, milk, oil and vinegar. Stir the liquid ingredients into the dry ingredients until just moistened; stir in the corn kernels.
• Pour into the prepared loaf pan and bake until golden and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Cool on a wire rack and serve.

JIFFY CORNBREAD

Steps:

• Preheat oven to 400 degrees F. Prepare a 9x13 inch baking pan and spray with non-stick cooking spray.
• In a large bowl, combine all ingredients and stir by hand until well combined, but do NOT overmix. Batter may be slightly lumpy.
• Pour batter into pan and bake for approxiately 25 minutes, or until a toothpick inserteted into the center comes out clean.
• Remove from oven and allow to cool slightly. Store any uneaten portions tightly covered.

DOUBLE-CORN CORNBREAD

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees.
• Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.
• Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined.
• Fold corn mixture into cornmeal mixture, then stir in melted butter.
• Add vegetable oil to 9-inch round cake pan, and place the pan in the preheated oven for 5 minutes.
• Take out of oven and quickly add batter; return pan to oven.
• Bake until toothpick inserted in center comes out clean, about 20-25 minutes.
• Cool cornbread in pan on wire rack for 20 minutes.
• Serve warm.

DOUBLE CORN CORNBREAD

Steps:

• Preheat oven to 400 and lightly butter your skillet. Stir dry ingredients in a large bowl. Gently mix together buttermilk, butter, and egg and add to dry ingredients. Fold in the corn, and pour batter into prepared skillet. Bake on middle rack of oven for 25 minutes, or until edges are lightly browned and wooden pick inserted in center comes out clean. Cut into squares or wedges to serve.

JIFFY DOUBLE CORN CORNBREAD

Steps:

• Preheat oven to 400 F.
• Grease 8" square cake pan.
• Combine all ingredients well.
• Pour into pan.
• Bake for 35-40 minutes.
• Remove from oven and cool in pan for 10 minutes. Cut and serve.

DOUBLE CORNBREAD

Steps:

• ______________________________ 1. Preheat oven to 450°F. Grease 13" by 9" metal baking pan. 2. In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In medium bowl, with wire whisk, beat buttermilk and eggs until blended. 3. Add corn, melted butter, and jalapeños to buttermilk mixture. Combine wet and dry ingredients, stirring just until mixed. 4. Pour batter into prepared pan. Bake 22 minutes or until cornbread is golden and toothpick inserted in center comes out clean. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Serve warm.