Fluffy Cornbread Recipes

FLUFFY BAKERY-STYLE CORNBREAD MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, cornmeal, baking powder and salt in a medium bowl.
• In a large bowl, cream together butter and sugar with an electric hand mixer.
• Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.
• Slowly add the cornmeal mixture in; mixing the two together with a fork until combined. The batter should be slightly airy and sticky.
• Spoon into a greased muffin tin and bake for 18-20 minutes at 350F, using a toothpick to test the center of the muffins for doneness.
• Allow to cool. Of course typical cooling protocol in this household involves munching a molten hot muffin while the others chill to room temperature. Enjoy!

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.

MOIST & SWEET CORNBREAD

Steps:

• Preheat the oven to 350 degrees, mist a 9x13-inch pan with nonstick spray, and line with parchment. (If making skillet cornbread, place about 1 1/2 tablespoons of butter in the pan and allow it to preheat in the oven.)
• In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
• Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.
• Pour the liquid ingredients into the dry and stir together until combined.
• Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges (a toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs).
• Cool for about 20 minutes, then cut into slices and serve.

MOIST AND FLUFFY CORNBREAD

Steps:

• Preheat the oven to 400ºF. Grease an 8 or 9 inch square baking dish.
• In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. Add milk, oil, and egg and stir until just moistened. Fold in cheese. Pour the batter into the prepared pan and bake for 25-30 minutes or until lightly golden and a toothpick inserted in the center comes out clean.

THE BEST FLUFFY MOIST CORNBREAD RECIPE EVER

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!

THE ULTIMATE FLUFFY CORNBREAD

Steps:

• Set oven to 450 degrees F.
• Butter a 9-inch round cake pan.
• Pour 2 tablespoons melted butter into cake pan then bake for 5 minutes or until the cake pan is very hot.
• Meanwhile in a medium bowl whisk together the cornmeal, flour, sugar, baking powder and salt.
• Make a well in the center of the mixture and pour the creamed corn, milk, remaining 2 tablespoons melted butter and the egg into the well; stir until smooth.
• Pour the batter into the HOT cake pan.
• Bake for 30-35 minutes or until cornbread is golden brown and tests done.
• Let stand for 15 minutes before serving.

FLUFFY CORNBREAD

Steps:

• Heat oven to 400³F.
• Grease bottom square pan, 8x8x2 inches, with shortening.
• Beat milk, butter and egg yolk in large bowl with hand beater or wire whisk. Clean beater and whip egg white in a small bowl till stiff. Set aside.
• Stir remaining ingredients into milk mixture all at once just until flour is moistened (batter will be lumpy). Gently fold in beaten egg white.
• Pour into pan.
• Bake 20 minutes or until golden brown and toothpick inserted in center comes out clean.
• Serve warm.

HOMESTYLE CORNBREAD

Steps:

• Preheat oven to 375 degrees F. Dab a paper towel in bacon grease and grease an 8x8" baking pan (or spray with cooking spray), and set pan aside.
• To a mixing bowl, add dry ingredients (flour, cornmeal, sugar, baking powder, and salt), and whisk until combined.
• In another large mixing bowl, add melted butter, melted bacon grease, honey and eggs. Whisk to combine.
• Whisk in the buttermilk.
• Pour the dry ingredients into the bowl with the wet mixture, and use a wooden spoon or rubber spatula to stir until just combined.
• Pour batter into prepared baking pan and bake for 30 minutes, or until lightly golden brown and a toothpick inserted into the center comes out clean.

FLUFFY JALAPENO CHEDDAR CORNBREAD RECIPE

Steps:

• Preheat the oven to 350 degrees F. Set out a 9 X 13 inch baking dish and spray it with nonstick cooking spray.
• Dice the jalapenos and shred the cheese. (If you are sensitive to heat, seed the jalapenos before dicing, otherwise leave the seeds in.)
• Set out a large mixing bowl. Add the flour, cornmeal, sugar, baking powder, salt, and garlic powder. Mix well. Then whisk in the buttermilk, eggs, and melted butter. Whisk until smooth.
• Fold the thawed sweet corn, 2 cups of cheddar cheese, and the diced jalapenos into the batter. Mix well.
• Scoop the batter into the baking dish and sprinkle the remaining 1 cup shredded cheese over the top.
• Bake for 40-50 minutes. The center should no longer jiggle when you shake the pan. (You can insert a toothpick into the center to make sure it's fully baked. If the toothpick comes out dry, remove from the oven.)