BEST SUPER MOIST CORNBREAD
This Super Moist Cornbread recipe is the only way to go if you're a cornbread lover! Great with chili, roast chicken, turkey, pork, soups, stews, or even jams and jellies. Top it with honey or butter for an extra dose of YUM.
Provided by Tiffany
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and grease a 9x13 inch pan.
- In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a medium bowl mix together butter, oil, milk, and eggs.
- Add wet ingredients to dry ingredients and mix until combined.
- Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
- Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.
Nutrition Facts : Calories 280 kcal, Carbohydrate 33 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 33 mg, Sodium 352 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
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
HONEY CORNBREAD
It's a pleasure to serve this moist cornbread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece. -Adeline Piscitelli, Sayreville, New Jersey
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. , Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 318 calories, Fat 17g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 290mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.
HONEY CORNBREAD
A sweet cornbread that will crumble in your hand and melt in your mouth.
Provided by TIM LASTRAPES
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 34m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
- In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 41.8 g, Cholesterol 87.3 mg, Fat 19.5 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.4 g, Sodium 156.6 mg, Sugar 15.4 g
HONEY MOIST CORNBREAD MIX
I am putting together a chapter of homemade mixes in a cookbook that I am working on. I wanted to include a corn bread mix, so I got my very favorite corn bread recipe and turned it into a mix. It still has to be stirred up and put together, but every little bit of time saved is a blessing. If you want to, when you make up mixes,...
Provided by Amy Alusa
Categories Other Breads
Time 35m
Number Of Ingredients 11
Steps:
- 1. Combine ingredients for the mix and sift or whisk together thoroughly, throughout. Pour into a Zip-Lock bag, and seal. Label the bag with the name of the mix, the Instructions (to make the mix, below) and the date you are packing it.
- 2. INSTRUCTIONS TO MAKE THE MIX: Shake up this bagged mix really well. Pour into a bowl and make a well in the center. Prepare a 9 x 17 inch pan or a jelly roll pan by spraying with vegetable spray. Preheat oven to: 400 degrees.
- 3. In another bowl, mix thoroughly: 4 eggs, slightly beaten 2 cups of whipping cream or evaporated milk 1/2 cup of honey 1/2 cup butter flavored shortening, melted
- 4. Pour wet ingredients into the well of the dry ingredients, and stir JUST UNTIL MOISTENED! Batter should be lumpy.
- 5. Pour into the prepared pan, spreading batter as evenly as possible. Bake for 30-35 minutes or until golden brown and firm on top. Allow to sit until cool enough to serve.
HONEY MOIST CORNBREAD
Make and share this Honey Moist Cornbread recipe from Food.com.
Provided by daisygrl64
Categories Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400*F.
- grease a 9 inch baking pan, set aside.
- in a bowl mix together, cornmeal, flour, sugar, salt and baking powder, using a wire whisk, give it a couple of swirls to blend the dry ingredients.
- add remaining ingredients and mix until moistened.
- pour into greased pan.
- bake for 20 to 25 minutes, or until a wooden toothpick inserted into center comes out dry.
Nutrition Facts : Calories 467.4, Fat 26.4, SaturatedFat 11, Cholesterol 124.8, Sodium 421.8, Carbohydrate 53.3, Fiber 2.1, Sugar 20.3, Protein 6.8
HONEY CORNBREAD
Steps:
- Preheat oven to 400° F. Grease an 8-inch or 9-inch square baking pan. Set aside.
- In a large bowl, whisk together flour, cornmeal, granulated sugar, baking powder and salt.
- In a separate bowl, whisk together eggs, buttermilk, honey, melted butter and oil. Add the wet ingredients to the dry ingredients, stirring just until combined. Do not over-mix.
- Pour batter into prepared baking pan. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Slice into squares and serve warm.
Nutrition Facts : ServingSize 1 square, Calories 249 kcal, Carbohydrate 39 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 46 mg, Sodium 196 mg, Fiber 2 g, Sugar 15 g
BEST JIFFY CORNBREAD RECIPE
This is one of the best Jiffy Cornbread hacks! Learn how to make super moist and fluffy cornbread with Jiffy Corn Muffin Mix. You only need 6 ingredients to make the best ever cornbread recipe.
Provided by Alexa Blay
Categories Side Dishes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 F (204 C). Lightly grease an 8 x 8 pan with cooking spray.
- In a large mixing bowl whisk the eggs and oil together, then whisk in the milk and honey (make sure to give the honey a good mixing to combine well). Add in the sour cream and mix. Add the Jiffy Corn Muffin Mix into the liquid and stir until just combined, don't over mix it.
- Pour the batter into the greased pan and bake for 25 - 30 minutes. Check the cornbread after 25 minutes to see if it is ready by inserting a toothpick into the center. If the toothpick comes out clean it's done, if it comes out a bit wet, put the cornbread back in the oven for the remaining 5 minutes.
Nutrition Facts : Calories 216 calories, Carbohydrate 24.9 grams carbohydrates, Fat 11.7 grams fat, Fiber 0.8 grams fiber, Protein 3 grams protein, ServingSize 1/16, Sugar 9 grams sugar
MARIE CALLENDER'S CORNBREAD RECIPE
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease the bottoms and sides of 2 (8-inch) pans generously with butter.
- In a large bowl, sift together the Bisquick, sugar, and baking powder. Add the cornmeal and whisk to combine.
- In a separate bowl, whisk together the eggs, milk, and melted butter.
- Pour the egg mixture into the bowl of dry ingredients. Whisk it together just until combined. Lumps are okay.
- Pour the batter into the greased pans. Bake the cornbread for 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool slightly on a wire rack for 15 minutes. Slice it into squares, serve, and enjoy!
Nutrition Facts : Calories 220 cal
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