Merts Cornbread Recipes

CORNBREAD RECIPE (CREAMED CORN)

Steps:

• Place a 26cm/10" castiron skillet in the oven and preheat to 220C / 425F while making the batter.
• Place the Dry Ingredients in a bowl and mix.
• Place Wet ingredients in a separate bowl and mix until combined.
• Pour Wet into the Dry ingredients, mix until combined.
• Take the skillet out of the oven. Add the 1 tbsp of butter and swirl it around to coat the base and halfway up the sides (or use a brush to do this)
• Pour the batter in, smooth surface.
• Turn oven down to 190°C/375°F, then bake for 25 to 30 minutes, or until the top is light golden brown and a skewer inserted into the middle comes out clean (or when you poke the top, it springs back).
• Cool 15 minutes in the skilet before tunring out onto serving platter or cutting board.
• Best served warm! It can be served in the skillet or turned out. Serve with butter and honey as well, to take it over the top!

THE BEST EASY BUTTERMILK CORNBREAD RECIPE (SWEET & MOIST)

Steps:

• Preheat oven to 400°F. Grease an 8x8-inch square baking pan with butter or cooking spray.
• In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.
• In a separate bowl, whisk together the buttermilk, eggs and melted butter.
• Mix the wet buttermilk mixture into the dry ingredients until just combined (do not over-mix). Pour batter into the prepared pan.
• Bake for 20-25 minutes or until a toothpick inserted into center of the bread comes out clean.
• Allow the cornbread to cool on a wire rack for 15 minutes before serving.

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.

MERT'S CORNBREAD

Steps:

• Preheat oven to 400. Place 2 (12-cup) standard-size muffin tins in oven and heat until hot, about 10 minutes. You can also use 3 mini loaf pans. Whisk together butter, sugar, eggs, and mayonaise in a large mixing bowl and set aside. Combine cornmeal and flour and set aside. Gradually stir the flour mixture and the buttermilk into the butter/sugar mixture. alternating between the two. You should begin and end with the buttermilk. Stir in the water. Remove pans from oven and spray with nonstick cooking spray or brush with butter. Divide batter evenly between the tins. Bake for approximately 20 minutes. Note: self-rising flour has baking powder and salt already mixed in. Self-rising cormeal contains flour and baking powder. You can't substitue all purpose flour and plain cornmeal for either of these.

MERT'S CORNBREAD

Steps:

• Preheat oven to 400. Place 2 (12-cup) standard-size muffin tins in oven and heat until hot, about 10 minutes. You can also use 3 mini loaf pans. .
• Whisk together butter, sugar, eggs, and mayonaise in a large mixing bowl and set aside.
• Combine cornmeal and flour and set aside.
• Gradually stir the flour mixture and the buttermilk into the butter/sugar mixture. alternating between the two. You should begin and end with the buttermilk.
• Stir in the water.
• Remove pans from oven and spray with nonstick cooking spray or brush with butter. Divide batter evenly between the tins.

OLD MILL RESTAURANT'S SIGNATURE CORN CHOWDER RECIPE - (4/5)

Steps:

• 1. Mix liquids and butter, add potatoes and onions. Cook until done. 2. Mix cracker crumbs, flour and seasonings. Add to potatoe and onion mixture. Add red and green peppers. Mix well--bring to a boil. 3. Add cream and corn. Simmer for 15-20 min. **Makes about 2 quarts. **The restaurant uses a special chowder seasoning which is not available in grocery stores. To compensate for this ingredient, season to taste with garlic powder and onion powder.

MERT'S CORNBREAD RECIPE - (2.7/5)

Steps:

• Preheat oven to 400. Place 2 (12cup) standard size muffin tins in oven and heat until hot, about 10 minutes. Whisk together butter, sugar, eggs and mayonnaise in a large mixing bowl and set aside. Combine cornmeal and flour and set aside. Gradually stir the flour mixture and the buttermilk into the butter/sugar mixture, alternating between the two. You should begin and end with the buttermilk. Stir in the water. Remove pans from oven and spray with nonstick cooking spray or brush with butter. Divide batter evenly between the tins. Bake for approximately 20 minutes. NOTE: Self-rising flour has baking powder and salt already mixed in. Self-rising cornmeal mix contains flour and baking powder. You can't substitute all-purpose flour and plain cornmeal for either of these. Yield 20-24 muffins.