My Cornbread Recipes

THE BEST HOMEMADE CORNBREAD RECIPE

The Best Homemade Cornbread Recipe image

Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.

Provided by Melissa Griffiths - Bless this Mess

Categories Baking

Time 25m

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup granulated sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1/3 cup neutral oil or melted butter
1 large egg
1 cup milk

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.

Nutrition Facts : ServingSize 1 Slice, Calories 173 calories, Sugar 15.1 g, Sodium 516.8 mg, Fat 1.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 37 g, Fiber 1.4 g, Protein 4 g, Cholesterol 19.1 mg

HOMESTEADER CORNBREAD

Homesteader Cornbread image

This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.

Provided by Patricia Terranova Bergstrom

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 50m

Yield 15

Number Of Ingredients 8

Ingredients

1 ½ cups cornmeal
2 ½ cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅔ cup white sugar
2 eggs
½ cup vegetable oil

Steps:

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.1 g, Cholesterol 28.1 mg, Fat 9.3 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 252.8 mg, Sugar 11 g

CORNBREAD

Cornbread image

I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.

Provided by crazycookinmama

Categories Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup milk
1/4 cup butter or 1/4 cup margarine, melted
1 large egg
1 1/4 cups white cornmeal or 1 1/4 cups blue cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
you might want to reduce the sugar to 1/3 cup and use 2 egg

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.

Nutrition Facts : Calories 169.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 28.5, Sodium 242.1, Carbohydrate 27.3, Fiber 1.2, Sugar 8.4, Protein 3.3

MY CORNBREAD

My Cornbread image

Provided by Katie Lee Biegel

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 cup sugar
2 large eggs, lightly beaten
2 cups buttermilk
4 tablespoons unsalted butter, melted and cooled

Steps:

Preheat the oven to 400 degrees F. Pour the oil into a 10-inch cast-iron skillet and place in the oven to heat while the oven is preheating.
In a medium bowl, combine the cornmeal, flour, baking powder, salt and sugar. In a separate bowl, combine the eggs, buttermilk and butter. Add the liquid to the dry ingredients and stir until just combined. Do not overmix.
Carefully remove the hot skillet from the oven and pour the batter into it. Bake for 25 to 30 minutes, until golden brown. Serve warm.

PERFECT CORNBREAD... EVERY TIME!

Perfect Cornbread... Every Time! image

Promise me you will try this one!!! I guarantee a moist, slightly sweet, NOT crumbly corn bread, with NO bitter after taste. I have tried so many corn bread recipes my family is sick of trying them. I have created this recipe from my trials. I like my corn bread to have a nice corn flavor, to be moist and not crumble, and I like it a little sweet. I also DON'T like the bitter after taste so many corn breads have. Give it a shot, you won't regret it!

Provided by QueenBof6

Categories Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup cornmeal
1 cup flour
1/2 cup sugar, less if preferred
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
1 large egg, lightly beaten

Steps:

Preheat oven to 400°F.
Mix all dry ingredients in a large bowl.
Add wet ingredients and mix well.
Pour into a greased 9-10 inch dish about 2 inches deep, I use a 10 inch cast iron skillet.
Bake for 18-23 minutes or until toothpick comes out clean.
DO NOT OVER BAKE! This causes it to crumble. I bake mine just until it starts to crack, 20 minutes.
ENJOY!
You can also make these in corn stick pans, bake for 12 to 18 minutes.

Nutrition Facts : Calories 194.2, Fat 9.3, SaturatedFat 5.5, Cholesterol 38.7, Sodium 244.7, Carbohydrate 25.3, Fiber 1, Sugar 8.4, Protein 3.2

EASY CORNBREAD

Easy Cornbread image

This cornbread is great for stuffing, a recipe passed on from my mother-in-law. If you're like me and don't like plain cornbread, freeze the leftovers for further stuffing servings

Provided by CoCaShe

Categories Quick Breads

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 eggs
1 1/4 cups milk
1/4 cup vegetable oil
1 1/2 cups yellow cornmeal
3/4 cup flour
1 teaspoon salt
1/4 cup white sugar
2 1/2 teaspoons baking powder

Steps:

Beat eggs, milk and oil together.
Add all dry ingredients to wet and mix well.
Pour mixture into greased 8"x8" cake pan.
Bake 400F for 25-30 minutes or until toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 337.2, Fat 13.8, SaturatedFat 3, Cholesterol 69.1, Sodium 598.5, Carbohydrate 46.6, Fiber 2.6, Sugar 8.6, Protein 7.8

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