Super Fast Cornbread Recipes

BUTTERY CORNBREAD

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.

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 MOIST SWEET CORNBREAD

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Butter an 8 x 8-inch square baking dish.
• In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
• In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
• Mix in canned corn niblets.
• Transfer to baking dish.
• Bake for 35 minutes or until the the cake tests done.

EASY MOIST CORNBREAD RECIPE

Steps:

• Position your oven rack in the center of the oven and place a well seasoned 10" or 12" cast iron skillet inside. Preheat your oven to 450F (232C). This will preheat your skillet to help achieve a very crispy bottom to your cornbread. Alternatively, if you do not have a cast iron skillet you may use a 9" round or square metal or glass baking dish for this recipe, but you should not preheat them in the oven.
• Meanwhile, melt your butter. Once completely melted, divide out about 2 TBSP. This will be used to grease your skillet. The rest of the butter will go into the cornbread. Set both aside to cool slightly.
• In a large mixing bowl combine the cornmeal, all-purpose flour, baking soda, baking powder, salt, and sugar. Whisk together until combined.
• Add in your buttermilk, eggs, and the larger amount of melted butter and stir until everything is just incorporated. You don't want to over-mix.
• Carefully remove the hot cast iron skillet from the oven. Add the 2 TBSP butter you divided out to the pan and swirl around until the bottom is coated. Pour your cornbread batter into the skillet and immediately place skillet back into the hot oven. If you are using a baking dish instead of a cast iron skillet, coat it with the reserved melted butter.
• Cook at 450F (232C) for about 20 minutes or until a tester comes out with moist crumb from the center. If you want a crispier top, put it under the broiler for 1-2 minutes, watching it very closely.
• As an optional extra step in increase the moistness of this cornbread, run a stick of butter over the top of the bread while it is still hot. The butter will melt down into the bread and keep it extra moist and delicious! Use as much as you like of the stick. I just rub it all over until it is well coated.

CORNBREAD

Steps:

• Preheat oven to 400 degrees. Prepare an 8-inch baking pan with a non-stick spray. Optional: Line with foil and spray with a non-stick spray for easier removal.
• In a large bowl, whisk together the flour, cornmeal, sugar, salt and baking powder.
• Mix in the egg, milk and oil until well combined.
• MIX INs: If making a variation of the cornbread, add the mix in ingredients listed above at this step.
• Pour the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick comes out clean.
• Allow to cool fully on a rack before cutting and serving.

EASY CORNBREAD

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.

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

GOLDEN SWEET CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

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.

SUPER FAST CORNBREAD

Steps:

• Combine biscuit mix and cornmeal in a large bowl. Whisk eggs and milk; stir into dry ingredients. Transfer to a greased 9-in. oven-proof skillet., Bake at 400° until a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges. Serve warm.

MOIST SWEET CORNBREAD

Steps:

• Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
• In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
• Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
• Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.
• Remove from oven, serve warm with butter or honey or simply plain. It's amazing!

BEST SUPER MOIST CORNBREAD

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.

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.