The Ultimate Fluffy Cornbread Recipes
FLUFFY CORNBREAD
You can use any cornbread recipe or box mix, but the secret is separating the egg and whipping the egg whites. It's fluffy either hot or cold.
Provided by retiree09
Categories Breads
Time 35m
Yield 9 squares, 9 serving(s)
Number Of Ingredients 9
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.
THE ULTIMATE FLUFFY CORNBREAD
This recipe goes back over 30 years, it's a basic recipe but produces a fabulous cornbread, you may add in some jalapeno peppers, cayenne, corn kernels or any extras you desire ---you will love this cornbread!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
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