All Purpose Cornbread Best Of Both Regions Recipes

EVERYDAY CORNBREAD

Steps:

• Preheat the oven to 350°F degrees. Spray an 8-inch baking dish with nonstick cooking spray.
• In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.
• Freezer-Friendly Instructions: Cornbread tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will get tough.

THE BEST FLUFFY MOIST CORNBREAD RECIPE EVER

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!

ALL-PURPOSE CORNBREAD (BEST OF BOTH REGIONS)

Steps:

• Adjust oven rack to middle position; heat oven to 400 degrees.
• Spray 8-inch-square baking dish with nonstick cooking spray.
• Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
• In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds.
• Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
• Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well.
• Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.
• Pour batter into prepared baking dish; smooth surface with rubber spatula.
• Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
• Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool for about 10 minutes longer.
• Cut into pieces and serve.

ALL-PURPOSE CORNBREAD

Steps:

• Adjust oven rack to middle position; heat oven to 400°F Spray 8-inch square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl; set aside.
• In a food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, aboutp 5 seconds. Add eggs and process until well combined (corn lumps weill remain), about 5 seconds longer.
• Using rubber spatula, make well in center of dry ingredients; our wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25-35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn rightside up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.