Basic No Fail Cornbread Recipes

BASIC CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Combine corn meal, flour, sugar, baking powder, and salt.
• Add milk, egg, and oil. Beat for 1 minute.
• Pour into an 8 inch square pan, or spoon into 12 prepared muffin cups.
• Bake for 20 minutes.

BASIC CORNBREAD

Steps:

• Preheat the oven to 400 degrees F; coat a 9-by-13-inch baking dish with cooking spray. Whisk the cornmeal, flour, sugar, baking soda and salt in a large bowl. Whisk the buttermilk, melted butter and eggs in a medium bowl; add to the cornmeal mixture and whisk until combined.
• Spread the batter evenly in the baking dish. Bake until golden brown and the top springs back when gently pressed, 12 to 15 minutes. Remove from the oven and let cool completely.
• Invert the cornbread onto a cutting board and cut into 1/2-inch cubes. Spread out on a baking sheet and leave at room temperature overnight to dry out.

BASIC NO-FAIL CORNBREAD

Steps:

• Pre-heat the oven to 400 degree F.
• Mix together all ingredients.
• Spray a 13" x 17" half-sheet pan with Pam. (or use two 9" x 13" casserole dishes). Pour in the blended ingredients.
• Bake for 25-30 minutes until golden brown on top.
• Serve hot with butter.

BASIC, FRUGAL CORNBREAD

Steps:

• Preheat the oven to 350 and grease an 8x8 pan.
• Mix the cornmeal, flour, and 2tbs canola oil together until crumbly.
• Beat eggs into the milk then mix into the cornmeal all at once. Stir just enough to blend thoroughly -- it won't rise well if overmixed.
• Bake 35-40 minutes or until the center tests done.
• Let cool a few minutes before cutting then serve warm with butter or other favorite topping.
• Note: if you want to increase it for a 13x9 pan I find it works better to use 1 1/2 times the ingredients instead of double. A fully doubled recipe is reluctant to cook fully in the center before the edges get dried out.