GRAM IRENE'S BEST CORNBREAD RECIPE
The "secret ingredient" keeps this cornbread moist, never dry or gritty.
Provided by Laurie Neverman
Categories Bread
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F and lightly grease a 8″x8″ square baking dish or 9 inch round pan.
- Blend dry ingredients together in a large bowl.
- Mix in softened butter. Blend in milk, sour cream and egg. Beat until moist. Pour the batter into prepared pan and place in preheated oven. Bake around 30-35 minutes, until surface starts to crack and edges pull away from pan.
- If you are using heavy glass bakeware, it may take 5 - 10 minutes longer. A toothpick inserted near the center of the bread should test dry when it is done.
Nutrition Facts : ServingSize 1 slice, Calories 128 calories, Sugar 3.5 g, Sodium 205.2 mg, Fat 5.7 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 16.5 g, Fiber 0.8 g, Protein 3 g, Cholesterol 24.8 mg
THE BEST FLUFFY MOIST CORNBREAD RECIPE EVER
The best cornbread recipe ever! This fluffy, moist cornbread is easy to make in just 30 minutes with under 10 ingredients. It has the perfect amount of sweetness and will be your new go-to side dish for any meal. You'll never need another homemade cornbread recipe after this one!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Nut Free Side Dish Snack Vegetarian
Time 35m
Number Of Ingredients 11
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!
Nutrition Facts : ServingSize 1 slice, Calories 142 kcal, Fat 5 g, SaturatedFat 2.6 g, Carbohydrate 21.2 g, Fiber 1.1 g, Sugar 6.4 g, Protein 3.8 g
GRANDMOTHER'S BUTTERMILK CORNBREAD
This is my grandmother's cornbread recipe and it's the best - sweet and moist!
Provided by Bethany Weathersby
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g
BUTTERY CORNBREAD
A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. -Nicole Callen, Auburn, California
Provided by Taste of Home
Time 40m
Yield 15 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
BEST EVER CORNBREAD
This is a recipe for corn bread that had come from Byron's Dutch Oven Recipes. Since the site went down a while ago I thought about posting the recipe here.
Provided by Alfonso P.
Categories Corn
Time 1h25m
Yield 1 US, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Dry Bowl: Whisk 2 cups cornmeal, 3 cups all-purpose flour, 4 teaspoons baking powder, and 1 teaspoon salt together, blending thoroughly.
- Wet Bowl: Beat 4 eggs together, add 1 cup of melted butter, 3 cups of milk, and 2 cups of sugar, blending throughly.
- Slowly add 1 cup of the dry bowl contents to the wet bowl, whisking until completely mixed before adding another cup. Continue until all of the dry bowl is mixed in with the wet bowl.
- Pour into a buttered 10″ to 12″ Dutch Oven and bake for 1 hour and 17 minutes at 350 degrees. You might have to adjust your baking time and temperature for your oven.
- Serve warm with honey butter.
Nutrition Facts : Calories 618.8, Fat 24.2, SaturatedFat 14.1, Cholesterol 133.4, Sodium 613.8, Carbohydrate 91.4, Fiber 2.8, Sugar 40.3, Protein 11
BEST CORNBREAD EVER
This is the best cornbread I've ever had. The cottage cheese melts into the batter and tastes great. Try the optional add-ins. This is a great complement to chili.
Provided by Zookeenee
Categories Quick Breads
Time 50m
Yield 1 pan (9x13), 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Combine all ingredients and mix well -- it will be thicker than you expect.
- Pour into buttered 9" x 13" casserole dish.
- Bake in oven for 35-40 minutes until golden brown.
- This cornbread is very moist and dense.
- For a little variation, add one or more of the following: a can of chopped green chiles, 1 cup of cheddar cheese, 1 cup of pepperjack cheese, 1/2 cup chopped fresh cilantro.
- Let it cool for 10 minutes for best flavor.
Nutrition Facts : Calories 408.6, Fat 22.8, SaturatedFat 11.3, Cholesterol 115.8, Sodium 627.1, Carbohydrate 42.5, Fiber 4.1, Sugar 11, Protein 9.7
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