THE BEST HOMEMADE CORNBREAD RECIPE
Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
Provided by Melissa Griffiths - Bless this Mess
Categories Baking
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 Slice, Calories 173 calories, Sugar 15.1 g, Sodium 516.8 mg, Fat 1.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 37 g, Fiber 1.4 g, Protein 4 g, Cholesterol 19.1 mg
HOMESTEADER CORNBREAD
This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.
Provided by Patricia Terranova Bergstrom
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.1 g, Cholesterol 28.1 mg, Fat 9.3 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 252.8 mg, Sugar 11 g
BIG B'S CORNBREAD
Steps:
- Add all ingredients (except muffin mix) in order given and mix together. Add corn muffin mix and mix together.
- Place in a 9x 13-inch pan.
- Cook for 45 minutes at 350 degrees F.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Preheat the oven to 425°F. Add 2 teaspoons of vegetable oil or shortening to an 8-inch cast iron skillet and place it in the oven to preheat while the oven preheats. (If your oven preheats quickly, you might want to leave the skillet in the oven to heat for at least 5 minutes once it's reached the target temp to allow the skillet to heat through. This is what gives the cornbread its thick, dark brown outer crust.)
- In a large bowl, whisk the egg and mayo together. Add the corn meal, sugar, buttermilk, and water and mix together until the batter is smooth.
- Carefully remove the hot skillet from the oven and rotate it to ensure the oil has coated the entire bottom of the skillet. Pour the batter into the skillet, being cautious as the hot oil can splatter a bit. You'll know the skillet is prepheated enough if the batter sizzles when you pour it in. Return the skillet to the oven and bake for 20 to 25 minutes or until golden brown. You can also turn the oven on low broil for 2 to 3 minutes if you like the top really brown.
- Remove from the oven and immediately invert to remove the cornbread from the skillet. If left in the skillet, the bottom will lose its crisp, crunchy crust. Serve warm.
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