My Favorite Cornbread Recipes

THE BEST HOMEMADE CORNBREAD RECIPE

The Best Homemade Cornbread Recipe image

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

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup granulated sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1/3 cup neutral oil or melted butter
1 large egg
1 cup milk

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

FAVORITE CORNBREAD

Favorite Cornbread image

Carol Allen of McLeansboro, Illinois shares her recipe for Favorite Corn Bread. "A great addition to any meal, this corn bread uses basic ingredients and is simple to make," reports Carol.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup whole milk
2 large eggs, room temperature
1/4 cup shortening

Steps:

In a bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425° for 20-25 minutes or until bread is golden brown and tests done.

Nutrition Facts : Calories 210 calories, Fat 8g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 403mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

SOUTHERN CORNBREAD - MY FAVORITE

Southern Cornbread - My Favorite image

I made this tonight, hubby liked it better than the other I usually make...it was so fluffy, and just plain delicious!!...it went so good along side of my Creamed Potato / Smoked Sausage dish. This piece was all that was left...yum! My photo

Provided by Cassie *

Categories Other Breads

Time 30m

Number Of Ingredients 5

Ingredients

1 large egg
1 1/2 c buttermilk
1/4 c crisco vegetable oil
2 c self-rising enriched white corn meal mix
1/4 c oil for skillet

Steps:

1. Heat oven to 450ºF. Coat 8-inch ovenproof skillet. Place skillet in oven 7 to 8 minutes or until hot. Beat egg in medium bowl. Stir in milk, oil and corn meal until smooth. Batter should be creamy and pourable. If too thick, add 1 or 2 tablespoons more milk. Pour into prepared skillet or pan. Bake 20 to 25 minutes or until golden brown. So fluffy, crunchy, and savory...

MY FAVORITE CORNBREAD

My Favorite Cornbread image

I have tried so many cornbread recipes!! They all seem to be missing...something, some are too dry, some too sweet, some are just plain not tasty! This is a mix of all of those different recipes, that I have been working on to be the perfect fit for our tastes. Hope you enjoy it too!

Provided by merrilife

Categories Breads

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 ounce) box Jiffy cornbread mix
1 (8 ounce) box jiffy yellow cake mix
2 eggs
1 -2 teaspoon sugar (depending on how sweet you like your cornbread)
1/2 cup water or 1/2 cup milk
1/4 cup sour cream
3/4-1 cup sweet frozen white corn

Steps:

Pre-heat 375 degrees.
Mix jiffy box mixes first.
Add in sugar, eggs, and sour cream.
Add in enough milk or water to make it a pancake like consistency.
Add in frozen corn (no need to defrost).
Pour into 8X8 glass dish.
Bake for 25-30 minutes or until done (toothpick center).
Enjoy!

Nutrition Facts : Calories 290.3, Fat 9.6, SaturatedFat 2.7, Cholesterol 57.2, Sodium 523.3, Carbohydrate 46, Fiber 2.5, Sugar 12.9, Protein 5.5

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