Rich Cornbread Recipes

BEST SUPER MOIST CORNBREAD

Steps:

• Preheat oven to 350 degrees and grease a 9x13 inch pan.
• In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
• In a medium bowl mix together butter, oil, milk, and eggs.
• Add wet ingredients to dry ingredients and mix until combined.
• Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
• Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.

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!

RICH CORNBREAD DRESSING

Steps:

• Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1 1/2 cups broth. Toss in oysters, if using. Mix lightly but well; mixture should be very moist.
• Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.

RICH CORNBREAD

Steps:

• Preheat oven to 350.
• Grease an 8-in square pan with butter.
• In a medium bowl combine the dry ingredients.
• In another bowl combine the wet ingredients.
• Stir the wet ingredients into the dry, mixing only enough to thoroughly combine.
• Spread into the prepared pan.
• Bake for 20 minutes, or until the center is firm to the touch.
• Serve at any temperature.

RED STAR TAVERN MOIST AND RICH CORNBREAD

Steps:

• Mix eggs, butter, milk, sour cream, corn and cheese well.
• Add cornmeal, flour, sugar, salt, baking powder and soda; whisk until combined.
• Preheat oven to 350F degrees.
• Heat a 9-inch cast-iron skillet in oven until quite hot, 10 to 15 minutes.
• When hot, oil pan with nonstick cooking spray.
• Pour batter into hot pan.
• Fill about three-fourths full.
• Bake until golden brown on top, about 25 minutes.
• Corn bread will still seem wet or moist, but will be somewhat firm to the touch.
• Let cool in pan; the residual heat will finish cooking corn bread.
• To serve, reheat cooled corn bread in its pan.
• When hot, loosen from edge of a pan with a butter knife and turn out onto a warm plate.
• Drizzle generously with honey.

RICH CORNBREAD

Steps:

• Mix cornmeal, flour, salt and baking powder in a large bowl.
• In a small bowl, beat eggs and then add milk, pour this into the bowl of dry ingredients.
• Pour in the cream and butter.
• Pour the batter into a 13"x11" baking pan.
• bake in a 350F for 20-25 minutes.