Sweet Fluffy Cornbread 5 Recipes

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!

MOIST & SWEET CORNBREAD

Steps:

• Preheat the oven to 350 degrees, mist a 9x13-inch pan with nonstick spray, and line with parchment. (If making skillet cornbread, place about 1 1/2 tablespoons of butter in the pan and allow it to preheat in the oven.)
• In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
• Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.
• Pour the liquid ingredients into the dry and stir together until combined.
• Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges (a toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs).
• Cool for about 20 minutes, then cut into slices and serve.

FLUFFY CORNBREAD

Steps:

• Cream shortening and sugar together and drop in egg; cream well.
• Silf flour, baking powder, and salt together and mix into corn meal.
• Add dry ingredients to the creamed mixture, alternately with the warm milk.
• Bake in greased 8x8 pan 25 minutes at 375 degrees.

SWEET CORNBREAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
• Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
• Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

SWEET HONEY CORNBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine corn, cornbread mix, pancake mix, evaporated milk, sugar, oil, butter, honey, and salt in a large bowl; whisk together. Pour into the prepared baking pan.
• Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 30 minutes.

FLUFFY CORNBREAD

Steps:

• Heat oven to 400³F.
• Grease bottom square pan, 8x8x2 inches, with shortening.
• Beat milk, butter and egg yolk in large bowl with hand beater or wire whisk. Clean beater and whip egg white in a small bowl till stiff. Set aside.
• Stir remaining ingredients into milk mixture all at once just until flour is moistened (batter will be lumpy). Gently fold in beaten egg white.
• Pour into pan.
• Bake 20 minutes or until golden brown and toothpick inserted in center comes out clean.
• Serve warm.