Sweet Multigrain Cornbread Recipes

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.

SWEET CORNBREAD

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk egg, sour cream, milk and butter; stir into dry ingredients just until moistened. , Pour into a greased 8-in. square baking dish. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm.

GOLDEN SWEET CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

SWEET MULTIGRAIN CORNBREAD

Steps:

• Preheat oven to 400 degrees.
• Combine all ingredients to form a smooth batter.
• Pour into a lightly oiled 8 X 8 pan and bake for 30 minutes.

SWEET CORNBREAD

Steps:

• Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan.
• Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth.
• Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 30 minutes.
• Let cool for 15 minutes before removing from the pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature.

MULTIGRAIN CORNBREAD

Steps:

• Whisk 1 cup each whole-wheat flour and cornmeal, 1/2 cup sugar, 1 teaspoon baking soda and 1/2 teaspoon kosher salt in a large bowl. Whisk 1 cup buttermilk, 2 eggs and 1/2 stick melted butter; whisk into the flour mixture. Transfer to a buttered 9-inch cast-iron skillet and sprinkle with sesame seeds and pepitas. Bake at 400 degrees F until a toothpick comes out clean, 18 to 20 minutes.

WHOLE WHEAT CORNBREAD

Steps:

• Combine the corn meal,flour,baking powder,and salt.
• Add the honey,oil,milk and eggs.
• Mix just enough to moisten the batter.
• Pour the batter into an oiled 9 by 13 inch baking pan.
• Bake at 375 degree oven for 20-35 minutes or until golden brown.

WHOLE-GRAIN SKILLET CORNBREAD

Steps:

• Heat oven to 400 degrees. Preheat an 8-inch cast-iron pan or pie dish. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together egg, buttermilk, and 1/4 cup oil. Fold wet ingredients into dry and mix until just combined.
• Add remaining tablespoon of oil to preheated pan, swirling to coat the bottom. Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 23 to 25 minutes. Brush with honey, then let cool. Cut into wedges.