Basic No Fail Cornbread Recipes
CLASSIC CORNBREAD
Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
- Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
- Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.
BASIC NO-FAIL CORNBREAD
I have to laugh when people rave about my "moist, great-tasting cornbread". The recipe is on the back of the Quaker Corn Meal box and that's where this recipe comes from. It works perfectly every time. I did cut back just a hair on the sugar. The recipe here is a double one because I can't seem to make enough of it to satisfy everyone, so don't be afraid to halve it.
Provided by Bone Man
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 400 degree F.
- Mix together all ingredients.
- Spray a 13" x 17" half-sheet pan with Pam. (or use two 9" x 13" casserole dishes). Pour in the blended ingredients.
- Bake for 25-30 minutes until golden brown on top.
- Serve hot with butter.
Nutrition Facts : Calories 290.5, Fat 12.2, SaturatedFat 2.5, Cholesterol 36.7, Sodium 352.5, Carbohydrate 39.5, Fiber 1.8, Sugar 5.7, Protein 6.3
BASIC CORNBREAD
Provided by Food Network Kitchen
Time 45m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F; coat a 9-by-13-inch baking dish with cooking spray. Whisk the cornmeal, flour, sugar, baking soda and salt in a large bowl. Whisk the buttermilk, melted butter and eggs in a medium bowl; add to the cornmeal mixture and whisk until combined.
- Spread the batter evenly in the baking dish. Bake until golden brown and the top springs back when gently pressed, 12 to 15 minutes. Remove from the oven and let cool completely.
- Invert the cornbread onto a cutting board and cut into 1/2-inch cubes. Spread out on a baking sheet and leave at room temperature overnight to dry out.
BASIC CORNBREAD
Make and share this Basic Cornbread recipe from Food.com.
Provided by dividend
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Combine corn meal, flour, sugar, baking powder, and salt.
- Add milk, egg, and oil. Beat for 1 minute.
- Pour into an 8 inch square pan, or spoon into 12 prepared muffin cups.
- Bake for 20 minutes.
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- Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
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- 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.
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