Favorite Non Crumble Cornbread Recipes

Steps:

• Preheat oven to 425. While oven is heating, melt the shortening in a cast iron skillet.
• Mix dry ingredients. Add eggs and milk and mix well with electric mixer. Pour melted shortening into batter and blend until smooth. Pour batter into hot iron skillet and bake 20 - 25 minutes until golden brown.

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the flour, sugar, baking powder, salt and baking soda together in a large bowl.
• Combine the sour cream, milk, butter, corn and eggs in a blender and blend until smooth. Add to the dry ingredients and whisk until smooth. Butter a 9-by 13-inch baking dish and pour in the batter.
• Bake until the cornbread springs back when pressed and is golden around the edges, 30 to 35 minutes. Let cool 15 minutes in the baking dish before slicing.

Steps:

• Preheat oven to 400°F.
• Mix all dry ingredients in a large bowl.
• Add wet ingredients and mix well.
• Pour into a greased 9-10 inch dish about 2 inches deep, I use a 10 inch cast iron skillet.
• Bake for 18-23 minutes or until toothpick comes out clean.
• DO NOT OVER BAKE! This causes it to crumble. I bake mine just until it starts to crack, 20 minutes.
• ENJOY!
• You can also make these in corn stick pans, bake for 12 to 18 minutes.

Steps:

• Melt butter, add sugar and eggs stirring well. Combine buttermilk and soda, then add to egg mixture. Add corn meal and flour and salt. Mix well and pour into greased 9" square pan. Bake at 350 degrees for 30 minutes.