Foolproof Cornbread Recipes

PERFECT CORNBREAD... EVERY TIME!

Promise me you will try this one!!! I guarantee a moist, slightly sweet, NOT crumbly corn bread, with NO bitter after taste. I have tried so many corn bread recipes my family is sick of trying them. I have created this recipe from my trials. I like my corn bread to have a nice corn flavor, to be moist and not crumble, and I like it a little sweet. I also DON'T like the bitter after taste so many corn breads have. Give it a shot, you won't regret it!

Provided by QueenBof6

Categories Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

Perfect Cornbread... Every Time! image

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.

Nutrition Facts : Calories 194.2, Fat 9.3, SaturatedFat 5.5, Cholesterol 38.7, Sodium 244.7, Carbohydrate 25.3, Fiber 1, Sugar 8.4, Protein 3.2

Ingredients

1 cup cornmeal
1 cup flour
1/2 cup sugar, less if preferred
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
1 large egg, lightly beaten

FOOLPROOF CORNBREAD

This cornbread is absolutely delicious--light and fluffy. You can either bake it in muffin tins or a square 8-inch pan and cut into squares.

Provided by Paprika Girl

Categories Breads

Time 35m

Yield 12 squares, 12 serving(s)

Number Of Ingredients 8

Foolproof Cornbread image

Steps:

Mix dry ingredients together and stir in cornmeal.
Melt buter, add egg and milk and combine well. Stir liquid ingredients into dry and combine until just moistened. Fill greased muffin cups or 8-inch square pan and bake at 375 degree F for 15-20 minute.

Ingredients

1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup cornmeal
1/2 cup butter (or vegetable oil)
1 egg, beaten
3/4 cup milk (or soymilk)

GOLDEN CORNBREAD

Quickly combine all ingredients in one bowl and pour into a pan. In 20 minutes, you'll be taking a hearty cornbread out of the oven!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 6

Number Of Ingredients 8

Golden Cornbread image

Steps:

Heat oven to 450°F. Grease or spray 8- or 9-inch square pan.
In large bowl, mix all ingredients. Pour into pan.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm if desired.

Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 11 g, TransFat 0 g

Ingredients

2 eggs, slightly beaten
1 cup milk
1/4 cup vegetable oil or melted shortening
1 1/2 cups yellow cornmeal
1 cup Gold Medal™ all-purpose flour
1/4 cup sugar
2 1/4 teaspoons baking powder
3/4 teaspoon salt

CORNBREAD

Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 12

Number Of Ingredients 8

Cornbread image

Steps:

Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
In a 1-quart saucepan, heat the butter over low heat until melted.
In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g

Ingredients

1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

CORNBREAD

This basic recipe is so easy and forgiving that you may find yourself making cornbread as often as your mother made mashed potatoes. Only a few ingredients are pretty much fixed: the salt, the baking powder, cornmeal and flour (you want a little flour for lightness). Other than that, feel free to experiment with bits of cooked bacon, sautéed onions or shallots, chili powder or cumin, chopped chilies or herbs, grated cheese, mashed or puréed beans or fresh, canned or frozen corn. The options are practically endless.

Provided by Mark Bittman

Categories breads, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 8

Cornbread image

Steps:

Preheat oven to 375 degrees. Put fat in a 10-inch cast-iron skillet or in an 8-inch square baking pan. Place pan in oven.
Meanwhile, combine dry ingredients in a bowl. Mix eggs into milk, then stir this mixture into dry ingredients, combining with a few swift strokes. If mixture seems dry, add another tablespoon or two of milk.
When fat and oven are hot, remove skillet or pan from oven, pour batter into it and smooth out top. Return pan to oven. Bake about 30 minutes, until top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean. Serve hot or warm.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 5 grams, Sodium 241 milligrams, Sugar 12 grams, TransFat 0 grams

Ingredients

4 tablespoons butter, olive oil, lard or bacon drippings
1 1/2 cups medium-grind cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 to 1/2 cup sugar
2 eggs
1 1/4 cups milk, more if needed

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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.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Foolproof Cornbread Recipes

PERFECT CORNBREAD... EVERY TIME!

FOOLPROOF CORNBREAD

This cornbread is absolutely delicious--light and fluffy. You can either bake it in muffin tins or a square 8-inch pan and cut into squares.

GOLDEN CORNBREAD

Quickly combine all ingredients in one bowl and pour into a pan. In 20 minutes, you'll be taking a hearty cornbread out of the oven!

CORNBREAD

CORNBREAD

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