Moist And Easy Cornbread Recipe 425

Steps:

• Preheat oven to 425°F. Lightly grease an 8-inch square baking dish. In a large bowl, mix together cornmeal, flour, sugar, baking powder, baking soda and salt. In a separate bowl, mix together eggs, buttermilk and butter. Pour buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will be lumpy). Pour batter into prepared baking dish. Bake until the top is golden brown and tester inserted into the middle of the cornbread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and cool 10 minutes before serving.

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 5 ingredients. Cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened., Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm.

Steps:

• Preheat oven to 425°. In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, blend egg, milk and shortening; stir into dry ingredients. Pour into a greased 8x4-in. loaf pan. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan and serve warm.

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.