Pamelas Perfect Cornbread Recipes
PAMELA'S PERFECT CORNBREAD
We had a chili get-together and my friend Pamela brought cornbread. It was the best I have ever eaten, so I asked her for the recipe. It was so moist, and not overly sweet. It was perfect!
Provided by MailbagMary
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients together. Mix eggs, milk and oil in another bowl. Make well in center of dry ingredients and add wet ingredients. Stir just to combine. Pour into greased 9X9 pan and bake at 425 for 25-30 minutes.
Nutrition Facts : Calories 235.1, Fat 9.8, SaturatedFat 2.1, Cholesterol 50.8, Sodium 438, Carbohydrate 32, Fiber 1.5, Sugar 6.4, Protein 5.4
HIGH-ALTITUDE CORNBREAD
I don't know if cornbread was ever designed to be baked above sea level, but this recipe creates lighter but sturdy cornbread. This is not a light-as-air muffin, but dang is it good!
Provided by Michelle Gable
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x9-inch baking pan.
- Sift flour with sugar, baking powder, and salt. Stir in cornmeal.
- Beat eggs briefly in another bowl; add milk and melted butter. Pour into the flour mixture and stir just until moist. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 20 to 22 minutes.
Nutrition Facts : Calories 152.9 calories, Carbohydrate 22.5 g, Cholesterol 42.8 mg, Fat 5.4 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 3 g, Sodium 332 mg, Sugar 5.4 g
TILLIE'S PERFECT CORNBREAD
Make and share this Tillie's Perfect Cornbread recipe from Food.com.
Provided by gkkmom
Categories Quick Breads
Time 40m
Yield 1 9X13 pan
Number Of Ingredients 8
Steps:
- Slightly beat eggs and milk.
- Add dry ingredients and mix well.
- Soften shortening in microwave and add to mixture.
- Pour into well greased 9X13 pan and bake at 425 for 20-25 minutes.
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
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
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