Best 5 4 H Cornbread Recipes
Indulge in the delightful realm of cornbread, a culinary treasure that has captivated taste buds for generations. Originating from Native American cuisine, this delectable treat has evolved into a staple dish across the globe, gracing tables with its golden-brown crust and moist, fluffy interior. Embark on a journey through a diverse selection of cornbread recipes, each offering a unique twist on this classic. From the simplicity of a traditional Southern-style cornbread to the decadent indulgence of a skillet cornbread topped with cheese and bacon, these recipes cater to every palate. Discover the secrets to achieving the perfect balance of sweetness and savory, with step-by-step instructions guiding you through the process. Explore the culinary artistry of cornbread, a versatile dish that can be enjoyed as a hearty breakfast, a comforting side dish, or even a delightful dessert.
Let's cook with our recipes!
THE BEST HOMEMADE CORNBREAD RECIPE
Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
Provided by Melissa Griffiths - Bless this Mess
Categories Baking
Time 25m
Number Of Ingredients 8
Steps:
- 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.
- Serve hot.
Nutrition Facts : ServingSize 1 Slice, Calories 173 calories, Sugar 15.1 g, Sodium 516.8 mg, Fat 1.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 37 g, Fiber 1.4 g, Protein 4 g, Cholesterol 19.1 mg
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.
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
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
EASY CORNBREAD
This cornbread is great for stuffing, a recipe passed on from my mother-in-law. If you're like me and don't like plain cornbread, freeze the leftovers for further stuffing servings
Provided by CoCaShe
Categories Quick Breads
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs, milk and oil together.
- Add all dry ingredients to wet and mix well.
- Pour mixture into greased 8"x8" cake pan.
- Bake 400F for 25-30 minutes or until toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 337.2, Fat 13.8, SaturatedFat 3, Cholesterol 69.1, Sodium 598.5, Carbohydrate 46.6, Fiber 2.6, Sugar 8.6, Protein 7.8
4-H CORN SPECIAL
Donetta Brunner of Savanna, Illinois traces this hearty main dish back to a 4-H cooking project. "I liked the recipe immediately, and it has traveled through the years with me to become a favorite with my children and husband, too. The only change I've made to the original is to add extra seasonings."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown beef and onion; drain. Stir in rice, tomatoes, corn, salt, pepper, Worcestershire sauce and hot pepper sauce. , Pour into a greased 13-in. x 9-in. baking dish. Combine cracker crumbs and butter; sprinkle on top. Bake at 350° for 30 minutes.
Nutrition Facts : Calories 256 calories, Fat 12g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 227mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
Tips:
- Use fresh cornmeal. Fresh cornmeal has a sweeter, more flavorful taste than old cornmeal. If you can't find fresh cornmeal, you can use regular cornmeal, but be sure to add a bit of sugar to the batter to compensate for the lack of sweetness.
- Don't overmix the batter. Overmixing the batter will make the cornbread tough. Stir just until the ingredients are combined.
- Use a hot oven. A hot oven will help the cornbread rise and brown properly. Preheat your oven to the temperature specified in the recipe before you start mixing the batter.
- Don't open the oven door while the cornbread is baking. Opening the oven door will let the heat escape and cause the cornbread to fall.
- Let the cornbread cool slightly before serving. Cornbread is best when it's served warm, but not hot. Let it cool for a few minutes before slicing and serving.
Conclusion:
Cornbread is a delicious and versatile side dish that can be served with a variety of meals. It's also a great snack or breakfast food. With its simple ingredients and easy-to-follow instructions, this 4-H cornbread recipe is a great place to start for anyone who wants to try making their own cornbread.
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