Best 20 Corn Cornbread Recipes

CREAMED CORN CORNBREAD

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.

BLUE CORN CORNBREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
• Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
• Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.

CORN GRITS CORNBREAD

Steps:

• (Make "buttermilk" if you're going to do that, so it can sit a bit and do whatever it does that makes it buttermilky.).
• Preheat oven to 425°F.
• Combine the dry ingredients (except the soda).
• Stir the baking soda into the buttermilk and add that to the dry ingredients.
• Add eggs and melted butter. Stir together and pour into a 9x9 pan.
• Bake for 20 minutes.

CORN CORNBREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
• In a large bowl, mix together corn, sour cream, eggs and melted butter. Gradually stir in the cornmeal, sugar and applesauce. Pour into the prepared pan.
• Bake at 375 degrees F (190 degrees C) for 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

CORN-KERNEL CORNBREAD

Steps:

• Preheat oven to 350 degrees. Put butter in 8-inch square baking pan or 9-inch ovenproof skillet; place in oven just long enough to melt butter. In a bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Stir in egg and milk until just combined. Stir in frozen corn.
• Spoon batter into prepared pan, and spread evenly. Bake until golden, 30 minutes in pan or 20 minutes in skillet.

BLUE CORN CORNBREAD MUFFINS RECIPE BY TASTY

Steps:

• Make the herbed honey butter: In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients until smooth and incorporated, about 3 minutes. Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.
• Make the cornbread muffins: Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray.
• In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
• In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
• Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.
• Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
• Bake the muffins for 18-20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.
• Serve the muffins warm with the herbed honey butter.
• Enjoy

DOUBLE CORN CORNBREAD

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack.

CORNBREAD MUFFINS WITH WHIPPED SWEET CORN

Steps:

• Make the muffins: Preheat the oven to 400°F. Generously coat nine wells of a standard muffin tin with coconut oil.
• Put the dates in a small heatproof bowl and cover with boiling water. Let soak for about 5 minutes. Drain the dates, reserving the soaking liquid, and transfer them to a food processor. Add 1 tablespoon of the reserved soaking liquid and process, scraping down the sides and adding more of the reserved soaking liquid if necessary, until mostly creamy but with a few chunks remaining.
• Place the prepared muffin tin in the oven to heat for 5 minutes. Meanwhile, in a large bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Whisk until blended.
• Put the flaxseeds and 6 tablespoons water in a medium bowl and whisk until well blended. Whisk in the pureed dates and the coconut oil until smooth. Whisk in the oat milk until well combined. Add the oat milk mixture to the cornmeal mixture and stir until just combined.
• When the muffin tin is hot, remove it from the oven and immediately scrape the batter into the prepared muffin cups, distributing it evenly among them (they should be a little over three-quarters full).
• Bake until the muffins are golden brown, 16 to 18 minutes. Let cool in the tin for about 10 minutes, then transfer to a wire rack to cool a bit more.
• Make the whipped sweet corn: While the muffins are cooling, in a large skillet, melt the butter over medium heat. Add the onion and sauté, stirring often, until soft, 3 to 5 minutes. Add the corn, sugar, and salt and cook, stirring often, until the corn is just tender, about 5 minutes.
• Scrape the contents of the skillet into a food processor. Add the cashew cream and process until silky smooth, adding water as necessary to reach the desired consistency. Taste and season with lemon juice, salt, and white pepper. Transfer to a serving bowl. Serve the warm muffins slathered with whipped sweet corn and topped with pepper jelly.

DOUBLE-CORN CORNBREAD

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees.
• Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.
• Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined.
• Fold corn mixture into cornmeal mixture, then stir in melted butter.
• Add vegetable oil to 9-inch round cake pan, and place the pan in the preheated oven for 5 minutes.
• Take out of oven and quickly add batter; return pan to oven.
• Bake until toothpick inserted in center comes out clean, about 20-25 minutes.
• Cool cornbread in pan on wire rack for 20 minutes.
• Serve warm.

CORNBREAD-STUFFED CORNISH GAME HENS WITH CORN MAQUE CHOUX

Steps:

• For stuffing:
• Melt butter in heavy large skillet over medium-high heat. Add onion and celery; sauté until beginning to color, about 5 minutes. Add apples; sauté until beginning to soften, about 3 minutes. Mix in sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper; transfer to large bowl. Let stand until almost cool, about 10 minutes.
• Mix cornbread into vegetables. Add egg and toss to blend. Mix in cheese, then enough apple cider by tablespoonfuls to form stuffing that is moist but not wet.
• Game hens:
• Sprinkle cavity of each hen lightly with salt and pepper. Pack 1 cup stuffing into each (place any leftover stuffing into buttered ramekins and cover with foil). Skewer cavities closed with toothpicks or turkey lacers. Tuck wing tips under; tie legs together to hold shape. Mix sage, coarse salt, and pepper in small bowl; sprinkle over hens.
• Preheat oven to 400°F. Heat oil in large nonstick skillet over medium-high heat. Place 2 hens in skillet. Sauté until brown, turning often with wooden spoons (to prevent tearing skin), about 10 minutes. Transfer to rimmed baking sheet, breast side up. Repeat with remaining hens. Drape 2 bacon strip halves over breast of each hen. Using kitchen string, tie bacon strips in place. (Place any ramekins of stuffing on baking sheet with hens.)
• Place hens (and extra stuffing) in oven. Roast hens until cooked through and juices run clear when thigh is pierced, about 45 minutes. (Roast stuffing 30 minutes.) Cut strings off hens. Transfer hens to plates. Spoon maque choux around hens and serve with extra stuffing.

CORNBREAD WITH CREAM STYLE CORN

Steps:

• Heat oven to 425°. Prep 2, 8-in or 9-in pan(s) by spraying with non-stick cooking spray. In a medium bowl, combine the cornmeal, flour, salt, and sugar. Whisk to combine. In a large glass measuring cup or a bowl, whisk the 1 1/2 cups of milk with the egg, creamed corn and melted butter. Stir into the dry mixture until blended. Spread the batter in the pan(s) and bake the cornbread for 25 to 30 minutes, or until lightly browned.

CORN PONE ( FRIED HOT WATER CORNBREAD)

Steps:

• 1. Mix all dry ingredients
• 2. Slowly add boiling water and stir . you want it to be thick enough to pat into a patty. It may not take all the water. Humidity can affect how much is needed
• 3. Heat about 1/2" of oil in skillet
• 4. Take a good spoonful of mix and form into a patty about 2 inch diameter and 1/2 inch thick.
• 5. Make sure oil is HOT and lower patty into oil cooking until browned and flip over. Browning on both sides
• 6. Remove from oil and place on plate with paper towel to drain.

CORNBREAD WITH CORN AND CHEESE

Steps:

• Place oven rack in middle of oven. Heat to 400 degrees.
• Combine corn, cornmeal, eggs, salt, baking soda and buttermilk. Stir well; add oil and ¾ cup of the cheese. Stir to blend.
• Place butter in 9-by-9-inch baking pan and put in oven until melted, not browned.
• Pour batter into pan. Sprinkle with remaining cheese. Bake for 20 minutes or until tester inserted in center comes out clean.

SAVORY CORNBREAD MUFFINS WITH JALAPEñOS AND CORN

Steps:

• Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
• Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced jalapeño and optional cheese.
• Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.

CORNBREAD MADE WITH CREAM STYLE CORN

Steps:

• 1. Preheat oven to 425 degrees. Grease a 9 inch square baking pan.
• 2. Combine the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter.
• 3. Stir the wet ingredients into the dry ingredients just until blended. Spoon into the prepared pan. Bake for 20-25 minutes, until golden brown and the cornbread springs back when lightly touch with a finger. Cool slightly before cutting.

"JIFFY" ROASTED CORN AND JALAPENO CORNBREAD

Steps:

• Melt butter in a sauté pan.
• Add the corn, onion and red pepper and sauté on medium heat until some of the corn kernels start to turn golden brown.
• Whisk egg, corn liquid, and cream together.
• Stir into corn muffin mix with a fork.
• Stir in diced jalapenos and cheddar cheese.
• Quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
• Pour into 8” x 8” buttered baking dish.
• Bake at 350º for 15 minutes.
• Remove cornbread, turn off oven, drizzle cornbread with honey and put back in hot oven for 5 minutes (If you prefer not to use honey just bake for a total of 20 minutes).
• Remove from oven and let stand for 10 minutes before serving.
• Note: you may want to use 1½ cups frozen corn in place of the canned corn; just use 1/4 cup milk in place of the 1/4 cup reserved corn liquid.

GOLDEN CORN KERNELS HONEY CORNBREAD

Steps:

• 1. You will need two large bowls for mixing all the wet and dry ingredients, a 9" x 5" inch nonstick loaf pan slightly grease or slightly sprayed with cooking spray to put the final batter and a small bowl for slightly beating the egg.
• 2. Mix all the dry ingredients in one bowl.
• 3. Mix all the wet ingredients in the second bowl.
• 4. Slightly beat the egg in a small bowl with a wisk and pour it with all the wet ingredients. Wisk them all together.
• 5. Bring together all the wet ingredients that have been wisked with all the dry ingredients. Mix them until forming a batter. Just mix them well.
• 6. Fold 1/2 cup of the unsalted corn kernels into the batter and mix well the whole batter. Like 4 times well mixed (I use a wooden spoon)
• 7. Preheat your oven at bake at 350 F.
• 8. Pour all the batter into the already prepared rectangular 9" x 5" inch nonstick loaf pan slightly grease or slightly sprayed with cooking spray. Try to include all the batter that is at the bowl using a rubber spatula.
• 9. Now all is ready to bake! Place your rectangular loaf pan with the batter in the middle of your oven and cook it at 350 F. for 1 hr. and 15 min. or until a toothpick placed at its center comes out clean. [You can keep an eye and start checking your cornbread after 60 min.] I use a timer and set it for 60 min.
• 10. After time is over take out your delicious cornbread and let it cool on its pan for around 45 minutes.
• 11. Yummy and delicious!! You can serve it as you like! Topped with some butter, jam, honey, some vanilla ice cream or just as it is! Blessings!

SWEET! GLUTEN FREE SWEET CORNBREAD OR CORN MUFFINS

Steps:

• Combine all ingredients and stir with a whisk. Pour into greased baking dish or muffin tins.
• Bake at 350 until bread bounces back slightly when pushed in the center. About 40 minutes in a 8x8 dish or 20 minutes for muffins.

DOUBLE-CORN CORNBREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Pour all ingredients into big bowl, and mix thoroughly.
• Grease a 41/2-inch by 81/2 inch loaf pan.
• Pour mixture into pan.
• Bake for 45 minutes or until golden-brown.

GLUTEN-FREE DOUBLE-CORN CORNBREAD

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the cornbread: Preheat the oven to 350 degrees F and grease or spray an 8- by 4-inch loaf pan with cooking spray. In a large bowl, combine the cornmeal, sugar, baking powder, baking soda, salt and 1 cup of the gluten-free flour blend. In a small bowl, whisk together the eggs, milk, oil and vinegar. Stir the liquid ingredients into the dry ingredients until just moistened; stir in the corn kernels.
• Pour into the prepared loaf pan and bake until golden and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Cool on a wire rack and serve.