Best 2 Country Corn Bread Recipes

In the realm of Southern comfort food, few dishes evoke nostalgia and warmth quite like cornbread. With its golden crust, tender crumb, and subtly sweet flavor, cornbread is a versatile culinary delight that can be enjoyed on its own, as a side dish, or as a hearty accompaniment to stews, chili, and other hearty fare. This article presents a collection of delectable cornbread recipes that cater to diverse tastes and preferences. From the classic Southern-style cornbread, with its slightly crispy exterior and fluffy interior, to the savory jalapeño cornbread, which adds a touch of spice to the classic recipe, these recipes offer a delectable journey into the world of cornbread artistry. Additionally, we explore the secrets behind making moist and flavorful cornbread, ensuring that each bite is a symphony of flavors and textures. Whether you're a seasoned baker or a novice cook looking to expand your culinary repertoire, these recipes will guide you towards creating perfect cornbread that will steal the show at any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

COUNTRY CORN BREAD

Country Corn Bread image

A meal of chili can cornbread is a tradition for our Christmas Eve gatherings at my brother's house. I'm always asked to bring this corn bread-the lightest and fluffiest I've ever tasted. -Burdell Fossum, Plymouth, Minnesota

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1 cup reduced-fat plain yogurt
1/4 cup canola oil

Steps:

In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined., Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375° for 20-25 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts :

SWEET POTATO CORN BREAD (COOKS COUNTRY) RECIPE

Sweet Potato Corn Bread (Cooks Country) Recipe image

Provided by LDenvir

Number Of Ingredients 14

Ingredients

Microwaving the sweet potatoes speeds up the cooking process and intensifies the sweetness of the potatoes. A combination of cornmeal and flour keeps the cornbread light, and brown sugar complements the caramel notes of the sweet potatoes.
SERVES 10 TO 12
You can make this cornbread in a 10-inch cast-iron skillet or in an ovensafe nonstick skillet. Light or dark brown sugar works equally well in this recipe. Note that the cornbread needs to cool for 1 hour before being removed from the pan.
INGREDIENTS
1 1/2 pounds sweet potatoes, unpeeled
1/2 cup whole milk
8 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
4 large eggs
1 1/2 cups (7 1/2 ounces) yellow cornmeal
1/2 cup (2 1/2 ounces) all-purpose flour
1/4 cup packed (1 3/4 ounces) brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 3/4 teaspoons salt

Steps:

INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 425 degrees. Prick potatoes all over with fork. Microwave on large plate until potatoes are very soft and surfaces are slightly wet, 10 to 15 minutes, flipping every 5 minutes. Immediately slice potatoes in half to release steam. 2. When potatoes are cool enough to handle, scoop flesh into bowl and mash until smooth (you should have about 1 3/4 cups); discard skins. Whisk in milk, melted butter, and eggs. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in separate large bowl. Stir sweet potato mixture into cornmeal mixture until combined. 3. Melt remaining 1 tablespoon butter in 10-inch ovensafe nonstick skillet over medium-high heat until bubbling, about 3 minutes. Swirl butter to coat bottom and sides. Pour batter into hot skillet and smooth top with rubber spatula. Bake until cornbread is golden brown and toothpick inserted in center comes out clean, 25 to 30 minutes. Let cornbread cool in skillet on wire rack for 1 hour. Loosen edges of cornbread from skillet with spatula and slide out onto cutting board. Cut into wedges and serve.

Tips:

Use fresh cornmeal: Fresh cornmeal will give your cornbread a more flavorful and tender texture. If you can't find fresh cornmeal, you can use store-bought cornmeal, but be sure to check the expiration date.
Don't overmix the batter: Overmixing the batter will make your cornbread tough. Mix just until the ingredients are combined.
Bake the cornbread in a hot oven: A hot oven will help the cornbread rise and develop a crispy crust.
Let the cornbread cool before slicing: Let the cornbread cool for at least 10 minutes before slicing. This will help it hold its shape.
Serve the cornbread warm: Cornbread is best served warm, but it can also be served at room temperature.

Conclusion:

Cornbread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's perfect for serving with chili, soup, or stew. You can also make cornbread stuffing or cornbread muffins. No matter how you serve it, cornbread is sure to be a hit.