Best 7 Foolproof Cornbread Recipes
**Experience the Goodness of Cornbread: A Culinary Delight with Diverse Options**
Indulge in the delectable world of cornbread, a culinary masterpiece that has captivated taste buds for generations. It is a versatile dish that can be enjoyed as a comforting side dish, a hearty breakfast item, or even as a delightful dessert. In this comprehensive guide, you will discover a collection of mouthwatering cornbread recipes that cater to various dietary preferences and culinary skills. From classic Southern-style cornbread to gluten-free and vegan alternatives, there's a recipe here for every cornbread enthusiast. Dive into the rich history of cornbread, explore its variations across cultures, and uncover the secrets of achieving the perfect golden-brown crust and moist, flavorful center. Let your taste buds embark on a culinary journey as you explore the diverse world of cornbread.
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
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
THE BEST FLUFFY MOIST CORNBREAD RECIPE EVER
The best cornbread recipe ever! This fluffy, moist cornbread is easy to make in just 30 minutes with under 10 ingredients. It has the perfect amount of sweetness and will be your new go-to side dish for any meal. You'll never need another homemade cornbread recipe after this one!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Nut Free Side Dish Snack Vegetarian
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Grease a 9x9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
- In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
- In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
- Bake for 18-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey!
Nutrition Facts : ServingSize 1 slice, Calories 142 kcal, Fat 5 g, SaturatedFat 2.6 g, Carbohydrate 21.2 g, Fiber 1.1 g, Sugar 6.4 g, Protein 3.8 g
FOOLPROOF CORNBREAD
This cornbread is absolutely delicious--light and fluffy. You can either bake it in muffin tins or a square 8-inch pan and cut into squares.
Provided by Paprika Girl
Categories Breads
Time 35m
Yield 12 squares, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients together and stir in cornmeal.
- Melt buter, add egg and milk and combine well. Stir liquid ingredients into dry and combine until just moistened. Fill greased muffin cups or 8-inch square pan and bake at 375 degree F for 15-20 minute.
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
PERFECT CORNBREAD DRESSING
Make and share this Perfect Cornbread Dressing recipe from Food.com.
Provided by AFWifey
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute' vegetables in butter.
- Crumble cooled cornbread and add broth and stir.
- Mix with broth until thin.
- Add sage, cooked celery, green pepper, and onions.
- Add cream of chicken soup.
- Stir and put in oven.
- Bake on 350 until slightly thick and brown.
Nutrition Facts : Calories 110, Fat 8.6, SaturatedFat 4.5, Cholesterol 18.3, Sodium 662.1, Carbohydrate 4.8, Fiber 0.5, Sugar 1.3, Protein 3.4
THE PERFECT CORNBREAD
I got this recipe from America's Test Kitchen. I saw them make it on TV and decided to try it myself. It turned out great, just as they said it would. So why should you try it? It's the perfect combination of a sweet and savory cornbread that will please everyone.
Provided by Pismo
Categories Quick Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position. Preheat oven to 400 degrees Fahrenheit.
- Spray 8-inch-square baking dish with nonstick cooking spray.
- Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
- In food processor or blender, process brown sugar, corn kernels, and buttermilk until combined, about 5 seconds.
- Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
- Using rubber spatula, make a well in the center of the dry ingredients.
- Pour wet ingredients into well.
- Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine.
- Add melted butter and continue folding until dry ingredients are just moistened.
- Pour batter into prepared baking dish; smooth surface with rubber spatula.
- Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
- Cool on wire rack rack 10 minutes.
- Best served warm; leftovers can be wrapped in foil and reheated in a 350 degree Fahrenheit oven for 10 to 15 minutes.
Tips:
- Use fresh cornmeal. Fresh cornmeal has a more pronounced corn flavor and will produce a moister cornbread. 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 result in a tough cornbread. Mix the batter until the ingredients are just 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 serving. Cornbread is best served warm, but it's important to let it cool for a few minutes before serving so that it can set.
Conclusion:
Cornbread is a delicious and versatile bread that can be served with a variety of meals. It's easy to make and can be customized to your liking. Whether you like it sweet or savory, there's a cornbread recipe out there for you. So next time you're looking for a quick and easy bread to make, give cornbread a try. You won't be disappointed!
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