Best 4 My Cornbread Recipes
**Irresistible Cornbread: A Culinary Journey from Sweet to Savory Delights**
Indulge in the delectable realm of cornbread, a versatile Southern staple that has captured hearts and taste buds for generations. This beloved bread, crafted with a blend of cornmeal, flour, and buttermilk, offers a symphony of textures and flavors that can be enjoyed in both sweet and savory iterations. Our culinary adventure begins with a classic Southern cornbread recipe, a simple yet divine creation that showcases the inherent goodness of this humble ingredient. For those with a sweet tooth, a delightful honey butter cornbread awaits, its golden crust glistening with a luscious honey glaze. And for a savory twist, a zesty jalapeño cornbread tantalizes the senses with its spicy kick and cheesy goodness. With each bite, these irresistible cornbread variations promise a unique and unforgettable culinary experience.
CORN BREAD
I've tried many recipes for corn bread. But my family and friends agree my version is one of the best they've tasted. It turns our moist and delicious every time.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.
Nutrition Facts :
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
MY CORNBREAD
Steps:
- Preheat the oven to 400 degrees F. Pour the oil into a 10-inch cast-iron skillet and place in the oven to heat while the oven is preheating.
- In a medium bowl, combine the cornmeal, flour, baking powder, salt and sugar. In a separate bowl, combine the eggs, buttermilk and butter. Add the liquid to the dry ingredients and stir until just combined. Do not overmix.
- Carefully remove the hot skillet from the oven and pour the batter into it. Bake for 25 to 30 minutes, until golden brown. Serve warm.
MY CORNBREAD
Make and share this My Cornbread recipe from Food.com.
Provided by Chef Sunshine
Categories Quick Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together.
- Put the tbs of grease in cast iron skillet to make the cornbread crusty, then pour in all ingredients.
- (*Make sure the batter is not thin and runny, if so, add equal consistencies of flour and cornmeal to thicken*).
- I sometimes add a little bit of salt, and a tbs of sugar, but this is optional.
- Bake on 400-425 degrees for 25-30 minutes.
Nutrition Facts : Calories 261.3, Fat 10.3, SaturatedFat 3.8, Cholesterol 84.9, Sodium 174, Carbohydrate 35.8, Fiber 2.5, Sugar 2.9, Protein 7.1
Tips:
- Use fresh cornmeal. Fresh cornmeal will give your cornbread a more pronounced corn flavor and a better texture. If you can't find fresh cornmeal, you can use stone-ground cornmeal, which is also a good option.
- Use buttermilk. Buttermilk will give your cornbread a tangy flavor and a moist texture. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- 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 give it a crispy crust.
- Let the cornbread cool before slicing it. This will help the cornbread hold its shape and prevent it from crumbling.
Conclusion:
Cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. It's easy to make and can be tailored to your own taste preferences. Whether you like it sweet or savory, plain or with added ingredients, there's a cornbread recipe out there for everyone. So next time you're looking for a quick and easy side dish, give cornbread a try. You won't be disappointed!
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