can anyone giv me a simple recipe for making cornbread?

Answer 1

Cornbread

1 cup milk
1 egg
1/4 cup oil
1/2 cup cornstarch
1 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon baking powder
2 cups cornmeal

Preheat oven to 375 degrees F.
In a medium bowl, combine milk, egg, and oil, mix well.
Add all other ingredients and mix well, being sure to remove any lumps.
Batter will be medium thin.
Pour batter into greased 8" x 8" baking pan.
Bake 28 to 32 minutes, until cornbread tests done with a toothpick and top is lightly browned.

Answer 2

This is sort of an OLD fashioned cornbread

FIRST YOU MUST remember:

The skillet must be well-seasoned
The shortening must be Crisco-brand
The buttermilk should not be unnecessarily low in fat
It matters how full the skillet is
It matters how large the skillet is
The texture of batter matters
Unattended batter changes texture
It matters how high in the oven it is baked.
It matters how much Crisco is left in the bottom of the skillet
Ingredients that work in my kitchen:

1 1/4 cups white, self-rising, stone-ground corn meal
1 large egg
1 1/4 cups buttermilk
about 3/8 cup of Crisco
#6 cast iron skillet
Finally the cooking instructions


Preheat the oven to 425-degrees with the Crisco in the skillet and the skillet in the oven.
Put the cornmeal in a bowl
Put the egg on top of the cornmeal
Put most of the buttermilk on top of the egg
Slowly whisk the cornmeal-egg-buttermilk mixture until it has an even texture, add more buttermilk until the texture is right
Remove the skillet from the oven
Tilt and rotate the skillet so that the melted shortening coats all parts of the interior part of the skillet.
Pour most of the melted shortening into the batter
Leave enough shortening to 'fill the corners' of the skillet (about 1/8 cup, maybe less, maybe more) Blend the melted shortening into the cornmeal, the texture will thicken slightly.
The final texture should be such that if you pour a tablespoon of the batter onto itself, it firsts stands up a little on top but mostly blends back into the batter in 10-30 seconds. One of my earlier and persistent mistakes was making the batter too thick.
Pour the batter into the skillet and bake for about 25 minutes or until perfect.

Answer 3

I was just a youngster when I found this recipe and have used it myself for years. It sure is a winner.

Yankee-Style Golden Corn Bread

Recipe came from “The New Good House Keeping Cookbook: dated 1963

1 c. sifted all-purpose flour
¼ c. whole wheat flour
¾ c. yellow corn meal
3 TB. sugar
4 ½ tsp. baking powder
1 tsp. salt
1 egg
2/3 c. milk
1/3 c. melted butter, margarine, fat or oil

Start heating oven to 425 degrees. Grease an 8”x 8”x 2 pan. Into a medium bowl, sift flour, corn meal, whole-wheat flour, sugar, baking powder, and salt.

In a small bowl, beat egg well with fork, stir in milk and melted butter.

Pour all at once into flour mixture. With a fork stir only until just moistened. Mixture will be lumpy, DO NOT OVER MIX.

Quickly turn batter into greased pan; spread evenly with spatula.

Bake 25 to 30 minutes or until done. Cut into squares and serve hot with butter.

Makes 9 servings

Answer 4

Buy the Jiffy brand at the store. Just add more eggs and a little sugar.

or

Cornbread

Preheat oven to 425 f
grease one 8x8x2 pan
cooking spray will work without flouring the pan


mix in a large bowl
1c yellow cornmeal
1c all purpose flour
3 teaspoons baking powder
1/2 teaspoon of salt

if you use soft shortening(Crisco) cur in 1/2 cup or add 1/4 cup veg. oil to wet ingredients

crack 1 egg in measuring cup 8(fluid ozs.) and beat slightly with fork. Add milk to fill the cup.

add to dry ingredients and mix well.
fill pan

bake for 20-25 minutes.

Answer 5

Corn Bread

1 cup yellow corn meal
1 cup flour
4 tsps baking powder
1/4 cup sugar
1/2 tsp. salt
1 egg
1 cup milk
1/2 cup margine softened not melted

Use margarine 1 tsp to coat an 8 inch square baking pan.
In a large bowl, combine corn meal, flour, baking powder
salt and sugar; stir lightly until well blended. In a small
bowl beat egg and milk together and blend in the softened
margine. Pour batter into prepared pan. Bake in a 425F oven for 20 minutes or until top is slightly brown and test done.
serve 4.

Answer 6

Jalapeno Cornbread

3 cups self-rising corn meal
1/2 cup chopped jalapeno peppers (I buy the one in the jar that are already chopped)
1 small jar pimentos
3 eggs beaten
1/2 cup oil
2 1/2 cup buttermilk
1 medium chopped onion
1 1/2 cups sharp shredded cheese

Preheat oven to 375 degrees. Grease long pyrex dish or long pan. Mix all ingredients well and pour into pan. Cook 30-40 minutes or until golden brown. (I cook mines about 1 hour - test the center with toothpick after 45 minutes).

Answer 7

Homesteader Cornbread
Submitted by: Patricia Bergstrom

Photo by: LynnInTokyo "This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey."
Original recipe yield: 1 - 9x13 inch pan.
Prep Time:15 MinutesCook Time:30 MinutesReady In:50 MinutesServings:15 (change)

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INGREDIENTS:
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

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DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine corn meal and milk; let stand for 5 minutes.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted comes out clean.


Here's an easy one from http://www.allrecipes.com that received a 5-star rating. They have lots more if you go there & just type in 'cornbread' in the search box.

Good luck ... and enjoy!

Answer 8

1 cup Arnett's meal
1 teaspoon salt
1/2 teaspoon soda
1 teaspoon baking powder
1 cup buttermilk
1 egg
2 tablespoons shortening
1/2 teaspoon sugar (opt.)

Sift dry ingredients together. Add buttermilk, well beaten egg and
shortening. Pour into well greased frying pan or corn stick pan. Bake
in hot oven 350 about 25 min. or until brown can be made with
sweetmilk but omit soda.

Answer 9

Jiffy corn muffin mix, add water and eggs, bake in bread shape.

Answer 10

yes. Granny Clampett