Can anyone recommend a good corn bread recipe?

Answer 1

Here are 3 family recipes. They are good, but I really don't think any cornbread recipe can beat Jiffy Corn Muffin Mix....not in taste, ease, or price!

CRUSTY CORNBREAD.

1 c. flour
1 c. cornmeal
1 tsp. salt
1 egg, beaten
3 1/2 tsp. baking powder
1 c. milk
2 T. sugar
1/4 c. shortening, melted

Preheat oven to 450 F. Sift together flour, salt, baking powder & sugar. Mix with cornmeal. Combine egg, milk, & shortening. Add to dry ingredients, stir just until moistened. Bake in greased 9” square pan for 25 minutes.

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CORN PONE

2 c. cornmeal
1 tsp. salt
about 1 c. milk (enough to make stiff batter)
2 tsp. flour
2 tsp. bacon grease

Mix all ingredients together. Form pones by hand & put on greased baking sheet. Bake 12 to 15 minutes at 425 F. Makes about 1 1/2 dozen, depending on size.

LACE HOECAKE CORNBREAD

2 c. plain enriched white cornmeal, sifted
2 1/2 c. water
oil
1 tsp. salt

Mix together: cornmeal, water, & salt; allow mixture to sit for a few minutes. Even after stirring, the batter should have a watery consistency. Spray a flat hoe skillet (round griddle-type iron skillet) with a non-stick cooking spray & drizzle with oil (approx. 1 1/2 T.). Heat skillet over medium heat. Stir batter & pour about three 2-oz. ladles full of the batter on the skillet. The batter will sizzle & have a lacy appearance. If the batter gets too thick add a bit of water. When the edges are slightly brown, place a wet glass dinner plate over the hoecake cooking in the skillet. With a dishcloth, grab the handle of the pan, flip the pan & hoecake onto the plate. Slide hoecake off the plate back into the pan to cook the other side, & cook until golden brown. Stir the batter & add oil to the pan before making the next hoecake. Serves 6.

Answer 2

Cornbread Mexicana

Ingredients:

1 1/2 cups flour
2 1/2 cups cornmeal
5 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons sugar
1 tablespoon cumin
1 teaspoon chili powder
1 can whole kernel corn (15 ounce), drained
1 can green chiles (4.5 ounce), diced
2 eggs, beaten
2 cups milk
1 stick butter, melted, (1/2 cup)
1 cup grated cheddar cheese

Preparation:

Preheat your oven to 425°F.

Add all of the dry ingredients to a large mixing bowl and incorporate. Add drained corn and green chilies. Add eggs, milk, melted butter, and cheddar cheese.

Mix well. Pour into a 13 X 9 pan (1/4 sheet), or muffin pans that have been sprayed with cooking spray. Bake for 20 minutes or until golden brown. Freezes well.

Answer 3

1 cup cornmeal (stone ground if you can find it, regular old Quaker if you can't)
1 cup all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 large eggs, lightly beaten
1 cup milk
1/4 cup rendered bacon fat
1/2 cup grated monterey jack cheese

Preheat oven to 425 degrees F.
Combine all dry ingredients except the cheese, and whisk until blended.
Add the wet ingredients in this order: eggs, milk, bacon fat.
Whisk or stir until well mixed, but not completely smooth, just like a pancake batter.
Add the cheese and stir to blend.
Pour the batter into a lightly greased round cake pan (for pie-like slices) or into a 9" square pan.
Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Answer 4

This cornbread will definitely impress! Everone in my family fights over the leftovers!

Lisa's Cornbread

1 8.5 oz box of jiffy corn muffin mix
2 slightly beaten eggs
1 8 oz tub of sour cream
1 8 oz can of creamed corn
1 half cup melted butter

Mix ingredients.
Pour into ungresed 8x8 or 11x7 pan
Bake @ 400 for 40 minutes

This cornbread is super moist...and has a TON of flavor!

Answer 5

The box of corn bread mix at Trader Joe's is a great one. No artificials. I add 1/2 can corn to it and a little Turbinado sugar sprinkled on the top before it goes in to cook. YUM!

Answer 6

Sausage Cheese Cornbread:
INGREDIENTS:
1 pound ground sausage
1 small onion, chopped
1/4 cup chopped green bell pepper
1 1/2 cups self-rising cornmeal
2 eggs
1 (8 ounce) can creamed corn
1 1/2 cups shredded Cheddar cheese

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DIRECTIONS:
Place sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain well and set aside. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan or casserole.
In a large bowl, combine green pepper, cornmeal, eggs and creamed corn. Pour half of the batter into the prepared pan. Sprinkle batter with sausage, onions and cheese. Pour on remaining batter.
Bake in preheated oven until brown, about 35 to 45 minutes.

Answer 7

I really like to make it from scratch, grinding my own cornmeal, etc. That's way too much work most of the time. My favorite quick recipe is 1 box of Jiffy corn muffin mix and 1 box Jiffy white cake mix. The resulting cornbread is moist & slightly sweet.

Answer 8

This makes a nice soft sweet corn bread.

CORN BREAD

2 eggs
3 tbsp. bacon drippings or shortening
1 1/2 c. milk
1 1/2 tsp. salt
4 tsp. baking powder
1 tbsp. sugar
1 c. flour
1 c. cornmeal

Mix cornmeal, flour, baking powder, sugar and salt. Beat eggs, add milk and stir into cornmeal mixture. Heat fat in 9x9x2 inch baking pan in preheated 425 degree oven until hot. Tilt pan to coat with fat, then pour off and stir excess fat into batter. Pour batter into pan and bake 25 minutes or until bread pulls away from sides of pan. Cut in squares and serve hot with butter. Makes 9 servings.

Answer 9

i don't know the exact ingredients off the top of my head, but Paula Dean's cookbook has a recipe for Cracklin' Cornbread - tastes just like my grandma's did. She has a few cookbooks & her own show & a fabulous restraunt in Savannah, GA called Lady & Son's. If you want a great southern style cornbread - she's got the perfect recipe.

Answer 10

Jalapeno Cornbread
INGREDIENTS:
3 cups buttermilk cornbread mix
2 1/2 cups milk
1/2 cup vegetable oil
3 eggs, beaten
1 cup chopped onion
2 tablespoons sugar
1 cup cream style corn
1/2 cup finely chopped jalapeno peppers or milder chile, such as Anaheim
1 1/2 cups Mexican blend cheese, shredded
6 slices bacon, cooked and crumbled
1/4 cup chopped pimiento
1/2 teaspoon garlic powder
PREPARATION:
Combine cornbread mix and milk in a mixing bowl. Add remaining ingredients in order. Pour into three greased 8-inch square baking pans, or one 9x13x2-inch baking pan and one 8-inch square baking pan. Bake at 350° for 35 to 40 minutes.
This cornbread is delicious with chili or pinto beans. Jalapeno cornbread freezes well.
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Mexican Cornbread Recipe

INGREDIENTS:
1 cup yellow cornmeal
1/3 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
2 eggs, beaten
1 cup buttermilk (or use buttermilk powder with water as directed to make 1 cup)
1/2 cup vegetable oil
1 small can (approximately 8 ounces) cream-style corn
1/4 cup finely chopped onion
2 tablespoons chopped bell pepper (red and green both)
1 to 2 tablespoons finely chopped jalapeno pepper, optional
1/2 cup shredded Monterey Jack cheese
PREPARATION:
In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and the baking soda. Stir to blend. In another bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese.
Blend into the dry ingredients until moistened. Pour into a greased 9-inch square baking pan*.
Bake at 350° for 30 to 35 minutes, or until cornbread is browned.
*For a crispier crust, heat the greased pan before adding batter.