Does anyone have a good homemade cornbread recipe?

Question

My family and I like sweet cornbread, and I need to find a recipe for one before Thanksgiving. Please send something that you have tried. Thank you!

Answer 1

1 cup yellow cornmeal
1 cup regular flour (not the self-rising kind)
1/4 cup sugar
4 tsp. baking powder
1 egg
1 cup milk or buttermilk (whatever your preference is)
1/4 cup vegetable oil or bacon grease

Preheat oven at 425. While preheating, put in the cast iron skillet and let it heat while you are mixing the cornbread. Grease skillet with cooking spray or bacon grease, and add mixed batter. Cook for 20 minutes or until golden brown.

**If you are making this for cornbread dressing, make it the day before you make the dressing

Answer 2

Cornbread is a way of life down south!! Take a cast iron skillet ( not metal, must be black cast iron ) & melt 2 tablespoons of Crisco. In a large mxing bowl, combine 2 cups yellow cornmeal, 1 tablespoon flour, 1 egg & enough buttermilk to form a thick batter ( don't add too much or else it will never cook - about 1/2 - 1 cup a little at a time) Pour the melted crisco into the batter & mix thru. Bake @ 500 degrees for about 15 - 20 minutes or until top is golden brown. Serve with fresh veggies, homemade pinto beans, chow-chow & green onions fresh from the garden.

Answer 3

Ingredients
1 1/4 cups Yellow cornmeal (organic and stone ground, if possible)
1 1/4 cups Unbleached white flour
1/2 teaspoon Salt
1 tablespoon Baking powder
2 tablespoons Brown sugar
1 1/2 cups Boiling water mixed with
2 tablespoons Canola oil, plus a little extra for oiling the skillet

Preparation
1. Heat oven to 425 degrees F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.


2. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.


3. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not over beat. Add additional hot water if necessary to make a light batter.


4. Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.


5. Cut into wedges and serve.

Answer 4

Southern Cornbread --

INGREDIENTS:

- 3 tablespoons vegetable oil
- 1 cup self-rising cornmeal
- 3/4 cup buttermilk
- 1 egg
- 1 tablespoon honey
- 1 tablespoon self-rising cornmeal

DIRECTIONS:
- Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
- In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
- Bake in preheated oven for 22 minutes, or until firm. Serve hot.

Answer 5

If they like it sweet, just use a Jiffy mix. That's about as sweet as they come.

This is the perfect cornbread, IMO, and it's not sweet. I suppose you could bump up the sugar for your tastes, if you like.....

Best Ever Cornbread

1 cup yellow cornmeal
½ cup A/P flour
1 tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 cup buttermilk
½ cup evaporated milk
½ stick of butter, melted
1 egg

Preheat oven to 450ºF. Grease a 9" cast iron skillet and warm it in the oven during preheat.

Whisk all dry ingredients together in large bowl. Whisk all wet ingredients together, then add to dry ingredients. Pour into skillet, and bake for 15 minutes. Yield: 4-6 servings

--"Deep in the Heart" cookbook

Answer 6

i mix 2 cups yellow cornmeal, 2 tablespoons flour,1 teaspoon salt ,1 heaping tablespoon of baking powder 1 tablespoon sugar,mix these dry ingredents then add 1/4 cupof cooking oil beaten with 1 egg. add milk and stir to a pourable consistancy. meanwhile heat oven to 350 degrees put a skillet with about 4 tablespoons of oil in the oven until its hot then pour in your batter. takes about 20/30 minutes.