I would like to make cornbread from scratch what do I need?

Answer 1

Basic Cornbread
1/3 cup veg oil
2 cup white cornmeal mix
3/4 cup all-purpose flour
1 tbl sugar
2 1/4 cup buttermilk
2 lrg eggs

Place 1/3 C butter in a 10-inch cast-iron skillet,( you can use a regular baking dish if you don't have a cast iron skillet) and heat in a 425 degrees oven 5 minutes or until melted.
Combine cornmeal mix, flour, and sugar in a large bowl.
Stir together buttermilk, oil and eggs. Add to dry ingredients; stir just until moistened. Pour over melted butter in skillet.
Bake at 425 degrees for 25 minutes or until golden.
This recipe yields 6 servings.

Answer 2

these are some of the winners of the NAtional Cornbread Festival
Brannon's Cornbread

2002 4-H Cornbread Cook-Off Finalist
Brannon McCoin
Livingston, TN

1 cup Martha White cornmeal
1 cup Martha White flour
1 Tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/2 cup oil
1/2 cup finely crushed French fried onions
1 Tablespoon parmesan cheese
1 cup sour cream
Combine first five ingredients in bowl. Add egg, milk, sour cream, and oil beating until smooth. Coat a greased cast iron skillet with onion crumbs and cheese, reserving excess crumbs. Pour batter into prepared pan. Sprinkle with reserved crumbs. Cook at 400 degrees for 1 hour. Invert onto a wire rack to cool.

Blondee's Hollywood
Sassy & Spicy Cornbread

Cornbread Alley 2002



1 C butter
1 C sugar
4 eggs
1 can (4 ounces) chopped green chilies
1 16oz can creamed corn
½ C cheddar cheese (shredded)
1 C Flour
4 Tsp Baking Powder
1 C Martha White Cornmeal

Mix butter and sugar, add eggs, chilies, corn and cheese. Stir in flour, baking powder and cornmeal. Grease that yummy fattening butter all over a 9 by 13 inch pan. Pour in mixture and bake 350 degrees for 40 minutes.

and a Basic Sweet corn bread
Sweet Cornbread

From The Cornbread Book
by Jeremy Jackson, 2003
1 cup unbleached all-purpose flour
1-cup cornmeal
5 tablespoons sugar
2 teaspoons baking powder
1/2-teaspoon salt
1-cup milk
1/3-cup canola oil
1 large egg, slightly beaten

Preheat oven to 400 degrees F. Lightly grease and 8 or 9-inch square pan.

Sift dry ingredients into mixing bowl. Form a well in the mixture and add the milk, oil, and egg. Stir just until everything is combined – there should still be scattered clumps of flour, about the size of baby peas or BBs.

Pour the batter into the prepared pan and bake for 24 to 30 minutes, until the cornbread is starting to brown slightly (especially at the edges) and a knife inserted in the middle comes out clean.

Answer 3

INGREDIENTS
2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
Bake for 30 to 35 minutes until center is set and top is golden brown.

Answer 4

My family loves this moist and flavorful cornbread. It's delicious with gumbo, beans or chili, or a hearty stew.
INGREDIENTS:
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 scant teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 can (approx. 15 ounces) cream-style corn
3 eggs
6 tablespoons butter, melted
PREPARATION:
Combine dry ingredients in a large mixing bowl. Whisk together the remaining ingredients. Combine mixtures, stirring until all ingredients are moistened. Spread in a greased and floured 9-inch baking pan.

Answer 5

1 cup self-rising cornmeal*
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups shredded cheddar cheese
1/2 cup chopped onion
1 cup milk
3 Tbsp bacon drippings (warmed to liquid)
1 teaspoon garlic powder
3 eggs, beaten
3/4 cup of cooked corn, either fresh, defrosted frozen corn, or drained from a can

*Self-rising cornmeal is just cornmeal with the leavening already in it. You can make your own easily. 1 cup of self-rising cornmeal is equivalent to 1 Tbsp of baking powder, 1/2 teaspoon of salt, and 1 cup minus 1 Tbsp of cornmeal.

1 Preheat oven to 350°F.

2 Combine cornmeal, soda and salt. Add remaining ingredients, stirring just until dry ingredients are moistened.

3 Spoon into a greased 10-inch cast-iron skillet. Bake for 45 minutes or until golden brown.

Answer 6

This recipe fits a small dinner plate but it's enough for two people,so if you want it for a larger group,double the recipe or triple it ,my recipe is ( 1 cup yellow cornmeal,1 tablespoon sugar ,2 teaspoons baking powder,one fourth teaspoon salt,mix this together,then add one egg,1 tablespoon veg. oil,three fourths cup buttermilk mix just all ingredients are moistened--put into a well oiled 9in. baking pan,bake at 375 til done,check with toothpick for doneness,don't over bake,it''l make dry,,yup

Answer 7

1 cup flour and 1 cup yellow cornmeal. 1 egg, 1/4 cup oil, 1 tsp baking powder, 1 cup milk or water. mix pour into small baking pan and bake 350 25 - 30 min

Answer 8

I agree with "For America".