does anyone have a recipe for some good cornbread?

Answer 1

CORNBREAD

1 cup flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup cornmeal
2 eggs
1 cup milk
1/4 cup shortening
1/4 cup bacon bits

Sift flour with sugar, baking powder, & salt. Stir in cornmeal. Add eggs, milk, and shortening. Beat until smooth. Bake at 425 F for 20-25 minutes. (in greased pan).

Answer 2

My secret for great cornbread is to take almost any recipe you read here and delete the sugar from it. You will have a savory bread, versus a sickeningly sweet cake mix. Even if you added a little sugar to enhance the caramelization of the cornbread, the darkening of the crust, a quarter cup is way too much. You'll gag on it.

The reason you see sugar in so many amateur recipes off the web, prepackaged mixes (including the oft-referenced Jiffy brand mix), and elsewhere is simple: Northerners add sugar to the recipe because they never really got the joke on cornbread. They had no idea what to do with it, which Southerners are born knowing: eat it with ribs, a mess of beans and greens, any kind of soup, with cheese or fresh tomatoes, or a thin slice of boiled ham (country ham would be way too salty).

Sugar in cornbread is just sacrilege. It isn't cornbread at all. It's in the nature of the bread to be toward the salty/savory end of the spectrum. Imagine a corn or flour tortilla with sugar. Can't do it. Same difference.

PS -- The best cornbread I ever made had a few dollops of sour cream in the batter, and a little corn (NOT cream style - - which has sugar in it).

Answer 3

Yes.

Ingredients; 1 C. Cornmeal - white, 1/2 C Flour, 1 Heaping T Baking Powder, 1 Egg, 1/2 C. Butttermilk (optional), add liquid (water) until a medium consistency. Heat 3 T heart healthy oil in a skillet, add cornmeal mixture and bake in a pre-heated 350 degree oven until brown.

This recipe can be doubled.

The secret to good cornbread is to use 1 heaping T of baking Soda per cup of corn meal.

Answer 4

here is creamed cornbread recipe...they are kind of good:

Cream-style corn is an ingredients in this tasty cornbread recipe.
INGREDIENTS:
1 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup melted shortening
1 cup sour cream
1 small can (8 ounces) cream-style corn
2 eggs, beaten
1 cup shredded Cheddar cheese or Mexican blend of cheeses

PREPARATION:
Heat oven to 375°. Grease an 8- or 9-inch skillet; place over medium heat while preparing cornbread batter. Combine cornmeal, salt, and baking soda; blend well. Stir in melted shortening; add sour cream, corn, and eggs, blending well.
Spoon half of the batter into the greased hot skillet. Sprinkle batter with the cheese then cover with remaining batter. Bake cornbread at 375° for 35 to 40 minutes, until nicely browned.


hope you like cream cornbread!

Answer 5

1 cup self rising martha white cornmeal mix
add 1 tablespoon crisco
1 egg already beat up good
add enough buttermilk to make this a loose mixture not runny
1 cast iron skillet well greased with crisco
pour into skillet make sure this is not thick you want a thin cornbread no more than 2 inches thick
Bake on 400 unitil top is a medium golden brown
Good Luck
cut a pie shaped piece when done slice it down the middle add some butter and ohh la la so good

Answer 6

This is the recipe I use for cornbread, it is very moist, and everytime I make it for company or a potluck I am asked for the recipe, everyone likes it.

Cornbread corn

INGREDIENTS
2 (15 ounce) cans creamed corn
1 (8 ounce) container sour cream
2 eggs
1/2 cup butter
2 tablespoons white sugar
1 (8.5 ounce) package dry corn muffin mix
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

Answer 7

once you find a cornbread recipe you like here.. add red bell pepper and a chili pepper finely mined to the mix. Bake, cut.. and place in the center of a bowl. Pour chili around the cornbread and top off with a spoon full of sour cream You can put finely chopped chives on top of the sour cream as a garnish. It's delicious.

Answer 8

1 cup yellow cornmeal
1 cup all purpose flour
1 cup milk
1/3 to 1/2 cup sugar
1/3 cup oil
1 tblsp baking powder
1 egg

Preheat the oven to 350ºF but make sure nothing is in the oven first.

Put ingredients in a bowl and mix together, preferably with a mixer to make sure it's mixed right.

Butter pan throughly or else cornbread will get stuck to the pan.

Pour mixture in pan and bake till golden around edges a little.

Bake for 45 minutes - 1 1/2 hours, depending on pan, heat source etc. Check cornbread every 10 minutes after 30 minutes, or else it might burn depending on the type of pan your using.

Answer 9

the secret to me in making good cornbread is putting butter in the mix. i just put white cornmeal in a bowl and add buttermilk. you can put an egg in if you want, but it's really not necessary. it should be about the same consistency as cake batter. then melt almost a stick of butter and pour MOSt of it in. with the iron skillet really hot, pour in the batter. this will make your cornbread crispy on the outside and soft and fluffy on the inside. I'm a southern cook, and we really don't use recipes......it's pretty much all done by how it looks!

Answer 10

This is a surprisingly delicious Cornbread SALAD!!! Very easy to make........makes a large bowl full.........and everyone loves it!!!!!

Cornbread Salad

2 Boxes Jiffy Cornbread
2 eggs
2/3 Cup Milk
Mix and Bake at 350o until golden
brown. Cool - crumble into a large bowl.

1 Tomato
1 Green Bell Pepper
4 Stalks Celery
1 Small Onion
Chop or dice above ingredients, add
to cornbread

Dress with: 1 cup Miracle Whip
1/3 cup Mustard
1/8 tea. Garlic Salt
1/8 tea. Pepper

Answer 11

One thing I like doing with cornbread is a cinnamon swirl. You can do this with nearly any cornbread recipe, such some that others have posted here.
Just before baking the pan of cornbread batter, sprinkle cinnamon on top and then use a spatula to gently touch lightly to the top center of the batter and stir out it into a loose swirl. Then bake it.
Your cornbread will end up with a festive-looking swirl on top.