Do you have a good cornbread recipe?

Question

I need a good easy cornbread recipe. Does the pan really make a differance?

Answer 1

I am not sure where you are from or if your stores sell Martha White brand items but.....

the BEST is individual pkgs. of Martha White cornbread mix. There is white, yellow and buttermilk (if you use the buttermilk be sure you use the southern recipe when you make your cornbread). They have a wonderful hush puppy mix also!

All you do is add egg and milk.

And yes I think the pan matters....it does to me anyway. I have my favorite iron skillet that I have made cornbread in for 30 years and hope to continue to do so for 30 more. Be sure to season your pan and add a little oil and heat thoroughly before adding your batter to skillet.

Oh and remember the old saying: IF YOUR CORNBREAD STICKS TO THE PAN you are cheating on your husband/wife!!

LOL have fun and enjoy!

nfd♥

Answer 2

This is a sweet, Southern-style cornbread that my mom used to make. It's originally from an old version of the Better Homes and Gardens cookbook, but it's not printed in the more recent editions.

Preheat the oven to 425. Cream together:
1 egg
1/3 cup sugar
1/3 cup shortening

Add:
1-1/2 cups milk

In another bowl, mix together:
1 cup flour
1 cup yellow or white cornmeal
4 teaspoons baking powder
1 teaspoon salt

Add to egg and milk mixture and stir until just mixed--do not over mix or it will be tough and dry.

Baking options: Pour into a hot, well-greased 9 inch cast iron skillet and bake for 20-25 minutes -or-
Pour into greased muffin cups; makes 12 muffins -or-
Add about 1/4 cup more milk and cook on a griddle to make cornbread pancakes. (My favorite option is when the cornbread is baked in the cast iron skillet.)

Answer 3

1 cup yellow cornmeal
1 cup flour
1/4 cup sugar, if desired
1/2 teaspoon salt
4 teaspoons baking powder
1 cup milk
1 egg
1/4 cup vegetable shortening


Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, egg, and shortening.
Beat until smooth about 1 minute.
Bake in a greased 8" square or round pan in preheated oven (425 degrees) 20-25 minutes.

Hope this is easy enough for you and that you enjoy it!
By the way, if this seems too difficult for you, you should try Jiffy Cornbread Mix. It is really really easy and pretty good!

Answer 4

1 cup cornmeal
1/2 cup flour
3/4 cup milk or buttermilk
1 egg

Stir all ingredients and pour into an 8 inch iron skillet that has been preheated with about 2 teaspoons of oil, cover skillet. "Fry" on top of stove for 10 minutes and then turn bread and cook for 5 more minutes.

And yes, the pan makes a difference. I only use my small iron skillet for cornbread nothing else gets cooked in that skillet. I wash my skillet though, I have heard of people who don't wash their cornbread skillet, just wipe it out with a paper towel.

Answer 5

This is my favorite corn muffin recipe

1 1/2 cups all-purpose flour
1 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup butter (1 stick) melted
2 large eggs
3/4 cup milk
2 tablespoons honey
2 tablespoons maple syrup

1. Preheat oven to 375º. Grease well 12 standard muffin-pan cups.
2. In large bowl, mix flour, cornmeal, sugar, baking powder, and salt. Stir in butter until blended. In small bowl, whisk eggs, milk, honey, and maple syrup until mixed. Stir egg mixture into flour mixture just until combined (batter will be lumpy).
3. Spoon batter into muffin cups. Bake muffins 20 to 22 minutes or until toothpicki inserted in center of muffin comes out clean. Cool muffins in pan on wire rack 10 minutes. With tip of knife, loosen muffins from pan and remove; serve warm. Or, cool on wire rack to serve later.

You can also bake cornbread in a well-greased 9x13 inch pan, using this recipe. Which is the way we like it

Answer 6

1 (9 oz.) box Jiffy Corn Muffin Mix
1 (9 oz.) box Jiffy Yellow Cake Mix

Prepare each box according to package directions and gently fold together.
Pour into a greased (with strained bacon fat) 9 x 13 pan. (You can sprinkle
with a little crisp bacon.) Bake according to box directions for the yellow
cake mix.|Here's the Honey Butter Recipe:
1/4 pound BUTTER
1/4 cup strained bacon drippings
4 slices bacon, cooked crisp and crumbled

Beat butter until light and creamy. Add drippings and bacon. Take equal
amount of honey (approx. 2/3 cup) and beat into butter mixture until light
and fluffy (almost floats out of the bowl) Can be frozen (will last up to a
year).

Answer 7

This is my favorite and it's super-simple.

Get a box of Jiffy cornbread mix and a can of Mexicorn. Follow the box directions and then stir in the drained Mexicorn. Bake as instructed.

It's like a double cornbread. Sometimes I even add a dash of garlic powder and cayenne.

Answer 8

2 eggs
1 15-16 oz can cream style corn
1 tbs brown sugar
2 pkg (8-8.5 oz each) corn muffin mix

Preheat oven to 350 degrees. Spray 13x9 glass pan with cooking spray, set aside.

Beat eggs in large bowl. Stir in corn & sugar until well combined. Stir in muffin mix until just blended. Pour into prepared pan. Bake30-40 minutes or until a toothpick comes out clean.

You can also bake this into 12 regular size muffins (use cupcake liners or spray with cooking spray first). Bake 305 minutes longer than package directions.

My cousin gave me this recipe. It will appear on my Thanksgiving table (probably as muffins-I may try mini muffins)

Answer 9

I take a cup of self-rising corn meal, a quarter to a half cup of self-rising flour, about a tablespoon or two of shortning or tub spread, and about a cup of sweet milk. Stir with a spoon. Pour into a greased iron skillit.
pre heat to 450, bake until you smell the bread crusting in the pan. Remove when you see the top of the bread crusting at the high spots.

Answer 10

Here ya go:

1 cup of cornmeal
1 cup of flour
2 eggs
1 heaping tablespoon of mayo
1/2 cup of milk and if that is not enough to make batter moist.
Bake in oven on 400 for 30 min. or when you insert a tooth pick and it comes out clean it's done.

This is mine and my best friends recipe.
Good luck