A delicious change of pace for cornbread lovers. This recipe can be used to make afternoon tea muffins or cornbread for breakfast without changing anything other than the size and shape of the bake pan. It is as easy as pie and packed with nutritious flavor.
Mix all dry ingredients; set aside. In another bowl, combine milk, shortening, applesauce, and beaten egg. Add dry ingredients to wet ingredients all at one time. Add raisins if using. Batter will be very thick. Do not overmix.
Pour into greased 9x9 inch pan and bake at 400 degrees F for 20-25 minutes. (Test for doneness since it is a heavier-than-usual cornbread batter). If the center seems less than done, cover the entire top with foil to prevent over-browning and increase bake time as needed (5 minutes at the time).
Makes 9 (3 inch) squares, or 9 regular-sized muffins
| Servings: | 9 |
| Time: | 10 Minutes Preparation Time 30 Minutes Cooking Time |
Source: This recipe ended up in our Book of Family Favorites about 20 years ago, but there is no note as to how it got there or who we got it from. It is a wonderful breakfast cornbread and one that even most children enjoy. I serve it with soft-scrambled eggs or thick wedges of extra-sharp cheddar cheese.
By Julia from Boca Raton, FL
This is the moistest cornbread I've ever made. Even my husband who hates cornbread loves this! Starts with a mix, add creamed corn, cheese, and peppers. Yummy!
My husband has tried and altered many recipes trying to find a cornbread flavor he remembered from a child. After many tries through the years, he has finally come up with a recipe he says is it.
Preheat oven to 350 degrees F. Pour small amount of oil into cast-iron skillet. Heat skillet in oven. Combine remaining ingredients in bowl; mix well. Pour into heated skillet.
This is not sweet, so it could be served with many dishes. If you want a little sweetness, put some jam or honey on top. Excellent served with butter, too. Quick and easy to make.
I would like a recipe for hot water cornbread that makes it crispy (not hard) on the outside and cooked on the inside. Please be specific with cooking directions. I have tried to make this several times and I am doing something wrong. Thanks so much!
Corn Bread
1 tbsp shortening
3/4 c boiling water
1 c cornmeal
1 tsp salt.
Melt shortening in a heavy iron skillet
Place cornmeal and salt in a bowl. pour boiling water over them, add melted shortening, and stir well.
I don't know how to make it crispy on the top, unless you would maybe run it under the broiler after it is baked. But the bottom and sides are easy. Bake your favorite cornbread recipe in a 9 inch cast iron skillet that has been preheated in the oven for about 10 minutes. The sides and bottom will be slightly crunchy and nicely browned. Serve immediately.
Here ya go - crispy on the outside, moist on the inside.
Pour a tbsp or so of oil in a small cast iron skillet (if using a large skillet, double the following ingred); place skillet in a cold oven and set to 450deg. In a bowl mix:
I accidentally discovered that using Coconut MILK cut with the same amount of warm water according to amount of liquid on box/package recipe works very
Good luck and God bless cooks! : )
I use self rising cornmeal. Pour boiling water into cornmeal, then beat egg in separate cup and add to corn meal mixture (make sure you add egg last or it will cook when you pour the hot water on it) making it slightly thicker than pancake mixture. Using a hot skillet with oil enough to cover bottom of skillet, drop lge spoonful of cornmeal mixture into hot oil.
Hot water corn bread is never made with flour. You may add half tsp baking powder if you like along with corn meal (yellow or white), boiling water, and a little salt.
Form into pods that are about 4 inches long and about half inch thick. For better flavor, fry on medium high heat in a hot cast iron skillet with bacon grease.
Fry on both sides until deep golden, and drain on brown paper bags or paper towels.
Slather butter on the hot cakes and serve immediately. Also good in the mornings with some syrup and butter.
Adding more sugar to a corn bread recipe can make a yummy difference and change some people's opinion of this bread. This page contains a sweet cornbread recipe.
Mix the first three ingredients with a fork, then stir in the cornmeal. Bake in a large cast iron skillet or a 9 inch square pan at 400 degrees F. for 20 minutes.
A favorite bread from the northern Cherokee nation to enjoy with a drizzle of honey or butter. This recipe is for Indian summer cornbread.
I love this on a cold winter night with a big pot of soup or stew.
