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
As I have moved around over the years, I found that my favorite cornbread recipe changed in firmness depending on where I lived.
Combine first 4 ingredients in large bowl. Add the buttermilk, melted butter, corn and eggs. Stir by hand with a fork until mixed well. The batter will be lumpy...
Pour half of mixture in an oiled aluminum pan, layer onion, crawfish, cheese, jalapeno, cream corn, then pour remaining mixture on top.
Sift together all dry ingredients. Add egg, milk, applesauce and melted margarine. Mix until dry ingredients are well moistened, NOT SMOOTH...
Combine dry ingredients. In another bowl, beat together egg and milk. Add butter, pimentos, onion, and corn. Add dry ingredients alternately with sour cream until just blended...
Bake at 350 degrees F for 45 minutes in a greased large skillet or 9 x 13 inch baking dish.
Recipe for Joe's Corn Bread. Oil an 8 or 9 inch glass pan with 1/4 cup oil, pour off excess leaving 2 Tbsp. in pan. Mix first 5 ingredients in medium bowl. Add slightly beaten eggs, milk, oil.
Recipe for Golden Corn Bread. Sift together dry ingredients into bowl. Add egg, milk, and shortening or oil.
Recipe for Quick Unusual Corn Bread. Saute the onion in the melted butter or margarine until tender, but not brown. Remove the onions. Combine the corn muffin mix, egg, milk and corn to make a soft batter.
Recipe for Quick Cheese and Bacon Corn Bread. Empty the corn muffin mix into a bowl and stir in the cheese and bacon. Add the egg and milk, according to the directions on the package, and the flavoring.
Brown meat in skillet, stirring often to brown evenly. Removed from heat; drain. Add soup, onion and Worcestershire. Mix well and simmer about 5 minutes.
Preheat oven to 425 degrees F. In large bowl, combine cornmeal, flour, sugar, baking powder, and salt. In small bowl, whisk egg, milk, and oil. Add to dry ingredients; stir just until moistened.
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! : )
This is an easy recipe. It makes 1 (8" inch) bread.
Sift together flour, cornmeal, baking powder and salt. Set aside and combine egg, sugar, butter, vanilla and milk in mixing bowl. Add the sifted ingredients to the egg mixture and stir until smooth.
