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Cornbread Recipes


Bronze Post Medal for All Time! 146 Posts
June 23, 2010

Cornbread MuffinsA 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.

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Ingredients:

Directions:

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.

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By Julia from Boca Raton, FL

 
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March 20, 2007

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!



TexasDarling from East Texas

Answers

By jean (Guest Post)
March 20, 20070 found this helpful

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.

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When mixture is cool enough to handle, divide into 4 portions, shape into cakes, and bake in skillet 40-50 minutes at 450 degrees.

 
By (Guest Post)
March 21, 20070 found this helpful

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.

 
By bbb (Guest Post)
March 21, 20070 found this helpful

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:

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>1cp self-rising cornbread
>1 egg (optional, I prefer it myself)
>salt to taste, I usually put 3-4 dashes
>if you like a lot of rise, you can add a couple of
dashes of baking powder
>buttermilk, enough to moisten
Stir together mixing well; add enough water to make it soupy. When oven reaches 450, carefully remove skillet, pour mixture into hot grease, and return to oven. Bake for 10-15min or until center sets. Remove from oven, flip, and return to oven, turning off heat. Let sit to crisp the other side of your bread, around 8-10 min. Turn out onto plate and cut into wedges. Can also be made in a muffin tin, just place a few drops of oil into each cup and cut baking time a little. Hope you enjoy this - it's great with a plateful of country veggies, a bowl of veggie soup, etc.

 
March 22, 20070 found this helpful

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

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well inside and out. I love to add chopped garlic chives and fresh rosemary for variation. Also, I use
Peanut Oil and heat it 5 min. prior to adding mixture, for crispness. The cornmeal is wonderfully sweet and tasty with a fine texture. I used to cook like in the South, with bacon grease, until I learned
of the risk factors to health years ago. It's all in the flavor of your own preference.

Good luck and God bless cooks! : )

 
By KathyM (Guest Post)
April 25, 20070 found this helpful

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.

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Cooking on top of stove over med. heat until brown on the bottom and turn and finish cooking until brown on the other side. You will have a crispy outside and soft done inside.

 
By AntBee (Guest Post)
February 9, 20090 found this helpful

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.

 
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Diamond Post Medal for All Time! 5,887 Posts
March 27, 2008

Brown meat and onion; drain. Mix all other ingredients together except cheese. Grease 7x11 inch casserole dish with nonstick spray. Pour 1/2 of corn meal mixture into casserole. Add layer of beef and onion; sprinkle with cheese.

 
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Diamond Post Medal for All Time! 5,887 Posts
August 17, 2007

In a large skillet, saute green pepper and onions in butter until tender. In a bowl, combine the flour, cornmeal, baking soda and salt. In another bowl, combine eggs and buttermilk; stir into dry ingredients just until moistened.

 
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Silver Post Medal for All Time! 355 Posts
March 26, 2007

This is an easy recipe. It makes 1 (8" inch) bread.

 
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Diamond Post Medal for All Time! 5,887 Posts
December 8, 2006

Recipe for Golden Corn Bread. Sift together dry ingredients into bowl. Add egg, milk, and shortening or oil. Beat thoroughly. Bake in greased 9 inch square pan at 425 degrees F. for 15-20 minutes.

 
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May 14, 2022

Melt butter. Beat eggs until fluffy. Stir in butter, buttermilk and honey. Sift dry ingredients together. Mix dry ingredients with buttermilk mixture until batter has consistent texture.

September 10, 2019

Here is a delicious recipe for Southern fried cornbread. They are easy to make and full of flavor thanks to being fried in bacon grease. They are a perfect side dish for chili.

cooked cornbread on paper towel

February 15, 2017

With no waiting for your oven to preheat, this cornbread is really quick to make. This is page shows you how to make stove top cornbread.

Stove Top Cornbread


Diamond Post Medal for All Time! 5,887 Posts
April 10, 2012

This is a favorite of my husband.

 
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October 31, 2011

This page contains gluten free cornbread recipes. Cornbread is the perfect side for chili as well as many other dishes. It can easily be made gluten free for someone with allergies.

A basket of cornbread muffins.


Diamond Post Medal for All Time! 5,887 Posts
March 1, 2011

Sift together flour, sugar, salt, and baking powder. Stir in corn meal. In a separate bowl, combine remaining ingredients. Add to corn meal mixture, and beat only until smooth.

 
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