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Best Corn Bread Recipes

Best Corn Bread Recipes


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Top Rated Corn Bread Recipes

This classic Southern recipe is the perfect side dish for a hearty, comforting dinner. Serve with extra sour cream and scallions.This recipe is from chef Janine Booth and courtesy of Handsome Brook Farms.

This recipe is quick and easy to make for a potluck dish.

"If you wish, you may get up a recipe for 'Southern Corn Bread' for your book, as I am very keen about it with honey... [Also], you will notice that no mention is made of sugar. If you wish to be arbitrary about it, you may add a smidgin* — but not enough to sweeten the finished product. We do not go on record as sponsoring sugar in corn bread or biscuits."— Frank BuckSee all corn bread recipes.


  • 3/4 cup plus 2 tablespoons yellow cornmeal
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 1 large egg, lightly beaten
  • 1 tablespoon canola oil

Preheat oven to 475 degrees F. Stir together cornmeal, flour, baking powder, sugar, salt and baking soda in a large bowl. Whisk together buttermilk, egg and oil in a small bowl. Add wet ingredients to dry ingredients and stir until just combined.

Brush an 8-by-8-inch square cake pan with oil and heat in oven for 5 minutes. Pour the batter into the hot pan and bake until the top springs back when touched lightly, 8 to 10 minutes. Let cool on a rack and cut into 9 pieces. Serve warm or at room temperature.


  1. Turn on your oven to 400ଏ to preheat.
  2. Put 3 tablespoons of canola oil into a black 12-inch skillet, and put the skillet into the oven so it&aposll get hot. The skillet with the oil should be in the oven about 15 minutes or so. You want the skillet, and the oil inside it, to get piping hot, but not to begin to smoke.
  3. You&aposll use two bowls, one large and one small.
  4. Into the larger bowl, put the dry ingredients. Stir them till you&aposre sure that they&aposve all been mixed together thoroughly. Make sure your baking powder/soda have been completely incorporated into your flour and cornmeal.
  5. Into the smaller bowl, put the wet ingredients. (I usually put my butter into one of my small mixing bowls and put it into the microwave, on high, for about 20 seconds to melt the butter.) Then I pour in the buttermilk, then break in the egg, and use a fork to mix it all together.
  6. Now here&aposs the trick: Pour the liquid ingredients all at once into the dry ingredients.
  7. Use a spatula (or large wooden spoon) to mix the wet and dry ingredients, using only a few swift strokes�out a dozen turns. It&aposs okay if there are small bits of dry flour/cornmeal here and there. The point is to mix lightly—if it starts to look smooth like cake batter, you&aposve gone too far. (It&aposll still be good, but these instructions are about making a great cornbread.)
  1. Use an oven mitt to remove the hot skillet from the oven and place it on your counter. Then pour your cornbread batter into it, then return the skillet to the oven.
  2. Bake for about 20 minutes. I encourage you to set your timer for 15 minutes, then check the cornbread and turn the skillet halfway around (if your oven browns unevenly—this is usually for older ovens).
  3. Some ovens run really hot—so your cornbread might be ready in slightly less than 20 minutes. For other ovens, it could take a little longer.
  4. When will you know it&aposs done? When the top has turned a gorgeous golden brown.
  5. Remove it to the counter and let it sit for about 8 minutes. Place a plate on top of the skillet (use an oven mitt—the skillet will still be really hot) and invert so that the cornbread falls onto the plate. The top (what had been the bottom on the skillet) will be dark and beautiful!
  6. Let the cornbread rest for about 10 minutes, then slice into wedges. The crust will be dark and crisp, the interior will be moist and have a heavenly crumb.
  7. Trust me—you and your loved ones (or guests if you&aposre serving it for a dinner party) are going to rave. Enjoy!

A piping hot slice of incredible cornbread!


Cornbread Additions and Variations

This recipe already makes delectable cornbread that tastes amazing on its own. But here are several add-ins to make your cornbread experience even more exciting.

  • Jalapenos. For a bit of a kick! Leave the seeds and ribs out, unless you want your cornbread extra hot.
  • Green Chilies or Roasted Red Peppers. For a milder spice level.
  • Shredded Cheese. Whether it&rsquos cheddar or Pepper Jack, cheese makes cornbread extra rich and more addictive.
  • Corn Kernels. You&rsquore making cornbread, after all, so it only makes sense to add more corn for more flavor and texture.
  • Bacon. It works both as a side dish or a topping. You can even add crumbles into the batter itself. There is no such thing as too much bacon.
  • Dried Cranberries and Orange Zest. For a sweet, Thanksgiving-themed cornbread.

The Best Cornbread Recipe: This Is the Only Moist Cornbread Recipe You'll Ever Need by Donna John

In Texas, everyone has their opinion about the perfect cornbread. Moist or crumbly? A little sweet or no sweetness at all? Cast iron skillet or baking dish? Muffins, sticks or squares? For me, this is the perfect cornbread. Period.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 2 boxes Jiffy corn muffin mix
  • 1 cup sour cream
  • 3 eggs
  • 1 stick butter, melted
  • 1 teaspoon salt
  • 1 can (15 ounces) cream-style corn

Here's how you make it:

  1. Mix together all ingredients in a bowl. Pour into a lightly greased 13x9-inch baking pan.
  2. Bake in a preheated 375-degree F oven for 30-35 minutes or until lightly browned.

Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.


Aunt Jemima Cornbread Recipe

There&rsquos no need to search high and low for the perfect cornbread recipe. This one can be found on the back of the Aunt Jemima Corn Meal package, and it&rsquos spectacular.

The consistency hits all the right notes. It isn&rsquot dense or dry, just tender and crumbly. And the flavor?

Oh boy. It&rsquos incredibly rich and creamy with a hint of sweetness.

The key to the best cornbread recipe is the ratio between cornmeal and flour, and this recipe has definitely knocked it out of the park.

Best of all, this recipe is so darn easy to make. Just 30 minutes from start to finish! It&rsquos exactly what every busy mom needs.


Sweet Corn Spoon Bread and a Great Big “Thanks!”

Do you ever have those moments where you feel like you’re living someone else’s life – like surely this can’t be really happening to you? Well, I’ve been having one of those moments for the past 168 hours. Ever since the release of the book last week, my life has been a dream. Each morning I wake up thinking that it is surely not happening to me and that the past few days have simply been a dream. But each morning, I wake up to the sweet, loving messages from each of you praising the book. It’s been nothing short of overwhelming and completely unbelievable.

The book spent several days as the #1 Best Seller in Amazon’s “Southern Cookbooks” category and continues to be the #1 new release in that category. There are stores that sold out of the book the first day. It’s just astonishing.

But the best part of all of this has been the sweet, amazing, beautiful, heart-felt messages from y’all. The response has been more than I can handle. If I haven’t had a chance to respond to your message, please know that I’ve seen them all and I WILL respond to each and every one of them as soon as I can.

When you put so much time, effort, and love into something like this, you want it to be successful and by my standards it’s a raving success because of each of you. I can write a hundred books, but if there is no one out there to spend their hard-earned money on them, they just end up as paper sitting on a dusty shelf. This book isn’t my book. This book is OUR book. Your love and support through all of this has been completely overwhelming.

And it’s not over yet. We’ve got a few AMAZING announcements coming up this week that will blow your mind. I still can’t believe that this stuff is happening.

The book has given me another platform to share my mission of getting families back to the table – to share a meal and to share their lives with one another. For me that’s what all this is really about.

Now let’s get to this recipe! This easy Sweet Corn Spoon Bread is a favorite at our house. It’s another one of those dump, stir, pour, and bake recipes that we all love, but it tastes like so much more! And it’s perfect as a quick and easy Thanksgiving side dish, but is so easy, it works well for those busy weeknights, too.

It starts with a box of Jiffy Corn Muffin Mix but we add in two kinds of corn, butter, eggs, and sour cream.

I’ve often made this and baked it the day before and warmed it back up the day-of. Several readers have done the same, so be sure to check out all the helpful comments below.


30 Delicious Recipes Starring Corn

Summer brings with it so many fruits and vegetables that are hard to get enough of, but of all of them, I think it’s safe to say corn is always the one that steals the show. Those sweet, tender-yet-crisp kernels are all too easy to love. And since fresh corn is only in season for a couple months a year, we want to get our fill every chance we get.

Picking the perfect ears might seem tricky since you can’t see inside, but when you know what to look for it’s actually quite easy. And there’s no shucking necessary. When buying corn, look for ears that are firm and heavy for their size, and avoid corn with sticky black or dark brown tassels it’s a sign that the the cob is past its prime.

And as for getting it on the table, well, there are a lot of methods for cooking corn on the cob. And when sweet summer corn is truly in its prime, you don’t even have to cook it. Just cut the kernels from the cob and dig in. From classic corn on the cob to crowd-friendly side dishes to super-seasonal mains, here are 30 corn recipes to get excited about.


Homemade Cornbread Ingredients:

Before we get to the full buttermilk cornbread recipe below, here are a few important notes about the ingredients you will need to make this recipe:

  • Cornmeal: I used finely-ground yellow cornmeal for this recipe, but a medium-grind cornmeal will work well too. (Just be careful not to accidentally purchase corn flour, cornstarch or masa harina, which are different products altogether.)
  • Flour: I used basic all-purpose flour for this recipe, but you could also sub in white whole wheat flour if you would like.
  • Baking powder and baking soda: We will use both to help this cornbread rise up to be extra fluffy and soft.
  • Fine sea salt: To bring out all of those delicious flavors. (Although please note that if you only have iodized table salt on hand, you should use about half as much salt.)
  • Eggs: To serve as our binding agent and help keep the bread nice and moist, as well as prevent it from being too crumbly. (A little bit crumbly is good though!)
  • Honey: I love the taste of naturally-sweetened honey cornbread, but prefer mine not too sweet. So it’s a bit of a compromise between Northern and Southern-style cornbreads with 1/3 cup of honey added. If you prefer a sweeter cornbread, feel free to increase the amount to 1/2 cup. Or if you prefer a less sweet cornbread, you can reduce the amount to 3 or 4 tablespoons.
  • Buttermilk: Which makes this bread extra rich and moist! If you don’t happen to have buttermilk on hand, feel free to make a homemade buttermilk substitute with milk and lemon juice. Or if you’re in a hurry, you can also just sub in whole milk instead, which will yield a slightly more dry and crumbly but still delicious bread.
  • Butter: I adore the nutty taste of lightly-browned butter in cornbread, which you can either brown separately before adding it to the baking dish version or brown directly in the skillet cornbread version, as explained below. Or if you’d like to skip this step, you can just melt your butter like usual on the stovetop or in the microwave.

How to make cornbread

And here’s how to make it. It’s as simple as:

Heat skillet until piping hot

Mix wet, mix dry, then mix them together

Dollop butter into hot skillet, then once it melts, pour batter in then bake until golden!

You’ll love how it comes out with crunchy buttery edges, that beautiful golden brown top and how moist it is on the inside!


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118 comments

I had given up on ever making a cornbread that is the best and stays together! I found it now. Thank you!

Bomb indeed! I made this as written except that I reduced the amount of sugar to 1/8 cup and used whole wheat AP flour. It is my new go-to cornbread recipe. Thank you!

This is seriously the best cornbread I’ve ever eaten. As a southerner, I’ve grown up on it and have never really found any that I’ve just fallen in love with but THIS IS IT. This is the cornbread that has won me over. Absolutely the BEST. THANK YOU.

I am 62 years old and have always been searching for the best cornbread. I have finally found it! This cornbread is delicious! I will keep making this recipe for always. Thank you for ending my search.

Oh goodness! Oh really goodness.

This is the best cornbread recipe that I have ever made. I added only a little bit of sugar cause I was not in the mood for sweet cornbread

Very good, maybe a little more sugar if you like a sweeter cornbread. Made for dinner with bean soup, my southern raised company raved about it and requested the recipe.

Super delicious recipe! I don’t own a cast iron skillet so i just used a metal pie plate and still came out great!

Delicious! Used a 12 inch cast iron skillet and reduced cooking time by a couple of minutes. Substituted 2T of vegetable oil for for 2 of the tablespoons of butter for texture. It was amazing.

I want to make this but I don’t have a cast iron skillet. I read all the reviews and I saw you said a 9″ cake pan is ok but don’t pre-heat the pan. If that’s the case, what do you do with the extra 3 tablespoons of butter?

I will use my 8 inch square baking pan, not preheated. Stir the extra butter into the batter.

Making it now, reading the comments. Have half the amount of buttermilk, but fortunately have milk and lemons to make up for it. Like that there is more cornmeal than white flour. Using turbinado sugar. My big question, not being up on the science of baking – why SO MUCH baking powder? What happens if I reduce?

Best ever! I cut 3 tablespoons of butter in to
Batter. Did not notice melt and Separate. Lol
I think it paid off. Normally a slap of butter
Is required for me to eat cornbread. Not this
Good to go right out of the skillet.

The best cornbread! I’d send a pic but it’s gone!

This is the best and easiest recipe EVER. I’ve made it several times over the last year and it comes out perfectly every time. Thanks for another great one, Chungah!

Help! I only have a 12 inch cast iron pan and I don’t want the cornbread to be too thin…would it be terrible to cook it in a glass pan? Thank you! Happy Thanksgiving

I made in 12” cast Iron skillet and definitely not too thin

Delicious! I added a little more butter and I think next time I would cut the sugar in half. Super fluffy and amazing!

The weather finally cooled off here in north California so it was chili and cornbread tonight. 1st time with this buttermilk cornbread but it’s won’t be the last. It was awesome! Came out with thin crispy crust on the bottom and a wonderful texture inside. This is going to be my go to cornbread from here on out. It was that good! I did cut the sugar in half and a little less salt but other than that, by the book. And it was the easiest thing to make besides. A little honey butter on top and it’s was cornbread heaven!

I’ve made cornbread for decades, but this was the best cornbread thus far. Thank you! Light, crispy crust, and just the right amount of sweetness.

Good C-Bread recipe (I doubled the recipe) . . . used three eggs instead of two . . . . don’t normally eat eggs (they tend to take up residence in the fridge), whole buttermilk and turbinado sugar. Thanks for sharing . . . will use this one again (committing it to memory).

What size pan did you use for doubling? I only have a 12 inch pan and that may work!

Can we use regular or skim milk?

You can make a buttermilk substitute by adding 1 tablespoon white vinegar per cup of milk, and letting it sit for 10 minutes prior to use.

Tastes great first time I made it. I did cut the salt 500 mg a quarter teaspoon. Still tastes great have watch sodium intake.

Is the batter supposed to be SUPER thick?

The flavor is terrific. But this is far too much baking powder. Maybe one teaspoon would work. But 4 made it a buzzard consistency.

Too much of a sugar taste for me and 425 degree temp burned the top of my cornbread in 20 mins.

You must bring the heat down because of the buttermilk it burn fast

This recipe went together easily, and it really worked. I would describe it as having a character all it’s own, distinguished by a crunchy crust, a hearty crumb, and an overall robust texture and flavor. I set the timer for 15 minutes (middle rack of the oven), and it was already plenty golden brown and starting to pull away from pan edges. I set timer for 6 minutes and decided to pull. It was pretty perfectly done and presented beautifully.

This is my second time making it. Both of us loved it. It is still i the oven. I added a little more sugar as my husband likes sweeter taste. I love the recipe as it is. Next time I will remember to keep buttermilk and egg in the room temperature, as the melted butter got hardened when mixed.

Your directions were unclear to me:

“Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.”

Add remaining 3 teaspoons of melted butter to hot skillet or to batter?

The above comment is not mine! I read this before replying to someone else’s comment below. How is this happening?

She’s talking about taking the heated skillet from the oven and adding three tablespoons of butter to ensure that yummy crispy crust around the outside. Then adding the completed cornbread batter to the prepared skillet and baking.

I’m eating this right now with some chili I made. I loved how I put the chili together & made this while the chili was cooking. I cut the recipe in half & batter in 6″ cast iron pan. It came out perfect. Also I put corn in my chili so I folded 3/4 cup corn into the cornbread batter for a stronger corn flavor. Really great recipe, moist yet crisp.

Have never reviewed a recipe before. But this was the best cornbread I’ve ever made. I added a few tblsp of canned corn and finely chopped jalapenos. Perhaps a little more salt (cook only with unsalted butter). Served it with pintos and pork. Very yum.

I do not have cast iron skillet – what’s the best alternative for that?

You can just use a cake pan or muffin tins if you want cornbread muffins.

Tasted just like Mom’s. I halved the recipe and omitted the sugar as Mom doesn’t out sugar in hers. I used an 8-inch skillet and cooked it in my toaster oven. Perfect size for a couple. Mom eyeballs he’s and doesn’t use a recipe. This is the closest I’ve found. Perfect!

I loved this recipe. I’ve been looking for the perfect recipe for my taste and this is it. I thought it would be too sweet but I decided to follow the recipe and I’m glad I did, not too sweet at all. The only change I made was using 1 cup of Bob’s Red Mill regular grind and 1/2 cup coarse grind. It turned out great. I will definitely make this again.

Great easy cornbread recipe for a bread that really tastes like corn, not cake but here’s a way to make it twice as good. Soak the cornmeal in the buttermilk, sugar and salt overnight or at least for a few hours. You want the cornmeal to plump up and get soft and moist instead of gritty. Everyone will remark on how moist the cornbread is. Then add the eggs, butter, flour and NON- ALUMINUM baking powder to avoid that metallic baking powder taste.

I read your comment with a ‘twice as good, yeah right’ attitude. But oh boy you weren’t kidding. Best cornbread I ever made. Including the fact that I had no wheat flour in the house and used all brown rice flour. With that I’m generally ready to accept a crumbly, less slice-able thing, but this holds together beautifully. A scootch too sweet to be strictly southern, will probably reduce to 2T sugar (and I used 1/2 erythritol, it was fine).
So thank you to Chungah for the delicious recipe and to Marie for the preparation tip. I’ll never make cornbread again without soaking the cornmeal!!

Your idea of soaking the cornmeal in the buttermilk the night before made my try at this recipe the fluffiest, most delightful cornbread ever!! Thank you so much for suggesting that!!

Fantastic recipe! This is my second time making it. Got a pan in the oven right now. It is so moist and flavorful and I love the crispy edges. Absolutely delicious!

Me too, lol! 2nd time making it and pan is in the oven!

EVERYTHING I’ve made from your site is amazeballs!! During these strange times where I’m not able to cook at work and happen to find myself staying with my mother, experimenting in the kitchen is keeping me sane. Made this cornbread tonight alongside bison and 3 bean chili and it was a big hit. So moist, so fall apart buttery, perfect. Gonna try your jalapeno cheddar corn muffins tomorrow as the 3 of us nearly polished off the pan of cornbread tonight! Thanks!

I am using the butter milk left over from mixing heavy cream into butter. Two questions, can I use the fresh butter milk without adding vinegar or lemon juice and do you soak the cornmeal in the two cups of milk and then combine everything?

I don’t use GF mixes as they are all very sweet ‘corn muffin’ style mixes. This recipe turned out the best of the ones I’ve converted to GF.
I made this recipe tonight…it was so good!! We are gluten free so instead of regular flour…I used Bob’s Red Mill GF 1 to 1 all purpose flour, added 1/2 teaspoon baking soda, increased the salt to 1&1/4 tsp & decreased the sugar to 3 Tablespoons. I used canola oil in the batter & in the skillet as I am short on butter. I also used regular milk with vinegar for buttermilk. It was really, really good. I’ll keep this one!
Notes: I’m also out of bacon drippings which is what I typically use in the skillet along with a little canola oil. If I was making sweet cornbread…I would use butter, for sure. We have a few “sweet cornbread only” in our family that a make a second skillet for. Always use iron skillets to bake in & serve from but remember not to store it in the skillet. That creates moisture which can start a little rust & the cornbread takes on a metallic taste.
#damndelicious

This cornbread recipe was fantastic! I also used the chili recipe that is given from damndelicious and it was just as great. The two were absolutely terrific together! The family loved both!

OH MY GOODNESS!! Make this NOW! JUST DO IT! ABSOLUTELY PERFECT!
Thank You Damn Delicious, you ROCK!

I’ve made this several times, substuting 1/2 the buttermilk with whole milk, or plain Greek yogurt and whole milk when I didn’t have buttermilk. Every single time it turned out delicious! Using melted butter in the hot cast iron skillet gives it the most crispy, buttery crust. I’ll never make boxed cornbread again!

Great suggestion of the yogurt and milk instead of buttermilk. Perfect!

This is a great recipe that does exactly what it says: fluffy interior, crunchy brown exterior. Easy and quick to do. It is too sweet for my tastes, so I halved the sugar and it was a nice amount. I would definitely consider swapping for honey or not using any sweetener at all if you want a more traditional/savoury cornbread. I tried two recipes from other sites before this and the texture was never right, so this one is a blessing.

This is a delicious recipe. I did not have quite enough cornmeal so substituted 1/4 cup masa. It worked fine!
Thanks so much,
Carolyn

Wonderful recipe but not Southern. Southern cornbread is made with white cornmeal and not sweet…then they put sweet stuff on it. This is more like Yankee cornbread where I come from.



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