Cornbread is an immensely popular and delicious dish, and you can make it as a snack, or have fun with it as a delicious meal accompaniment. Freshly made cornbread is wonderful, and you can tailor the sweetness level to suit your tastes – so today we’re going to look at some great cornbread recipes to help you create this dish in your kitchen.
Remember, you can make cornbread plain if you prefer, or add a bit of sweetness to make this a sugary treat. Feel free to remove the sugar from the recipes offered if you want a plain cornbread option instead of a sweet one. The recipes should still work well, and you can top the plain cornbread with butter or other ingredients.
You will need:
➔ 1 cup of milk
➔ 1 large egg
➔ 1 tablespoon of baking powder
➔ 1 cup of all-purpose flour
➔ ¼ cup of butter
➔ 1 ¼ cups of cornmeal
➔ Pinch of salt
➔ ½ cup of sugar
Step 1) Get a nine-inch round cake pan and grease the base of it heavily with butter. Don’t over-grease the sides; you want the bread to be able to rise the edges so that it becomes fluffy.
Step 2) Preheat the oven to 400 degrees F.
Step 3) Heat all of the butter gently in a pot until it melts.
Step 4) Add the milk, the egg, and the melted butter to a large bowl and whisk until they are well combined.
Step 5) Next, mix in the cornmeal, salt, sugar, flour, and baking powder in one go. Stir lightly until the flour has been mixed with the liquid. Do not try to get the lumps out of the batter.
Step 6) Pour the batter into your cake pan, and gently smooth the top down so that the batter is even throughout the pan. Uneven batter will cause problems with burning, so take the time to level it.
Step 7) Transfer to the oven and bake for twenty-five minutes, and then check that a toothpick inserted in the middle will come out clean.
Step 8) Remove from the oven, tip out of the cake tin, and add any toppings that you choose. Melted butter with a little orange zest is a delicious choice, or if you want a sweeter topping, add a drizzle of golden syrup or maple syrup.
It’s worth noting that some cornbread recipes are made using blue or white cornmeal. This makes no difference to the recipe, so feel free to experiment! You should also experiment with the different grind sizes to see which appeals; you may find that you like coarse, grainy cornbread, or you might prefer a finely ground one.
Cornbread Recipe Martha White
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Have you ever wanted to try a cornbread recipe Martha White style? Fortunately, this is easy enough to do! You need essentially the same ingredients as above, but you may wish to use the specific Martha White flour blend to maximize the effect.
You should assemble a cup of vegetable shortening, one and a half cups of buttermilk, two cups of self-rising white cornmeal mix, two cups of self-rising buttermilk cornmeal mix, a quarter of a cup of vegetable oil, a large egg, and a cup and a third of full-fat milk.
Once you have these, you’ll want the oven a bit hotter for the cornbread recipe Martha White style; it isn’t cooked at quite such a low temperature. Aim for around 450 degrees F.
Add your shortening to the baking pan, and heat it in the oven for about five minutes. While this heats, whisk up the egg and then stir in the buttermilk, the cornmeal, and the vegetable oil. Keep mixing until you have a creamy batter, which pours easily. You can add more buttermilk if it’s too stiff.
Take the pan out of the oven and tilt the shortening so that it runs across the base, covering it to prevent sticking. Pour the batter in once the skillet has been fully coated, and then place it in the oven for around twenty minutes, or until the top is golden and a toothpick comes out clean. Be careful not to burn it!
This cornbread recipe Martha White style is sure to have your guests drooling at its deliciousness. Don’t forget to add some toppings according to your favorite tastes, especially a bit of melted butter.
Cornbread Recipe With Creamed Corn
A cornbread recipe creamed corn is also a great variation to try with cornbread, so if you’re looking for a bit of a texture and taste variation, this may well be for you! Let’s try a cornbread recipe with creamed corn next.
You’re going to need a can of creamed corn (not normal canned corn), plus half a cup of melted butter, three-quarters of a cup of cornmeal, a tablespoon of baking powder, one and a half cups of flour, a pinch of salt, three-quarters of a cup of milk, half a cup of white sugar, and two eggs.
You should also have a couple of extra tablespoons of butter to grease the pan with.
Get a ten-inch skillet and warm it in an oven preheating up to 425 degrees F, and melt the butter on the stove.
Next, mix together the cornmeal, the baking powder, flour, salt, and sugar in a bowl. In a separate bowl, mix the melted butter, the eggs, the milk, and the creamed corn.
When the cornbread recipe creamed corn mix is smooth, take your skillet out of the oven and add your extra tablespoons of butter and swirl them around so that they melt. Cover the bottom of the skillet, and then pour your batter into it and level it, smoothing the top.
Lower the oven’s temperature to 375 degrees F, and then bake your cornbread recipe with creamed corn for up to thirty minutes, until the top is golden. Insert a toothpick to check the center is cooked, and then take the skillet out of the oven.
Allow it to cool for ten minutes, and then tip it onto a plate. Serve warm with butter or honey, and you have the best cornbread recipe with creamed corn there is! Cut into slices and enjoy.
Other Cornbread Recipes
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If you want to make a cornbread recipe cast iron style, this is a wonderful way to ensure that you get delightfully crispy cornbread. You can make any cornbread recipe cast iron style, including those above.
Simply use a cast iron skillet in the oven. Many people feel that cast iron pans cook the cornbread in a way that is superior anyway, and you are likely to have a pan about the right size. You should end up with a crispier, darker cornbread.
Since these skillets are oven safe, it’s the perfect way to make your cornbread, and when you’ve finished, you can simply season the pan and place it back in the oven for next time. If the recipe was designed to be cooked in a cake pan, make sure you check the cooking time, and take the cornbread out early or allow it to cook for longer if necessary.
Did you know that you can make a cornbread recipe Jiffy Mix style? This is actually a really easy way to achieve great cornbread, but you may not want to just follow the directions on the box, as your cornbread probably won’t taste very good. However, with a few additional ingredients, you can have a great snack very quickly and easily!
For the ultimate cornbread recipe Jiffy Mix style, you are going to need a packet of Jiffy Corn Muffin Mix, half a cup of sour cream, two large eggs, half a cup of salted butter, and a couple of tablespoons of sugar (or three if you like sweet cornbread).
Don’t omit the sugar entirely from this recipe or you will probably find it too sharp because of the sour cream.
You should preheat your oven to 375 degrees F, and then grease an eight-inch baking tin. Beat the eggs thoroughly.
In a separate bowl, mix your sour cream, sugar, and butter together. Add the beaten eggs in, and beat them further to combine them with the other ingredients. Next, stir in the Jiffy Mix, and keep stirring until everything is fully combined.
Tip the mixture into the tin and place in the oven for about twenty minutes, until fully baked. Take it out, allow it to cool slightly, and then tip it out and serve with butter and honey. If you want savory cornbread, serve it with alternative toppings. The cornbread recipe Jiffy Mix style is super quick and easy, so throw it together if you’re in a hurry!
If that doesn’t appeal to you, you might want to try an old fashion cornbread recipe. This might sound like it’s going to be complicated, but it doesn’t have to be.
To create an old fashion cornbread recipe, you may want to use exclusively cornmeal, rather than adding any wheat flour to your ingredients list.
You will need two teaspoons of baking powder, two cups of cornmeal, a cup and a half of plain yogurt, a teaspoon of baking soda, some salt, four tablespoons of honey, four tablespoons of melted butter, and an egg.
Heat your oven to 400 degrees F, and then grease a twelve-inch cast iron skillet. Mix together the baking powder, baking soda, cornmeal, and salt, and in a different bowl, whisk the egg, butter, and yogurt.
Pour the wet ingredients into the dry ingredients and add the honey, and then stir lightly until combined. Pour the mixture into the pan and bake for twenty to thirty minutes in the oven.
One of the best things about this old fashion cornbread recipe is that it is naturally gluten-free (although you should confirm the cornmeal blend has no added flour in it) so it’s ideal for anyone who does not eat wheat.
Although the old fashion cornbread recipe is pretty similar to the modern variation, you might find it’s simpler to get hold of the ingredients, since it uses yogurt instead of buttermilk, and it will probably produce a cornbread more like the one you remember from your childhood! Try this with different grinds of cornmeal for the best possible results.
Tips And Tricks For Great Cornbread
So, we’ve covered a few different recipes, and you might be wondering about the top tips for creating great cornbread each time. We’re going to cover some here!
Tip 1) Do not over mix the batter. You have probably already seen this tip in every recipe, and that’s because over-mixed cornbread can be heavy and chewy. Your batter should still be a bit lumpy when you pour it into the pan; this will produce the best results.
Tip 2) Make cornbread on the day. This bread does not keep particularly well, so if you want cornbread, it’s a good idea to make it on the day if possible.
It’s a fairly easy recipe, so this shouldn’t be too bad. If you do need to make it in advance, you can freeze it for up to six weeks, but be aware that the bread will not be as nice afterward. Reheat before serving.
Tip 3) Don’t leave your batter to rest. You want to ensure that there is as much air as possible in the cornbread because this makes it light and porous. The air is caused by the baking powder and baking soda reacting with the wet ingredients, and as this reaction slows down, air will come out of the batter, leaving the finished product heavier and less enjoyable.
Cornbread recipes tend to be quite similar because there are only a few ways to make great cornbread! If you want some real corn in it, try adding a can of kernel corn to the batch just before baking it, and enjoy the resulting texture and sweetness.
Make sure you serve cornbread warm, with melted butter if possible!