Cornbread Made With Milk Recipe

1. Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray. 2. In a 1-quart saucepan, heat the butter over …

Rating: 4.5/5(119)
Total Time: 35 mins
Category: Side Dish
Calories: 180 per serving

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Cornbread and Milk is always made in individual portions in a drinking glass, never a bowl. People have personal preferences for the ratio of solids to liquids, but this isn't a beverage or a smoothie, so eaters need spoons, not straws.

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Preheat oven to 350°F. Grease and salt with corn meal. Add butter. Stir in eggs with baking powder until light and fluffy. Add 1 1/3 cups milk until well mixed. Pour into Serve Tavern Spoon Bread while still hot, with butter, if desired. 8 servings.

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In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture. Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean.

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Instructions. Preheat the oven to 400 degrees. If you are using cast iron, place the 1/4 cup oil in the bottom of a 9″ skillet and place over high heat on your stovetop while you make the batter. Pour the cornmeal into a bowl and add the oil, egg, and buttermilk. Mix until combined and drop a small amount into your skillet.

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Recipe Notes. To make these dairy free: use a dairy free milk, dairy free yogurt and vegan butter instead of regular butter. To make gluten free cornbread: feel free to make this with oat flour or a gluten free all purpose flour. To make cornbread muffins: divide between 12 greased muffin liners in a muffin pan. Bake for 15-20 minutes or until the tester comes out clean.

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Instructions. Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees. In a medium mixing bowl, add …

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This traditional cornbread is made without flour, isn't sweet and has a crumbly texture. You can change the adaptable recipe to suit your cornbread preference. For a variation, substitute 1/2 teaspoon baking soda for the baking powder and use buttermilk instead of milk. If you're looking for a more muffinlike texture, substitute flour for half the cornmeal.

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Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.

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This is an awesome corn bread recipe. Made even better when baked in a cast iron skillet. The secret is to preheat the skillet in the oven with either lard or vegetable oil and then pour the batter into the hot pan and bake for 25-35 min depending on size of skillet. Turned out phenomenally.

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Grease an 8-inch or 9-inch square baking pan. In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar. In another bowl, whisk together the milk, eggs, and melted butter. Combine the two mixtures and stir until blended. Spoon the cornbread batter into the prepared pan.

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Let the bread cool fully. Transfer the bread to an airtight container lined with a paper towel. Place another paper towel on top of the bread before sealing. If using a zip-top plastic bag, line both sides of the bag with paper towels and remove as much air as possible before sealing the top of the bag.

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Simple Cornbread Recipe Made with Cornmeal, Sugar, Milk, and Melted Butter. It’s time to stop using the Jiffy muffin mix and make your very own from scratch instead. I can’t tell you how much better homemade warm cornbread straight from the oven is…you’re just going to have to make it and see for yourself.

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Grease and lightly flour a 9-inch square baking pan. Set aside. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined.

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For the sweet milk: Put the milk and cream in a pitcher. Cover with plastic wrap and refrigerate until cold. when the cornbread is cool to the touch, cut a wedge. Place it in a 16­-ounce drinking glass. Drizzle with honey and top with cold sweet milk. Enjoy!

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Preheat the oven to 350°F. Grease an 8x8-inch baking pan or line it with parchment paper. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil.

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How do you make homemade cornbread?

Eyre thought she could teach women job skills by giving them jobs, so she invested $500 of her own money and hired two women to make a 10-bean soup mix ... saw a rise in sales of their soup, cornbread and brownie mixes as people began making food at ...

How to make cornbread without milk?

  • one cup corn meal
  • one tsp salt
  • one tsp sugar (optional)
  • one tsp butter, lard or shortening (just one, not all 3)
  • about three quarters of a cup of very hot water

How to make flourless cornbread at home?

  • Shelling four ears of corn and insert the kernels into a bowl while melting the stick of butter. ...
  • Add the rest of the ingredients (butter, corn, a can of condensed milk, five eggs and a little salt) to a blender and mix well until completely integrated.
  • Grease your pressure cooker with a little butter or shortening and add the mixture.

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How to make jiffy cornbread taste better?

How to Make the Jiffy Cornbread Recipe Better

  • Make original Jiffy cornbread better. The Jiffy cornbread recipe is the go-to for easy box cornbread mix. But how do you make Jiffy cornbread better?
  • Add-Ins to Hack Jiffy Cornbread Better. Add 1 cup chopped roasted or jarred, drained jalapeños. You can also add a teaspoon of cayenne.
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