Cornbread Recipe Using Milk

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5 hours ago Preheat oven to 425 degrees and spray bottom only of 10" iron skillet with cooking spray. Mix together cornmeal, flour, sugar, salt, and baking powder. Beat egg, …

Rating: 3/5(3)
Total Time: 30 mins
Category: Quick Breads
Calories: 301 per serving
1. Preheat oven to 425 degrees and spray bottom only of 10" iron skillet with cooking spray.
2. Mix together cornmeal, flour, sugar, salt, and baking powder.
3. Beat egg, milk, and oil together to blend.
4. Pour wet ingredients into dry ingredients just until blended.

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3 hours ago 2. In a 1-quart saucepan, heat the butter over low heat until melted. 3. In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, …

Rating: 4.5/5(115)
Total Time: 35 mins
Category: Side Dish
Calories: 180 per serving

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4 hours ago Corn Bread Recipe. Mix together 2 cups of cornmeal, 1 cup of flour, 1 teaspoon of salt, and 2 teaspoons of baking powder. Beat together 3 eggs until thick and light. Add 2½ cup of milk and stir. Mix into the dry mixture. Then add in 2 tablespoons …

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9 hours ago Preheat oven to 400 degrees F (200 degrees C). Whisk together the cornmeal, buttermilk, vegetable oil, and egg in a bowl to form a batter. Melt the butter in a cast-iron skillet over medium …

Rating: 5/5(83)
Total Time: 35 mins
Category: Breakfast And Brunch, Breakfast Bread Recipes
Calories: 240 per serving
1. Preheat oven to 400 degrees F (200 degrees C). Whisk together the cornmeal, buttermilk, vegetable oil, and egg in a bowl to form a batter.
2. Melt the butter in a cast-iron skillet over medium heat, and swirl the melted butter all over the bottom and up the sides of the skillet. Let the butter heat until it gives off a faint toasted fragrance; pour the batter into the hot skillet.
3. Place the skillet into the preheated oven, and bake until golden brown, 25 to 30 minutes.

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4 hours ago Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the …

Ratings: 7.4K
Calories: 284 per serving
Category: Bread, Quick Bread Recipes, Cornbread Recipes
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

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6 hours ago 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 …

Rating: 3.8/5(19)
Total Time: 35 mins
Category: Dinner, Lunch, Bread
Calories: 305 per serving

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3 hours ago When I found the milk had gone sour, I searched for a recipe and found this one. It's EXCELLENT! However, the baking time was way off. I baked my cornbread in a cast iron skillet, heated ahead of baking, dropped in some butter to grease the hot skillet before putting in …

Rating: 4.3/5(3)

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6 hours ago 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 …

Rating: 4.9/5(180)
Category: Side Dish
Servings: 9
Total Time: 1 hr
1. Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
2. 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. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
3. Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
4. Wrap leftovers up tightly and store at room temperature for up to 1 week.

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1 hours ago 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 …

Rating: 4.8/5(90)
Total Time: 32 mins
Category: Side Dish
Calories: 371 per serving
1. Preheat the oven to 400 degrees.
2. 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.
3. Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
4. Mix until combined and drop a small amount into your skillet.

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4 hours ago The recipe book called the Kentucky Housewife in 1839, compiled by Mrs. Lettice Bryan, contains 17 bread, cake, and pudding recipes using Indian meals such …

Estimated Reading Time: 7 mins

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5 hours ago Mix the cornmeal, salt, and baking powder together in a bowl. Stir the milk into the beaten eggs, and pour over the dry ingredients in batches, stirring vigorously …

Rating: 2.8/5(14)
Servings: 6-8

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2 hours ago 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 the flour,

Rating: 4.8/5(239)
Calories: 173 per serving
Category: Baking
1. Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
2. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
3. Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
4. Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

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8 hours ago Cornbread and milk works best when you have a hearty cornbread. You can use a cornbread recipe with all yellow cornmeal instead of adding all-purpose …

Estimated Reading Time: 3 mins

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3 hours ago 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. …

Category: Desserts
1. For the cornbread: Preheat the oven to 400°F. Put 1 tablespoon of the coconut oil in a 9­-inch cast­ iron skillet. Place the skillet in the oven to heat.
2. Whisk together the cornmeal, flour, baking soda, salt, and sugar in a large bowl.
3. In a different bowl, whisk together the egg and buttermilk. Make a well in the center of the cornmeal mixture and pour in the buttermilk mixture. Stir to combine. It will look lumpy. Add the remaining 5 tablespoons coconut oil and stir until smooth.
4. When the skillet is heated, remove it very carefully from the oven and immediately pour in the batter. Some of it will start to cook at the edges immediately. This is what you want! Return the skillet to the oven and bake until the sides are golden and crispy and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely before cutting.

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8 hours ago 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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4 hours ago 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 …

Rating: 4.8/5(56)
Total Time: 30 mins
Category: Dairy Free Side Dishes
Calories: 188 per serving
1. Preheat the oven to 400°F or 200°C.
2. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl.
3. Add water, egg, and oil. Mix until well incorporated.
4. Using a baking spatula, pour into a 10 inch cast iron skillet or a 9 inch baking pan.

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2 hours ago Almond Milk Cornbread Recipes 38,454 Recipes. Last updated Nov 15, 2021. This search takes into account your taste preferences. 38,454 suggested recipes. Almond Milk Crepes KitchenAid. cake flour, virgin coconut oil, large egg yolk, all …

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7 hours ago Preheat oven to 450ºF. Add 1 teaspoon of vegetable oil to well-seasoned cast-iron skillet. Place skillet in oven to heat for about 5 minutes. Whisk egg in medium bowl. Then, add …

Rating: 4.7/5(27)
Total Time: 32 mins
Category: Side Dish Recipes
Calories: 198 per serving
1. Preheat oven to 450ºF. Add 1 teaspoon of vegetable oil to well-seasoned cast-iron skillet. Place skillet in oven to heat for about 5 minutes.
2. Whisk egg in medium bowl. Then, add remaining vegetable oil, buttermilk, and cornmeal mix to bowl and mix until well-combined.
3. Carefully, pour batter into skillet, on top of the hot oil. The edges will begin to bubble!
4. Place in the preheated oven and bake 20 to 25 minutes or until golden brown.

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8 hours ago 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 …

Rating: 4.9/5(106)
Category: Bread
Servings: 8
Estimated Reading Time: 4 mins

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9 hours ago Step 1. Preheat oven to 375º F. Grease 8-inch-square baking pan. Step 2. Combine corn meal, flour, dry milk, sugar, baking powder and salt in large bowl. Add creamed corn, …

Servings: 12
Total Time: 35 mins
Category: Breads

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7 hours ago Directions. Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if …

Rating: 5/5(97)
Calories: 226 per serving
1. Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
2. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

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3 hours ago Whisk together the milk and the vinegar. Let sit for five minutes. In a large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl whisk …

Ratings: 8
Calories: 139 per serving
Category: Bread
1. Preheat oven to 400 degrees. Grease a 9 x 13 inch baking pan.
2. Whisk together the milk and the vinegar. Let sit for five minutes.
3. In a large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
4. In another bowl whisk together the milk + vinegar, eggs, and oil.

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3 hours ago Directions: Preheat oven to 400*. In a large bowl, cream butter and sugar until fluffy. Combine the almond milk and eggs, and in a separate bowl, combine the dry ingredients. Alternatively add in some of the egg mixture then some of the dry mixture slowly until all ingredients are combined.

Estimated Reading Time: 2 mins

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5 hours ago 1. Preheat the oven to 370°F. Grease a loaf pan. 2. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. 3. In a second mixing bowl, combine the almond milk, oil and eggs. 4. Slowly add the wet mixture into the dry ingredients while mixing to …

Reviews: 2

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1 hours ago Spray an 8-inch baking dish with nonstick cooking spray. In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside. In a large bowl, whisk together …

1. Preheat the oven to 350°F degrees. Spray an 8-inch baking dish with nonstick cooking spray.
2. In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.
4. Freezer-Friendly Instructions: Cornbread tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will get tough.

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5 hours ago In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk to blend thoroughly. In another bowl, whisk together the buttermilk, egg, and the remaining 3 tablespoons of melted shortening. Add the buttermilk mixture to the dry mixture and stir just until blended.

Ratings: 151
Calories: 207 per serving
Category: Side Dish, Snack, Breakfast, Bread

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Just Now Try this easy homemade cornbread recipe made using cornmeal, sugar, flour, butter, milk, and eggs for a southern-style side dish ready in 30 minutes or less! It’s easy, inexpensive, and …

Rating: 5/5(3)
Category: Side Dish
Cuisine: American
Estimated Reading Time: 4 mins
1. Preheat oven to 400 degrees F
2. Coat a square 8x8 baking pan with cooking spray
3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt
4. Add milk, eggs and butter

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7 hours ago 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 …

Rating: 4.9/5(13)
Servings: 16
Cuisine: American
Category: Breakast, Side Dish
1. Preheat the oven to 350°F. Grease an 8x8-inch baking pan or line it with parchment paper.
2. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the pan and bake for 25 to 32 minutes or until the center springs back to the touch and a toothpick comes out clean. Let cool for at least 20 minutes before slicing.

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7 hours ago How do you make cornbread from scratch? In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

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7 hours ago Substitute for Milk in Cornbread - BlogChef hot blogchef.net. Substitutes of Milk in Cornbread. In the absence of milk to make cornbread, other ingredients can take their place and serve even as good. Cream or Half-and-Half. The cream is richer than milk.

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1 hours ago Pour your bag of corn muffin mix into a bowl. Add any additional dry ingredients the box directions call for. In a separate bowl, crack 1 egg. Then, add ⅓ cup of mayonnaise to the egg bowl, …

Rating: 85%(89)
Estimated Reading Time: 5 mins
Category: Breads
1. Open your bag/box of Corn Muffin Mix and pour it into one of your bowls. When pouring, pour slowly and gently so the powder does not explode into your face or counter top.
2. Add any and all other dry ingredients you would like to add to your cornbread such as sugar, cinnamon, flour, salt, pepper, and so on. The corn muffin mix most likely already contains salt and flour in the pre-made ingredients. When adding extra salt and/or flour, you may not want to add too much.
3. Crack 1 egg into an empty mixing bowl. You can decide of course whether or not you will be using the egg whites, yolk, or the entire egg.
4. Add 1/3 cup of mayonnaise to the egg bowl. As shocking as it may seem, mayonnaise is a perfect substitute for milk when making cornbread for the lactose intolerant. You won't really notice the difference in taste in the cornbread; it's mainly for holding your cornbread together so it doesn't crumble apart. It's a myth that all mayonnaise contains milk/aged milk, but some brands will have milk added to it. Pay close attention to the ingredients listed on the mayonnaise bottle.

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8 hours ago To bake the cornbread: Preheat oven to 425 degrees. Lightly oil an 8-inch square pan or round cast iron pan. Spread the batter in pan and bake about 25 …

Rating: 5/5(18)
Total Time: 40 mins
Category: Quick Breads
Calories: 487 per serving
1. In a large bowl, combine all ingredeints stirring well with a wire whisk until evenly distributed.
2. Put in a large airtight container, label, store in a cool dry place.
3. This mix should be used in 10 to 12 weeks.
4. To bake the cornbread: Preheat oven to 425 degrees. Lightly oil an 8-inch square pan or round cast iron pan. Spread the batter in pan and bake about 25 minutes or until golden brown.

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6 hours ago Instructions. Preheat your oven to 400ºF and grease an 8x11-inch or 9x9-inch baking dish. Place the cornmeal, flour, sugar, baking powder, baking soda, and …

Rating: 5/5(9)
Estimated Reading Time: 2 mins
Servings: 12
Total Time: 45 mins

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1 hours ago Preheat the oven to 350°. Grease an 8-inch square pan. In a large mixing bowl, whisk together the flours, cornmeal, baking powder, and salt. In another mixing bowl, combine the oil and …

Rating: 5/5(1)
Total Time: 35 mins
Category: Bread
Calories: 350 per serving
1. Preheat the oven to 350°. Grease an 8-inch square pan.
2. In a large mixing bowl, whisk together the flours, cornmeal, baking powder, and salt.
3. In another mixing bowl, combine the oil and honey. Whisk in the eggs and milk.
4. Add the dry ingredients to the wet and fold gently to combine.

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2 hours ago Mix together the cornmeal, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the kefir, egg, and butter together until fully incorporated. Add the dry ingredients and mix well. Pour the batter into the prepared pan and bake for 30-35 minutes until golden and firm to …

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Just Now Pour into a glass (preferred) or non-stick foil-lined 13" x 9" x 2" pan or one lined with sprayed/buttered parchment paper. Bake at 400 degrees for 25- 30 minutes or until top is more golden than pale in color. Cool in pan on wire rack for 5 minutes. …

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5 hours ago Sauté 2 large chopped onions and 4 chopped stalks of celery in 1 stick butter until onion and celery is soft & translucent. (about 3 minutes) Turn off heat and allow butter to cool slightly. In separate dish beat 2 eggs until blended. Add 1 1/2 Tablespoons dried sage & 1 …

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2 hours ago Milk Substitute for Cornbread. Substituting milk in cornbread is easy. My favorite substitute for milk in cornbread is water. I like it because it doesn’t add any calories or unnecessary …

Reviews: 179
Calories: 247 per serving
Category: Dairy Free Breakfast
1. Preheat the oven to 400°F or 205°C.
2. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl.
3. Add water, egg, and oil. Mix until well incorporated.
4. Using a baking spatula, pour into an 8x8 baking pan lined with parchment paper.

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3 hours ago How to Make Buttermilk Cornbread. 1. Whisk the dry ingredients. Place the flour, cornmeal, salt, baking powder, baking soda, and sugar in a large bowl and whisk them together well. …

Cuisine: American
Total Time: 38 mins
Category: Appetizer, Bread, Side Dish
Calories: 349 per serving
1. In a large bowl, add 1 1/3 cup all-purpose flour, 1 1/3 cup cornmeal, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/2 teaspoon baking powder, and 1/4 cup granulated sugar. Mix all the dry ingredients using a whisk, then set it aside.
2. In a separate bowl, add 3 large eggs, 1/4 cup honey, 1/2 cup unsalted melted butter, and 1 3/4 cup buttermilk. Use a whisk to combine the wet ingredients.
3. Now pour the wet ingredients into the dry ingredients and mix with a whisk just until combined. Be careful not to over-mix.
4. Line an 8x8 inch square pan with parchment paper and coat with nonstick spray.

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6 hours ago Tips for Making The Best Cornbread . Use room temperature ingredients. Set the milk and eggs out on the counter 1 hour before use. Or, microwave the milk and submerge the eggs in hot water for a few seconds to warm them up. Measure the ingredients well. The key to the perfect cornbread texture is a correct ratio between cornmeal and Bisquick mix.

Rating: 5/5(1)
Total Time: 50 mins
Category: Recipes
Calories: 220 per serving

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7 hours ago Tender, moist, golden, great corn flavor. Spread the batter into the prepared pan, or scoop into the muffin tin. Bake the bread for 20 to 25 minutes, until the edges just begin to pull away from the pan and a …

1. Preheat the oven to 375°F. Lightly grease a 9" square or round pan (a cast-iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups., Weigh your flour and cornmeal; or measure each by gently spooning into a cup, then sweeping off any excess.
2. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt., In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil, and egg., Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
3. Don't over mix: stir the batter just enough to bring it together and evenly moisten the ingredients., Spread the batter into the prepared pan, or scoop into the muffin tin., Bake the bread for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean., Remove the bread from the oven and cool it on a rack for 5 minutes before cutting; serve warm., Store any leftovers, well wrapped, at cool room temperature for a few days; freeze for longer storage.

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6 hours ago 1: In a large mixing bowl, combine flour, cornmeal, sugar, baking powder and salt.. 2: In a separate bowl, beat eggs lightly. Add chipotle, oil, evaporated milk, corn and onions. Add liquid ingredients to dry. Stir to combine thoroughly. Spoon into a greased and parchment-lined 9-inch (2 L) square baking dish.

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9 hours ago Instructions. Preheat oven to 375F. In a medium-sized mixing bowl, whisk together melted butter and eggs. Add remaining ingredients except fresh corn, whisk together just until combined and …

1. Preheat oven to 375F.
2. In a medium-sized mixing bowl, whisk together melted butter and eggs. Add remaining ingredients except fresh corn, whisk together just until combined and few lumps remain (do not over-mix). Stir in fresh corn kernels.
3. Pour into a greased 8-inch baking dish. Bake for about 30 minutes, until lightly browned on top and a toothpick inserted into the center comes out clean.
4. Serve warm with softened butter and a drizzle of honey.

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9 hours ago Trusted Results with Cornbread recipes that dont use milk. Cornbread Recipe: Review : Tyler Florence : Food Network. This is a delicious cornbread recipe - it's my "go to". No; it's not a sweet cornbread. your cornbread to taste like cake just use a Jiffy cornbread mix Creamed Corn Cornbread Recipe: Review : Alton Brown : Food . I will use half to make cornbread dressing.

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9 hours ago Preheat oven to 350 degrees. Put butter in 8-inch square baking pan or 9-inch ovenproof skillet; place in oven just long enough to melt butter. In a bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Stir in egg and milk until just combined. Stir …

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2 hours ago Butter an 11" cake pan or cast-iron skillet or a 9"x5" loaf pan to ensure cornbread doesn’t stick. Combine cornmeal, eggs, and cream-style corn in a medium bowl. Slowly add coconut milk

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9 hours ago Baking Powder. Salt. Preheat your oven to 350 F, oil your cast iron skillet and place it into the oven to warm up. In a medium-sized mixing bowl combine the cornmeal, flour, sugar, baking …

Category: Breads
Calories: 472 per serving
1. Preheat your oven to 350F, grease the skillet and place in the oven to warm up.
2. In a medium-sized mixing bowl combine the flour, cornmeal sugar, baking powder and salt and mix well.
3. In a large mixing bowl combine the eggs, milk, melted butter, and vanilla and mix well.
4. Slowly stir the dry ingredients into the wet ingredients and mix until combined but still lumpy.

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Frequently Asked Questions

How do you make cornbread with buttermilk?

Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Can i substitute buttermilk for milk in cornbread?

You can certainly sub buttermilk. I always use buttermilk in cornbread. Since it is acidic, simply add 1/2 teaspoon for every 8 ounces of acidic ingredient. Here, 1.5 cups of buttermilk subbed for the milk would require adding 3/4 teaspoon of baking soda.

What can you use to substitue cornmeal to make cornbread?

11 Best Substitutes for Cornmeal

  1. Corn Flour. Corn flour is the best substitute for cornmeal in terms of flavor. ...
  2. Polenta. If you want an easy cornmeal substitute, you should certainly go with polenta. ...
  3. Corn Grits. Corn grits are made with dried and ground corn. ...
  4. All-Purpose Flour. ...
  5. Semolina. ...
  6. Ground Flaxseed. ...
  7. Wheat Flour. ...
  8. Rice Flour. ...
  9. Masa Harina. ...
  10. Corn Flakes. ...

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Can you use mayonnaise in cornbread instead of milk?

As shocking as it may seem, mayonnaise is a perfect substitute for milk when making cornbread for the lactose intolerant. You won't really notice the difference in taste in the cornbread; it's mainly for holding your cornbread together so it doesn't crumble apart.

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