Extra Moist Cornbread Recipe

This Super Moist Cornbread recipe is the only way to go if you’re a cornbread lover! Great with chili, roast chicken, turkey, pork, soups, stews, …

Rating: 5/5(358)
Total Time: 45 mins
Category: Side Dish
Calories: 280 per serving
1. Preheat oven to 350 degrees and grease a 9x13 inch pan.
2. In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a medium bowl mix together butter, oil, milk, and eggs.
4. Add wet ingredients to dry ingredients and mix until combined.

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Preheat the oven to 425º. Lightly grease an 8-inch baking dish. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt. …

Rating: 4.8/5(38)
Total Time: 10 mins
Servings: 10

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This Super Moist Cornbread Recipe is super easy to make, rich, tender, and flavorful. Cut it into squares and is perfect to serve with any meal …

Rating: 3.9/5(76)
Total Time: 50 mins
Category: Breads
Calories: 181 per serving
1. Preheat oven to 350 degrees Fahrenheit
2. Grease an 8x8" square baking pan
3. In a bowl, mix the flours, baking powder, salt, and sugar
4. Add the eggs and mix with a wooden spoon

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Moist Cornbread Recipe There are tons of recipes out there that promise to yield a moist cornbread, but this one is the best I’ve tried yet. The …

Rating: 5/5(6)
Total Time: 55 mins
Category: Recipes
Calories: 284 per serving
1. Preheat the oven to 375 degrees Fahrenheit. Grease an 8-inch square pan with oil or butter.
2. Melt the butter in a large saucepan over medium heat. Remove from heat and mix in the sugar. Quickly beat in the eggs until well-combined.
3. Stir in the buttermilk and baking soda. Add the cornmeal, flour, and salt. Mix until combined and almost lump-free.
4. Pour the batter into the greased pan. Bake for 30 minutes. It's done when a toothpick inserted into the center comes out clean.

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Pour your cornbread batter into the skillet and immediately place skillet back into the hot oven. If you are using a baking dish instead of a cast iron skillet, coat it with the reserved melted butter. Cook at 450F (232C) for about 20 minutes or until a …

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Combine sour cream, eggs, and corn in a medium bowl. Whisk in cornmeal mix just until combined. Whisk in melted butter. Pour batter into skillet. Step 3. Bake at 400° for 30 minutes or until golden brown. Close this dialog window. Review this recipe. Super-Moist Cornbread.

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Directions. Preheat oven to 400°. In a large bowl, combine the first 5 ingredients. Cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened. Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.

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Extra Moist Cornbread with Sour Cream Food.com Jiffy Corn Muffin Mix, large eggs, sour cream, canola oil, salt and 1 more Extra

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How To Make moist cornbread. Preheat oven to 375. Line round cake pan with foil, spray with cooking spray. Mix corn muffin mix with creamed corn and pour into prepared pan. Cook for 30 - 35 minutes or until set. Loosen foil and lift from pan. Turn out onto plate and cut in wedges. Last Step: Don't forget to share!

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How to make moist cornbread without buttermilk. Add dry ingredients to a bowl and mix. Melt butter. In a separate bowl, beat or whisk eggs. Add melted butter and milk. Mix well. Add dry ingredients to wet ingredients and mix until incorporated. Bake in a well-greased 9 x 9″ pan until golden and toothpick comes out with only a few crumbs.

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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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This cornbread bakes up light, fluffy, moist, & sweet, with golden brown edges that are deliciously crispy. 4 tablespoons unsalted butter, melted (plus extra for the pan if making skillet cornbread) Preheat the oven to 350 degrees, mist a 9x13-inch pan with nonstick spray, and line with parchment. (If making skillet cornbread, place about 1 1/2

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If you want my recipe for super moist cornbread, please check out the recipe card at the bottom of this post. You’ll see that I use a combination of extra ingredients to get excellent results. Sour Cream or Plain Yogurt. One of the ways to make cornbread moist is to swap out some of the liquid for sour cream.

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Instructions. Preheat oven to 375°F (190°C) In a square baking dish (or cast iron skillet if preferred), melt the butter in the oven until it bubbles. While the butter melts, prepare the batter. In a mixing bowl; combine the corn meal, eggs, …

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This is my favorite homemade cornbread recipe! It is very moist thanks to a little oil added to the batter, and extra sweet thanks to some sugar and honey. No more dry cornbread! This skillet cornbread is baked in a hot cast iron skillet for that extra crispy edge, perfect for dunking in a bowlful of chili. Originally posted October 23, 2019.

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Instructions. Preheat oven to 350° and grease a 9"x 9" baking pan with butter or cooking spray. Combine the flour, corn meal, salt, baking powder and baking soda in a large bowl and set aside. In a smaller bowl, whisk the sugar, butter, sour cream, milk and eggs until it is creamy, and the eggs are fully integrated.

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I got this recipe from a friend who is a caterer. This is the best cornbread you will ever have! It makes a 13x9 pan----extra moist! Use the jalapeños in the jar and chop (about 1/2 cup chopped). Use whatever your favorite unseasoned cornbread kit is. If you use Jiffy Mix, omit the sugar. READY IN: 50mins. SERVES: 12-15.

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