Favorite Cornbread Recipe?

I find that the recipe on the Albers Cornmeal box is good except that I use 1 Tbs. sugar instead of 2/3 c., as I don't like my cornbread sweet. And I bake it in a cast iron skillet. That give it a nice crust.

CORNBREAD

1 cup flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup cornmeal
1/2 cup coarse-cracked cornmeal (polenta)
2 eggs
1 cup milk
1/4 cup olive oil

Mix flour, sugar, baking powder & salt together, then stir in cornmeal and polenta meal. Make well in center and add all wet ingredients mixing just till smooth; do not over beat. Pour into greased & floured pan and bake at 425 degrees for approximately 20 - 25 minutes.

You don't have to mix in polenta meal, you can use all straight cornmeal: I like the crunchiness of polenta as it adds character to the finished product. Along with butter, I also use honey . . . yum.

Grandma's :)

I like Mexican Spoon Bread. It's more moist than regular cornbread, very good with beans.
Mexican Spoon Bread
Combine:
1/2 cup cooking oil
2 eggs, slightly beaten
1 can cream corn
1 cup yellow cornmeal
3/4 cup milk
1 tsp salt
1/4 tsp baking soda
1-1/2 cups grated cheese
1 medium can green chilies, finely chopped
1 grated onion
Pour into heavy baking dish or cast iron skillet. Bake 1 hour at 400F. Serve as a side dish like a dressing.

Cool please keep them coming! I love the variations shown!

WoodGlue

Jalapeno Cornbread
1 box prepared cornbread mix
1 can creamed corn
1/2 cup grated cheddar cheese
1/2 cup finely chopped green onion
3 Tblsp finely chopped fresh jalapeno pepper

Preheat the oven to 400 degrees F. Grease a 10-inch cast iron skillet.

In a large bowl, prepare the cornmeal mix according to directions, and stir this into the corn, cheese, onion, and jalapeno pepper, and stir to thoroughly combine.

Pour the batter into the cast iron skillet and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

Real southern cornbread does NOT include eggs or sugar and should be no more than 1-1/2 inch thick.

2 units of cornmeal use the self rising type
1 unit of self rising flour
enough milk to make the mixture flow good.

Add some cooking oil (better yet bacon drippings) to a cast iron skillet. Place in a very hot oven 450. Wait until the skillet is hot and the oil is beginning to smoke. You can add some of the hot oil to the mixture is you have extra in the skillet. Add the mixture to the hot skillet and bake until brown.

I love my cornbread buttery and sweet. Even though there are packages of Marie Calenders cornbread available in the market, it is nothing like the Marie Calenders copycat recipe from scratch. That's my go to cornbread recipe!

Marie Calendars Corn Bread
3 cups Bisquick
3 eggs
2 cubes melted butter
½ cup corn meal
¾ cup sugar
¾ tsp baking soda
1 ½ cups of whole milk

Bake at 350 degrees in greased 9” X 13” pan for 35 – 40 minutes. (toothpick comes out clean)

Whatever cornbread recipe you prefer, to include right out of the box, try something new. The term "fried cornbread" is a misnomer but it works quite well. Just make your batter with little bit more moisture, about the consistency of pancake batter. Then just "fry" up small pancakes of the batter. Get them golden brown on each side, use a frying pan or griddle, serve them up with butter and honey. They are an awesome complement to any number of meals from baby back ribs to prime rib. Trust me on this one, you will love it! :W

Super_Dave wrote:
I love my cornbread buttery and sweet. Even though there are packages of Marie Calenders cornbread available in the market, it is nothing like the Marie Calenders copycat recipe from scratch. That's my go to cornbread recipe!

Me too Super_Dave! I've used Marie's forever!

I feel like I'm cheating on her! LOL

WoodGlue