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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, or even jams and jellies. Top it with honey or butter for an extra dose of YUM.
This fluffy, moist cornbread is easy to make in just 30 minutes with under 10 ingredients. It has the perfect amount of sweetness thanks to honey and will be your new go-to side dish for any meal. You’ll never need another homemade cornbread recipe after this one!
Quick and easy to make. No mixer required. Slightly sweet, extra buttery flavor. Crunchy-crisp edges. Moist and tender, not too crumbly. One reader, EL, commented: “I am Southern. I have tried SO MANY cornbread recipes and none have tasted like home like this one. It’s now my go-to recipe and is always a hit!! ★★★★★”
This sweet southern cornbread recipe is made with tangy buttermilk. Paula Deen’s recipe truly delivers moist cornbread and is so easy to make with flour, cornmeal, baking soda, eggs, and a few more ingredients. It pairs well with bbq, chili, or stew.
Many cornbread recipes require buttermilk or creamed corn or a very specific kind of pan. Well for starters, it tastes DIVINE. It’s sweet but not over the top. It’s soft but not cakey. And crumbly without being a plain mess. I serve this cornbread alongside all my soups, favorite chilis, and along with my favorite barbecue. Recipe Ingredients.
World’s BEST Moist Southern Cornbread Recipe; A Black Soul food delicacy. You’ll find a hot round pan of buttery, moist cornbread with brown, crispy edges and maybe a hint of honey on almost every black family’s Thanksgiving dinner table, if you don’t something’s not right! Haha!
OVERVIEW. Skill Level: Beginner. Let’s get this out of the way: I am not from the south. I am a Midwesterner who loves to bake and a student of baking things the “proper way.” After testing many cornbread variations, I developed this recipe – one that I truly believe yields the best, most authentic southern-style cornbread.
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.
By: Nagi. Published: 17 Nov '19 Updated: 5 Sep '24. 384 Comments. Recipe v Video v Dozer v. To-die-for Cornbread! Crispy edges, it’s soft on the inside, savoury with a touch of sweet and so moist, you don’t need butter to scoff it down (but who in their right mind would skip butter…??)
First, whisk together your dry ingredients in a large bowl. Then, bust out your food processor or blender and give the corn and buttermilk a quick spin. Add the eggs and process a few seconds longer.