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Quick and easy, the best homemade cornbread recipe made with pantry ingredients, ready for the oven in 5 minutes, and on the table in 30!
This cornbread recipe is made from scratch with no mix. It's a real treat with chili, ribs, or barbecued chicken. You could even use this sweet, homemade cornbread to make stuffing for your Thanksgiving feast!
Ingredients. Vegetable Oil: It’s what makes cornbread so moist and tender! Vegetable oil is excellent, but for an even richer flavor, go for bacon grease. You can never go wrong with bacon. Flour and Cornmeal: Again, the ratio between the two is key. Good thing it’s very easy to remember – 1:1!
How to Make Cornbread from Scratch – Step by Step Photos. Preheat the oven to 425 degrees and coat the inside of a 9-inch pie plate or 8×8 inch casserole dish with non-stick spray. In a large bowl, stir together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 Tbsp baking powder, and 1/2 tsp salt.
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!! ★★★★★”
Step 1: Combine The Batter. Start by whisking your egg in a medium bowl. Then, add vegetable oil, buttermilk, and cornmeal to the bowl and mix until combined. You don’t want to overmix the batter to prevent dense, flat cornbread. Step 2: Bake the Cornbread.
Real Southern Cornbread is golden, sweet, moist, and delicious – without any sugar. Yellow cornmeal is combined with creamy buttermilk and baked in bacon grease or butter – served with your favorite bowl of seafood gumbo, it is absolute perfection.
A classic old-fashioned Southern cornbread recipe — just like Grandma made it! With crisp edges from a cast iron skillet and a tangy, buttery flavor (no sugar!), this easy side dish works well for breakfast, lunch, or dinner.
Yellow cornmeal: for that cornbread flavor, of course. Baking staples: you’ll also need some baking powder (not baking soda!) & salt so that the cornbread bakes up nice and fluffy. Eggs: you’ll need two eggs in this recipe. Sweetener: feel free to use pure maple syrup or honey to naturally sweeten the cornbread.
Preheat your oven to 425℉ (or 220℃) and grease (or spray with non-stick baking spray) a 9×9 baking dish. Start by grabbing a large mixing bowl. Measure and add 1 cup yellow cornmeal, 3/4 cup unbleached all-purpose flour, 2 tablespoons granulated sugar, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon kosher salt.