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A delicious change of pace for cornbread lovers. This recipe can be used to make afternoon tea muffins or cornbread for breakfast without changing anything other than the size and shape of the bake pan. It is as easy as pie and packed with nutritious flavor.
Mix all dry ingredients; set aside. In another bowl, combine milk, shortening, applesauce, and beaten egg. Add dry ingredients to wet ingredients all at one time. Add raisins if using. Batter will be very thick. Do not overmix.
Pour into greased 9x9 inch pan and bake at 400 degrees F for 20-25 minutes. (Test for doneness since it is a heavier-than-usual cornbread batter). If the center seems less than done, cover the entire top with foil to prevent over-browning and increase bake time as needed (5 minutes at the time).
Makes 9 (3 inch) squares, or 9 regular-sized muffins
| Servings: | 9 |
| Time: | 10 Minutes Preparation Time 30 Minutes Cooking Time |
Source: This recipe ended up in our Book of Family Favorites about 20 years ago, but there is no note as to how it got there or who we got it from. It is a wonderful breakfast cornbread and one that even most children enjoy. I serve it with soft-scrambled eggs or thick wedges of extra-sharp cheddar cheese.
By Pookarina from Boca Raton, FL
My husband has always hated cornbread. When he tried this, he LOVED it! If it passes his test, you know it must be good. Very moist, bursting with peppers and corn, goes great with chili.
Total Time: About 15 minutes prep
Yield: About 10 servings
Source: Modified from a recipe I saw on food.com
Ingredients:
Steps:
Mix together wet ingredients then add the rest. Mix well. Preheat an 8-9 inch cast iron skillet to 450 degrees F.
Melt 1 Tbsp. solid butter shortening (Crisco butter) in hot pan. Pour mix in pan. Bake at 450 degrees F for 15 minutes, and then reduce heat to 400 degrees F or 10 minutes.
By Marti from Athens, GA
Preheat oven to 350 degrees F. Pour small amount of oil into cast-iron skillet. Heat skillet in oven. Combine remaining ingredients in bowl; mix well. Pour into heated skillet. Bake 20-30 minutes or until tests done.
By Robin from Washington, IA
Mix the first three ingredients with a fork, then stir in the cornmeal. Bake in a large cast iron skillet or a 9 inch square pan at 400 degrees F. for 20 minutes.
I love this on a cold winter night with a big pot of soup or stew.
Nothing is better than hot cornbread with soup or chili.
Brown meat and onion; drain. Mix all other ingredients together except cheese. Grease 7x11 inch casserole dish with nonstick spray. Pour 1/2 of corn meal mixture into casserole. Add layer of beef and onion; sprinkle with cheese.
In a large skillet, saute green pepper and onions in butter until tender. In a bowl, combine the flour, cornmeal, baking soda and salt. In another bowl, combine eggs and buttermilk; stir into dry ingredients just until moistened.
This is an easy recipe. It makes 1 (8" inch) bread.
Recipe for Golden Corn Bread. Sift together dry ingredients into bowl. Add egg, milk, and shortening or oil. Beat thoroughly. Bake in greased 9 inch square pan at 425 degrees F. for 15-20 minutes.
With no waiting for your oven to preheat, this cornbread is really quick to make. This is page shows you how to make stove top cornbread.
This is a favorite of my husband.
Sift together flour, sugar, salt, and baking powder. Stir in corn meal. In a separate bowl, combine remaining ingredients. Add to corn meal mixture, and beat only until smooth.
Sift dry ingredients together into a large bowl. Add maple syrup to melted shortening in saucepan. Gradually stir in eggs; add this mixture to dry ingredients and stir until well blended. Do not beat.
I serve this when I get tired of yet another plain can of veggies. Will last for two meals, and is a great breakfast item too.
Preheat oven to 400 degrees F. About 40 minutes before serving, or early in day, grease 13x9 inch baking pan. In large bowl, mix cornmeal, flour, sugar, salt, baking powder and baking soda.
Recipes for Cornbread
Grease 9x13 inch baking pan with part of oil and mix all ingredients together. Bake at 350 degrees F for 30 minutes.
Preheat oven to 375 degrees F. (175 C) Grease an 8-inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.
Scald milk; stir in sugar, salt and butter. Cool until lukewarm. Measure warm water into large bowl. Sprinkle yeast on water and stir until dissolved; then stir into warm milk mixture. Add eggs, flour and corn meal.
Mix all ingredients together until well blended. Add enough milk to make the mixture pour easily. Place in greased muffin tins. Bake in preheated 400 degree F oven until golden brown, about 20-30 minutes.
Sift together flour, cornmeal, baking powder and salt. Set aside and combine egg, sugar, butter, vanilla and milk in mixing bowl. Add the sifted ingredients to the egg mixture and stir until smooth.
Preheat oven to 425 degrees F. In large bowl, combine cornmeal, flour, sugar, baking powder, and salt. In small bowl, whisk egg, milk, and oil. Add to dry ingredients; stir just until moistened.
Brown meat in skillet, stirring often to brown evenly. Removed from heat; drain. Add soup, onion and Worcestershire. Mix well and simmer about 5 minutes.
Recipe for Quick Cheese and Bacon Corn Bread. Empty the corn muffin mix into a bowl and stir in the cheese and bacon. Add the egg and milk, according to the directions on the package, and the flavoring.
Recipe for Quick Unusual Corn Bread. Saute the onion in the melted butter or margarine until tender, but not brown. Remove the onions. Combine the corn muffin mix, egg, milk and corn to make a soft batter.
Recipe for Joe's Corn Bread. Oil an 8 or 9 inch glass pan with 1/4 cup oil, pour off excess leaving 2 Tbsp. in pan. Mix first 5 ingredients in medium bowl. Add slightly beaten eggs, milk, oil.
Bake at 350 degrees F for 45 minutes in a greased large skillet or 9 x 13 inch baking dish.
Sift together all dry ingredients. Add egg, milk, applesauce and melted margarine. Mix until dry ingredients are well moistened, NOT SMOOTH...
Pour half of mixture in an oiled aluminum pan, layer onion, crawfish, cheese, jalapeno, cream corn, then pour remaining mixture on top.
Combine first 4 ingredients in large bowl. Add the buttermilk, melted butter, corn and eggs. Stir by hand with a fork until mixed well. The batter will be lumpy...
As I have moved around over the years, I found that my favorite cornbread recipe changed in firmness depending on where I lived.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
I would like a recipe for hot water cornbread that makes it crispy (not hard) on the outside and cooked on the inside. Please be specific with cooking directions. I have tried to make this several times and I am doing something wrong. Thanks so much!
TexasDarling from East Texas
Corn Bread
1 tbsp shortening
3/4 c boiling water
1 c cornmeal
1 tsp salt.
Melt shortening in a heavy iron skillet
Place cornmeal and salt in a bowl. pour boiling water over them, add melted shortening, and stir well.
When mixture is cool enough to handle, divide into 4 portions, shape into cakes, and bake in skillet 40-50 minutes at 450 degrees.
I don't know how to make it crispy on the top, unless you would maybe run it under the broiler after it is baked. But the bottom and sides are easy. Bake your favorite cornbread recipe in a 9 inch cast iron skillet that has been preheated in the oven for about 10 minutes. The sides and bottom will be slightly crunchy and nicely browned. Serve immediately.
Here ya go - crispy on the outside, moist on the inside.
Pour a tbsp or so of oil in a small cast iron skillet (if using a large skillet, double the following ingred); place skillet in a cold oven and set to 450deg. In a bowl mix:
>1cp self-rising cornbread
>1 egg (optional, I prefer it myself)
>salt to taste, I usually put 3-4 dashes
>if you like a lot of rise, you can add a couple of
dashes of baking powder
>buttermilk, enough to moisten
Stir together mixing well; add enough water to make it soupy. When oven reaches 450, carefully remove skillet, pour mixture into hot grease, and return to oven. Bake for 10-15min or until center sets. Remove from oven, flip, and return to oven, turning off heat. Let sit to crisp the other side of your bread, around 8-10 min. Turn out onto plate and cut into wedges. Can also be made in a muffin tin, just place a few drops of oil into each cup and cut baking time a little. Hope you enjoy this - it's great with a plateful of country veggies, a bowl of veggie soup, etc.
I accidentally discovered that using Coconut MILK cut with the same amount of warm water according to amount of liquid on box/package recipe works very
well inside and out. I love to add chopped garlic chives and fresh rosemary for variation. Also, I use
Peanut Oil and heat it 5 min. prior to adding mixture, for crispness. The cornmeal is wonderfully sweet and tasty with a fine texture. I used to cook like in the South, with bacon grease, until I learned
of the risk factors to health years ago. It's all in the flavor of your own preference.
Good luck and God bless cooks! : )
I use self rising cornmeal. Pour boiling water into cornmeal, then beat egg in separate cup and add to corn meal mixture (make sure you add egg last or it will cook when you pour the hot water on it) making it slightly thicker than pancake mixture. Using a hot skillet with oil enough to cover bottom of skillet, drop lge spoonful of cornmeal mixture into hot oil. Cooking on top of stove over med. heat until brown on the bottom and turn and finish cooking until brown on the other side. You will have a crispy outside and soft done inside.
Hot water corn bread is never made with flour. You may add half tsp baking powder if you like along with corn meal (yellow or white), boiling water, and a little salt.
Form into pods that are about 4 inches long and about half inch thick. For better flavor, fry on medium high heat in a hot cast iron skillet with bacon grease.
Fry on both sides until deep golden, and drain on brown paper bags or paper towels.
Slather butter on the hot cakes and serve immediately. Also good in the mornings with some syrup and butter.
I am looking for Eat'n Park Restaurant's cornbread recipe.
By Carol from Whitaker, PA
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Preheat oven to 400 degrees F. While oven is preheating, put an iron skillet with 2 Tbsp. oil in the oven to heat up. In a large bowl stir together 1 cup flour, 1 cup yellow corn meal, 1/4 cup sugar, 1 tsp. salt and 4 tsp. baking powder. Mix thoroughly and make a "well" in the center. In another bowl whisk 1 whole egg and 1 cup milk. Add wet ingredients to dry and mix until barely combined.
Take the hot skillet out of the oven swirl carefully to grease sides of skillet, and pour remaining hot oil into the mixture and just barely combined. Mixture should be a bit lumpy. Overmixing will make nasty cornbread. Pour mixture into hot skillet and return to the oven for 20 minutes.
BE SURE TO USE POTHOLDERS WITH THE SKILLET! I have learned the hard way just how important this is.
By Margie from Mount Vernon, Ohio
Thanks tons! I have been looking for a nice corn bread recipe. (10/27/2006)
By valley girl
Mix flour, salt, baking powder and baking soda together. add cornmeal and mix well. Add buttermilk, egg and oil stirring well. Pour into a baking dish. Bake 25 minutes at 425 degrees F.
By Robin from Washington, IA
Put all ingredients in bowl and mix. Have a black iron skillet 6 inch with oil in it to heat up until hot, and pour cornmeal mixed up into skillet, put in oven and cook at 450 degree F preheated oven for 25 minutes.
This will be the BEST Cornbread you'll ever eat.
Source: This came from my Grandma and she passed away last year at the age of 92. This is a very old recipe. Hope everyone enjoys it.
By Mary Louise from Bay Minette, AL
