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Cornbread Recipes

Category Cornbread
Cornbread is a wonderful addition to meals with chili, stew or soup. This page contains cornbread recipes.
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By 5 found this helpful
June 23, 2010

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.

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Ingredients:

Directions:

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).

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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

Comment Was this helpful? 5

By 7 found this helpful
February 16, 2015

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.

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Total Time: About 15 minutes prep

Yield: About 10 servings

Source: Modified from a recipe I saw on food.com

Ingredients:

  • 2 boxes Jiffy corn muffin mix
  • 4 eggs, beaten
  • 3/4 cup butter, melted
  • 1 12 oz. package frozen corn, thawed
  • 1 medium onion, diced
  • 1 cup small curd cottage cheese
  • 1/2 cup sugar
  • 1 tsp garlic powder
  • 1/2 Anaheim pepper, diced (bell pepper can also be used)

Steps:

  1. Combine all ingredients and mix well. Spread in a greased, 9 by 13 inch casserole dish.
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  3. Bake in a 375 degree F oven for 35 - 50 minutes, or until golden brown.
  4. Enjoy!
Comment Was this helpful? 7

By 7 found this helpful
October 19, 2011
My husband has tried and altered many recipes trying to find a cornbread flavor he remembered from a child. After many tries through the years, he has finally come up with a recipe he says is it. I have to agree - it tastes like fresh corn, is moist, and stays moist for a couple of days. It doesn't stay around longer than that. Truly worth trying if you like cornbread.

Ingredients:

  • 1 small can creamed style corn
  • 1 cup buttermilk
  • 2 eggs
  • 2 Tbsp. oil
  • 1 1/2 tsp. salt
  • 2 cups cornmeal
  • 1/2 cup flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. baking soda

Directions:

Mix together wet ingredients then add the rest. Mix well. Preheat an 8-9 inch cast iron skillet to 450 degrees F.

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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.

Servings: 4-8
Prep Time: 10 Minutes
Cooking Time: 25 Minutes

By Marti from Athens, GA

Comment Was this helpful? 7

By 2 found this helpful
May 20, 2010

Ingredients:

  • 1/4 cup vegetable oil
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 cup milk
  • dash salt
  • 4 tsp. baking powder
  • dash salt
  • 1/4-1/2 cup honey or molasses
  • 2 eggs

Directions:

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

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January 7, 2011
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By 2 found this helpful
March 4, 2010

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.

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By 1 found this helpful
October 2, 2011

I love this on a cold winter night with a big pot of soup or stew.

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September 8, 20041 found this helpful

Nothing is better than hot cornbread with soup or chili.

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By 0 found this helpful
March 27, 2008

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.

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By 0 found this helpful
August 17, 2007

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.

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March 26, 2007

This is an easy recipe. It makes 1 (8" inch) bread.

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By 0 found this helpful
December 8, 2006

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.

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February 15, 20170 found this helpful

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.

Stove Top Cornbread

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By 0 found this helpful
April 10, 2012

This is a favorite of my husband.

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By 0 found this helpful
March 1, 2011

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.

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By 0 found this helpful
March 6, 2009

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.

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March 4, 2009

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.

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By 0 found this helpful
February 23, 2009

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.

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January 26, 2009

Recipes for Cornbread

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By 0 found this helpful
July 30, 2008

Grease 9x13 inch baking pan with part of oil and mix all ingredients together. Bake at 350 degrees F for 30 minutes.

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By 0 found this helpful
January 31, 2008

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.

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By 0 found this helpful
October 19, 2007

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.

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By 0 found this helpful
June 22, 2007

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.

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By 0 found this helpful
April 27, 2007

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.

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By 0 found this helpful
March 19, 2007

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.

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By 0 found this helpful
February 28, 2007

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.

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By 0 found this helpful
January 9, 2007

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.

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By 0 found this helpful
January 8, 2007

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.

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October 25, 2006

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.

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By 0 found this helpful
February 14, 2006

Bake at 350 degrees F for 45 minutes in a greased large skillet or 9 x 13 inch baking dish.

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December 9, 20050 found this helpful

Sift together all dry ingredients. Add egg, milk, applesauce and melted margarine. Mix until dry ingredients are well moistened, NOT SMOOTH...

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August 30, 20050 found this helpful

Pour half of mixture in an oiled aluminum pan, layer onion, crawfish, cheese, jalapeno, cream corn, then pour remaining mixture on top.

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January 9, 20050 found this helpful

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...

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April 30, 20040 found this helpful

As I have moved around over the years, I found that my favorite cornbread recipe changed in firmness depending on where I lived.

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Questions

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.

By 0 found this helpful
March 20, 2007

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

Answers

By guest (Guest Post)
March 20, 20070 found this helpful

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.

Reply Was this helpful? Yes
By guest (Guest Post)
March 21, 20070 found this helpful

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.

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By guest (Guest Post)
March 21, 20070 found this helpful

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.

Reply Was this helpful? Yes
March 22, 20070 found this helpful

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! : )

Reply Was this helpful? Yes
By guest (Guest Post)
April 25, 20070 found this helpful

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.

Reply Was this helpful? Yes
By guest (Guest Post)
February 9, 20090 found this helpful

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.

Reply Was this helpful? Yes
Answer this Question...

By 0 found this helpful
March 24, 2009

I am looking for Eat'n Park Restaurant's cornbread recipe.

By Carol from Whitaker, PA

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March 1, 20110 found this helpful

Corn Bread I

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

Answers:

Corn Bread

Thanks tons! I have been looking for a nice corn bread recipe. (10/27/2006)

By valley girl

Comment Was this helpful? Yes

March 1, 20110 found this helpful

Ingredients

  • 1/2 cup flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 cup cornmeal
  • 1 cup buttermilk
  • 1 egg, beaten
  • 2 Tbsp. oil

Directions

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

Comment Was this helpful? Yes

May 20, 20100 found this helpful

Ingredients:

  • 1 cup self rising corn meal
  • 1/2 cup self rising flour
  • 2/3 cup buttermilk
  • 1/3 cup water
  • 1 tsp. sugar
  • 1 tsp. of oil

Directions:

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

Comment Was this helpful? Yes
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