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
|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 Julia from Boca Raton, FL
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This is the moistest cornbread I've ever made. Even my husband who hates cornbread loves this! Starts with a mix, add creamed corn, cheese, and peppers. Yummy!
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.
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.
This is not sweet, so it could be served with many dishes. If you want a little sweetness, put some jam or honey on top. Excellent served with butter, too. Quick and easy to make.
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.
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.
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