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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
|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
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 S. 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.
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.
Adding more sugar to a corn bread recipe can make a yummy difference and change some people's opinion of this bread. This page contains a sweet cornbread recipe.
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...