Next request: CORNBREAD!!!

[hippie-chick]

Hello again :)

I have decided which oatmeal cookie to make this weekend, and now I need a cornbread recipe. I tried a search, but.... :(

Here are the needs:

I dont care for dry crumbly cornbread. I like a moist one. I dont care one way or the other if it is sweet or not, like it either way. I guess you could say I am looking for one that has the taste and texture of Jiffy, without all of the chemicals.


Has anyone found one like this??


:)

[BetsyS]

I make the same cornbread I've always made. It always turns out well, very moist, very good. I cook it in a cast iron skillet, but it's the same recipe to make muffins or cornsticks.

2 cups self rising cornmeal
1 1/4 cup milk (sweet or buttermilk)
1 egg
1/4 cup oil

Mix it all up, then bake in a preheated oiled pan at 425 for about 25 minutes for a 9 inch skillet.

I think you could add sugar if you're looking for a sweet cornbread. I'm not a fan of sweet, so I never do. Sometimes, if I have any leftovers, I add some creamed corn to the recipe. It makes it really moist and good.

[funniegrrl]

Cornbread has been a well-discussed, but somewhat ... passion-inducing ... topic here. Here's a couple of threads:

http://community.cookinglight.com/showthread.php?t=70905
http://community.cookinglight.com/showthread.php?t=74576

[LLR]

Here is our household tried and true recipe that has become our traditional in place of any others, ie Jiffy.

Golden Sweet Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9
inch round cake pan.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
Stir in egg, milk and vegetable oil until well combined. Pour batter into
prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted
into the center of the loaf comes out clean.

Contributor: Allrecipes.com

Yield: 12 servings

Preparation Time: 10 Minutes

[peachesncream]

I've tried lots of recipes, and this is our favorite. It's from The Greens Cookbook. It makes a tender, not overly sweet, cornbread. (I think the use of butter makes a difference.)

Cornbread

1 cup all purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
2 Tablespoons melted butter

Plus additional butter to put on top after baking.

Preheat oven to 400 degrees. Combine dry ingredients in a medium size bowl. In another bowl, beat eggs, then add melted butter and milk (I warm the milk in the microwave first).

Pour wet ingredients into dry ingredients, and stir just enough to combine, about 15 strokes. Don't overmix. Spray an 8" x 8" pan with PAM, spread cornbread mixture in pan.

Bake 25 minutes or until light brown on top. Remove form oven, and brush top with melted butter.

[Tizzylish]

I'm a yankee, I like my cornbread sweet. :D Even my southern friends like this one, its really moist too, just be careful not to overmix the batter. It also makes great corn muffins.


* Exported from MasterCook *

Sweet Cornbread

Recipe By :Steph's Country Kitchen Goodness
Serving Size : 9 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cornmeal
1 1/2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
3 tablespoons melted butter
1 tablespoon honey
2 egg -- beaten
1 1/4 cups milk
Honey Butter
1/2 cup butter
2 tablespoons honey

Preheat oven to 350 degrees. Combine cornmeal, flour, sugar, baking powder and salt in a medium bowl.

Add oil, butter, honey, eggs, and milk; stir until just blended.

Pour into greased 8 inch square baking pan.

Bake for 35 minutes.

Description:
"This is the best recipe for corn muffins!"
Yield:
"9 large squares"




Serving Ideas : Serve with honey butter, whip 1/2 cu of butter and mix in 2 tablespoons of honey.

NOTES : I spoon into muffin tins and bake for about 15-18 minutes.

[Canice]

I posted this recipe recently and think they're very nice - something a little different. My only change is that I double both the salt and sugar:

Garden Muffins
From "The City Gardener's Cookbook"

1 cup flour
1 cup yellow cornmeal
1 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 egg
3/4 cup milk
1/4 cup oil
2 Tbsp butter, melted
1/2 cup peeled, seeded, and finely diced tomatoes
1/2 cup grated zucchini
1/2 cup grated carrot
1/4 cup chopped green onion

Preheat oven to 400F. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt and mix well. In a small bowl, beat together the egg, milk, oil, and butter. Stir in the dry ingredients. Add the tomatoes, zucchini, carrot, and green onions, blending thoroughly. Spoon the batter into greased muffin tins, filling about three-quarters full. Bake 20-25 minutes, until golden brown. Serve warm.
Makes 1 dozen muffins.