WebIn a 1-quart saucepan, heat the butter over low heat until melted. 3. In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy).
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WebCornbread The best cornbread recipes, with tips, photos, and videos to help make them. Also get sweet, jalapeno, and gluten-free cornbread recipes. Golden Sweet Cornbread 3,859 Ratings Grandmother's Buttermilk Cornbread 7,431 Ratings Pepper Jack Cornbread Biscuits 1 Rating Basic Corn Muffins 861 Ratings Hot Water Cornbread 191 Ratings
WebYou may be surprised to discover that baking a perfect pan of cornbread only requires a few easy steps: Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees F. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
Webdirections. Heat oven to 400³F. Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening. Beat milk, butter and egg in large bowl with hand beater or wire whisk. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour into pan.
Web1 cup yellow cornmeal ⅔ cup white sugar 3 ½ teaspoons baking powder 1 teaspoon salt 1 cup milk ⅓ cup vegetable oil 1 large egg Directions Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch round cake pan. Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
WebHeat oven to 425 degrees with rack in center. Butter an 8-inch-square baking pan, and set aside. Step 2 In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated.
WebCornbread Recipes Serve up some moist and fluffy cornbread with your next meal. Trust the Food Network chefs-- you won't be disappointed. Pinterest Facebook Twitter Email Creamed Cornbread
WebYou can either use all cornmeal or a combination of cornmeal and flour to make this cornbread. If you go the all cornmeal route, note that the result will likely be very, very crumbly. That's just how the Southern cornbread crumbles. If you would like cornbread with a little more structure, I recommend using a combination of cornmeal and flour.
WebServe cornbread with butter, honey, jam, or whatever you like. Wrap leftovers up tightly and store at room temperature for up to 1 week. Notes Freezing Instructions: For longer storage, freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave or bake in a 300°F (149°C) oven for 10 minutes.
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