Best 4 All Purpose Cornbread Recipes
All-purpose cornbread is a Southern comfort food staple that is versatile and delicious. Whether you prefer it sweet or savory, there is an all-purpose cornbread recipe out there for everyone. This classic dish can be served as a side dish, a snack, or even a main course. With its simple ingredients and easy-to-follow instructions, all-purpose cornbread is a great recipe for both novice and experienced bakers alike.
Check out the recipes below so you can choose the best recipe for yourself!
ALL-PURPOSE CORNBREAD (BEST OF BOTH REGIONS)
This recipe comes from my favorite cooking magazine -- Cook's Illustrated. It's the best of the Northern and Southern cornbread recipes. It will produce a tender, fluffy crumb and a thick, crunchy crust with a sweet corn taste. Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. A Pyrex glass baking dish is preferred because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes
Provided by Galley Wench
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position; heat oven to 400 degrees.
- Spray 8-inch-square baking dish with nonstick cooking spray.
- Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
- In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds.
- Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
- Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well.
- Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.
- Pour batter into prepared baking dish; smooth surface with rubber spatula.
- Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
- Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool for about 10 minutes longer.
- Cut into pieces and serve.
Nutrition Facts : Calories 313, Fat 13.9, SaturatedFat 8, Cholesterol 84.6, Sodium 408.3, Carbohydrate 41.4, Fiber 2.1, Sugar 8.3, Protein 6.8
REAL SOUTHERN CORNBREAD
This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!
Provided by Jason
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl mix together the corn meal, flour, salt, and baking powder.
- In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
- Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
- Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
- Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 36.3 g, Cholesterol 34.3 mg, Fat 22 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 4 g, Sodium 620.9 mg, Sugar 4.3 g
ALL-PURPOSE CORNBREAD
Make and share this All-Purpose Cornbread recipe from Food.com.
Provided by Chef mariajane
Categories Quick Breads
Time 35m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position; heat oven to 400°F Spray 8-inch square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl; set aside.
- In a food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, aboutp 5 seconds. Add eggs and process until well combined (corn lumps weill remain), about 5 seconds longer.
- Using rubber spatula, make well in center of dry ingredients; our wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25-35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn rightside up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
Nutrition Facts : Calories 2503.9, Fat 111.4, SaturatedFat 63.9, Cholesterol 677, Sodium 3266.2, Carbohydrate 330.8, Fiber 16.9, Sugar 66.8, Protein 54.6
FAVORITE CORNBREAD
Carol Allen of McLeansboro, Illinois shares her recipe for Favorite Corn Bread. "A great addition to any meal, this corn bread uses basic ingredients and is simple to make," reports Carol.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425° for 20-25 minutes or until bread is golden brown and tests done.
Nutrition Facts : Calories 210 calories, Fat 8g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 403mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
Tips:
- Use the right cornmeal. Stone-ground cornmeal will give your cornbread a more rustic flavor and texture, while finely ground cornmeal will produce a lighter, more tender loaf.
- Don't overmix the batter. Overmixing will make your cornbread tough. Just mix until the ingredients are combined.
- Bake the cornbread in a preheated oven. This will help it rise evenly and prevent it from sinking in the middle.
- Let the cornbread cool slightly before serving. This will help it hold together better.
Conclusion:
Cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. Whether you like it sweet or savory, there's a cornbread recipe out there for you. With a little practice, you'll be able to make perfect cornbread every time. So next time you're looking for a quick and easy side dish, give cornbread a try. You won't be disappointed!
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