Best 2 Country Corn Bread Recipes

Country cornbread is a delicious and versatile dish that can be enjoyed as a side dish, appetizer, or even a main course. It is made with simple ingredients that are likely already in your pantry, and it can be easily customized to suit your own tastes. Whether you like it sweet or savory, with cheese or vegetables, or even with a hint of spice, there is a country cornbread recipe out there for everyone. So grab your apron and get ready to bake up a batch of this classic Southern comfort food!

Here are our top 2 tried and tested recipes!

COUNTRY CORN BREAD

Country Corn Bread image

A meal of chili can cornbread is a tradition for our Christmas Eve gatherings at my brother's house. I'm always asked to bring this corn bread-the lightest and fluffiest I've ever tasted. -Burdell Fossum, Plymouth, Minnesota

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1 cup reduced-fat plain yogurt
1/4 cup canola oil

Steps:

In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined., Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375° for 20-25 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts :

SWEET POTATO CORN BREAD (COOKS COUNTRY) RECIPE

Sweet Potato Corn Bread (Cooks Country) Recipe image

Provided by LDenvir

Number Of Ingredients 14

Ingredients

Microwaving the sweet potatoes speeds up the cooking process and intensifies the sweetness of the potatoes. A combination of cornmeal and flour keeps the cornbread light, and brown sugar complements the caramel notes of the sweet potatoes.
SERVES 10 TO 12
You can make this cornbread in a 10-inch cast-iron skillet or in an ovensafe nonstick skillet. Light or dark brown sugar works equally well in this recipe. Note that the cornbread needs to cool for 1 hour before being removed from the pan.
INGREDIENTS
1 1/2 pounds sweet potatoes, unpeeled
1/2 cup whole milk
8 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
4 large eggs
1 1/2 cups (7 1/2 ounces) yellow cornmeal
1/2 cup (2 1/2 ounces) all-purpose flour
1/4 cup packed (1 3/4 ounces) brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 3/4 teaspoons salt

Steps:

INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 425 degrees. Prick potatoes all over with fork. Microwave on large plate until potatoes are very soft and surfaces are slightly wet, 10 to 15 minutes, flipping every 5 minutes. Immediately slice potatoes in half to release steam. 2. When potatoes are cool enough to handle, scoop flesh into bowl and mash until smooth (you should have about 1 3/4 cups); discard skins. Whisk in milk, melted butter, and eggs. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in separate large bowl. Stir sweet potato mixture into cornmeal mixture until combined. 3. Melt remaining 1 tablespoon butter in 10-inch ovensafe nonstick skillet over medium-high heat until bubbling, about 3 minutes. Swirl butter to coat bottom and sides. Pour batter into hot skillet and smooth top with rubber spatula. Bake until cornbread is golden brown and toothpick inserted in center comes out clean, 25 to 30 minutes. Let cornbread cool in skillet on wire rack for 1 hour. Loosen edges of cornbread from skillet with spatula and slide out onto cutting board. Cut into wedges and serve.

Tips:

Use fresh cornmeal for the best flavor and texture. Coarse cornmeal will give your cornbread a more rustic texture, while fine cornmeal will produce a smoother bread.
Buttermilk adds a tangy flavor and helps to keep the cornbread moist. If you don't have buttermilk, you can substitute regular milk plus 1 tablespoon of lemon juice or vinegar.
Don't overmix the batter. Overmixing will result in a tough, dense cornbread. Stir just until the ingredients are combined.
Preheat your oven and baking dish before baking the cornbread. This will help to ensure that the bread bakes evenly.
Bake the cornbread until a toothpick inserted into the center comes out clean. The baking time will vary depending on the size and shape of your baking dish.
Let the cornbread cool for a few minutes before serving. This will help to prevent it from crumbling.

Conclusion:

Cornbread is a delicious and versatile bread that can be enjoyed on its own or served with a variety of dishes. With so many different recipes to choose from, there's sure to be a cornbread recipe that everyone will love. So next time you're looking for a quick and easy bread to make, give cornbread a try.