Best 5 Hot And Sweet Cornbread Recipes

GOLDEN SWEET CORNBREAD

Steps:

• 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.

SWEETEST CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Pour corn bread mix into a large bowl.
• Whisk milk and eggs together in a separate bowl and pour over the cornbread mix. Stir just enough so that all ingredients are incorporated. Pour in creamed corn and sugar. Stir gently until well incorporated, but do not overmix.
• Pour batter into the prepared baking pan. Melt butter in a microwave-safe bowl, about 30 seconds. Pour over the batter.
• Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Serve hot.

MOIST & SWEET CORNBREAD

Steps:

• Preheat the oven to 350 degrees, mist a 9x13-inch pan with nonstick spray, and line with parchment. (If making skillet cornbread, place about 1 1/2 tablespoons of butter in the pan and allow it to preheat in the oven.)
• In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
• Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.
• Pour the liquid ingredients into the dry and stir together until combined.
• Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges (a toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs).
• Cool for about 20 minutes, then cut into slices and serve.

HOT PEPPER HONEY CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Put a10-inch cast-iron skillet into the oven to heat.
• Whisk together the cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl. Add the sliced peppers and toss to coat.
• Remove the skillet from the oven and add 1 stick of the butter to the skillet to melt. Pour into a bowl. Add the buttermilk, eggs and 1/2 cup of the honey to the bowl and whisk together. Stir the buttermilk mixture into the dry mix, then pour the combined batter into the hot skillet. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
• While the cornbread is cooling, mix the remaining stick of butter and 1/4 cup honey with the cayenne and a pinch of salt in a small bowl until completely combined.
• Serve the cornbread with the hot honey.

MOIST & SWEET CORNBREAD

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 5 ingredients. Cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened., Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm.