Best 8 Moist Yummy Cornbread Recipes
THE BEST FLUFFY MOIST CORNBREAD RECIPE EVER
The best cornbread recipe ever! This fluffy, moist cornbread is easy to make in just 30 minutes with under 10 ingredients. It has the perfect amount of sweetness and will be your new go-to side dish for any meal. You'll never need another homemade cornbread recipe after this one!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Nut Free Side Dish Snack Vegetarian
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Grease a 9x9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
- In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
- In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
- Bake for 18-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey!
Nutrition Facts : ServingSize 1 slice, Calories 142 kcal, Fat 5 g, SaturatedFat 2.6 g, Carbohydrate 21.2 g, Fiber 1.1 g, Sugar 6.4 g, Protein 3.8 g
MOIST CORNBREAD RECIPE
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Grease an 8-inch square pan with oil or butter.
- Melt the butter in a large saucepan over medium heat. Remove from heat and mix in the sugar. Quickly beat in the eggs until well-combined.
- Stir in the buttermilk and baking soda. Add the cornmeal, flour, and salt. Mix until combined and almost lump-free.
- Pour the batter into the greased pan. Bake for 30 minutes. It's done when a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for 20 minutes before slicing. Enjoy!
Nutrition Facts : Calories 284 cal
THE BEST MOIST SWEET CORNBREAD
This is more like a cake it's so moist and light, you may want to add in some green chilies or shredded cheddar cheese --- for a less sweeter taste reduce sugar to 1/2 cup --- this is very good!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F.
- Set oven rack to second-lowest position.
- Butter an 8 x 8-inch square baking dish.
- In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
- In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
- Mix in canned corn niblets.
- Transfer to baking dish.
- Bake for 35 minutes or until the the cake tests done.
Nutrition Facts : Calories 207.9, Fat 10.6, SaturatedFat 4, Cholesterol 37.9, Sodium 184.9, Carbohydrate 26, Fiber 1, Sugar 9.5, Protein 3.4
BEST SUPER MOIST CORNBREAD
This Super Moist Cornbread recipe is the only way to go if you're a cornbread lover! Great with chili, roast chicken, turkey, pork, soups, stews, or even jams and jellies. Top it with honey or butter for an extra dose of YUM.
Provided by Tiffany
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and grease a 9x13 inch pan.
- In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a medium bowl mix together butter, oil, milk, and eggs.
- Add wet ingredients to dry ingredients and mix until combined.
- Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
- Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.
Nutrition Facts : Calories 280 kcal, Carbohydrate 33 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 33 mg, Sodium 352 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
MOIST & SWEET CORNBREAD
We prefer good old Southern cornbread with our beans but sometimes want it sweeter. Here's a sweet version to hold up the butter. -Stacey Feather, Jay, Oklahoma
Provided by Taste of Home
Time 35m
Yield 15 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 393mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
GRANDMOTHER'S BUTTERMILK CORNBREAD
This is my grandmother's cornbread recipe and it's the best - sweet and moist!
Provided by Bethany Weathersby
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g
EXCELLENT AND HEALTHY CORNBREAD
This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine.
Provided by MUSCHI7
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
- In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 13.6 g, Cholesterol 31.4 mg, Fat 1.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 281.2 mg, Sugar 5.9 g
MOIST AND TENDER CORNBREAD
This is moist and delicious. I came up with this recipe as an alternative to the usual dinner rolls always served in restaurants. I wanted to find a way to keep it moist, if there were leftovers....well there never were!! Many times people would opt for a piece of this with honey butter over dessert.I made this in large batches, and didnt really measure to any certain degree, but i think i came up with it for a smaller batch.
Provided by lkazmo2
Categories Quick Breads
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in a mixing bowl and stir with wooden spoon till well mixed. There should still be a few lumps.
- Put in a greased 9x13 pan.
- Bake at 375 degrees for 30 - 40 minutes. Bake until set, and light golden brown and edges just start to pull away from pan. You dont want to overbake it.
- Serve warm with honey butter.
- Mix equal parts of butter or margarine and honey for the honey butter. will keep for weeks in the frig.
- Keep leftover cornbread covered and in frig. reheat in microwave to warm up.
Tips:
- Use fresh corn: Fresh corn kernels produce the best flavor and texture in cornbread. If you don't have fresh corn, you can use frozen or canned corn, but be sure to drain it well before using.
- Don't overmix the batter: Overmixing the batter will make the cornbread tough. Mix the ingredients just until they are combined.
- Use a hot oven: Cornbread should be baked in a hot oven (400°F or 200°C) for the best results. This will help the cornbread to rise and brown properly.
- Don't overcook the cornbread: Cornbread is done when a toothpick inserted into the center comes out clean. Overcooking the cornbread will make it dry and crumbly.
- Serve cornbread warm: Cornbread is best served warm out of the oven. You can also toast it or heat it up in the microwave if you prefer.
Conclusion:
Cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. It's easy to make and can be customized to your own taste. So next time you're looking for a tasty and satisfying side dish, give cornbread a try!
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