Best 5 Non Crumbly Corn Bread Recipes
Craving a delectable cornbread that doesn't crumble into a disappointing mess? Look no further! This article unveils the secrets to achieving the perfect texture, flavor, and consistency in your cornbread. With expert tips and carefully curated recipes, you'll transform your kitchen into a cornbread haven. Say goodbye to dry, crumbly cornbread and embark on a culinary journey that will delight your taste buds with moist, fluffy, and golden-brown perfection. Get ready to elevate your cornbread game and impress friends and family with your newfound mastery of this classic Southern delicacy.
Here are our top 5 tried and tested recipes!
THE BEST HOMEMADE CORNBREAD RECIPE
Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
Provided by Melissa Griffiths - Bless this Mess
Categories Baking
Time 25m
Number Of Ingredients 8
Steps:
- Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Serve hot.
Nutrition Facts : ServingSize 1 Slice, Calories 173 calories, Sugar 15.1 g, Sodium 516.8 mg, Fat 1.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 37 g, Fiber 1.4 g, Protein 4 g, Cholesterol 19.1 mg
FAVORITE "NON-CRUMBLE" CORNBREAD
My husband says a pot of his chili just isn't the same without my cornbread. My little brother spent all day in the kitchen making this recipe when he was 9 because he didn't like crumbly cornbread.
Provided by janetgran51
Categories Quick Breads
Time 35m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425. While oven is heating, melt the shortening in a cast iron skillet.
- Mix dry ingredients. Add eggs and milk and mix well with electric mixer. Pour melted shortening into batter and blend until smooth. Pour batter into hot iron skillet and bake 20 - 25 minutes until golden brown.
CREAMED CORN CORNBREAD
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
PERFECT CORNBREAD... EVERY TIME!
Promise me you will try this one!!! I guarantee a moist, slightly sweet, NOT crumbly corn bread, with NO bitter after taste. I have tried so many corn bread recipes my family is sick of trying them. I have created this recipe from my trials. I like my corn bread to have a nice corn flavor, to be moist and not crumble, and I like it a little sweet. I also DON'T like the bitter after taste so many corn breads have. Give it a shot, you won't regret it!
Provided by QueenBof6
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Mix all dry ingredients in a large bowl.
- Add wet ingredients and mix well.
- Pour into a greased 9-10 inch dish about 2 inches deep, I use a 10 inch cast iron skillet.
- Bake for 18-23 minutes or until toothpick comes out clean.
- DO NOT OVER BAKE! This causes it to crumble. I bake mine just until it starts to crack, 20 minutes.
- ENJOY!
- You can also make these in corn stick pans, bake for 12 to 18 minutes.
Nutrition Facts : Calories 194.2, Fat 9.3, SaturatedFat 5.5, Cholesterol 38.7, Sodium 244.7, Carbohydrate 25.3, Fiber 1, Sugar 8.4, Protein 3.2
NON-CRUMBLY CORN BREAD RECIPE
Provided by beaglesk
Number Of Ingredients 8
Steps:
- Melt butter, add sugar and eggs stirring well. Combine buttermilk and soda, then add to egg mixture. Add corn meal and flour and salt. Mix well and pour into greased 9" square pan. Bake at 350 degrees for 30 minutes.
Tips for Making Perfect Cornbread:
- Use fresh or frozen corn kernels for the best flavor. Canned corn can be used in a pinch, but it will not produce the same results.
- Use a heavy skillet or griddle to cook the cornbread. This will help to create a crispy crust and evenly cooked interior.
- Preheat the skillet or griddle over medium heat before adding the batter. This will help to prevent the cornbread from sticking.
- Do not overmix the batter. Overmixing will result in a tough, dense cornbread.
- Pour the batter into the preheated skillet or griddle and cook for 2-3 minutes per side, or until golden brown.
- Serve the cornbread hot with butter and honey.
Conclusion:
Cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. By following the tips above, you can make perfect cornbread that is moist, flavorful, and has a crispy crust. So next time you are looking for a quick and easy side dish, give cornbread a try!
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