SWEET MOIST CORNBREAD RECIPE RECIPES

Name: Moist & Sweet Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 15 servings.
Ingredients: 2-1/2 cups all-purpose flour; 1-1/2 cups cornmeal; 1 cup sugar; 4 teaspoons baking powder; 1-1/2 teaspoons salt; 3/4 cup shortening; 2 large eggs, room temperature; 2-1/2 cups whole milk

MOIST & SWEET CORNBREAD RECIPE: HOW TO MAKE IT

Moist & Sweet Cornbread Recipe: How to Make It image

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

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 15 servings.

Number Of Ingredients 8

Ingredients

2-1/2 cups all-purpose flour
1-1/2 cups cornmeal
1 cup sugar
4 teaspoons baking powder
1-1/2 teaspoons salt
3/4 cup shortening
2 large eggs, room temperature
2-1/2 cups whole milk

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, FatContent 12g fat (3g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 393mg sodium, CarbohydrateContent 44g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

BEST MOIST CORNBREAD RECIPE - FOOD.COM

Best Moist Cornbread Recipe - Food.com image

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!

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 pinch cayenne pepper (optional add in for heat)
1 1/4 cups half-and-half cream or 1 1/4 cups milk
2 large eggs, slightly beaten
1/3 cup oil (use vegetable or olive oil)
4 tablespoons melted butter
1 (10 ounce) can corn kernels, well drained

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, FatContent 10.6, SaturatedFatContent 4, CholesterolContent 37.9, SodiumContent 184.9, CarbohydrateContent 26, FiberContent 1, SugarContent 9.5, ProteinContent 3.4

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