THE BEST SWEET CORNBREAD RECIPE RECIPES

Name: The Best Moist Sweet Cornbread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 16 serving(s)
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

BEST MOIST CORNBREAD RECIPE - FOOD.COM - RECIPES, FOOD ...

Best Moist Cornbread Recipe - Food.com - Recipes, Food ... 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

BEST CLASSIC CORNBREAD RECIPE - FOOD.COM

Best Classic Cornbread Recipe - Food.com image

I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup milk
1/4 cup butter or 1/4 cup margarine, melted
1 large egg
1 1/4 cups white cornmeal or 1 1/4 cups blue cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
you might want to reduce the sugar to 1/3 cup and use 2 egg

Steps:

Heat oven to 400³F.
Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
Beat milk, butter and egg in large bowl with hand beater or wire whisk.
Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
Pour into pan.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
Serve warm if desired.

Nutrition Facts : Calories 169.6, FatContent 5.5, SaturatedFatContent 3.1, CholesterolContent 28.5, SodiumContent 242.1, CarbohydrateContent 27.3, FiberContent 1.2, SugarContent 8.4, ProteinContent 3.3

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