Cornbread Recipe

Cornbread Recipe

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  1. A thick, buttery slice of cornbread will go with most any dinner of chicken, pot roast, or pork chops. Most people have only eaten it with pinto beans or white soup beans. So instead of having a slice of white bread with your dinner, try something new and different using a simple cornbread recipe. It only takes a little preparation and time and making it is fairly easy. There are many ways to fix it, some like it plain, while others prefer a little sugar when baking their cornbread. Some people like a southern style recipe, and some like a nice, moist cornbread.


    Simple Cornbread Recipe



    • 1 cup self-rising cornmeal
    • 1 egg
    • 1/4 cup self-rising flour
    • 1 cup milk
    • 1/4 cup oil
    • Medium skillet
    • Mixing bowl




    1. Mix milk, egg, flour and cornmeal in mixing bowl.

    2. Put the oil in skillet and heat on medium-high. If using an iron skillet it can be put in the oven to heat oil instead.

    3. Add hot oil to batter and stir. Pour into skillet.

    4. Bake at 350 degrees for about 40 minutes.

    5. After letting cornbread cool, slice, serve, and enjoy. This will serve about 6 people. 


    Southern Cornbread Recipe




    • 1/2 cup self-rising flour
    • 1 cup self-rising cornmeal
    • 2 eggs
    • 3/4 cup buttermilk
    • 2 tablespoons vegetable oil




    1. Mix all the ingredients together.

    2. Pour this batter into shallow, greased, baking pan.

    3. Bake for 25 minutes in a 350 degree pre-heated oven.

    4. Remove, let cool, cut into squares, butter needs served along with the cornbread.


    Mexican Cornbread




    • 1 cup self rising flour
    • 1 can cream style corn
    • 1 cup self-rising cornmeal
    • 1/2 cup vegetable oil
    • 1 Tbsp. chopped green pepper
    • 1/2 cup shredded cheddar cheese
    • 3 eggs
    • 1/2 cup onion chopped




    1.  Use a large mixing bowl and blend the cornmeal, flour, oil, green pepper, shredded cheese, eggs, and onion. 

    2.  Pour batter into a pan that is greased.        

    3.  Bake one hour at 350 degrees F until top looks golden brown.      

    4.  Remove, cool, serve and enjoy the best Mexican cornbread!

    If you love cornbread and also cheese, then try a delicious cheesy Mexican cornbread. It will take 40 minutes


    Cheesy Mexican Cornbread     




    • 1 1/2 cups         yellow cornmeal
    • 1/2 cup flour     
    • 1/4 cup sugar   
    • 1 teaspoon salt
    • 1/2 teaspoon baking powder                 
    • 1 cup shredded Cheddar or Monterrey Jack cheese
    • 1 teaspoon chili powder     
    • 1 cup buttermilk
    • 1/2 teaspoons baking soda
    • 3 tablespoons canola oil    
    • 1 can cream style corn       
    • 2 eggs     
    • 1 can green chilies chopped and drained  




    1.  Preheat your oven to 425 degrees F and grease 9" round pan, 8" square pan, or iron skillet.        

    2.   Mix every ingredient together in large bowl, beat 30 seconds, and pour in pan.       

    3.   Bake 25-30 minutes, if using an iron skillet it will be 20 minutes, or until top is a golden brown.


    In this savory and sweet cornbread, the corn adds a flavor that is sweet and ideal if you would like a little sweetness without the mega calories and fat, it is only 200 calories for each serving. This recipe is good with bean soup, chili, or stew.         


    There are many ways to fix cornbread dishes such as fried, baked, or steamed. The steamed breads are chewier and mushy, also known as corn pudding. Cornbread is sometimes fixed as corn cakes, hush puppies, corn pone, and for stuffing for the turkey around the holidays.             


    Types of cornbread


    Baked cornbread


    Cornbread that is baked is considered a quick bread that depends on eggs and flour to help hold it together. Southern and Northern cornbreads are not the same because of using corn meal of different types and amount of eggs and sugar. Some Southern people crumble it in buttermilk using a spoon to eat it. Also it is very popular eaten with chili con carne, barbecue, or soup beans. Pinto beans with cornbread were considered a poor man’s meal. It has often been served with onion chunks, scallions, and butter.    

    Cornbread that is baked in a skillet is a moist cornbread recipe and a staple for rural areas in the U.S., especially in the South. They use lard or bacon drippings in iron skillets and pour the batter straight into the heated grease. The mixture comes out of the oven as a crumbly, large, and moist cake, having a crust that is crunchy. This type of cornbread is also used to make loaves, sticks, and muffins.


    Corn pone 


    Corn pone is also known as "Indian pone" and is made from a thick type of cornmeal dough and cooked over open fires in an iron pan and using margarine or butter. "Corn pone" is a term that is used to characterize particular folksy, hick, rural, or unsophisticated people of midwest and southern parts of the country.


    Hot water cornbread   


    Made with pouring self-rising cornmeal and hot water into hot oil in a skillet, it is cooked on top of the stove until the crust gets golden and crunchy. The middle of the batter comes out mushy, crumbly, and very soft and rich tasting. This kind of cornbread is also known as "scald meal" cornbread.




    A johnnycake is made with a batter like the skillet fried cornbread, but a little thinner and poured into a skillet or griddle of hot grease, producing bread similar to a pancake. Johnnycakes are prevalent in the New Englandstates, especially Rhode Island, along with the southern states.




    Hushpuppies have a thicker batter made with a buttermilk base and fried in a pan, often served as an accompaniment to seafood and other types of fish. Recipes are varied over the country; some include beer, jalapenos, onion seasoning, or chopped onions. If they are fried correctly, they come out moist, crunchy, and white or yellow on their inside, and dark golden brown on their outside.

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