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.

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.

Time 30m Number Of Ingredients 8 Steps:

Position an oven rack in the center and heat your oven to 400F degrees. Spray an 8-inch square (or 9-inch round) baking pan with nonstick cooking spray. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, beat together the buttermilk and egg until they’re well blended. Add the buttermilk mixture to the cornmeal mixture and stir just until everything is moistened. (Don’t overmix or your cornbread will be tough.) Pour the batter into the prepared pan and spread it out evenly. Bake in the center of the oven until your cornbread is golden and a toothpick inserted in the center comes out clean, 20-25 minutes. Remove from the oven and let cool in the pan on a wire rack for about 10 minutes. Cut into 12 pieces. Serve warm.

Time 1h10m Yield 12 serving(s) Number Of Ingredients 7 Steps:

Preheat oven to 350. Mix dry ingredients. Add shortening and buttermilk and mix until blended. (It will be a very wet batter.). Bake in greased loaf pan at 350 degrees for 1 hour or until baked through.

Time 1h Yield 8 servings Number Of Ingredients 11 Steps:

Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan. Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth. Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 30 minutes. Let cool for 15 minutes before removing from the pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature.

Time 35m Yield 12 Number Of Ingredients 8 Steps:

Heat oven to 400°F. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches. Beat milk, margarine and egg product in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

Yield Makes 1 loaf Number Of Ingredients 7 Steps:

Preheat oven to 350 degrees. Place shortening in an 8 1/2-by-4 1/2-by-2 3/4-inch nonstick loaf pan. Transfer to oven until melted. Sift together sugar, flour, cornmeal, and salt. Combine buttermilk and baking soda in a glass measuring cup, then stir into dry ingredients until combined. Add melted shortening from the loaf pan; stir to combine. Pour batter into the hot loaf pan, and bake until golden brown, 50 to 60 minutes. Transfer to a rack to cool before slicing.

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.

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.

Yield makes 1 loaf Number Of Ingredients 8 Steps:

HEAT the oven to 375°F. Grease a 9 x 5 x 3-inch loaf pan. STIR the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl. ADD the egg, buttermilk, and vegetable oil. Stir until well blended. The batter should be thick, but creamy and pourable. If the batter seems too thick, add a tablespoon or two of water. POUR the batter into the loaf pan. Bake for 45 minutes, until golden brown. COOL the bread for 5 to 10 minutes in the pan, then remove from the pan and cool on a wire rack. Store tightly wrapped in aluminum foil. Note You can substitute 2 cups self-rising cornmeal mix and 1 cup self-rising flour for the cornmeal, all-purpose flour, baking powder, and salt.

More about “light cornbread recipes”

Time 40m Yield 15 servings. Number Of Ingredients 8 Steps:

Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.