Time 28m Number Of Ingredients 9 Steps:
Position your oven rack in the center of the oven and place a well seasoned 10" or 12" cast iron skillet inside. Preheat your oven to 450F (232C). This will preheat your skillet to help achieve a very crispy bottom to your cornbread. Alternatively, if you do not have a cast iron skillet you may use a 9" round or square metal or glass baking dish for this recipe, but you should not preheat them in the oven. Meanwhile, melt your butter. Once completely melted, divide out about 2 TBSP. This will be used to grease your skillet. The rest of the butter will go into the cornbread. Set both aside to cool slightly. In a large mixing bowl combine the cornmeal, all-purpose flour, baking soda, baking powder, salt, and sugar. Whisk together until combined. Add in your buttermilk, eggs, and the larger amount of melted butter and stir until everything is just incorporated. You don’t want to over-mix. Carefully remove the hot cast iron skillet from the oven. Add the 2 TBSP butter you divided out to the pan and swirl around until the bottom is coated. Pour your cornbread batter into the skillet and immediately place skillet back into the hot oven. If you are using a baking dish instead of a cast iron skillet, coat it with the reserved melted butter. Cook at 450F (232C) for about 20 minutes or until a tester comes out with moist crumb from the center. If you want a crispier top, put it under the broiler for 1-2 minutes, watching it very closely. As an optional extra step in increase the moistness of this cornbread, run a stick of butter over the top of the bread while it is still hot. The butter will melt down into the bread and keep it extra moist and delicious! Use as much as you like of the stick. I just rub it all over until it is well coated.
Time 45m Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees and grease a 9x13 inch pan. In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt. In a medium bowl mix together butter, oil, milk, and eggs. Add wet ingredients to dry ingredients and mix until combined. Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter). Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.
Time 35m Yield 10-12 serving(s) Number Of Ingredients 8 Steps:
Put all ingredients in a mixing bowl and stir with wooden spoon till well mixed. There should still be a few lumps. Put in a greased 9x13 pan. Bake at 375 degrees for 30 - 40 minutes. Bake until set, and light golden brown and edges just start to pull away from pan. You dont want to overbake it. Serve warm with honey butter. Mix equal parts of butter or margarine and honey for the honey butter. will keep for weeks in the frig. Keep leftover cornbread covered and in frig. reheat in microwave to warm up.
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.
Time 50m Yield 6 serving(s) Number Of Ingredients 8 Steps:
While mixing the cornbread, be melting 4 T butter in an 8" cast iron skillet. In a bowl, beat the eggs with the milk and sour cream. Stir in the rest of the ingredients, including the melted butter. Add remaining 2 T butter to the skillet and once it’s melted pour the cornbread mix into the skillet. Place in the oven and bake until just set (30-45 minutes).
Time 45m Yield 12 Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking pan with cooking spray. Pour corn bread mix into a large bowl. Whisk milk and eggs together in a separate bowl and pour over the cornbread mix. Stir just enough so that all ingredients are incorporated. Pour in creamed corn and sugar. Stir gently until well incorporated, but do not overmix. Pour batter into the prepared baking pan. Melt butter in a microwave-safe bowl, about 30 seconds. Pour over the batter. Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Serve hot.
