Best Best Cornbread Ever Recipes

BEST-EVER CORNBREAD-SAUSAGE STUFFING

Steps:

• The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
• About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
• Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
• Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
• Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.

THE BEST CORNBREAD EVER (SOUR CREAM CORNBREAD)

Steps:

• Whisk together oil and sugar until well blended.
• Add eggs, 2 at a time, and beat well after each addition.
• Whisk in sour cream and milk.
• Add dry ingredients and beat just until blended.
• Let batter rest for 15 minutes.
• Spoon into 2 sprayed 9-inch pans (either round or square) and bake at 425 for 15-17 minutes.
• Let cool a few minutes, then turn onto a rack and slice, and serve hot with butter and honey!

BEST CORNBREAD EVER

Steps:

• Preheat oven to 375 degrees.
• Combine all ingredients and mix well -- it will be thicker than you expect.
• Pour into buttered 9" x 13" casserole dish.
• Bake in oven for 35-40 minutes until golden brown.
• This cornbread is very moist and dense.
• For a little variation, add one or more of the following: a can of chopped green chiles, 1 cup of cheddar cheese, 1 cup of pepperjack cheese, 1/2 cup chopped fresh cilantro.
• Let it cool for 10 minutes for best flavor.

THE BEST JIFFY CORNBREAD EVER

Steps:

• mix it up like the box say.
• melt a whole stick of real butter and pour in batter and bake it.

BEST EVER CORNBREAD

Steps:

• Dry Bowl: Whisk 2 cups cornmeal, 3 cups all-purpose flour, 4 teaspoons baking powder, and 1 teaspoon salt together, blending thoroughly.
• Wet Bowl: Beat 4 eggs together, add 1 cup of melted butter, 3 cups of milk, and 2 cups of sugar, blending throughly.
• Slowly add 1 cup of the dry bowl contents to the wet bowl, whisking until completely mixed before adding another cup. Continue until all of the dry bowl is mixed in with the wet bowl.
• Pour into a buttered 10″ to 12″ Dutch Oven and bake for 1 hour and 17 minutes at 350 degrees. You might have to adjust your baking time and temperature for your oven.
• Serve warm with honey butter.

BEST CORNBREAD EVER

Steps:

• 1. Mix everything together, pour into 9x13 greased baking dish (glass works better). Bake uncovered at 375* for about 30 minutes or so until browned on top and not soupy looking :o)