Best Best Ever Cornbread Recipes
BEST-EVER CORNBREAD-SAUSAGE STUFFING
Everyone always asks for this stuffing for Thanksgiving.
Provided by punkchic_123
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 9h10m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 480 calories, Carbohydrate 39.2 g, Cholesterol 106.9 mg, Fat 28.9 g, Fiber 1.7 g, Protein 15.2 g, SaturatedFat 11.3 g, Sodium 1425.4 mg, Sugar 6.2 g
THE BEST CORNBREAD EVER (SOUR CREAM CORNBREAD)
This is the best cornbread I have ever had. Ever. No exceptions. As written, the recipe makes two pans...so you might want to halve it if you have a smaller family.
Provided by A Messy Cook
Categories Quick Breads
Time 45m
Yield 8-9 pieces, 8-9 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 402, Fat 23.5, SaturatedFat 5.5, Cholesterol 109.5, Sodium 334.1, Carbohydrate 40.3, Fiber 4.5, Sugar 3, Protein 10.1
BEST CORNBREAD EVER
This is the best cornbread I've ever had. The cottage cheese melts into the batter and tastes great. Try the optional add-ins. This is a great complement to chili.
Provided by Zookeenee
Categories Quick Breads
Time 50m
Yield 1 pan (9x13), 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 408.6, Fat 22.8, SaturatedFat 11.3, Cholesterol 115.8, Sodium 627.1, Carbohydrate 42.5, Fiber 4.1, Sugar 11, Protein 9.7
THE BEST JIFFY CORNBREAD EVER
THE ONE STICK OF REAL BUTTER MAKES ALL THE DIFFERENCE
Provided by erica lewis @eriicalewis
Categories Savory Breads
Number Of Ingredients 2
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
This is a recipe for corn bread that had come from Byron's Dutch Oven Recipes. Since the site went down a while ago I thought about posting the recipe here.
Provided by Alfonso P.
Categories Corn
Time 1h25m
Yield 1 US, 10-12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 618.8, Fat 24.2, SaturatedFat 14.1, Cholesterol 133.4, Sodium 613.8, Carbohydrate 91.4, Fiber 2.8, Sugar 40.3, Protein 11
BEST CORNBREAD EVER
Got this recipe out of a book I was reading that the main character was a chef and in the back of the book were the recipes that were used in the story. Crazy me decided to try this one and I have to say, it's seriously the best cornbread EVER!! Try it!
Provided by Diane Schmidt
Categories Other Breads
Time 45m
Number Of Ingredients 6
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)
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