Best Favorite Non Crumble Cornbread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FAVORITE "NON-CRUMBLE" CORNBREAD



Favorite

My husband says a pot of his chili just isn't the same without my cornbread. My little brother spent all day in the kitchen making this recipe when he was 9 because he didn't like crumbly cornbread.

Provided by janetgran51

Categories     Quick Breads

Time 35m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 8

1/2 cup shortening
1 cup flour
1/4 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 cup cornmeal
3 eggs
1 cup milk

Steps:

  • Preheat oven to 425. While oven is heating, melt the shortening in a cast iron skillet.
  • Mix dry ingredients. Add eggs and milk and mix well with electric mixer. Pour melted shortening into batter and blend until smooth. Pour batter into hot iron skillet and bake 20 - 25 minutes until golden brown.

NO CORNMEAL CORNBREAD



No Cornmeal Cornbread image

Think you can't make cornbread without cornmeal? No problem! We use sweet in-season corn and blend it up with milk and sour cream to deliver all that good corn flavor, even without cornmeal. Don't hold back if you get the craving to stir a little Cheddar, scallions and crispy bacon in there, as well.

Provided by Food Network Kitchen

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 10

2 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup sour cream
3/4 cup whole milk
1 stick unsalted butter, melted, plus more for the baking dish
2 ears corn, kernels cut off (about 2 cups)
2 large eggs

Steps:

  • Preheat the oven to 400 degrees F.
  • Whisk the flour, sugar, baking powder, salt and baking soda together in a large bowl.
  • Combine the sour cream, milk, butter, corn and eggs in a blender and blend until smooth. Add to the dry ingredients and whisk until smooth. Butter a 9-by 13-inch baking dish and pour in the batter.
  • Bake until the cornbread springs back when pressed and is golden around the edges, 30 to 35 minutes. Let cool 15 minutes in the baking dish before slicing.

EASY MOIST CORNBREAD RECIPE



Easy Moist Cornbread Recipe image

This easy and moist cornbread recipe is a true southern treat made with tangy buttermilk and cooked in a cast iron skillet to achieve that iconic crispy bottom. This one bowl recipe is incredibly versatile and is a great base recipe to create endless variations!

Provided by Bettie

Categories     All Recipes

Time 28m

Number Of Ingredients 9

10 TBSP (140 gr) unsalted butter, divided (*see note for substitution)
2 cups (240 gr) cornmeal (good quality stone ground cornmeal preferred)
1/2 cup (60 gr) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp kosher salt
2 TBSP (25 gr) sugar (*see note)
1 1/2 cup (355 ml) buttermilk, room temperature (*see note for substitution)
2 large eggs, room temperature

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.

PERFECT CORNBREAD... EVERY TIME!



Perfect Cornbread... Every Time! image

Promise me you will try this one!!! I guarantee a moist, slightly sweet, NOT crumbly corn bread, with NO bitter after taste. I have tried so many corn bread recipes my family is sick of trying them. I have created this recipe from my trials. I like my corn bread to have a nice corn flavor, to be moist and not crumble, and I like it a little sweet. I also DON'T like the bitter after taste so many corn breads have. Give it a shot, you won't regret it!

Provided by QueenBof6

Categories     Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

1 cup cornmeal
1 cup flour
1/2 cup sugar, less if preferred
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
1 large egg, lightly beaten

Steps:

  • Preheat oven to 400°F.
  • Mix all dry ingredients in a large bowl.
  • Add wet ingredients and mix well.
  • Pour into a greased 9-10 inch dish about 2 inches deep, I use a 10 inch cast iron skillet.
  • Bake for 18-23 minutes or until toothpick comes out clean.
  • DO NOT OVER BAKE! This causes it to crumble. I bake mine just until it starts to crack, 20 minutes.
  • ENJOY!
  • You can also make these in corn stick pans, bake for 12 to 18 minutes.

Nutrition Facts : Calories 194.2, Fat 9.3, SaturatedFat 5.5, Cholesterol 38.7, Sodium 244.7, Carbohydrate 25.3, Fiber 1, Sugar 8.4, Protein 3.2

NON-CRUMBLY CORN BREAD RECIPE



Non-Crumbly Corn Bread Recipe image

Provided by beaglesk

Number Of Ingredients 8

1/2 cup butter
1/3 - 2/3 cups sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup corn meal
1 cup flour
1/2 teaspoon salt

Steps:

  • Melt butter, add sugar and eggs stirring well. Combine buttermilk and soda, then add to egg mixture. Add corn meal and flour and salt. Mix well and pour into greased 9" square pan. Bake at 350 degrees for 30 minutes.

Related Topics