Best Golden Corn Bread Recipes

Golden Yellow Corn Bread or Corn Muffins image

Provided by Indian Head Yellow Corn Meal

Yield 12 servings

Number Of Ingredients 8

1 cup Indian Head Yellow Corn Meal
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons baking powder
1/4 cup oil
1 cup milk
1 egg, beaten

Steps:

Corn Bread:
Preheat oven to 425°F. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9"x9"x2" pan for 20-25 minutes.
Corn Muffins:
Pour corn meal batter into greased or line muffin tins, filling about 2/3 full. Bake at 425°F for 15-20 minutes. Makes 12 muffins.
Recipe Variation:
For a sweeter, moister corn bread or muffin, make these changes to the recipe above: use 2/3 cup milk, 1/2 cup sugar, 1/2 cup oil and 2 eggs. Reduce the heat to 400°F. Bake for 20-25 minutes.
This recipe is made available as a courtesy by Wilkins Rogers Mills.

Corn Bread with Fennel Seeds, Dried Cranberries, and Golden Raisins image

Yield Makes 10 servings

Number Of Ingredients 14

1 1/3 cups all-purpose flour
2/3 cup yellow cornmeal (not coarse)
1/3 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
2 large eggs
1 1/2 cups well-shaken buttermilk
1/2 cup golden raisins, coarsely chopped
1/2 cup dried cranberries, coarsely chopped
1 1/2 tablespoons fennel seeds, coarsely crushed with a mortar and pestle or pulsed in an electric coffee/spice grinder
Special Equipment
10 miniature (3- by 2- by 1 1/2-inch) metal loaf pans

Steps:

Preheat oven to 375°F. Butter loaf pans and dust with flour, knocking out excess.
Stir together flour, cornmeal, sugar, baking powder and soda, and salt in a large bowl. Whisk together butter, eggs, and buttermilk in another bowl and add to flour mixture, stirring until just combined. Stir in raisins, cranberries, and fennel seeds.
Divide batter among pans, smoothing tops, and let stand 10 minutes. Bake in middle of oven until tops are pale golden and a tester comes out clean, 20 to 25 minutes. Cool in pans on racks 10 minutes, then invert onto racks and cool completely.

GOLDEN CORN BREAD MUFFINS image

Yield 8 Servings

Number Of Ingredients 8

Steps:

1. Sift together corn meal, flour, sugar, baking powder and salt into bowl. 2. Add egg, milk and shortening. Beat with beater until smooth, about 1 minute. 3. Fill greased muffin cups 2/3 full. 4. Bake at 425°F 15 to 20 minutes.

Golden Corn Bread image

Provided by Kristi Bell

Number Of Ingredients 8

1 c aunt jemima enriched yellow corn meal
1 c all purpose flour
2 to 4 Tbsp sugar
4 tsp baking powder
1/2 tsp salt
1 c milk
1 egg
1/4 c vegetable oil

Steps:

1. Preheat oven to 425.
2. In a large bow, combine corn meal, flour, sugar, baking powder, and salt.
3. Add milk, egg, and oil. Beat until fairly smooth, about 1 minute.
4. Bake in greased or sprayed-8 inch pan 20 to 23 minutes or until wooden pick inserted in center comes out clean.

Golden Sweet Onion Corn Bread image

Provided by @MakeItYours

Number Of Ingredients 20

2 tablespoons butter
1 large sweet onion, halved and thinly sliced
4 teaspoons chopped seeded jalapeno pepper
1/2 teaspoon chili powder, divided
2 tablespoons brown sugar, divided
1-1/2 cups all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1-1/4 cups buttermilk
2 large eggs, lightly beaten
1/4 cup butter, melted
3/4 cup shredded cheddar cheese
1 can (4 ounces) chopped green chilies
CRANBERRY BUTTER:
1/2 cup whole-berry cranberry sauce
1/2 teaspoon grated lime zest
1/2 cup butter, softened

Steps:

In a 10-in. cast-iron skillet, melt 2 tablespoons butter; tilt to coat bottom and sides. Add the onion, jalapeno and 1/4 teaspoon chili powder; cook over medium-low heat until onion is lightly browned and tender. Stir in 1 tablespoon brown sugar until dissolved; set aside., In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, baking soda, and remaining chili powder and brown sugar. In a small bowl, whisk the buttermilk, eggs and melted butter. Stir into dry ingredients just until moistened. Fold in cheese and chilies., Pour over onion mixture in skillet. Bake at 425° for 20-25 minutes or until golden brown. Meanwhile, in a small saucepan, cook cranberry sauce and lime zest over low heat until heated through. Cool completely., Let corn bread stand for 10 minutes. Invert corn bread onto a serving platter; cut into wedges. Pour cranberry mixture over softened butter; serve with corn bread.