Best Homemade Cornbread Recipes

EASY HOMEMADE CORNBREAD DRESSING IN THE CROCK POT

Steps:

• 1. Cook your cornbread a day or two before you need it. Once cooked, crumble and spread on a cookie sheet to dry.
• 2. In a small bowl, mix melted butter, broth, soup, and eggs. Set aside.
• 3. In a large bowl, add cornbread, stuffing, sage, and poultry seasoning. Mix well. Add onions and celery. Mix well. This recipe does not need added salt.
• 4. Add wet ingredients to dry ingredients. Mix well.
• 5. Place a cooking bag in Crock Pot. Pour dressing into the bag. Place sliced margarine on top of the dressing. (I used half a stick.) Cover and cook on low for 4 hours.

HOMEMADE CORNBREAD OR MUFFINS MIX

Steps:

• Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl.
• Cut in shortening with a pastry blender till mixture resembles coarse crumbs.
• Store in a covered airtight container or self sealing plastic bag for up to 6 weeks at room temperature.
• (For longer storage, place in freezer container and seal; store in freezer up to 6 months; to use, allow mix to come to room temperature).
• To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight edged spatula: Makes 16 cups of mix.
• To bake corn bread or muffins: Grease or spray an 8x8x2 inch baking pan or 10 2 1/2 inch muffin cups with nonstick spray coating.
• Place 2 cups Corn Bread Mix in a large mixing bowl; If desired, add 3/4 teaspoon dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning.
• Make a well in the center of the dry mixture; combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix.
• Stir just till batter is smooth (do not over beat).
• Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full.
• Bake in a 425°F degree over for 20-25 minutes for corn bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean.
• Makes 10 muffins.

HOMEMADE CRISPY CORNBREAD STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan. Grease 15 muffin cups or line with paper muffin liners.
• Combine water and corn bread mix in a bowl; stir until smooth. Pour batter into 8x8-inch baking pan.
• Bake in the preheated oven until top is golden brown, 30 to 35 minutes. Remove from oven; reduce temperature to 350 degrees F (175 degrees C). Cool corn bread until easily touched, about 15 minutes.
• Melt butter in a skillet over medium heat. Stir onion and celery into the skillet; cook and stir until vegetables are firm yet tender, 5 to 7 minutes. Remove from heat; cool.
• Crumble cooled cornbread into a large bowl. Stir in stuffing mix and poultry seasoning; mix until well combined.
• Stir eggs into the cooled vegetable mixture; pour immediately into cornbread mixture. Stir until well mixed. Pour in chicken broth; stir until ingredients stick together. Form mixture into palm-size balls; place into prepared muffin cups.
• Bake in preheated oven until tops spring back when lightly pressed, about 35 minutes.

GRANNY'S HOMEMADE VEGETABLE BEEF SOUP WITH HOT WATER CORNBREAD

Steps:

• In a 10 quart pot, pour the V-8 juice, tomato juice, tomato paste, boullion cubes, soy sauce and water. Adjust the water so the soup is not thin and watery. You may need more or you may need less. Bring to a boil and reduce heat to a simmer. Add the beef, onions and celery. Let them simmer until they are almost done about 1 hour on low heat. Stir occassionaly to be sure the liquids do not evaporate and leave a consentrated soup. Add the vegetables and potatoes at this point and continue to simmer until all are tender and done. Salt and pepper to taste, but remember the boullion cubes and soy sauce has a salt content so taste before adding additional salt. I find that some hot water cornbread goes very well with this soup. Fall and Winter can be easily tamed with this soup in your tummy. Hot Water Cornbread Mix all the dry ingredients in a large mixing bowl blending them tgether by stirring. Make a well in the center and add the eggs. mix slightly until mixter is lumpy. Add hot water a little at a time until you get a mixter the consistency of cake batter. Heat a cast iron skillet or griddle to cook the cornbread. You can spray it with a non-stick spray, but only the oil kind. NO buttery or baking powder sprays. Ladle the mixture onto the skillet or griddle about a good serving spoon size for each cake. when it starts to bubble on the top, flip it over, cook until done and place it on a serving plate. Repeat until all the batter is cooked. This should yield about 12 to 15 nice size cakes. If you want smaller cakes just ladle on a smaller amount. Serve with the soup while hot and enjoy.

HOMEMADE SWEET BUTTERMILK CORNBREAD

Steps:

• Preheat oven 375 degrees. You will use 2 9 inch cake pans. Set them aside for now.
• Mix butter, sugar, and eggs w/ electric mixer till well blended.
• Sift flour, cornmeal, baking powder, and salt. Add to butter mixture. Add Buttermilk and creamed corn. Mix well.
• Place 1/2 tbsp butter in each pan. Place in oven for 5 minutes till butter has melted. Pour batter in each pan evenly. Bake in oven for 30 minutes or do toothpick test to see if done.

SKILLET CORNBREAD WITH HOMEMADE BUTTER

Steps:

• For the skillet cornbread: Preheat the oven to 425 degrees F place a 9-inch cast iron skillet inside to heat while you make the batter.
• Make the batter: In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. Whisk in the milk, buttermilk and eggs. Stir in 1 stick (8 tablespoons) of melted butter.
• Bake: Carefully remove the hot skillet from the oven and coat the bottom and sides with the remaining 1 tablespoon of butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool.
• For the homemade butter:
• Prepare a medium-size bowl of ice water. In the bowl of an electric stand mixer fitted with the whisk attachment, gradually whip the cream and sour cream together. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens.
• Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process. That liquid is actually buttermilk. Gather the ball of butter together into a double layer of cheesecloth or a thin kitchen towel and plunge it into the ice bath to wash any buttermilk off the surface. Sprinkle with salt and pepper, to taste. Pack the butter into a bowl or roll it into a ball or log shape using plastic wrap. Use immediately or store in the refrigerator.

HOMEMADE CORNBREAD STUFFING

Steps:

• Bake corn bread the night before.
• Clean gizzards, heart and liver.
• Bring to a boil and then simmer with 1/4 of onions, salt, pepper, bay leaves, and 1 clove garlic for about an hour.
• In a large bowl, crumble cornbread and set aside.
• Cumble and brown sausage in a large skillet.
• Drain on paper towels and set aside.
• In the same skillet, add margarine and saute remaining onions, garlic, peppers, celery, corn, parsley and mushrooms.
• Add sage, poultry seasoning, and goya packet and cook another minute.
• Add sauted veggie mixture to crumbled cornbread.
• Mix well.
• Add sausage.
• Take cooked turkey parts, cut them up and add to cornbread mixture.
• Mix well.
• Remove bay leaves from simmer pot and pour broth over cornbread mixture to moisten.
• Add chicken broth as needed.
• Stuff bird.
• Put any remaining stuffing in a baking dish and bake at 350 for about 55 minutes.
• Can be made a day in advance and covered tightly in fridge.

EASY HOMEMADE CORNBREAD

Steps:

• Preheat oven to 400°F. Combine cornmeal, flour, baking powder and sugar in large bowl. Stir in corn, cheese and red pepper.
• Beat egg in small bowl. Add butter and buttermilk; stir into corn mixture just until combined. Pour into greased 8-inch square baking pan.
• Bake 25 to 30 min. or until light golden brown and toothpick inserted in center comes out clean.

MAPLE BACON CORNBREAD MUFFINS - HOMEMADE HOOPLAH

Steps:

• In a large skillet over medium-high heat, cook chopped bacon until very crispy, about 7-10 minutes. Place crumbled bacon on a paper towel covered plate to dry and cool.
• Preheat oven to 350 F. Line a muffin tin with muffin 15 standard baking cup liners and lightly coat with cooking spray.
• In a large bowl, whisk together yellow cornmeal, flour, baking powder, and salt. Once mixed, create a well in the center of the cornmeal mixture. Set bowl aside.
• In a medium bowl, add eggs and gently whisk to break up yolk and whites. Add maple syrup, milk, yogurt, and vegetable oil to bowl, then whisk until combined.
• Pour wet ingredients into the well of the dry ingredients. Using a spatula, mix batter until moistened and most the large clumps are gone (a few small clumps are okay).
• Add about 3/4 of the prepared bacon to the batter and gently fold it in until mixed.
• Pour maple bacon muffin mix into the prepared muffin tin, filling each cup up about 2/3 full. Note: This recipe is designed to make exactly 15 muffins. If you have excess muffin mix, resist making more muffins - instead, try to find room for the batter in the existing 15 muffins.
• Bake cornbread muffins for about 20-25 minutes or until a toothpick tester comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
• When serving, sprinkle remaining crumbled bacon on top of the muffins and drizzle maple syrup on top.

HOMEMADE CORNBREAD MIX

Steps:

• Mix altogether well
• Store in covered, airtight container.
• TO USE:.
• 2 1/2 Cups Mix-3/4 cups water-2 eggs-1/4 Cups oil. Mix well.
• Pour into greased 9 x 9 pan or muffin cups. Bake at 400 degrees for 20 minutes for muffins; 25 minutes for 9 x 9 pan (8 x 8 pans work well, too! You'll just have thicker cornbread and may have to cook it 5 minutes or so longer.).

HOMEMADE SOUTHERN CORNBREAD DRESSING RECIPE ~SOUL FOOD STYLE~

Steps:

• Preheat the oven to 350
• In a bowl, stir together the cornmeal & flour.
• Add in the buttermilk, eggs & oil. Stir until combined.
• Pour into a greased, shallow baking dish or iron skillet. Bake for about 20-25 minutes or until set. Let cool.
• When your cornbread has cooled, break it up in a large bowl, along with the toast.
• Saute onions, celery and green bell peppers in a little bit of butter until tender.
• Add the shredded chicken & the sautéed veggies into the cornbread mixture. Use your hands to really mix it up good.
• Add in some spices. I usually start with a teaspoon of each and then add more after I put the broth in if it needs it. Mix it up well.
• Next add in the broth a little at a time. Add in just enough to make it thick & kinda soupy. Stir it up.
• Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them in here.
• When you are content with the taste, go ahead and stir in the eggs.
• Pour into a buttered 9 X 13 casserole pan.
• Bake for 45 minutes or until set.

HOMEMADE Z'TEJAS STYLE CORNBREAD - MEL'S KITCHEN CAFE

Steps:

• Mix all dry ingredients together in a medium bowl. In a large mixing bowl, whisk yogurt, buttermilk, eggs and butter together. Add the creamed corn and frozen corn. Pour into a greased 9X13 pan or use a buttered cast iron skillet and fill the skillet 1/2 full (if using a skillet you will have leftover batter so go ahead and make some cornbread muffins or a smaller pan of bread).
• Bake at 375 degrees for about 20 minutes (check with a toothpick that should come out clean).

HOMEMADE CORNBREAD

Steps:

• Stir together flour, cornmeal, sugar, baking powder, and salt.
• Add eggs, milk, and oil.
• Stir just until smooth (don't over stir).
• Turn into a greased 9x9 baking pan.
• Bake for 20-25 minutes in a 425°F oven.

BUTTERMILK CORNBREAD - HOMEMADE HOOPLAH

Steps:

• Preheat oven to 350 degrees F. Spray a deep 9x13 baking dish with cooking spray, then set aside.
• In a large bowl, whisk together yellow cornmeal, flour, sugar, light brown sugar, baking powder, and kosher salt until thoroughly mixed, then set aside.
• In another large mixing bowl, add buttermilk and eggs. Using a hand mixer, beat together on low speed until eggs are thoroughly incorporated. Add the vegetable oil then mix for another 15-20 seconds.
• Begin adding the dry ingredients to the wet, adding 1-2 cups at a time and mixing in between. Continue until all dry ingredients have been added and mixture just begins to look smooth (a few lumps are okay.)
• Pour batter into prepared baking dish and gently shake to even out the top and release any bubbles.
• Bake cornbread for 50 to 55 minutes or until a tester toothpick comes out completely clean. Let cornbread cool completely in the baking dish. Once cool, lay a towel across the top of the cornbread, hold it flat with your hand, then flip the baking dish over to release the cornbread. If desired, cut away any dark parts of the cornbread that touched the sides of the pan.
• Cut cornbread into 16 squares (or whatever size you see fit).
• Serve immediately.

HOMEMADE BUTTERMILK CORNBREAD RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degrees. Add 4 tablespoons of the butter and oil to a round cake pan. Put in the oven to melt, about 3-5 minutes. Meanwhile, combine flour, cornmeal, salt, sugar and baking powder in a bowl. Gradually add honey and buttermilk, and stir until just combined. Add egg and stir. Remove hot butter and oil from oven. Pour half of the butter/oil mixture into the cornbread batter and leave the rest in the pan. Carefully stir in the butter/oil mixture into batter. pour the batter into the center of the pan, so the batter will push the remaining melted butter/oil mixture to the sides of the pan, which will make a crunchy crust! Put in the preheated oven for 40 - 50 minutes or until lightly browned. Once out the oven, rub the top of the cornbread with the last tablespoon of butter.

DESHA'S HOMEMADE CORNBREAD

Steps:

• For cornbread: add first 6 ingredients in order listed; mix well. Pour into a 9X13 inch pan. Bake at 350 degrees for approximately 30 minutes. makes 12 squares.
• For Honey Butter: Mix softened butter and honey together. serve with warm cornbread.