Best Red Star Tavern Moist And Rich Cornbread Recipes

RICH CORNBREAD

Steps:

• Mix cornmeal, flour, salt and baking powder in a large bowl.
• In a small bowl, beat eggs and then add milk, pour this into the bowl of dry ingredients.
• Pour in the cream and butter.
• Pour the batter into a 13"x11" baking pan.
• bake in a 350F for 20-25 minutes.

CANE SYRUP CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, mix the flours, the corn meal and the baking soda.
• Make a well in the middle of the bowl, crack in the eggs and beat them a little with a fork.
• Add the oil, cane syrup and buttermilk to the well and stir all wet ingredients together well with the fork.
• Mix with the dry ingredients.
• Pour into 9-inch round pan that has been sprayed with cooking oil.
• Bake for 30 - 35 minutes.
• Serve warm.

RICH CORNBREAD

Steps:

• Preheat oven to 350.
• Grease an 8-in square pan with butter.
• In a medium bowl combine the dry ingredients.
• In another bowl combine the wet ingredients.
• Stir the wet ingredients into the dry, mixing only enough to thoroughly combine.
• Spread into the prepared pan.
• Bake for 20 minutes, or until the center is firm to the touch.
• Serve at any temperature.

ULTIMATE JIFFY SOUTHERN CORNBREAD * SWEET & MOIST *

Steps:

• Mix all ingredients in a large mixing bowl.
• Pour into greased/floured 13x9 pan.
• Bake at 400 degrees for 35-40 minutes until golden brown.
• Check for doneness with a toothpick.
• Drizzle top of bread with honey (about 3-4 T) if desired once bread is out of the oven.

RED STAR TAVERN MOIST AND RICH CORNBREAD

Steps:

• Mix eggs, butter, milk, sour cream, corn and cheese well.
• Add cornmeal, flour, sugar, salt, baking powder and soda; whisk until combined.
• Preheat oven to 350F degrees.
• Heat a 9-inch cast-iron skillet in oven until quite hot, 10 to 15 minutes.
• When hot, oil pan with nonstick cooking spray.
• Pour batter into hot pan.
• Fill about three-fourths full.
• Bake until golden brown on top, about 25 minutes.
• Corn bread will still seem wet or moist, but will be somewhat firm to the touch.
• Let cool in pan; the residual heat will finish cooking corn bread.
• To serve, reheat cooled corn bread in its pan.
• When hot, loosen from edge of a pan with a butter knife and turn out onto a warm plate.
• Drizzle generously with honey.