Everytime I try to make my cornbread they end up super dry and as hard as hockey pucks lol... someone help
This is the recipe that I like: http://allrecipes.com/Recipe/Homesteader-Cornbread/Detail.aspx?washelp=1&rid=574918#574918 It's really good, but it's best if you mix the cornmeal and the milk and let them set in the fridge for about 30 minutes before adding the other ingredients.
My favorite - with amounts for large batch or small
Zucchini Corn Bread
Large batch Small batch
3 1 beaten eggs
1 Tbsp none sugar
1 1/2 stick 1/2 stick margarine
1 1/4 cup 1/2 cup self-rising corn meal
1/4 cup none flour
3/4 cup 1/4 cup cottage cheese (or one individual serving pkg)
1 1/2 cup 1/2 cup grated zucchini, peeled
1/4 tsp pinch salt
Mix together and pour into greased pan or skillet. Bake at 375 for 30
minutes
This is the recipe that I like: http://allrecipes.com/Recipe/Homesteader-Cornbread/Detail.aspx?washelp=1&rid=574918#574918 It's really good, but it's best if you mix the cornmeal and the milk and let them set in the fridge for about 30 minutes before adding the other ingredients.
This is the recipe I use. It's so good!
Anna's Corn Bread
This is a very old northern corn bread recipe. It is particularly good with stone ground cornmeal which gives it a crunchy texture.
1 cup cornmeal
1 cup flour
1/4 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 egg
1 cup milk
1/4 cup soft shortening (Crisco, butter, margarine, lard- The recipe is old enough that you could use bacon grease or chicken fat and it would more than likely turn out fine.)
Sift dry ingredients in a medium sized bowl. Add egg, milk and shortening; beat about 1 minute. Bake in a greased 8 inch square pan or 9 inch pie pan at 400 degrees for 20 to 25 minutes. (I've also made muffins with it. I think it makes about 8 and reduce the baking time.)
I accidentally used rye flour once instead of cornmeal-since I was talking a blue streak to company at the time, I didn't notice the color was wrong until I started to pour it into the pan. I went ahead and baked it. Surprise! It was actually quite good.
it's not true cornbread.... but my family loves Corn cake.
Most make it with one box of yellow cake mix and one large box of jiffy corn muffin mix.
I perfer to do one box of yellow cake mix and two large boxes of jiffy corn muffin mix. It's not as sweet and gets more of the corn flavor.
Thank you so much I am going to try one of these recipes this week. Last night i used one of Paula Deen's recipes but it seemed to be lacking in ingredients... I felt that it came out bad because it was missing something... here's the recipe:
Ingredients:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Mix and bake for 25 min...
Hey, here is my recipe, I just made some the other night to go with my chili! Yummy!
Golden Sweet Cornbread
1 cup all-purpose flour
1 cup yellow cornmeal
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
1 Tbsp Honey, plus more for brushing
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugars, salt and baking powder. Stir in egg, milk, honey and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Brush honey on top while still hot.
This is a quick and easy "Marie Calendar's" type cornbread recipe.
1 box Jiffy corn bread mix, prepared according to package directions
1 box Jiffy white or yellow cake mix, prepared according to package directions.
Mix together with a spoon. Pour into 9X12 pan and bake until firm in center.
http://allrecipes.com/Recipe/Grandmothers-Buttermilk-Cornbread/Detail.aspx
I have made this one twice and everyone loved it.
This is my favorite cornbread recipe 
Everyone loves it!
http://www.epicurious.com/recipes/food/views/Buttery-Cornbread-236502
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