This is one of those article themes that was inspired by my husband. I am not a fan of cornbread, but in my defense, I have only ever had the premade boxed version. So, I have decided to research some of the best cornbread recipes to make it from scratch! Maybe, just maybe, it will change my mind.
Moist and Easy Cornbread
Recipe created by the one and only Martha Stewart! https://www.foodnetwork.com/recipes/paula-deen/moist-and-easy-cornbread-recipe-1921711
This recipe for cornbread is considered more ”classic”. If you are new to cornbread like I am then it would be wise to start here. Find out if you have a taste for basic cornbread. If you do, then you can start to experiment with other flavors and other cornbread recipes. Maybe even making your own!
- 6 tablespoons unsalted butter, melted, plus butter for baking dish
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups buttermilk
- Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
- Bake until the top is golden brown and the tester inserted into the middle of the cornbread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Recipe created by the one and only Joanna Gaines! Found at https://magnolia.com/jalapeno-cornbread-recipe/.
To me, this recipe is the ”graduate level” cornbread recipe. It would definitely go over well with my husband as he is cornbread and a jalapeno lover. But, if you don’t have a taste for basic cornbread then you may want to proceed with caution and use your judgment as to whether or not this cornbread recipe is for you!
- 4 tablespoons (½ stick) unsalted butter, melted and cooled, plus softened butter for the skillet and for serving
- 1 cup all-purpose flour, sifted
- 1 cup fine stone-ground yellow cornmeal
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- 1 cup heavy cream
- 2 large eggs
- 1 cup drained canned white corn
- ¼ cup chopped drained pickled jalapeños (optional; page 255 in Magnolia Table Cookbook)
- ¼ cup chopped drained roasted pimientos (optional)
- Position a rack in the top third of the oven and preheat the oven to 375 degrees F. Butter a 10-inch cast-iron skillet.
- In a large bowl, whisk together the flour, cornmeal, salt, and garlic powder.
- In a medium bowl, whisk together the melted butter, cream, and eggs.
- Add the liquid ingredients to the flour mixture along with the corn and the jalapeños (if using) and pimientos (if using). Stir until moistened but not overmixed; the batter will be thick.
- Scrape the batter into the prepared skillet and smooth the top. Bake until the top is lightly browned, the edges are browned, and a tester inserted in the center comes out clean, about 50 minutes.
- Slice the warm cornbread into 6 wedges and serve at once with pats of butter.
- Cornbread is best the day it is made. Wrap leftovers tightly in foil and store at room temperature for up to 3 days. Reheat by slicing and toasting or broiling.
- Top your cornbread with a pat of butter or a drizzle of honey, or even crumble a slice on top of a warm bowl of chili. We’re excited for you to try this recipe, and let us know what you think!
- Enjoy it.