Best Crazy Cornbread Recipes

The Best Fluffy Moist Cornbread Recipe Ever image

Provided by Monique Volz of AmbitiousKitchen.com

Time 35m

Number Of Ingredients 11

Dry ingredients:
1 cup all purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
½ teaspoon salt
Wet ingredients:
2 eggs, at room temperature
⅓ cup pure maple syrup or honey
½ cup plain yogurt (a whole milk greek yogurt works great!)
½ cup milk of choice (cow's milk, oat, cashew or almond milk are great options!)
¼ cup melted butter

Steps:

Preheat the oven to 400 degrees F. Grease a 9x9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
Bake for 18-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey!

Nutrition Facts : ServingSize 1 slice, Calories 142 kcal, Fat 5 g, SaturatedFat 2.6 g, Carbohydrate 21.2 g, Fiber 1.1 g, Sugar 6.4 g, Protein 3.8 g

Crazy Cornbread image

Provided by seaglass

Time 50m

Yield 12 squares, 12 serving(s)

Number Of Ingredients 15

1 1/4 cups yellow cornmeal
1 1/4 cups white flour
4 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon chili powder
2 eggs
1 cup milk
1 cup cooked pumpkin
2 tablespoons oil
2 tablespoons honey
3/4 cup diced green pepper
1/3 cup diced red onion
2 garlic cloves, minced
3/4 cup canned red beans, drained
1 cup shredded cheddar cheese (or your choice)

Steps:

Nutrition Facts : Calories 210.9, Fat 7.7, SaturatedFat 3.2, Cholesterol 48, Sodium 408.8, Carbohydrate 28.8, Fiber 2.8, Sugar 3.8, Protein 7.6

The 35 BEST Ways to Cook Cornbread image

Provided by GypsyPlate

Number Of Ingredients 10

Steps:

Preheat oven to 400°F.
Fry bacon in 8-10" cast iron skillet over medium heat. Turn occasionally and cook until crispy, about 10 minutes. Remove bacon to paper towel lined plate. Put skillet in oven.
Melt butter and mix with milk and eggs in a bowl.
In large bowl, mix cornmeal, flour, baking powder, salt and sugar. Chop jalapeños, crumble bacon and add to the mixture.
Add wet mixture to the bowl and mix well with a fork.
Remove skillet fro oven and place on a trivet. Pour cornbread mixture into hot skillet. Place in oven and bake 25 minutes. Test for doneness by sticking toothpick in to center of cornbread. If it is wet when you pull it out, bake an additional five minutes.
When done, remove cornbread from oven and let rest 5-10 minutes. Cut and serve with butter.