Best Fergys Cornbread To Die For Recipes

EVERYDAY CORNBREAD

Steps:

• Preheat the oven to 350°F degrees. Spray an 8-inch baking dish with nonstick cooking spray.
• In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.
• Freezer-Friendly Instructions: Cornbread tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will get tough.

FERGY'S CORNBREAD TO DIE FOR

Steps:

• preheat oven 400 deg.
• Dice the onion.
• Saute in butter.
• Combine cornbread mix, egg, milk, cream corn and Tabasco.
• Pour in a 8x8 greased baking pan.
• Bake for 15 minutes.
• While baking, combine sour cream, salt, 1/2 cup cheese and onions.
• When the bread has baked for 15 minutes, spread the sour cream mix over the top evenly.
• Sprinkle 1/2 cheese on top.
• Bake for 15 minutes.