Best Jonis Cornbread Recipes
OVEN-FRIED CORNBREAD
Sam Jones's customers clamor for this simple cornbread, which is baked in pork fat for crisp edges. It's dense, rich, and packed with pure corn flavor.
Provided by Sam Jones
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. In a bowl, whisk together cornmeal, onion powder, and salt. Add water and whisk well to combine until there are no lumps; batter will be thin and runny.
- Pour bacon fat into the pan, coating the bottom in an even layer. Pour the cornbread batter into the center of the pan, allowing it to spread out untouched. (There will be a layer of bacon fat on top of the batter; this is normal.) Bake for 30 minutes.
- Cornbread is done when the edges are deep brown and gently curling inwards. Remove from oven and pour off remaining fat (which can be discarded or reserved for another use); let rest, 10 minutes. Flip the cornbread onto a flat work surface. Pat with paper towels to absorb extra grease. Cornbread will be dense, rich, and crisp on the edges. Slice into 8 squares and serve with butter (optional, but indulgent!).
THE BEST FLUFFY MOIST CORNBREAD RECIPE EVER
The best cornbread recipe ever! This fluffy, moist cornbread is easy to make in just 30 minutes with under 10 ingredients. It has the perfect amount of sweetness and will be your new go-to side dish for any meal. You'll never need another homemade cornbread recipe after this one!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Nut Free Side Dish Snack Vegetarian
Time 35m
Number Of Ingredients 11
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
JONI'S CORNBREAD
I've given credit to where it is truly due on this cornbread recipe! My dear friend Joni used to make this cornbread and I loved it! I can't eat cornbread any other way now! So...instead of claiming it for my own, I'm giving Miss Joni the credit! It is mouthwatering!! Give it a try! :-)
Provided by Roz Blair @Roz_Blair
Categories Other Breads
Number Of Ingredients 10
Steps:
- Preheat oven to 400^. Place shortening (or bacon grease) in 10" cast iron skillet and place in oven while preheating and mixing your batter. Whisk cornmeal, buttermilk powder**, baking powder, baking soda, salt and Parmesan cheese together. Add egg, water and creamed corn. Mix well until combined. Remove hot skillet from oven, swirl grease to coat bottom and pour batter into skillet, smoothing top. Place skillet back in oven and bake for 25 minutes or until top is golden brown. Yield: 8 big wedges or 16 smaller ones.
- **I always keep buttermilk powder on hand when I need it - much easier than wishing I had bought buttermilk to keep in the fridge! :-) If you use bottled buttermilk, use 1 1/2 cups to substitute.
CORNBREAD
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
THE BEST JIFFY CORNBREAD
Make and share this The Best Jiffy Cornbread recipe from Food.com.
Provided by m_peaches07
Categories Breads
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix cornbread as directed on package.
- Add in corn and cheese.
- *If using milk add at the end and only use enough to make the consistency like thick pancake batter.
- .
- Recommend using a 9x13 if you want it done in 20 minutes
- Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.
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