Best Non Crumbly Corn Bread Recipes
THE BEST HOMEMADE CORNBREAD RECIPE
Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
Provided by Melissa Griffiths - Bless this Mess
Categories Baking
Time 25m
Number Of Ingredients 8
Steps:
- Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Serve hot.
Nutrition Facts : ServingSize 1 Slice, Calories 173 calories, Sugar 15.1 g, Sodium 516.8 mg, Fat 1.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 37 g, Fiber 1.4 g, Protein 4 g, Cholesterol 19.1 mg
FAVORITE "NON-CRUMBLE" CORNBREAD
My husband says a pot of his chili just isn't the same without my cornbread. My little brother spent all day in the kitchen making this recipe when he was 9 because he didn't like crumbly cornbread.
Provided by janetgran51
Categories Quick Breads
Time 35m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425. While oven is heating, melt the shortening in a cast iron skillet.
- Mix dry ingredients. Add eggs and milk and mix well with electric mixer. Pour melted shortening into batter and blend until smooth. Pour batter into hot iron skillet and bake 20 - 25 minutes until golden brown.
NO CORNMEAL CORNBREAD
Think you can't make cornbread without cornmeal? No problem! We use sweet in-season corn and blend it up with milk and sour cream to deliver all that good corn flavor, even without cornmeal. Don't hold back if you get the craving to stir a little Cheddar, scallions and crispy bacon in there, as well.
Provided by Food Network Kitchen
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Whisk the flour, sugar, baking powder, salt and baking soda together in a large bowl.
- Combine the sour cream, milk, butter, corn and eggs in a blender and blend until smooth. Add to the dry ingredients and whisk until smooth. Butter a 9-by 13-inch baking dish and pour in the batter.
- Bake until the cornbread springs back when pressed and is golden around the edges, 30 to 35 minutes. Let cool 15 minutes in the baking dish before slicing.
NON-CRUMBLY CORN BREAD RECIPE
Provided by beaglesk
Number Of Ingredients 8
Steps:
- Melt butter, add sugar and eggs stirring well. Combine buttermilk and soda, then add to egg mixture. Add corn meal and flour and salt. Mix well and pour into greased 9" square pan. Bake at 350 degrees for 30 minutes.
HONEY CORNBREAD
A sweet cornbread that will crumble in your hand and melt in your mouth.
Provided by TIM LASTRAPES
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 34m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
- In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 41.8 g, Cholesterol 87.3 mg, Fat 19.5 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.4 g, Sodium 156.6 mg, Sugar 15.4 g
PERFECT CORNBREAD... EVERY TIME!
Promise me you will try this one!!! I guarantee a moist, slightly sweet, NOT crumbly corn bread, with NO bitter after taste. I have tried so many corn bread recipes my family is sick of trying them. I have created this recipe from my trials. I like my corn bread to have a nice corn flavor, to be moist and not crumble, and I like it a little sweet. I also DON'T like the bitter after taste so many corn breads have. Give it a shot, you won't regret it!
Provided by QueenBof6
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Mix all dry ingredients in a large bowl.
- Add wet ingredients and mix well.
- Pour into a greased 9-10 inch dish about 2 inches deep, I use a 10 inch cast iron skillet.
- Bake for 18-23 minutes or until toothpick comes out clean.
- DO NOT OVER BAKE! This causes it to crumble. I bake mine just until it starts to crack, 20 minutes.
- ENJOY!
- You can also make these in corn stick pans, bake for 12 to 18 minutes.
Nutrition Facts : Calories 194.2, Fat 9.3, SaturatedFat 5.5, Cholesterol 38.7, Sodium 244.7, Carbohydrate 25.3, Fiber 1, Sugar 8.4, Protein 3.2
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