Cornbread - Recipe

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CORNBREAD

Any leftover batter may be thinned with a little milk or cream and baked on a hot skillet. On Southern plantations, these were often baked on hoes, so they came to be known as "Hoecakes". Serve warm with melted butter. We like adding creamed corn as a hearty variation; sometimes we also add chopped jalapeno peppers for a little heat. Some Southern versions use no sugar.

2 teaspoons Crisco or butter
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup milk
1/4 cup vegetable oil
1/4 cup honey
2 large eggs, slightly beaten
1 cup frozen (thawed) or canned (creamed) corn (optional)

Preheat oven to 400°F for 15 minutes before baking.

Grease a 9-inch square pan.

In a bowl, combine flour and cornmeal. Stir well. Stir in butter, sugar, baking powder, salt, and pepper.

In another bowl, whisk together milk and oil, honey and eggs. Gradually pour the milk mixture into the dry ingredients stirring just until dry ingredients are moistened. For tender cornbread, do not overmix.

Stir corn it into the batter and pour into prepared baking pan.

Bake 20 for 25 minutes or until the cornbread is lightly golden brown.

Submitted by: CM

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recipe reviews
Cornbread

· Sep 3 · #77566

Liola (California) says:

This cornbread was sooo delicious!!! I made it with some white chicken chili and it was perfect! I have already passed on this recipe to my friends!

· Sep 7 · #77871

Denise (Florida) says:

This recipe is fabulous!! Just what I have been looking for. Raised in the south cornbread was a staple at our table. I have made it for years, this beats my recipe :)
Thanks

· Oct 19 · #81377

Sarah (United States) says:

Absolutely delicious! I didn't put corn in it, but it tasted just like mom's cornbread. Sweet and hearty, yummy!

· Jun 15 · #102852

Kerin (California) says:

I made this for a cook out last night, and it was a huge success! It was very moist and not overly sweet which is great for a savory dinner. I would definitely make this again.

· Jun 24 · #103456

Cathy (New York) says:

I tripled this recipe, using half creamed corn and the rest canned corn that I put through the food processor. I also had some heavy cream that I used for one third of the total milk, which helped make it nice and rich and moist.

· Oct 1 · #158994

D. Yarger (New Jersey) says:

No real corn meal. Too much sugar in it these days

· Aug 13 · #182048

Scott (Georgia) says:

Good stuff...with or without the corn added. absolutely delish with my homemade soups, stews and chili.... Cooks.com is like having a virtual Grandma to go to for recipes.... Thanks!

· Mar 29 · #193441

Sherry Smith (Alabama) says:

Not only do "some" Southerners not add sugar, 99% of us do not add it. Nor do we add honey, or creamed corn, and we certainly don't make cornbread from equal amounts of cornmeal and flour. Just call this "Yankee Cornbread" since from all I've read CM hails from New England, not exactly the center of cornbread making.

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