corn bread

Elmer's Cornbread

vegetable oil

mayonnaise

cornmeal

sugar (optional)

buttermilk

water

Preheat the oven to 425°F. Add 2 teaspoons of vegetable oil or shortening to an 8-inch cast iron skillet and place it in the oven to preheat while the oven preheats. (If your oven preheats quickly, you might want to leave the skillet in the oven to heat for at least 5 minutes once it&#039;s reached the target temp to allow the skillet to heat through. This is what gives the cornbread its thick, dark brown outer crust.)

In a large bowl, whisk the egg and mayo together. Add the corn meal, sugar, buttermilk, and water and mix together until the batter is smooth.

Carefully remove the hot skillet from the oven and rotate it to ensure the oil has coated the entire bottom of the skillet. Pour the batter into the skillet, being cautious as the hot oil can splatter a bit. You&#039;ll know the skillet is prepheated enough if the batter sizzles when you pour it in. Return the skillet to the oven and bake for 20 to 25 minutes or until golden brown. You can also turn the oven on low broil for 2 to 3 minutes if you like the top really brown.

Remove from the oven and immediately invert to remove the cornbread from the skillet. If left in the skillet, the bottom will lose its crisp, crunchy crust. Serve warm.

Jazzed-Up Jiffy Cornbread Muffins

(8.5-ounce) box Jiffy Corn Muffin Mix

eggs,

butter, melted

Preheat the oven to 400° and lightly spray a 6 well muffin pan with nonstick cooking spray.

In a medium bowl, combine the ingredients and mix to combine. The batter will be lumpy and thick. Fill the muffin pan about 2/3 full.

Bake for 15 to 20 minutes or until golden brown.

Creamed Corn Cornbread

(8.5-ounce) boxes Jiffy Corn Muffin Mix

eggs

can cream style corn

Add the vegetable oil to a 12-inch cast iron skillet. Preheat the oven to 425°F and place the skillet in the oven while it preheats.

In a large bowl, combine the cornbread mix, eggs, corn, buttermilk, and butter.

Once the oven has preheated, carefully remove the hot skillet from the oven. Pour the batter into the skillet being cautious not to splatter the hot oil out.  Return the skillet to the oven and bake for 25 to 35 minutes or until the cornbread is set, golden brown, and just starting to pull away from the edges of the skillet. Serve warm.

This Easy Mexican Cornbread recipe is&nbsp; soft, tender, and delicious!&nbsp; With only a few ingredients, it is as easy to make as it is delicious.&nbsp; You can make it with just green chiles for a mild Mexican Cornbread or add the jalapeños for a spicer version.

Easy Mexican Cornbread

boxes Jiffy Corn Muffin Mix

cream style sweet corn

4.5 oz mild chopped green chiles (canned)

jarred jalapeño slices (chopped (optional))

Preheat oven to 350˚F.

In a large bowl, mix all ingredients together until everything is combined and just moistened.

Spread in the dish of your choice and bake according to the directions for your choice below.

Cornbread should be cooked until the center is set and a toothpick comes out clean.

1- 8x8 square pan- 40-50 minutes1- 8 in round- 40-50 minutes1- 11x7 rectangle dish- 35-40 minutes12 corn muffins- 15-20 minutes

Cook time guide:

Crock Pot Corn Bread

yellow cornmeal

sugar

baking powder

salt

– 1/2 teaspoon smoked paprika

all purpose flour

milk

Line the bottom of your slow cooker with foil. Coat with nonstick spray.

In a large bowl whisk together cornmeal, sugar, baking powder, salt, smoked paprika, and flour. Set aside.

In a medium bowl whisk together eggs, milk, and oil.

Add the egg mixture into the cornmeal mixture and stir to combine. Add in the corn and mix until incorporated.

Pour batter into the prepared slow cooker. Cook on high for 1 1/2 hours, or until the center of the cornbread is set.

When removing lid, be careful not to knock the condensation onto the cornbread. Remove slowly, and wipe the condensation off the lid, and replace if needed.

Remove the slow cooker insert (if possible) and allow to cool on a wire rack for 10 minutes. If your slow cooker doesn&#8217;t have an insert, turn slow cooker off and allow the cornbread to cool as-is.

Carefully lift foil out of the slow cooker and transfer to a wire rack to cool completely.

A delicious tender corn bread made with corn kernels.

Mealie Bread aka Corn Bread

corn (thawed)

butter

all-purpose flour

tsp baking powder

Tbsp sugar

tsp salt

honey (to drizzle)

Preheat the oven to 350F and grease a small loaf pan.

Blend 1 cup of corn, the eggs, and melted butter together until a coarse mixture forms.

Add the remaining 1/2 cup of corn and pulse the mixture one or two more times. Leave many kernels whole.

Whisk together the flour, baking powder, sugar, and salt. Using a large spoon, combine the dry ingredients with corn mixture until a thick mixture forms.

Pour the mixture into the grease loaf pan and bake 30-35 minutes

Let cool for about 15 minutes and then slice and serve with honey.

This bread machine jalapeno cornbread is very easy to make. It is a savory (non-sweet) cornbread made with jalapenos and cheddar cheese. Visit BreadDad.com for more easy bread machine recipes.

Bread Machine Jalapeno Cornbread (with Cheese)

Cup Milk

Tablespoons Unsalted Butter ((softened))

Eggs ((lightly beaten))

Cups Yellow Cornmeal

Cup All-Purpose Flour

Tablespoons White Granulated Sugar

Teaspoons Baking Powder ((aluminum free))

Salt

Jalapenos

Cups Shredded Cheddar Cheese

Unplug the bread machine and remove the bread pan.

Dice the jalapenos into small chunks. FYI - You will add the jalapenos after you added the wet ingredients to the bread pan.

Soften the butter in a microwave.

Lightly beat the eggs.

Unplug the bread machine and then remove the bread pan.

Add milk, butter, eggs and then the rest of the ingredients into the bread pan. Try to follow the order of the ingredients listed above so that liquid ingredients are placed in the bread pan first and the dry ingredients second. FYI - Consider premixing the ingredients before adding the batter to the bread pan if you want to prevent flour sticking to the sides of the bread pan and/or finding small flour &quot;clumps&quot; in the finished gingerbread. See tips below.

Place the bread pan back into the unplugged bread machine and then plug in the bread machine.

Enter the bread machine settings (Quick Bread, Light Color, 2 lb) and press the start button. FYI – Before making this recipe, please read the tips section below for more information regarding the &quot;quick bread&quot; setting used to make cornbreads. This setting can be very confusing on some bread machines… but the tips section below will help you to find the right setting to use on your machine. You need to enter the correct cornbread setting used by your SPECIFIC bread machine model or the cornbread could be under or over cooked.

When the bread machine has finished baking the cornbread, unplug your bread machine. Remove the bread pan and place the bread pan on a wooden cutting board. Let the bread stay within the bread pan for 10 minutes before you remove it from the bread pan. Use oven mitts when removing the bread pan because it will be very hot!

After removing the cornbread from the bread pan, place the bread on a cooling rack. Use oven mitts when removing the bread. Let the cornbread cool down for 60+ minutes or it will be more likely to break/crumble when cut into slices.

Don’t forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle could be hot.

This Corn Bread is a cross between a traditional corn bread and a crusty yeast based loaf.  Soft and tender, but with some extra crunch.

Crusty Corn Bread

tbsp Active Dry Yeast

All-purpose flour

corn meal

tsp course sea salt

Blissful Corn Torte recipe from Pati&#x27;s Mexican Table Season 2, Episode 3 “A French Twist on Mexico”

Blissful Corn Torte

unsalted butter

eggs (separated)

corn kernels

heavy cream

rice flour

Place rack in the middle of oven and heat to 360 degrees. Butter a 9×12-inch pan.

Beat the butter with the sugar until creamy. Slowly add 8 egg yolks, one by one, until incorporated. Add the cream, rice flour and baking powder.

In a blender, process the milk with the corn kernels, then, incorporate it into the mix above. Place the mixture in a big mixing bowl.

Separately, beat the egg whites with salt until stiff peaks are formed. Add 1/5 of the egg whites to the butter/corn mix and blend carefully. Slowly blend the rest of the egg whites until everything is mixed, it is ok if the mixture looks streaky, don’t over work it or it will lose volume. Pour onto baking dish.

Bake until torte is springy to the touch and lightly browned, 45 to 50 minutes. Once it cools a little, cut into squares. It can be served either warm or cold; it can be covered and kept at room temperature for an entire day, or covered and stored in the refrigerator for up to 5 days.

Ditch the box &amp; have Homemade Cornbread Muffins with this mix!

Homemade Corn Muffin Mix

cornmeal (yellow

tbsp baking powder

tsp table salt

Combine all ingredients in a large bowl &amp; whisk well.

Transfer to an airtight container

I love homemade mixes, this is awesome! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Come Back Soon,
Miz Helen

Chuck roasts, slow smoked and then seared before going into a huge pan of chili and smoked some more for Smoked Chuck Roast Chili aka Over the Top Chili

Smoked Chuck Roast Chili

olive oil

onion

chili seasoning

oz W Sauce

120 oz tomato sauce

lb chuck roast ((2 roasts, 2.5 lb each))

Your favorite BBQ Rub

salt and black pepper (to taste)

oz dark red kidney beans (drained)

oz cannellini (white kidney beans (drained))

oz black beans (drained)

oz beef stock (or broth if needed)

tomato paste (if needed)

Saute the onions in the oil until soft

While the onions are saute-ing, add the tomato sauce, chili powder, and W sauce in the roasting pan

Add the softened onions and mix thoroughly

Season the chuck roasts with salt, pepper and rub

Place the chuck roasts on the roasting rack and set the rack, chuck roasts and all, into the roasting pan

Place the pan in the smoker which is loaded with Bear Mountain Premium Pellets and set to 300F

Smoke until the chuck roasts hit 140-150F internal

Then carefully remove the pan, making sure not to burn yourself, and crank up the grill to 500F

Sear off the chuck roasts to get some browning

Remove the charred chuck roasts from the grill and drop the temp to 400F

While the chuck roasts rest for about 10 minutes, add the beans to the pan

Then chunk up the chuck roasts to bite size pieces and put back in the pan

Mix the beans and meat in thoroughly

Add beef stock if needed and put the pan back in the smoker

Also place a cast iron pan in the grill to preheat the pan

Once the cast iron pan hits 350-400 rub butter around the inside the pan (including the sides) and pour in the corn bread batter

Place the cast iron pan and corn bread back in the grill

After about 30 minutes, when a toothpick goes in and out like butter, the cornbread is done

Serve the chili and cornbread together

https://www.youtube.com/watch?v=SYoc-2lCGNI

Chuck Roast Chili smoked on the grill with Bear Mountain Premium Pellets.

Easy Cornbread recipe is moist, buttery, fluffy, and so delicious. Topped with jalapeño honey butter. Your friends and family will love this recipe at any summer BBQs or as a side dish for Thanksgiving!

Easy Cornbread Recipe

eggs, (at room temperature)

(237 ml) buttermilk, (at room temperature)

(237 ml) milk, (at room temperature)

(114 grams) sour cream, (at room temperature)

(42 grams) honey

(274 grams) yellow cornmeal, (preferably stone-ground)

(191 grams) all-purpose flour

baking soda

(25 grams) granulated sugar

(57 grams) unsalted butter, (melted)

(227 grams) fresh or canned sweet corn, (drained and rinsed)

(113 grams) unsalted butter, (divided, at room temperature)

fresh jalapeños, (diced (remove ribs and seeds for less spice))

Adjust an oven rack to the middle position and heat oven to 375°F. Grease a  9x13-inch baking dish with butter or cooking spray.

In a medium bowl, whisk together the eggs, buttermilk, milk, sour cream, and honey. Set aside.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Push the dry ingredients up the sides of the bowl to make a well, then pour in the wet ingredients. Stir with a rubber spatula until just combined.

Gradually stir in the melted butter. Fold in the sweet corn, being careful not to overmix.

Pour the batter into the greased baking dish. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30-40 minutes.

Transfer the baking dish to a wire rack and sit for 30 minutes-1 hour, until just warm. The cornbread is best served warm. Place leftovers in an airtight container and store at room temperature for up to 2 days.

Make the cornbread:

While the cornbread is baking, in a small sauté pan on medium heat, melt 1 tablespoon (14 grams) of the butter. Add the diced jalapeños and sauté for 1 minute.  Set aside to cool.

In the bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer, whip together the remaining room temperature butter with the honey until fluffy, 2-3 minutes. Fold in the cooled, sautéed jalapeños. Serve with cornbread. If making ahead of time, remove to an airtight container and store in the fridge for up to 1 week.

Make the whipped jalapeno honey butter:

The texture is amazing! I just don’t know if it’s the amount of baking powder or what if is but there is a weird taste to me. Is it absolutely necessary to use that much baking powder?

I tried this recipe and it's really good.

Made this for work and first time overbaked it at 40 minutes but it was still good. I added a drizzle of honey on top. I do prefer mine sweeter so second time I added another tablespoon of sugar and will add honey drizzle on top. Also will bake for 30 minutes. Thank you for a great recipe

Excited to try this recipe as I had recently just said I needed to learn to make cornbread from scratch rather than from a box!  Turned out tall, fluffy, moist, and lightly sweetened with a full corn-forward flavor - so yummy! My family was mixed on having whole corn in it, so I might try without next time, but I personally like having the whole kernels in there  Definitely will make again!

Made this tonight… it’s so good. I sautéed the jalapeños for the honey butter but opted to leave them out (knowing my family’s tastebuds and they would love the honey butter without the extra spice). Will definitely save this recipe and make it again. It came together easily and tastes great.

I made this recipe into muffins. I sprayed the pans with olive oil spray and they released beautifully. I got 22 muffins and baked them for 15 minutes. The corn flavor is very good and the texture is outsatnding. I would have preferred a bit more sweetness to my corn muffin. I will make these again!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686750084/ikRP9KL0M.mp4

This Easy Cornbread recipe is moist, buttery, fluffy, and so delicious. Topped with jalapeño honey butter. Your friends and family will love this recipe at any summer BBQs or as a side dish for Thanksgiving!

This classic cornbread recipe is fluffy, moist and slightly sweet. The secret- this recipe has an addittional egg that helps keep the corn bread from falling apart.

Mom's Old Fashioned Corn Bread

sugar (*or honey)

oil (*see notes below)

lg eggs (*lightly beaten)

Preheat oven to 400℉ and grease a 10 inch cast iron skillet with 2 tbsp additional oil.

In a large mixing bowl combine corn meal, flour, sugar, baking powder and salt. Mix well.

Combine milk, oil and eggs in a small bowl. Mix well.

Add milk mixture to flour mixture and stir just until blended.

Pour batter into prepared skillet and bake for 20-25 mins or until golden brown. An inserted cake tester into the center should come out clean when corn bread is done.

I really love this recipe! I’ve made it several times and it always comes out so good!

Linda, mine did too, it looks really weird! It’s cooling right now, so not sure how it’s going to taste. Honestly it doesn’t look like it’s going to be any good 😞

I made your cornbread recipe and it turned out delicious. I have to say that I have me a new cornbread recipe.  To my favorites it goes.  Thanks for sharing 💜.

Us old folks don't understand how many 1.33 eggs are! Please don't use anything but standard cup/tablespoon measurements.

Top 21 corn bread recipes from across the web

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Elmer's Cornbread

Jazzed-Up Jiffy Cornbread Muffins

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Easy Mexican Cornbread

Crock Pot Corn Bread

Crock Pot Corn Bread

Mealie Bread aka Corn Bread

Bread Machine Jalapeno Cornbread (w...

Crusty Corn Bread

Blissful Corn Torte

Homemade Corn Muffin Mix

Smoked Chuck Roast Chili

Easy Cornbread Recipe

Mom's Old Fashioned Corn Bread

Cornbread without buttermilk

Zucchini Bread

Pastel de choclo - corn cake

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Almond Flour Cornbread

Top 21 corn bread recipes from across the web

The most viewed corn bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Elmer's Cornbread

Jazzed-Up Jiffy Cornbread Muffins

Creamed Corn Cornbread

Easy Mexican Cornbread

Crock Pot Corn Bread

Crock Pot Corn Bread

Mealie Bread aka Corn Bread

Bread Machine Jalapeno Cornbread (w...

Crusty Corn Bread

Blissful Corn Torte

Homemade Corn Muffin Mix

Smoked Chuck Roast Chili

Easy Cornbread Recipe

Mom's Old Fashioned Corn Bread

Cornbread without buttermilk

Zucchini Bread

Pastel de choclo - corn cake

Cornbread Muffins Recipe

Cornbread Muffins Recipe

Easy Cornbread Recipe

Almond Flour Cornbread

The most viewed corn bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine