cornbread recipes

Looking for an easy cornbread recipe? This Cornbread Waffles Recipe from Delish.com is the best.

Cornbread Waffles

buttermilk

c. butter, melted

sugar

eggs

c. all-purpose flour

c. yellow cornmeal

baking powder

baking soda

kosher salt

Cooking spray

honey

tbsp. softened butter,

Thanks for a great recipe.  This was quick and easy to make and the waffles are very tasty.  I used the Presto flipside waffle maker which takes a bit more batter than suggested in the recipe.  The waffles cooked in 3 minutes.  I could not remove the waffle whole.  It broke apart into quarters which is not really a problem.  I plan to freeze some to be reheated in my toaster oven as I frequently do with waffles.

https://streaming.hearstdigitalstudios.com/delish/57840223e694aa68a5e92433/mp4/57840223e694aa68a5e92433_Cornbread_Waffles_Final_1468269104_4000_hd_v3.mp4

The best way to make cornbread: in a waffle make

This collection of easy Cornbread Recipes will give you so many variations on the classic Southern side dish. For a tasty start, try our Bacon Cheddar Jalapeño Cornbread:

The 35 BEST Ways to Cook Cornbread

cornmeal

flour

tsp baking powder

salt

cheddar cheese

bacon

jalapeños, seeds removed

milk

butter

Preheat oven to 400°F.

Fry bacon in 8-10" cast iron skillet over...

Fry bacon in 8-10" cast iron skillet over medium heat. Turn occasionally and cook until crispy, about 10 minutes. Remove bacon to paper towel lined plate. Put skillet in oven.

Melt butter and mix with milk and eggs...

Melt butter and mix with milk and eggs in a bowl.

In large bowl, mix cornmeal, flour, baking powder,...

In large bowl, mix cornmeal, flour, baking powder, salt and sugar. Chop jalapeños, crumble bacon and add to the mixture.

Add wet mixture to the bowl and mix...

Add wet mixture to the bowl and mix well with a fork.

Remove skillet fro oven and place on a...

Remove skillet fro oven and place on a trivet. Pour cornbread mixture into hot skillet. Place in oven and bake 25 minutes. Test for doneness by sticking toothpick in to center of cornbread. If it is wet when you pull it out, bake an additional five minutes.

When done, remove cornbread from oven and let...

When done, remove cornbread from oven and let rest 5-10 minutes. Cut and serve with butter.

Sweet Potato Cornbread

all purpose flour

brown sugar

Tbsp baking powder

tsp baking soda

1/2-1 tsp pumpkin pie spice

sweet potato (see Cook's note)

sour cream

unsalted butter (melted (plus additional to grease skillet))

Tbsp turbinado sugar (optional)

Preheat oven to 375°F. Butter the bottom and sides of a 10 inch skillet or similar. Set aside.

In a medium size mixing bowl, use a whisk to sift together cornmeal, flour, granulated sugar, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.

In a separate bowl, whisk together mashed sweet potato, milk, sour cream and eggs. Mix well, then whisk in melted butter. Once combined, add wet to dry ingredients, mixing until fully moistened.

Pour evenly into skillet, Sprinkle top with turbinado sugar.

Bake for 40-45 minutes just until a toothpick inserted into the center comes back clean.

Serve with butter, drizzled with maple syrup or honey.

Crackling Cornbread

bacon (cooked and crumbled, reserve 2 Tbsp drippings)

Tbsp salted butter

self rising yellow cornmeal

tsp salt

buttermilk (well shaken)

pork

Preheat oven to 425°F. Add 2 tablespoons of butter and reserved 2 tablespoons of bacon drippings to a 10 inch cast iron skillet or similar size oven safe skillet or baking dish. Place the skillet into the oven while it preheats.

Meanwhile, in a medium size mixing bowl, whisk together cornmeal, flour and salt. Make a well in the center.

In a separate bowl, whisk together buttermilk and eggs. Add to the dry ingredients, mixing until fully combined. Stir in cooked bacon and 1 heaping cup of cracklings by hand.

Remove skillet from oven and swirl to coat the bottom and sides. Pour the batter into the hot skillet sprinkling the reserved 1/2 cracklings on top.

Bake for 25-30 minutes or until golden and a toothpick inserted into the center comes back clean.

Slice and serve while warm with butter.

Easy Traditional Southern-Style Cornbread made with buttermilk and stone-ground cornmeal and is full of rich corn flavor, and has a deliciously crunchy crust.

Southern Cornbread with Buttermilk

all-purpose flour

peanut oil (plus one tablespoon to grease the skillet)

Preheat your oven to 450 °F.

Add one tablespoon of oil to a 10-inch cast-iron skillet or metal cake pan and place in the oven to heat for five to ten minutes.

While the skillet is heating, add the cornmeal, flour, baking powder, baking soda, and salt to a large bowl and whisk together. Set aside.

Mix the eggs, buttermilk, and peanut oil in a smaller bowl.

Add the wet ingredients to the dry ingredients and stir with a spoon to combine. Only mix until the batter is moistened. It&#39;s okay if there are a few dry spots or lumps. Do not overmix.

Carefully remove the heated skillet from the oven. Tilt the pan slightly in a circle and swirl the oil around to ensure it coats the bottom and halfway up the sides of the skillet. Add the batter.

Bake for approximately 20 minutes or until the top of the cornbread is golden brown and the bread starts pulling away from the sides of the pan. The center should also spring back when pressed, and a toothpick inserted in the center should come out clean.

Place the skillet on a baking rack for five minutes to cool. 

To remove the cornbread from the skillet, place a plate that is a few inches wider than the skillet over the top of the pan. Use hot pads and hold on to both the skillet and the plate; carefully flip the skillet and dish over at the same time and remove the skillet. If you prefer, you can cut the cornbread into wedges and serve straight from the skillet.

Serve immediately while it&#39;s still hot with plenty of butter.  

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663764771/itrtvrdphniggefp2rbl.mp4

Easy Southern Cornbread with Buttermilk is full of rich corn flavor and texture, with a deliciously crunchy crust. Made with stone-ground cornmeal, this moist, savory cornbread is a true reflection of southern goodness!

Railroad Pie (Ground Beef & Cornbread Casserole)

beef

green bell pepper, diced

yellow onion, diced

(10 ounces) can rotel tomatoes, mild

(10 tomato soup

(14 ounces) can cream style corn

chicken broth

tsp black pepper

garlic powder

tsp chili powder

(8.5 ounces) box cornbread muffin mix (I use Jiffy)

jalapeno

In a large (12 inch) cast iron skillet over medium high heat brown up ground beef &amp; soften bell pepper and onion together. Drain off excess grease.(NOTE: make sure to use a cast iron skillet or other oven safe large deep skillet.)

Stir in rotel, tomato soup, cream corn, broth, salt, black pepper, garlic powder, and chili powder. Allow to simmer over medium heat for 15 minutes.(NOTE: if you are not using an oven safe deep skillet, once 15 minutes are up, pour meat mixture into a 9 x 13 baking dish.)

In a medium bowl whisk or stir together cornbread muffin mix, egg, milk, cream corn, and cheddar cheese.  Pour mixture on top of the meat mixture in the cast iron skillet or baking dish. Optional: Sprinkle with diced jalapeno on top of the corn bread mixture.

Bake in 400 degree preheated oven for 20-25 minutes until golden brown and cornbread is cooked through. Let sit for 10 minutes or so.

This classic recipe can also be easily adapted to be as sweet or savory as you like by adding anything from honey to grated cheese.

Easy Homemade Corn Muffins

granulated sugar (more

eggs (beaten)

(plus 1 teaspoon) salted butter (melted and cooled)

vegetable oil

Pre-heat oven to 400°f/ 200°c Prepare a muffin pan by brushing a thin coating of melted butter over the sections in the pan. Place the buttered pan in the preheated oven while you mix the batter.  Note: this step is optional and the recipe can be made using a greased, nonheated pan instead.

Mix dry ingredients in a large bowl and form a well into the middle of the mixture.

Mix egg, milk, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.

If using a preheated pan, carefully remove the heated pan from the oven.  Divide batter into the sections of the pan, filling them ¾ of the way. This makes a large muffin (20 to 24 muffins).

Bake for 12-15 minutes, or until light golden brown.

Top 8 cornbread recipes recipes from across the web

The most viewed cornbread recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cornbread Waffles

The 35 BEST Ways to Cook Cornbread

Sweet Potato Cornbread

Sweet Potato Cornbread

Crackling Cornbread

Southern Cornbread with Buttermilk

Railroad Pie (Ground Beef & Cornbre...

Easy Homemade Corn Muffins

Top 8 cornbread recipes recipes from across the web

The most viewed cornbread recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cornbread Waffles

The 35 BEST Ways to Cook Cornbread

Sweet Potato Cornbread

Sweet Potato Cornbread

Crackling Cornbread

Southern Cornbread with Buttermilk

Railroad Pie (Ground Beef & Cornbre...

Easy Homemade Corn Muffins

The most viewed cornbread recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine