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Cornbread recipes

Our top 3 of 7 Cornbread recipes

True Southern Corn Bread Recipe at MyDish

5
based on 1 reviews

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True Southern Corn Bread

by JWMCCABE

by JWMCCABEViewed 1457 times


    Description

    Looking for real Southern Food? Then look no further than my tried and true recipes from the American South.

    Method

    1. Combine all dry ingredients into large mixing bowl.

    2. In a separate bowl combine eggs, melted butter and milk stir together. Combine wet and dry ingredients,then stir until mixture becomes the consistency of a cake batter.

    3. Put mixture in medium sized, pre-buttered baking dish, place in pre-heated oven (heated at 210 Celsius) for 35 minutes or until golden brown.

    4. If cooked in pre heated cast iron, cooking time is 25 minutes

    Tips

    If you want to add zing try a chopped up chili pepper or 1/2 a coarse chopped onion, even 1/3 cup of your favourite cheese will add a little something extra to this Southern Staple. Remember to add`these ingredients into the batter at the end of the process, then cook!

    1 Comments

    • by carol savage

      carol savage  Tue Jun 29 2010   • Reply

      Just in time for July 4th...everyone who tasted this at our local Starbucks in Borehamwood loved it..thanks for sharing!

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    Ingredients

    • 2 cups Fine Corn Meal
    • 1 cup plain flour
    • 5 tbs butter
    • 2 eggs lightly beaten
    • 1 cup milk
    • 1 tsp baking powder
    • 2 tsp salt
    • 3 ounces white sugar
    Cheese and Jalapeño Cornbread Recipe at MyDish

    3
    based on 1 reviews

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    Cheese and Jalapeño Cornbread

    by EEDD

    by EEDDViewed 1291 times


      Method

      1. 1. Preheat oven to 200c and grease and line 22cm square cake tin

      2. 2. Mix together cornmeal, flour, baking powder, seasoning, sugar, salt, cheese and Jalapenos

      3. 3. Beat together milk, oil and egg and stir into cornmeal mixture to make a smooth batter

      4. 4. Cook in preheated oven for 20-25 minutes until set and browned

      5. 5. Turn out of tin, cut into squares and serve warm

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      Ingredients

      • 200g yellow cornmeal or polenta flour
      • 100g plain flour
      • 2 tsp baking powder
      • 1 tbsp fajita seasoning mix. we love Discovery Food's
      • 2 tsp sugar
      • ½ tsp salt
      • 50g mature cheddar. grated
      • 1 tbsp Red Jalapenos
      • 350ml milk
      • 1 tbsp olive oil
      • 1 egg
      Cornbread Recipe at MyDish

      3
      based on 1 reviews

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      Cornbread

      by kevansuk

      by kevansukViewed 1287 times


        Description

        A true dish of The South. There are loads of regional variations: this one is from south Texas.

        Method

        1. Sift dry ingredients together.
        2. Make a well in the centre of dry ingredients, add oil, egg, and milk.
        3. Mix well.
        4. Bake in a greased 8 X 8 square pan at 220/Gas 7 for approximately 20-25 mins until top is golden brown.

        Tips

        In America, we serve cornbread with *everything*. Eat it with lots of butter and honey (yes, honey. Even if it has chillies in it!)

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        Ingredients

        • 250ml yellow cornmeal (polenta will do)
        • 250ml plain flour
        • 50ml vegetable oil
        • 1 egg
        • 250ml milk
        • 1 teaspoon salt
        • 3 teaspoons baking powder
        • 2 tablespoons sugar (optional)
        • to taste chopped jalapenos
        Chili Cornbread Muffins Recipe at MyDish

        5
        based on 1 reviews

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        Chili Cornbread Muffins

        by Love Baking

        by Love BakingViewed 222 times


          Description

          Simple, tasty savoury muffin that is a good alternative to a bread roll.

          Method

          1. Preheat the oven to 180C.
          2. Melt the butter and use a little to brush the insides of a 12 hole muffin tin. Dust a little flour, or a mixture of flour and cornmeal (polenta) over the greased tin and tip out the excess.
          3. Sift the flour, cornmeal (polenta) and baking powder into a mixing bowl. Stir in the salt and sugar and make a well in the centre.
          4. Lightly beat together the rest of the melted butter, the buttermilk, milk and eggs and pour into the well. Stir together until it is just combined. Finely chop the chillies and stir them in.
          5. Spoon into the muffin tin, filling each one approx. ¾ full. Bake for 20 minutes.
          6. Leave in the tin for a couple of minutes then turn out onto a wire rack to cool completely.

          Tips

          *Alternatively use natural yogurt. Or milk with a tbsp lemon juice, left for a few minutes. **I used 'Guindilla' peppers (Fragata) - I used 8 as they are much thinner than jalapeños. I will use 10 / 12 next time for a stronger chilli flavour. Recipe easily halved for a batch of 6. Best on day one but can be kept in a tin for 2-3 days. They also freeze very well.

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          Ingredients

          • 120 g Cornmeal (polenta)
          • 120 g Plain flour
          • 20 g Baking powder
          • ½ -1 tsp Salt (to taste)
          • 40 g Golden caster sugar
          • 100 g Milk (any kind)
          • 280 g Buttermilk*
          • 2  Eggs
          • 50 g Unsalted butter
          • 3 Pickled whole jalapeño peppers from a jar**
          • A little extra for dusting the tin Flour and cornmeal (polenta)