Cornbread II28 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“This cornbread is so delicious and moist, you'll find yourself making more!” - by CHEFKIMBER
Original recipe yields 1 - 9x9 inch pan
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
- Mix egg, milk and oil together. In a separate bowl, stir together flour, sugar, baking powder, salt, cornmeal and potato flakes. Stir egg mixture into flour mixture just until combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of pan comes out clean.
Amount Per Serving (6 total)
- 262 cal
- 11.1 g
- 35 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"I'm from the south and grew up on classic buttermilk cornbread. I've since moved and forgot my family recipe, so I looked up a recipe here to jog my memory. This was a very good base recipe. The resul..." See moret was a crispy bottom, and soft moist middle. The perfect cornbread in my eyes. However, I did change a few things. First, I used an iron skillet. If you want a good crispy crust you must you an iron skillet. I preheated the oven to 400 degrees as the recipe says, then I put a cool iron skillet in the oven with a thin layer of vegetable oil on the bottom in the oven to heat. Heating the skillet before adding the mixture will prevent the bread from sticking. After preparing the skillet I Mixed the recipe together as directed except for a few minor exceptions. I did not use potato flakes or baking powder, I used buttermilk (this is also a must for cornbread), and I added a cup of cornmeal instead of 1/2 cup. Then I carefully took the hot skillet out of the oven (be careful, by now its HOT) Added the mixture, and baked for 20 minutes. After the 20 minutes was up I changed the stove to high broil to brown the top, not required but it adds a little extra something. If you do broil your break make sure to stay with it and watch, it shouldn't take more than a few seconds, 30 tops. Leaving it on broil too long will burn the bread. Good luck to anyone who makes this and thinks to Chefkimber for submitting a wonderful base recipe."
"A quick and easy recipie. I would like more a corn taste and use 2x the amount of sugar...." See more"
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