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Corny Cornbread Recipe

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Corny Corn Bread Recipe: How to Make It

Diana Leskauskas of Chatham, New Jersey bakes a big pan of this golden corn bread for her growing family. East moist square is chock-full of sweet kernels. Since the recipe makes a lot, it’s handy for large gatherings…or use the leftovers in the two recipes that follow.

Provided by: EasyRecipesCooking.com

Total time: 40 minutes

Prep time: 15 minutes

Cook time: 25 minutes

Yield: 12-15 servings.


2 cups cornmeal
2/3 cup all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda
4 eggs, lightly beaten
2 cups 2% milk
1 cup canola oil
2 cans (15-1/4 ounces each) whole kernel corn, drained
1 small onion, finely chopped


  • In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in corn and onion. , Pour into a greased 13×9-in. baking dish. Bake at 400° for 25-30 minutes or until toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts:

Calories 290 calories, FatContent 18g fat (3g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 535mg sodium, CarbohydrateContent 27g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

Dee's Easy Corny Cornbread | Just A Pinch Recipes

My homemade cornbread never turns out right. It usually has a crumbly texture and is gritty tasting. Most cornbread mixes are not to my liking either. Several years ago I saw a recipe where someone added creamed corn to the mix. I tried it and have made it that way ever since. It is delicious, moist and doesn’t crumble and fall apart. I make it both plain and with jalapinos and sometimes with cheddar cheese on top. Any way is yummy. Enjoy!

Provided by: EasyRecipesCooking.com

Categories: Other Breads

Prep time: 5 minutes

Cook time: 35 minutes

Yield: 8


2 – 7 ounce(s) boxes of jiffy corn muffin mix
1 teaspoon(s) baking powder
1 – 15 ounce(s) can of creamed corn
2 large eggs, beaten
1/2 cup(s) sour cream
1/4 cup(s) melted butter
– optional add ins: chopped jalapenos& cheddar cheese


  • Preheat oven to 350 degrees F. Prepare a 9″ springform pan, or a 9″ X 13″ baking pan, or a 10″ cast iron skillet. Grease with bacon fat, butter, or spray with Pam. (I have made it in all of these kinds of pans, and prefer the springform pan as it is easier to cut in wedges)
  • In medium sized bowl, whisk together eggs, butter, creamed corn, and sour cream. Add the muffin mix and baking powder. Stir until incorporated. Don’t overmix. If adding jalapenos do so now. Pour into prepared pan. Bake for 25-35 minutes or until golden brown. If topping with cheddar cheese, do this the last 10 minutes of baking. Remove from oven and let set for 10 minutes. Cut into wedges. Serve warm with butter. Enjoy with your favorite soup, chili, or beans..or anytime you are craving some really good and moist cornbread.

Fresh Corn Cornbread Muffins Recipe | Bon Appétit

Made with cornmeal and fresh corn kernels, these not-too-sweet tender muffins are just as good alongside barbecue as they are slathered with butter at the breakfast table.

Provided by: EasyRecipesCooking.com

Yield: Makes 12


Nonstick vegetable oil spray
1½ cups all-purpose flour
1¼ cups cornmeal
¼ cup plus 2 Tbsp. sugar
2½ tsp. baking powder
¾ tsp. baking soda
2¼ tsp. kosher salt
1½ tsp. freshly ground black pepper
2 cups fresh corn kernels (from about 2 cobs), divided
2 large eggs plus 1 large egg yolk
¾ cup sour cream
⅔ cup milk
½ cup (1 stick) melted unsalted butter, cooled
Flaky sea salt


  • Preheat oven to 400°. Generously coat a standard 12-cup muffin pan with nonstick spray.
  • Whisk flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in 1½ cups corn.
  • Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk, and butter.
  • Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined.
  • Divide batter among prepared muffin cups. Top with remaining ½ cup corn, then sprinkle with sea salt.
  • Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 18–20 minutes. Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm or let cool completely.
  • Do Ahead: Muffins can be made 1 day ahead. Store in an airtight container at room temperature.

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