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Posted by starlight
- February 21, 2016, 09:03:01 PMThank you everyone! 
Posted by Macabre
- February 21, 2016, 08:42:13 PMWe prefer not very sweet cornbread.
This is close to DH's:
http://www.bhg.com/recipe/quickbreads/corn-bread/
Sometimes he subs buttermilk for the milk, but when he does, he reduced the baking powder to 2 tsp and adds a tsp of baking soda.
This is close to DH's:
http://www.bhg.com/recipe/quickbreads/corn-bread/
Sometimes he subs buttermilk for the milk, but when he does, he reduced the baking powder to 2 tsp and adds a tsp of baking soda.
Posted by hedgehog
- February 21, 2016, 04:37:49 PMI have Krusteaz in the oven right now. Shared equipment w/ egg, milk, soy, tree nuts.
Posted by nameless
- February 21, 2016, 04:14:16 PMThis recipe is so easy and so moist and omgiamdrooling
Tried and True Moist Cornbread
February 7, 2011 at 2:18am
So I tried a new recipe for corn bread and it was fantastic! It was corn-meal-y enough, sweet enough, and moist due to the sour cream. It still had a good "corn bread crumble", but a moist crumb and not all dry gross like the box mix. This is my new standby cornbread recipe.
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup unsalted butter, melted
Directions
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened. It will be thick.
Pour into a parchment or non-stick foil lined 8-in. square glass baking dish. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out almost clean, there should be a few crumbs. If using dark metal bakeware bring the oven down to 375F.
I start checking around 20 minutes and keep an eye so it doesn't overbake. It will get some browned edges and golden top. Usually I'll just dig in the middle with a knife or fork to make sure it's baked through.
From here: http://allrecipes.com/Recipe/Sweet-Corn-Bread/Detail.aspx?prop31=1
Tried and True Moist Cornbread
February 7, 2011 at 2:18am
So I tried a new recipe for corn bread and it was fantastic! It was corn-meal-y enough, sweet enough, and moist due to the sour cream. It still had a good "corn bread crumble", but a moist crumb and not all dry gross like the box mix. This is my new standby cornbread recipe.
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup unsalted butter, melted
Directions
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened. It will be thick.
Pour into a parchment or non-stick foil lined 8-in. square glass baking dish. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out almost clean, there should be a few crumbs. If using dark metal bakeware bring the oven down to 375F.
I start checking around 20 minutes and keep an eye so it doesn't overbake. It will get some browned edges and golden top. Usually I'll just dig in the middle with a knife or fork to make sure it's baked through.
From here: http://allrecipes.com/Recipe/Sweet-Corn-Bread/Detail.aspx?prop31=1
Posted by Macabre
- February 21, 2016, 03:58:36 PMI do. When I get home this evening I'll ask DH. He is our cornbread maker! (Yeah, so it's really easy for me, lol.)
Posted by starlight
- February 21, 2016, 03:23:11 PMDo you have a good recipe Mac?
Posted by Macabre
- February 21, 2016, 03:15:39 PMYou don't need a mix. It's really easy to make from scratch.
Posted by starlight
- February 21, 2016, 02:59:22 PMRecommendations for cornbread mixes, PA only? I like Jiffy ok but looking for something a bit less crumbly/more buttery. Just made Betty Crocker from the pouch and it's tasteless. Aunt Jemima came out completely inedible. Fleischmann's came out really sour, but that may be because I left the box on my stovetop for a few months before making it 
so I'll be trying that one again. I've tried from a recipe and the one I tried wasn't too good either.
TIA!!
so I'll be trying that one again. I've tried from a recipe and the one I tried wasn't too good either. TIA!!