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Hit me with your best cornbread or corn muffin recipe please...

post #1 of 7
Thread Starter 

Hey everyone,

 

I bought some beautiful local cornmeal and I would like to try a different recipe. Anyone willing to share theirs?

 

-Hannah

post #2 of 7

Is it white ground cornmeal? I use my grandmothers recipe of plain white cornmeal with water and a bit of salt, mixed into a thick pancake-like dough then into a cast iron skillet that has a couple of spoonfuls of oil in it and then into a hot oven for about 45 minutes. 

post #3 of 7
post #4 of 7
Quote:
Originally Posted by onlyzombiecat View Post

My family likes this recipe.
http://www.food.com/recipe/sweet-cornbread-83625

Mine is similar but with more cornmeal and less regular flour. A trick I learned from my grandma was to heat the milk or water before adding it to the cornmeal batter, it seems to make it fluffy.
post #5 of 7

Berry Cornbread: from The New Moosewood Cookbook

Ingredients:

Butter, for the skillet
1 cup cornmeal
1 cup durham flour or any flour you have on hand
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or yogurt (I used vanilla yogurt)
1 egg
1/4 cup honey or maple syrup
3 tablespoons melted butter
1 1/2 cups fresh blueberries, blackberries or cranberries

Directions:

Preheat the oven to 350 degrees F. Grease a 9- or 10-inch cast-iron skillet with butter. Be generous. Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients (including honey or maple syrup) separately. Stir the wet ingredients into the dry, mixing just enough to thoroughly combine. Fold in the fresh blueberries. Spread into the prepared pan. Bake for 20 minutes, or until the center is firm to the touch and a knife inserted comes out clean. Serve hot, warm, or at room temperature.

post #6 of 7

"Rich Corn Cake" from Fannie Farmer!!!!
 

post #7 of 7

For a softer, moist texture, I find it helps to soak the cornmeal in the liquids for about 5 minutes before mixing with the dry. 

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