Need a Cornbread Recipe, or Two, or Ten

[noboundaries]

I've lived in the South, Texas, and the West Coast. I've traveled to all 50 states. The VAST majority of cornbread I've eaten was either dry or flavorless. I've baked cornbread exactly twice in my life, and the results were meh.

There are a cabillion recipes online. I don't have the desire to try them all. Does anybody have a recipe and technique for moist, flavorful cornbread? Sweet, savory, I don't care.

Thanks in advance.

Ray

Oh, and what prompted this was my wife asking questions about baking cornbread for a work pot luck she's having today. I bought her Martha White cornmeal and buttermilk but she felt both her attempts were failures. She took one of them to work.

 

[JLeonard]

I use the one found on the lodge cast iron website. Generally turns out pretty good.
Jim

 

[zwiller]

I'm in for this one. I had good cornbread like one time and swear it had creamed corn in it.

 

[Central PA Cowboy]

Add vanilla pudding mix to keep it moist.

 

[TNJAKE]

Emily makes this one alot. It's pretty awesome. She adds a half cup of diced jalapenos for some heat which is the only thing she adds extra to the recipe.

Green Chile Cornbread is Flavor-Packed with Corn, Cheese, and Chiles

Packed with corn, cheese, and green chiles, it's the perfect pairing for chili or soup .

www.simplyrecipes.com

We use hatch green chilies but any kind of diced green chilies will do

This cornbread about as moist as you can get lol

 

[LoydB]

Here's mine:
1 cup whole grain flour
1 cup milled blue cornmeal
1/4 cup oil
1 egg
1 cup milk
1/2 tsp salt
2 tsp baking Powder

Beat egg & other liquid, mix in dry.
Grease tins with spray.
Bake 20-25 minutes @ 400F.

And some pics:

Blue Corn Cornbread | The Fresh Loaf

I broke out the metal 'stones' for my Retsel and made cornbread tonight. The corn was organic blue corn from Heartland Mill. The wheat flour in the recipe was a mixture of hard red and hard white wheat from Pleasant Hill. These, plus some butter and jam, were all we needed for dinner tonight.

www.thefreshloaf.com

 

[Brokenhandle]

I'm in for this one. I had good cornbread like one time and swear it had creamed corn in it.

I don't eat alot of cornbread but have had pancakes made with creamed corn that was really good! I'll stick around and see if I can learn something!

Ryan

 

[tbern]

really like cornbread so will be following along with this thread too. bookmarks already, thanks!

 

[noboundaries]

Add vanilla pudding mix to keep it moist.

I've never seen that in any recipe. So I'm definitely intrigued.

 

[chopsaw]

Does anybody have a recipe and technique for moist, flavorful cornbread?

Masa Harina instead of corn meal . Have not used it for corn bread , but do make pancakes with it . They're fantastic .

Also , while your searching for a method , grab a box mix of Famous Dave's corn bread .

 

[noboundaries]

Emily makes this one alot.

Thanks, Jake! I could taste it as I read the recipe. Definitely going to give it a try.

 

[chopsaw]

Double post .

 

[noboundaries]

Here's mine:
1 cup whole grain flour
1 cup milled blue cornmeal
1/4 cup oil
1 egg
1 cup milk
1/2 tsp salt
2 tsp baking Powder

Beat egg & other liquid, mix in dry.
Grease tins with spray.
Bake 20-25 minutes @ 400F.

Thanks, Loyd! I've never seen blue corn in my neck of the woods, so I'll have to look for it.

 

[noboundaries]

Masa Harina instead of corn meal . Have not used it for corn bread , but do make pancakes with it . They're fantastic .

Also , while your searching for a method , grab a box mix of Famous Dave's corn bread .

Thanks, Rich! Masa Harina is everywhere around here. I don't think I've ever bought any. That's about to change...and scratch corn pancakes just want on this weekend's breakfast plans.

And I can't say I've ever seen the FD's mix. I'm not a Jiffy mix fan because I taste something in it that I don't like. Hopefully it's not in Dave's. I do remember liking their cornbread at a restaurant we've been to years ago.

 

[chopsaw]

I don't think I've ever bought any. That's about to change

Works good to thicken chili too . I saw you mention using beans in another thread .

 

[noboundaries]

Here's the one she did not take to the potluck. Nice looking bake, but doughy and kinda dry, which I have no idea how that could happen. It had chilies and creamed corn in it and used a cultured buttermilk. Real tangy tasting. Now I've got to figure out how to use the leftovers. Not sure I want this in a turkey dressing.

 

[chopsaw]

I don't think I've ever bought any. That's about to change

Works good to thicken chili too . I saw you mention using beans

@Bearcarver I think John has a cornbread in his steps .

 

[noboundaries]

One more BTW. The one she took to the potluck was voted the best! (of 2 entries). I think it was a basic recipe with a little cinnamon in it.

 

[TNJAKE]

Here's the one she did not take to the potluck. Nice looking bake, but doughy and kinda dry, which I have no idea how that could happen. It had chilies and creamed corn in it and used a cultured buttermilk. Real tangy tasting. Now I've got to figure out how to use the leftovers. Not sure I want this in a turkey dressing.

View attachment 647184

View attachment 647185

@mike243 mad a cornbread salad for the Tennessee gathering last year that was bomb. A good way to use up leftover cornbread. Stuff was amazing. Maybe he'll share the recipe

 

[noboundaries]

a cornbread salad

I've never heard of such a thing. And I WANT SOME!