I need a real good recipe for cornbread.?

It must be sweet and contain corn nothing plain.I need a real good recipe for cornbread.?
Creamed Corn Cornbread





Recipe courtesy Alton Brown





* RECIPE


* COMMENTS %26amp; REVIEWS(11)





*


Cook Time





20 min


*


Level





Easy


*


Yield





8 servings





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Times:





Prep


15 min


Inactive Prep


--


Cook


20 min


Total:


35 min





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Ingredients





* 2 cups yellow cornmeal


* 1 teaspoon kosher salt


* 1 tablespoon sugar


* 2 teaspoons baking powder


* 1/2 teaspoon baking soda


* 1 cup buttermilk


* 2 eggs


* 1 cup creamed corn


* 2 tablespoons canola oil





Directions





Preheat oven to 425 degrees.





Place a 10-inch cast iron skillet into the oven.





In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.





In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.





Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.I need a real good recipe for cornbread.?
You are welcome. Thanks for the selection 'cause it's GREAT! Report Abuse

Well, I don't like my cornbread to be sweet, but I do like equal parts of cornmeal and flour; with or without corn.





Cornbread





1 tablespoon vegetable oil


2 1/2 cups white cornmeal


1 cup all-purpose flour


2 teaspoons salt


2 teaspoons baking powder


1/2 teaspoon baking soda


1 small can of corn niblets, drained


1 cup buttermilk


1 cup low-fat milk


2 large eggs


2 to 3 tablespoons melted butter





Preheat oven to 400掳.Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.


In a mixing bowl, combine the meal, flour, salt, baking powder and soda; add about 2 tablespoons of sugar if desired.


In another bowl, whisk buttermilk and milk with eggs and melted butter. Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist. Add the corn niblets.


Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan. Pour batter into the skillet then return to oven. Reduce heat to 350掳. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned.


Cut into squares or wedges.
Cheese and Dill Cornbread





鈥?3 cups all-purpose flour


鈥?1 cup yellow cornmeal


鈥?1/4 cup sugar


鈥?2 tablespoons baking powder


鈥?2 teaspoons kosher salt


鈥?2 cups milk


鈥?3 extra-large eggs, lightly beaten


鈥?1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan


鈥?8 ounces aged extra-sharp Cheddar, grated, divided


鈥?1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)


鈥?2 tsp dried dill


Directions


Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and dill allow the mixture to sit at room temperature for 20 minutes.


Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.


Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.


Note: This makes a big pan full, what I do is take out what we'lll eat for one meal and break up the rest in bags and put in freezer.
MEXICAN CORNBREAD





1 1/2 c. self-rising meal


1 c. buttermilk


1/2 c. chopped onion


1 c. cream style corn


Pinch of salt


2 eggs


1/4 c. grated cheddar cheese


1/2 c. chopped green pepper


1/2 c. oil


1 pkg. (6.5 oz.) Mexican cornbread mix





Mix ingredients and bake for 20 minutes at 425 degrees.





--------------------------------------鈥?br>

Mexican Cornbread Recipe


Ingredients:


1 cup yellow cornmeal


1/3 cup all-purpose flour


2 tablespoons sugar


1 teaspoon salt


1/2 teaspoon baking soda


2 teaspoons baking powder


2 eggs, beaten


1 cup buttermilk (or use buttermilk powder with water as directed to make 1 cup)


1/2 cup vegetable oil


1 small can (approximately 8 ounces) cream-style corn OR one small can of mexican corn


1/4 cup finely chopped onion


2 tablespoons chopped bell pepper (red and green both)


1 to 2 tablespoons finely chopped jalapeno pepper, optional


1/2 cup shredded Monterey Jack cheese


Preparation:


In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and the baking soda. Stir to blend. In another bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese. Blend into the dry ingredients until moistened. Pour into a greased 9-inch square baking pan*.


Bake at 350掳 for 30 to 35 minutes, or until cornbread is browned.


*For a crispier crust, heat the greased pan before adding batter.
Okay so ya didn't mention if you want it to be homemade or not but I made one of those little boxes of cornbread mix and happened to have some extra pancake batter (bisquick) leftover. I combined them and it was the best cornbread I've ever had. It was more like cake than corn bread. So good with honey butter. Pretty much mixed equal parts of both batters.
SAme as cornbread just put chocolate chips in it!