My husband loves cornbread, does anyone have a really good recipe?

Hopefully it will work out as muffins too. I like to make a larger batch and then freeze them in smaller amounts. Any responses are greatly appreciated, have a good day!My husband loves cornbread, does anyone have a really good recipe?
Mexican Style





Prep Time:15 Minutes


Cook Time:1 Hour


Ready In:1 Hour 15 Minutes


Servings:6





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INGREDIENTS:


1 cup butter, melted


1 cup white sugar


4 eggs


1 (15 ounce) can cream-style corn


1/2 (4 ounce) can chopped green chile peppers, drained


1/2 cup shredded Monterey Jack cheese


1/2 cup shredded Cheddar cheese


1 cup all-purpose flour


1 cup yellow cornmeal


4 teaspoons baking powder


1/4 teaspoon salt





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DIRECTIONS:


Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.


In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.


In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.


Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.


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Cornbread





Makes 1 eight-inch square loaf











1 tablespoon unsalted butter





1 cup all-purpose flour





1 cup yellow cornmeal





1 tablespoon sugar





1/2 teaspoon salt





2 teaspoons baking powder





1 cup milk





2 large eggs





1. Heat oven to 425掳 with rack in center. Butter an 8-inch-square baking pan, and set aside.





2. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.My husband loves cornbread, does anyone have a really good recipe?
I always make cornbread the way it says on the box, but my great grandmother showed me that if you add some sugar to it, it makes it taste sooooo much better.


I don't know the exact amount, I just add some, stir, taste, and judge from there.
Jiffy corn bread mix, you get it at grocery stores.


We made muffins out of it.
Believe it or not, the Jiffy cornbread mixes are pretty good! But if you really want to make it from scratch ...





CORNBREAD





1 cup yellow corn meal


1 1/4 cups all purpose flour


1/4 cup sugar


1 tsp. baking powder


1/4 tsp. baking soda


2 eggs


6 tablespoons butter


1 tsp. vegetable oil (for pan)


pinch of salt





Prepare oven to 350F.


Combine cornmeal, flour, sugar, baking powder and baking soda and salt.





In a separate bowl, mix buttermilk with egg. Beat lightly.





Slowly stir buttermilk mixture into the dry ingredients.





Add butter and beat for 1 minute.





Bake 20-25 minutes in a 8x8 inch greased baking pan.





Cut into squares.
1 cup unbleached all-purpose flour


1-cup cornmeal


5 tablespoons sugar


2 teaspoons baking powder


1/2-teaspoon salt


1-cup milk


1/3-cup canola oil


1 large egg, slightly beaten





Preheat oven to 400 degrees F. Lightly grease and 8 or 9-inch square pan.





Sift dry ingredients into mixing bowl. Form a well in the mixture and add the milk, oil, and egg. Stir just until everything is combined 鈥?there should still be scattered clumps of flour, about the size of baby peas or BBs.





Pour the batter into the prepared pan and bake for 24 to 30 minutes, until the cornbread is starting to brown slightly (especially at the edges) and a knife inserted in the middle comes out clean. Serve hot.





I luv this!!
Ingredients that work in my kitchen:





1 1/4 cups white, self-rising, stone-ground corn meal


1 large egg


1 1/4 cups buttermilk


about 3/8 cup of Crisco


#6 cast iron skillet


Finally the cooking instructions








Preheat the oven to 425-degrees with the Crisco in the skillet and the skillet in the oven.


Put the cornmeal in a bowl


Put the egg on top of the cornmeal


Put most of the buttermilk on top of the egg


Slowly whisk the cornmeal-egg-buttermilk mixture until it has an even texture, add more buttermilk until the texture is right


Remove the skillet from the oven


Tilt and rotate the skillet so that the melted shortening coats all parts of the interior part of the skillet.


Pour most of the melted shortening into the batter


Leave enough shortening to 'fill the corners' of the skillet (about 1/8 cup, maybe less, maybe more)


Blend the melted shortening into the cornmeal, the texture will thicken slightly.


The final texture should be such that if you pour a tablespoon of the batter onto itself, it firsts stands up a little on top but mostly blends back into the batter in 10-30 seconds. One of my earlier and persistent mistakes was making the batter too thick.


Pour the batter into the skillet and bake for about 25 minutes or until perfect.


How to recognize a successful cornbread:





The bottom and side crusts should be 1/16 to 3/32 inch thick, and deliciously crusty


The top should be a nice uneven brown, with slight crust


The insides should be moist and delicious.


The texture might be most-appreciated just behind your front teeth and close to your gums for about an inch toward the back of your mouth


However, the texture should be excellent to all parts of your mouth. (The stone ground corn meal helps here)


Everybody eats it all up right away. The corn pone, if you will let me misuse that word, should not last more than 1/2 to 3/4 hours
Chi-Chi's Sweet Corn Cake





1/2 cup butter -- softened


1/3 cup masa harina


1/4 cup water


1 1/2 cups frozen corn -- thawed


1/4 cup cornmeal


1/3 cup sugar


2 tbsp heavy cream


1/4 tsp salt


1/2 tsp baking powder





Preheat the oven to 375 degrees F.





Blend the butter in a medium bowl with an electric mixer until creamy.


Add the masa harina and water to the butter and beat until well


combined. Put the defrosted corn into a blender or food processor


and, with short pulses, coarsely chop the corn on low speed. You want


to leave several whole kernels of corn. Stir the chopped corn into


the butter and masa harina


mixture. Add the cornmeal to the mixture. Combine.


In another medium bowl, mix together the sugar, cream, salt, and


baking powder. When the ingredients are well-blended, pour the


mixture into the other bowl and stir everything together by hand. Pour


the corn batter into an ungreased 8x8-inch baking pan. Smooth the


surface of the batter with a spatula. Cover the pan with aluminum


foil.





Place this pan into a 13x9-inch pan filled one-third of the way up


with hot water.





Bake for 50 to 60 minutes or until the corn cake is cooked through.





When the corn cake is done, remove the small pan from the larger pan


and let it sit for at least 10 minutes. To serve, scoop out each


portion with an ice cream scoop or rounded spoon.





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NOTES : Masa harina is a Mexican corn flour found near the flour in


the supermarket. --




















Disneyland Cornbread





2/3 cup sugar


1 teaspoon salt


1/3 cup butter (or margarine), softened


1 teaspoon vanilla


2 eggs


2 cups flour


1 tablespoon baking powder


3/4 cup cornmeal


1 1/3 cups milk





Combine sugar, salt, shortening and vanilla and mix 5 min. Add eggs


one at a time and beat 3 min.





Mix flour, baking powder, and cornmeal.





Add half of flour mixture to sugar mixture.





Add half of milk to flour and sugar mixture and mix.


Add remainder of milk and flour mixture and beat to blend.





Bake at 400 degrees for 20 minutes or golden brown. Enjoy while warm


with butter; honey-butter (mix 2 tablespoons honey with 1/2 stick


softened butter); or your favorite jam or jelly.
betty crocker cookbook has a good recipe, its a good cookbook for beginners.
jiffy box is really good!
Homesteader Cornbread


Submitted by: Patricia Bergstrom


Rated: 5 out of 5 by 480 members Prep Time: 15 Minutes


Cook Time: 30 Minutes Ready In: 50 Minutes


Yields: 15 servings





';A moist, sweet corn bread with a crisp crust is the goal, fully realized with this recipe.';


INGREDIENTS:


1 1/2 cups cornmeal


2 1/2 cups milk


2 cups all-purpose flour


1 tablespoon baking powder 1 teaspoon salt


2/3 cup white sugar


2 eggs


1/2 cup vegetable oil





DIRECTIONS:


1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine corn meal and milk; let stand for 5 minutes.


2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.


3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.








Best Ever Corn Muffins


Submitted by: Kelly


Rated: 5 out of 5 by 110 members Prep Time: 8 Minutes


Cook Time: 30 Minutes Ready In: 38 Minutes


Yields: 12 servings





';This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!';


INGREDIENTS:


1/4 cup butter, softened


9 tablespoons white sugar


2 eggs


1 tablespoon vanilla extract 1 1/2 cups biscuit baking mix


1/4 cup yellow cornmeal


2/3 cup milk





DIRECTIONS:


1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.


2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.


3. In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.


4. Bake in preheated oven for 20 to 30 minutes, until golden.
Jiffy cornbread mix with some mexican corn and chedderjack cheese
Kenny Rogers` Corn Muffins Recipe


Serves/Makes: 12





Submitted by: rec.food.recipes MacLeod, Kathleen macleodkat


Ready in: %26lt; 30 minutes


Difficulty: 3


(1=easiest :: hardest=5)





Categories:


Cornbread Recipes


Corn Muffins Recipes


Celebrity Recipes





Ingredients:





1/2 cup butter


2/3 cup sugar


1/4 cup honey


2 eggs


1/2 teaspoon salt


1 1/2 cup all-purpose flour


3/4 cup yellow cornmeal


1/2 teaspoon baking powder


1/2 cup milk


3/4 cup frozen yellow corn


Directions:





Preheat oven to 400 degrees. Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20-25 minutes or until muffins begin to turn brown on top.





This recipe for Kenny Rogers` Corn Muffins serves/makes 12.
Try adding 1 can creamed corn, 1 Tablespoon honey, 1 egg, 1/4 cup of milk to one package of jiffy cornmuffin mix.