Loadedcornbread Recipes

Steps:

• Combine all ingredients in a bowl. Do not overmix.
• Pour into greased 8x8 baking dish.
• Bake at 400 degrees for 20 min or until edges are golden brown or toothpick tests clean.

Steps:

• Preheat the oven to 425 degrees F and heat up an 8-inch cast-iron skillet.
• You will need two medium bowls for the cornbread batter. In one bowl, whisk together the cornmeal, sea salt and baking soda. In the other bowl, whisk together the maple syrup, eggs, buttermilk and 4 tablespoons of the melted butter. Pour the wet ingredients into the dry and stir to combine¿it will look lumpy and kinda thick.
• When the cast-iron skillet is very hot, add the remaining 1 tablespoon butter and then pour in the batter. Scatter the sausage over the top; add the jam in even, teaspoon-size dollops; sprinkle with the cheddar.
• Bake on the middle rack until the center is set and the cheese is melted, 35 to 40 minutes. If you want the cornbread extra brown, put it under the broiler for 2 minutes.

Steps:

• Heat oven to 350*(325* convection oven, fan on).
• Heat 12" cast iron skillet in oven until it is quite hot, 10-15 minutes. When hot, oil pan with vegetable oil or cooking spray. (for less thick bread, batter is enough for two 12" skillets).
• In large bowl, combine eggs, butter, milk, cheese, sour cream and corn; mix well.
• Mix together the cornmeal, flour, sugar, salt and baking soda. Add to the milk mixture and stir until well combined.
• Pour batter into hot pan.
• Bake until golden brown on top and batter is "set," about 25 minutes. The cornbread may seem wet or moist, but will be somewhat firm to the touch. Let it cool in the pan, the residual heat will finish cooking the bread. (Sometimes it's done enough to eat straight from oven, when bottom is crustiest!).
• To serve, reheat in pan and loosen bread while hot with butter knife around the edges and turn out onto warm plate.
• Drizzle with honey, if desired. It's so rich, though, you may not need it!

Steps:

• Preheat oven to 375°F. Combine sour cream, butter, honey and eggs in a medium bowl. Whisk to evenly combine. In a separate large bowl, whisk together flour, cornmeal, baking powder and salt. Pour wet ingredients into the dry ingredients and stir until just combined. Grease a medium ovenproof skillet. Spread half of the cornbread batter into the pan. Sprinkle cheese, bacon and green onions on top to create an even layer. Pour remaining batter and spread to cover the cheese. Bake for 25-30 minutes, until the cornbread is golden and cooked through. Let cool for 5 minutes in pan. Slice, serve warm and enjoy!

Steps:

• HEAT the oven to 400°F. Grease a 9x13-inch baking pan.
• COMBINE the corn, buttermilk, egg, and oil in a large mixing bowl.
• ADD the cornmeal, flour, baking powder, and salt. Stir until well blended. Fold in the cheese and the jalapeños.
• BAKE for 30 to 35 minutes, until golden brown.
• Note
• You can substitute 3 cups self-rising cornmeal mix for the cornmeal, all-purpose flour, baking powder, and salt.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
• Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
• Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
• Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
• Pour batter into the skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.