Kelly's Moist Cornbread

I came up with this recipe because whenever I have cornbread, I always wish it could be fluffier and less sweet.These aren't that sweet, so they're great to have with your main meal. You can also serve them with chili beans. Adjust the amount of sugar to your liking!I used a gas oven. Adjust the cooking time according to your oven. Recipe by Miniature basil

This is absolutely my favorite cornbread recipe I've come up with. It is very moist thanks to a little oil added in the batter and a little extra sweet with sugar and honey added in. Your family will devour it!

This is my grandma's recipe, it's different from american cornbread; I never tried it sweet. I usually eat it with yoghurt or soup

https://tonisrecipes.com/honey-butter-cornbread/

This is my go to cornbread recipe. Been making it for a very long time.

If you like corn, this cornbread is heavy in it. The Tobasco gives a noticeable bite to it, too.

This recipe is from the corn meal bag. I have used it for years.

A traditional Southern cornbread with cheese, bacon, and green chilies.

Very flexible recipe. We usually add diced peppers for a little heat. NOTE: You can make your own buttermilk by adding a couple tablespoons of white vinegar to the milk and letting it curdle for ~10 min. Or you can just use milk.

#GoldenApron23

A family favorite from many years past!

I really do enjoy a good cornbread. I noticed when I get cornbread from the supermarket, it’s moist, almost cake-like. Delicious. When I make cornbread from home, boxed, it tastes a little grainy even when I follow the directions to the T. By adding and altering an ingredient, I was able to achieve a moist cornbread.*** I noticed that I had evaporated milk in the ingredients list and I totally meant condensed milk. I apologize to anyone if it turned out lousy with evaporated milk. If it turned out good... you’re welcome.

So I wrote my own out after trying a few different recipes, I wanted something middle of the road between a crusty not sweet southern cornbread and the Yankee "cake" cornbread. I wanted mine to be able to stand on its own, but also go good with other things. Not so sweet that it's out of place with chili, but not too savory to eat with milk and honey butter for breakfast. This recipe has been adapted to accommodate aiden's gluten intolerance, just follow what I marked.

This is from "At Blanchard's Table", one of my all time favorite cook books. It's so rich and moist, that I really only make it around the holidays.

This recipe makes a really good, dense, rich cornbread with loads of flavor. We serve this with soups, bean dishes, or with just about anything really. There's never leftovers at our house.NOTES:Milk can be substituted for the buttermilk if needed, but the flavor will be lighter. Also milk is thinner than buttermilk so you'll need less of it. Leave out a few tablespoons and adjust after it all comes together. Also omit the baking soda since you've removed the acid buttermilk brings to the party.I cook mine in cast iron and its great that way because of the fantastic crust that develops. You could probably cook this in pyrex but it won't be as good :)

This gem came from my Nana's cookbook, which holds a plethora of very old recipes - some from before the Civil War

My son loves this cornbread recipe that he got at school. So, we have this every time we have Chilli or soup beans.

You gonna eat your Cornbread😂!!!! This cornbread recipe can be sweet or savory. Substitute salt for sugar or visa versa. You can eat it with ice cream or you can eat it will gumbo. *Pictures will reflect bigger portion then recipe* servings 6 to 12 four oz cornbread!!

These cornbread muffins are made with buttermilk and a touch of honey. Delicious for breakfast or as a side dish!

this corn bread has the prefect texture, I love it! I use white corn meal in mine.

After much experimentation, I finally hit upon just the right combination to get super moist, flavorful cornbread from a box. It never lasts very long! :-P

A classic...