Corny Cornbread

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

A Southern classic

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

This is more Southern style. Emphasis on the corn, not the sugar. And the medium grind corn meal gives it a good, toothsome bite.

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.

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

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

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

A family favorite from many years past!

Just tried this and it came out perfectly.

I've never seen this kind of bread in Japan, so I decided to make it myself.Gently fold in the ingredients for a fluffy crumb. Recipe by Miniature basil

I love corn bread and have been using this recipe for years. It is a recipe that my mom & dad received for their wedding. #mycookbookEnjoy!

My Mom Babe taught me how to make cornbread. We closely followed the Alber's Cornmeal cornbread recipe adding more sugar, melting Crisco shortening instead of using cooking oil, and adjusting the flour and cornmeal measurements. I use more flour and less cormeal instead of 50/50 so the cornbread does not crumble apart as bad. This is a sweeter cornbread with a cake like texture. So good!

Brown butter, maple syrup and crispy crust make this cornbread packed with flavor.If you have whole milk that is slightly aged, use it to give your cornbread some real depth of flavor.

This is a recipe from Alex Guarnaschelli that I amend slightly due to my liking. My family would be ashamed of me because this is not exactly southern cornbread, but I like it kind of smooth (less crumbly) and what they don’t know won’t hurt them. The other sinful thing I like, which I would strongly suggest, is putting an obscene amount of buttermilk into this cornbread (more than the recipe calls for) and pulling it out of the oven early so the middle is still raw. It sounds crazy, but try it.

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 :)

make sure if you use this recipe add salt if box mix do not add salt

I love cornbread with chili, chicken noodle soup or in a bowl with milk like cereal.

#GoldenApron23

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

This is something me and my mom created and everyone loves it, there are NEVER any leftovers!