Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, home made corn bread. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Home Made Corn Bread is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Home Made Corn Bread is something that I have loved my whole life. They are fine and they look fantastic.
Toss that boxed mix and make this fast and Easy Homemade Cornbread, which makes a great side dish for breakfast, lunch, or dinner! Easy add-ins for this easy homemade cornbread: I love that this recipe is so versatile. This easy Homemade Cornbread Recipe is the perfect bread to serve alongside Ham and Bean Soup, a classic chicken noodle soup or even chicken stew!
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook home made corn bread using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Home Made Corn Bread:
- Take 1 cup flour
- Get 3/4 cup corn meal
- Prepare 4 tbsp sugar
- Get 3 tsp baking powder
- Prepare 1/2 tsp salt
- Make ready 1 egg
- Make ready 1 cup milk
- Take 3 tbsp butter melted
Cornbread is appropriate for breakfast, dinner, and dessert. Prepare corn bread as directed on package. Gradually add chicken broth and eggs, tossing lightly with a fork. Dressing is much better if corn bread is baked the day before.. keep it not to dry.
Steps to make Home Made Corn Bread:
- Oven at 375°F.
- Mix flour, cornmeal, sugar, baking powder and salt in med. bowl.
- Mix egg and milk together in small bowl, mix well. Add to dry ingredients.
- Melt butter and add to mixture. Mix well again.
- Pour into well greased pan. (I put 1 tsp. oil into 10" cast iron skillet and preheat in oven).
- Bake at 375°F. for about 30 minutes, or till edges brown and pull away from sides, and knife comes out clean.
This homemade cornbread is the perfect healthier bread to replace your recipe with processed ingredients. I've mAde corn bread before and it was wet, this was very dry after combining the wet and dry Cookbook author, recipe developer and work-at-home-mom based in North Carolina. Grandma's recipe for a sweet, moist cornbread likely to become your favorite! Second, I often use whole wheat flour to cut sweetness and make it a tad more healthy. I always make a double batch, remove one from the pan after cooling, wrap it up and pop it in the freezer.
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