Homemade Cornbread from Scratch Recipe
5 stars -
based on 1 vote
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients:
-2 cups of corn starch -2 cups of all purpose flour -1 cup of sugar -2 tbsp of baking soda -Couple of pitch of salt -2 cups of milk -2/3 cup of vegetable oil or olive oil -1 can of sweet corn -1 tbsp of butter -1 tbsp of honey
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Directions: |
Directions:Instructions:
Dry Batch of Corn bread:
Add 2 cups of Yellow Corn Meal. Add 2 cups of All Purpose Flour. Add 1 cup of sugar. Add 2 tbsp of baking powder. Add 1 tsp of salt (to taste).
Wet batch of the Corn bread:
Add 2 cups of milk. Add 2/3 of vegetable oil. Add 2 eggs. Add 1.15 oz can of creamed corn.
Build a small whole in the middle of your dry batch to pour your wet batch into your dry batch.
Get a 9 x 18 pan, Spray nonstick and add your mixture to your pan, baked this on 400 degree for about 25 minutes.
Start on your glaze: Tbsp of butter. Tbsp of honey.
Then once your corn bread is nice, and fluffy brush your glazed on your corn bread, take it out to let it cool for 10 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: Home Cornbread from Scratch - A Taste of home in Every Crumb
This cornbread recipe has a special place in my kitchen and my heart. It's not just about mixing cornmeal and flour-it's about carrying on a tradition that reminds me of family dinner warm kitchens, and second helpings. I remember the first time I made this from scratch; I didn't have a boxed mix, so I had to go old school with every ingredient measured by hand and flavor adjusted by memory.
The sweet corn adds texture, the honey brings a soft finish, and the butter melts into the top like a little gift in every bite. Whether enjoyed fresh out of the oven or reheated the next day, this cornbread always brings comfort and warmth with every slice.
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