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Thread: Cornbread recipe

  1. #1
    Super Member quiltmom04's Avatar
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    In had sweet cornbread at a restaurant this weekend that was to die for. It was so light - the consistency of white cake and just as sweet as could be. I'm looking for a recipe. Tried a google search and made one that seemed like it would work, but it wasn't sweet or light enough. It tasted fine, but not exactly what I was looking for. Anyone have a good recipe? THANKS!!

  2. #2
    Super Member irishrose's Avatar
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    Can you stir some cornmeal and sour cream into a white cake mix? Sounds like that would do the trick. Use the eggs, less water and cut down on the oil if you use full fat sour cream.

  3. #3
    Senior Member ploverwi2's Avatar
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    You might like this one. I have had it for some time from a friend.

    SWEET AND LIGHT CORNBREAD

    INGREDIENTS:

    1 cup cornmeal
    1 cup flour
    1 1/2 tbsps baking powder
    1/2 cup sugar
    1 tsp salt
    1 1/2 cups milk
    2 eggs, beaten
    1/4 cup butter, melted
    METHOD:
    Pre-heat oven to 450 degrees F. In a large mixing bowl, sift together cornmeal, flour, baking powder, sugar and salt. Whisk milk, eggs and butter into the dry ingredients. Continue to blend until all lumps are removed, taking care not to over-whip. Spray an 8-inch-square baking pan with vegetable spray or lightly grease with butter. Pour batter into the greased pan and bake 20-25 minutes. NOTE: 1/2 cup fresh kernel corn and 1 tbsp chopped jalapenos may be added to this recipe for an interesting twist.

  4. #4
    Senior Member LovinMySoldier's Avatar
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    I love the ones at famous daves. Looked up the recipe but mine weren't quite right. Close but not the same Cake mix 2 kinds of cornbread and then a jalapeño glaze. what restaurant did you go to? A lot of times you can google what it was and the recipe is out there somewhere :)

  5. #5
    Super Member quiltmom04's Avatar
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    Quote Originally Posted by irishrose
    Can you stir some cornmeal and sour cream into a white cake mix? Sounds like that would do the trick. Use the eggs, less water and cut down on the oil if you use full fat sour cream.
    I hadn't thought of that! Thanks!

  6. #6
    Super Member mtspools's Avatar
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    Quote Originally Posted by ploverwi2
    You might like this one. I have had it for some time from a friend.

    SWEET AND LIGHT CORNBREAD

    INGREDIENTS:

    1 cup cornmeal
    1 cup flour
    1 1/2 tbsps baking powder
    1/2 cup sugar
    1 tsp salt
    1 1/2 cups milk
    2 eggs, beaten
    1/4 cup butter, melted
    METHOD:
    Pre-heat oven to 450 degrees F. In a large mixing bowl, sift together cornmeal, flour, baking powder, sugar and salt. Whisk milk, eggs and butter into the dry ingredients. Continue to blend until all lumps are removed, taking care not to over-whip. Spray an 8-inch-square baking pan with vegetable spray or lightly grease with butter. Pour batter into the greased pan and bake 20-25 minutes. NOTE: 1/2 cup fresh kernel corn and 1 tbsp chopped jalapenos may be added to this recipe for an interesting twist.
    MMMM GOING TO TRY THIS -- I LOVE GOOD CORNBREAD.

  7. #7
    Super Member quiltmom04's Avatar
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    Quote Originally Posted by ploverwi2
    You might like this one. I have had it for some time from a friend.

    SWEET AND LIGHT CORNBREAD

    INGREDIENTS:

    1 cup cornmeal
    1 cup flour
    1 1/2 tbsps baking powder
    1/2 cup sugar
    1 tsp salt
    1 1/2 cups milk
    2 eggs, beaten
    1/4 cup butter, melted
    METHOD:
    Pre-heat oven to 450 degrees F. In a large mixing bowl, sift together cornmeal, flour, baking powder, sugar and salt. Whisk milk, eggs and butter into the dry ingredients. Continue to blend until all lumps are removed, taking care not to over-whip. Spray an 8-inch-square baking pan with vegetable spray or lightly grease with butter. Pour batter into the greased pan and bake 20-25 minutes. NOTE: 1/2 cup fresh kernel corn and 1 tbsp chopped jalapenos may be added to this recipe for an interesting twist.
    Sounds good; I'll give it a try!

  8. #8
    Super Member Scrap Happy's Avatar
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    Quote Originally Posted by ploverwi2
    You might like this one. I have had it for some time from a friend.

    SWEET AND LIGHT CORNBREAD

    INGREDIENTS:

    1 cup cornmeal
    1 cup flour
    1 1/2 tbsps baking powder
    1/2 cup sugar
    1 tsp salt
    1 1/2 cups milk
    2 eggs, beaten
    1/4 cup butter, melted
    METHOD:
    Pre-heat oven to 450 degrees F. In a large mixing bowl, sift together cornmeal, flour, baking powder, sugar and salt. Whisk milk, eggs and butter into the dry ingredients. Continue to blend until all lumps are removed, taking care not to over-whip. Spray an 8-inch-square baking pan with vegetable spray or lightly grease with butter. Pour batter into the greased pan and bake 20-25 minutes. NOTE: 1/2 cup fresh kernel corn and 1 tbsp chopped jalapenos may be added to this recipe for an interesting twist.
    Sounds wonderful! I've saved this one. Thank you.

  9. #9
    Super Member alleyoop1's Avatar
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    The best recipe I have found for corn bread is to buy a box of Krusteaz Natural Honey Corn Bread mix and follow the directions on the box!

  10. #10
    Super Member quiltmom04's Avatar
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    Quote Originally Posted by alleyoop1
    The best recipe I have found for corn bread is to buy a box of Krusteaz Natural Honey Corn Bread mix and follow the directions on the box!
    I've seen that in the store, but never tried it. But I will!

  11. #11
    Super Member Scrap Happy's Avatar
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    Quote Originally Posted by alleyoop1
    The best recipe I have found for corn bread is to buy a box of Krusteaz Natural Honey Corn Bread mix and follow the directions on the box!
    Thank you!

  12. #12
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    I have a Paula Deen Cornbread recipe that has sour cream and chopped vidalia onions in it using a box of Jiffy Mix. It's great. Let me know if anyone wants it.

  13. #13
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    buy the jiffy cornbread mix at store and make
    same as restaurants that makes sweet cornbread
    however if you have a cornbread recipe of your liking's
    just add 1/4 cup sugar and wallah

  14. #14
    Super Member sash's Avatar
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    Love Jif cornbread. My favorite. But not in cornbread dressing (too sweet). Making my mouth water just thinking about it. Love the smell of cornbread.

  15. #15
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    If I substitute a natural sweetener, e.g. Truvia, my husband would love this.

  16. #16
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    sometimes you can google the resturant name for a recipe. i got a recipe that Golden Corral serves that way. type something like "resturant name cornbread recipe".
    i know a grandma who always adds sugar to her jiffy cornbread mix "for the kids".
    the sweet and light recipe sounds good, makes me hungry for cornbread.

  17. #17
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    Here's the recipe for the Paula Deen Cornbread with onions and cheese.


    Vidalia Onion Cornbread
    1/4 cup butter or margarine
    1 large Vidalia or other sweet onion chopped
    1 (7.5 ounce) package cornbread mix
    1 cup (4ounces ) shredded sharp Cheddar cheese divided
    1/3 cup milk
    1 large egg, beaten
    1/4 teaspoon salt
    1/4 teaspoon of dried dill weed (optional)
    Vegetable cooking spray
    Preheat over to 450 degrees.
    Melt butter in a medium saucepan over medium-high heat. Add onion, and saute 5 minutes or until tender. (Do not brown the onion). Remove pan from heat. Stir in cornbread mix, ½ cup cheese, next 4 ingredients, and if desired, dill.
    Coat an 8 inch square pan with cooking spray; pour mixture into pan.
    Bake at 450 degrees for 25 minutes. Sprinkle evenly with remaining ½ cup cheese, and bake 5 more minutes or until a wooden pick inserted into center comes out clean. Cool slightly before cutting into squares.
    **** Notes - you can use the fat free sour cream and fat free milk. To make a double batch in a 13 x 9 pan just double the ingredients and cook just a little bit longer at 450.****

  18. #18
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    I have had this too, but i thought it came from a mexican restaurant and was called "Sweet Corn Cake", i don't have a receipe but i think you can buy it at the grocery store in the ethnic section by the mexican foods in a package.

  19. #19
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    I make a similar style cornbread, but have made it simple:

    1/2 box Jiffy Cornbread Mix
    1/2 sack of Martha White Hush Puppy Mix
    1/4 can of yellow cream style corm
    1/4 c. sour cream
    1/4 c. Jalapeno slices, chopped
    Add buttermilk to get correct consistency-add grated cheddar cheese-pour into medium size hot iron skillet and bake at 400 degrees until golden brown.

  20. #20
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    Thanks for the recipe. Have to try this too.

  21. #21
    Senior Member Born2Sew's Avatar
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    You know bread makers often add gluten to their flour to make their bread lighter. Wonder how this would work making cornbread??? Will have to try it out and let you know..Except hubby usually prefers his more dense.

  22. #22
    Super Member kuntryquilter's Avatar
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    I am a southern lady. Please don't give me cake & call it cornbread. LOL

  23. #23
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    You could try using 2 boxes of Jiffy Cornbread and 1 box of Jiffy yellow cake mix, using the ingredients listed on all of the boxes. Bake according to the directions on the cornbread. This is a pretty easy recipe and I understand it was similar to the cornbread that Tippin's Restaurant used to have.

  24. #24
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    Quote Originally Posted by ploverwi2
    You might like this one. I have had it for some time from a friend.

    SWEET AND LIGHT CORNBREAD

    INGREDIENTS:

    1 cup cornmeal
    1 cup flour
    1 1/2 tbsps baking powder
    1/2 cup sugar
    1 tsp salt
    1 1/2 cups milk
    2 eggs, beaten
    1/4 cup butter, melted
    METHOD:
    Pre-heat oven to 450 degrees F. In a large mixing bowl, sift together cornmeal, flour, baking powder, sugar and salt. Whisk milk, eggs and butter into the dry ingredients. Continue to blend until all lumps are removed, taking care not to over-whip. Spray an 8-inch-square baking pan with vegetable spray or lightly grease with butter. Pour batter into the greased pan and bake 20-25 minutes. NOTE: 1/2 cup fresh kernel corn and 1 tbsp chopped jalapenos may be added to this recipe for an interesting twist.
    This sounds like my recipe, but I use self-rising flour and omit the baking powder. Only use 1/4 c. sugar though. yum!

    Pat

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