Southern Cornbread Recipe

 

AuthorSteve Nubie
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Corn bread is one of the oldest bread recipes and this version is the classic combination. You can finish it in the bread machine or pour it into a baking dish or a cupcake pan to make individual servings.

This is a classic complement to chili, soups, stews and fried foods from chicken to fish. It’s also good on its own with a soft pat of butter.

INGREDIENTS:
 1 cup cornmeal
 1.25 cups flour
 4 tsp baking powder
 0.25 cup sugar
 1 tsp salt
 1 tsp vanilla
 2 eggs – lightly beaten
 1 cup milk
 0.25 cup melted butter or oil
DIRECTIONS:
1

Add the ingredients in the order indicated and select the cake setting. If your machine doesn’t have a cake setting you can always the oven option identified above.

2

When the cornbread is done let it rest for 10 minutes and then slice and serve.

Ingredients

INGREDIENTS:
 1 cup cornmeal
 1.25 cups flour
 4 tsp baking powder
 0.25 cup sugar
 1 tsp salt
 1 tsp vanilla
 2 eggs – lightly beaten
 1 cup milk
 0.25 cup melted butter or oil

Directions

DIRECTIONS:
1

Add the ingredients in the order indicated and select the cake setting. If your machine doesn’t have a cake setting you can always the oven option identified above.

2

When the cornbread is done let it rest for 10 minutes and then slice and serve.

Southern Cornbread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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2 Comments
  1. Reply
    Madison Kourajian December 14, 2018 at 9:28 pm

    At what temperature and how long would I cook this in the oven?

    • Reply
      Steve Nubie January 13, 2019 at 9:14 am

      Hi Madison,

      425 degrees Fahrenheit for 40 minutes to an hour. Insert a toothpick in the center of the loaf. If it comes out wet, bake for another 10 minutes and retest until the toothpick emerges dry.

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