Thursday, October 29, 2009

cornbread anybody?

So the picture doesn't look so bad, but the recipe is nothing to write home about. I'm looking for a delicious cornbread recipe to go with our traditional "cornbread and chili dinner" on Halloween. Any brilliant recipes out there?

5 comments:

Bethany said...

Hi Kelsey,

I'm totally a lurker and stalker... sorry!!

BUT, I do have a recipe I thought I'd share:

"Perfect" Cornbread Muffins
-Alyssa Griffeth-


Dry Ingredients:
2 c. flour
1 c. yellow cornmeal
1 small pkg. instant vanilla pudding (not sugar free!)
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Wet Ingredients:
2 eggs
1 c. granulated sugar
1/2 c. butter, melted and cooled slightly
3/4 c. sour cream
1 c. whole milk (you can substitute lower fat milk, but the whole makes it YUMMY!)

Topping:
Granulated sugar

Honey Butter:
1/2 c. butter, softened
1/4 c. powdered sugar
2-3 Tbs. honey


Preheat oven to 400 degrees. Adjust oven racks to middle position. Grease muffin tins accordingly (This recipe makes 16-18 average-sized muffins or a few pans of mini muffins-- Maybe close to 100 muffins?? I like to make 12 regular muffins and finish off the rest of the batter with the cute minis.)

In a small bowl, melt butter. Set aside and let cool.

Prepare honey butter by combining very soft butter (not melted) with powdered sugar and honey. Combine with a fork until light and fluffy. Set aside.

In a medium bowl, combine dry ingredients and whisk together. Set aside.

In a large bowl, whisk eggs until well-combined. Add the sugar to the eggs and whisk vigorously until thick....About 20 seconds. Add the cooled butter, combining well. Add sour cream and mix well, followed by the milk. The mixture should be smooth and lump-free.

Add the dry ingredients to the wet, and mix gently with a large spatula until evenly moistened. Don't over mix!

Spray an ice cream scoop liberally with PAM and use it to place one large scoop of batter in each muffin cup. (For mini muffins, use a small cookie dough scoop.) Sprinkle muffins with a light dusting of granulated sugar (I just use a tablespoon heaped with sugar and sprinkle the tops).

Bake in a 400 degree oven for about 13 minutes (for large muffins) and 11 minutes (for mini muffins). Muffins should be BARELY browned around the edges but not on top. Make sure that a toothpick inserted comes out clean, but do NOT over bake. They will dry out quickly.

Remove muffins from oven. Before removing from the pan, use a small spatula to spread honey butter over the tops of the piping hot muffins (I probably use somewhere between 1/2-1 tsp. on each large muffin). Remove from pans and let cool slightly before serving.

Serve hot with remaining honey butter.



It is my friend's recipe and she won for best cornbread last night at our ward cook-off!

Good luck... and thanks for letting me read. :)

mbobm said...

are you looking for cake like cornbread that's light and sweet or traditional cornbread? i have both:)

JonesFamily said...

I hate to say it but Marie Calendars has the BEST cornbread mix =) If you are looking for quick and easy you can't beat it!!

Kelly M said...

I like sweet cornbread (especially with chili!), and found a recipe a few years ago that I LOVE. I posted it on myfamily- go look under recipes and the bread category. It's called Golden Sweet Cornbread. We like it a lot, although it does get really crumbly and dry the next day. But that's my suggestion- although I feel silly suggesting recipes to YOU! :)

Julie E. said...

I've become a huge fan of fresh ground corn meal - I grind popcorn kernels in my wheat grinder and I think it makes the best corn bread. I'll email you the recipe I use.