I like the Jiffy cornbread, but wanted to make it from scratch. I tried several recipes but was never pleased with the results until I tried the recipe from the Beekman 1802 cookbook. It is totally different from any cornbread I have ever had, but is so yummy. It looks like it was posted in Country Living, so here's the link. I hope it works for you! www.countryliving.com/recipefinder/supermoist-cornbread-recipe-clx1111
Post by dearprudence on Oct 24, 2012 13:56:02 GMT -5
Cheesy Cornbread: 3/4 cup cornmeal 1 cup flour 1/3 cup sugar 3 tsp baking powder 1/2 tsp salt 2 cups sour cream 2 eggs 1 cup shredded cheddar cheese 1 cup corn kernels
1.Preheat oven to 350. Stir together cornmeal, flour, sugar, baking powder, salt, sour cream, and eggs. 2.Stir in half of the cheese and all of the corn. Pour into a greased shallow baking dish.
3.Bake for 35 minutes or until cooked through. Sprinkle the rest of the cheese on top.
Post by basilosaurus on Oct 29, 2012 4:05:20 GMT -5
I actually love the one from moosewood. It uses yogurt IIRC. Moist, not too sweet, intact kernels, and fairly healthy. I'm not a fan of jiffy, though, so maybe you don't want my rec.