The best delicious Improved Cornbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Improved Cornbread recipe today!
Hello my friends, this Improved Cornbread recipe will not disappoint, I promise! Made with simple ingredients, our Improved Cornbread is amazingly delicious, and addictive, everyone will be asking for more Improved Cornbread.
What Makes This Improved Cornbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Improved Cornbread.
Ready to make this Improved Cornbread Recipe? Let’s do it!
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2 ea Eggs -crisco would have been
2 tb Baking Powder -better)
1 ts Baking Soda 1 ea Buttermilk
1/2 ts Salt 1 ea White flour
2 ea Honey 1 ea Cornmeal
2 ea Vegetable oil (lard or
Mix well while preheating greased pans or skillet at 400 for a few
minutes. Pour in batter and bake at 400 for 20-25 minutes. Could be
baked in cornbread pan or muffin tins also. I don’t really use
buttermilk by the way. It would go bad in the fridge because I bake
so seldom. I use four tsp of dried buttermilk and one cup of water.
The real thing would be better I presume. Medium bread pans filled
half way will make two loafs. Skillet method would be heat oil or
lard while heating the pan, then add to the batter before pouring
into the skillet. Enjoy It! I found that some recipes called for one
egg, some all cornmeal flour (which produces corn frisbees), some
sugar instead of honey, and milk instead of buttermilk. Confused? I
was. This is my creation and I’m not sure the salt is necessary. It
will increase about 70% when baked. Origin. Pete Porro 14 June, 1992
Yields
1 servings
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