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 Eggs
2 tb Baking Powder
1 ts Baking Soda
1/2 ts Salt
2 tb Honey
2 tb Vegetable oil (lard or
-crisco would have been
-better)
1 c Buttermilk
1 c White flour
1 c Cornmeal
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
From
Yields
6 Servings
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