Cornbread II

Name: Cornbread II
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 - 9x9 inch pan
Ingredients: 1 egg; 1 cup milk; ¼ cup vegetable oil; 1 cup all-purpose flour; 2 tablespoons white sugar; 4 teaspoons baking powder; ½ teaspoon salt; ½ cup cornmeal; ½ cup instant mashed potato flakes

Rating: 3.92 stars

39 Ratings
35 Reviews
8 Photos

This cornbread is so delicious and moist, you'll find yourself making more!

By CHEFKIMBER

Gallery

Recipe Summary

prep:

10 mins

cook:

20 mins

total:

30 mins

Servings:

Yield:

1 - 9x9 inch pan

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

1 egg
1 cup milk
¼ cup vegetable oil
1 cup all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup cornmeal
½ cup instant mashed potato flakes

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.

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Step 2

Mix egg, milk and oil together. In a separate bowl, stir together flour, sugar, baking powder, salt, cornmeal and potato flakes. Stir egg mixture into flour mixture just until combined. Pour batter into prepared pan.
Step 3

Bake in preheated oven for 20 minutes, until a toothpick inserted into center of pan comes out clean.

Nutrition Facts

Per Serving:

262 calories; protein 5.7g 11% DV; carbohydrates 35g 11% DV; fat 11.1g 17% DV; cholesterol 34.3mg 11% DV; sodium 467.3mg 19% DV. Full Nutrition

Reviews (35)

Most helpful positive review

MissNightOwl

08/20/2009

I'm from the south and grew up on classic buttermilk cornbread. I've since moved and forgot my family recipe so I looked up a recipe here to jog my memory. This was a very good base recipe. The result was a crispy bottom and soft moist middle. The perfect cornbread in my eyes. However I did change a few things. First I used an iron skillet. If you want a good crispy crust you must you an iron skillet. I preheated the oven to 400 degrees as the recipe says then I put a cool iron skillet in the oven with a thin layer of vegetable oil on the bottom in the oven to heat. Heating the skillet before adding the mixture will prevent the bread from sticking. After preparing the skillet I Mixed the recipe together as directed except for a few minor exceptions. I did not use potato flakes or baking powder I used buttermilk (this is also a must for cornbread) and I added a cup of cornmeal instead of 1/2 cup. Then I carefully took the hot skillet out of the oven (be careful by now its HOT) Added the mixture and baked for 20 minutes. After the 20 minutes was up I changed the stove to high broil to brown the top not required but it adds a little extra something. If you do broil your break make sure to stay with it and watch it shouldn't take more than a few seconds 30 tops. Leaving it on broil too long will burn the bread. Good luck to anyone who makes this and thinks to Chefkimber for submitting a wonderful base recipe. Read More

Helpful

(28)

Most helpful critical review

MASQUINER

12/04/2003

A quick and easy recipie. I would like more a corn taste and use 2x the amount of sugar. Read More

Helpful

(21)

39 Ratings

5 star values: 16
4 star values: 12
3 star values: 6
2 star values: 2
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

MissNightOwl

08/20/2009

Helpful

(28)

MASQUINER

12/04/2003

A quick and easy recipie. I would like more a corn taste and use 2x the amount of sugar. Read More

Helpful

(21)

COOKINFUN

04/14/2003

Unfortunately I found this recipie not very good. I found it dry as most cornbreads. Read More

Helpful

(19)

ROYHOBBS

04/14/2003

Very quick and tasty. I sprinkle an extra teaspoon of sugar on top before baking for that sweet taste. Read More

Helpful

(14)

LOGRIFFIN

01/05/2004

I was quite impressed with this cornbread recipe. I was looking for a new cornbread recipe to make cornbread dressing with. I doubled the recipe (but I only increased the baking powder by two additional teaspoons instead of four) and this recipe proved to be excellent. It was a good base for my cornbread stuffing and won praises with my family. This cornbread recipe is definitely a keeper for me. I did omit the potato flakes and it still worked out very well. Read More

Helpful

(12)

danalison

06/08/2010

If you grew up in the South eating grandma's cornbread on Sunday you will not recognize this as cornbread. The proportions of cornmeal to flour are backwards at best and I even increased the meal to 1 cup. Perhaps this is what passes for cornbread in some places but not around here. Read More

Helpful

(7)

Jessy

12/12/2008

UFF what can I say... it was quite moist but not sweet. I would have liked it with more cornmeal flavor too. Read More

Helpful

(7)

abbyparker216

11/29/2010

being from tennessee i have had some pretty great cornbreads and this is not one of them. this cornbread is just okay. i doubled the sugar and the cornmeal and used buttermilk and still it was rather dry. we had it last night with vegetable soup--it's great for crumbling into the soup because you can't tell how dry it is but for eating it by itself like i said it's just okay. i took one reviewers suggestion to preheat the pan with vegetable oil in it before adding the cornmeal mixture and unfortunately my cornbread stuck to the pan. so i will not be doing that again! Read More

Helpful

(6)

Brandy

06/06/2011

This has to be the best cornbread I've had! Thank goodness I ran out of Jiffy mix. Maybe next time I will add a little more sugar but other than that it was amazing! Read More

Helpful

(4)

More Reviews

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All Reviews for Cornbread II

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Nutritional Information

Cornbread II

Servings Per Recipe: 6
Calories: 262.3

% Daily Value *

protein: 11 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 17 %

saturated fat: 11 %

cholesterol: 11 %

vitamin a iu: 3 %

niacin equivalents: 25 %

vitamin b6: 6 %

vitamin c: 6 %

folate: 18 %

calcium: 19 %

iron: 11 %

magnesium: 6 %

potassium: 4 %

sodium: 19 %

thiamin: 31 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Cornbread II

1 of 35

All Reviews

MissNightOwl

08/20/2009

Helpful

(28)

MASQUINER

12/04/2003

A quick and easy recipie. I would like more a corn taste and use 2x the amount of sugar.

Helpful

(21)

COOKINFUN

04/14/2003

Unfortunately I found this recipie not very good. I found it dry as most cornbreads.

Helpful

(19)

ROYHOBBS

04/14/2003

Very quick and tasty. I sprinkle an extra teaspoon of sugar on top before baking for that sweet taste.

Helpful

(14)

LOGRIFFIN

01/05/2004

Helpful

(12)

danalison

06/08/2010

Helpful

(7)

Jessy

12/12/2008

UFF what can I say... it was quite moist but not sweet. I would have liked it with more cornmeal flavor too.

Helpful

(7)

abbyparker216

11/29/2010

Helpful

(6)

Brandy

06/06/2011

This has to be the best cornbread I've had! Thank goodness I ran out of Jiffy mix. Maybe next time I will add a little more sugar but other than that it was amazing!

Helpful

(4)