Homemade Cornbread

Prep time:     Cook time:     Total time:     Yield: 6 - 12 servings

Homemade Cornbread Picture
This is a real easy Homemade Cornbread recipe. It's moist, holds together well, and has just the right amount of sweetness. I'm sure you'll readily label this the Best Cornbread you've ever had.
    Make variations by adding:
  • Steamed Jalapeno Peppers
  • Steamed Habanero Peppers
  • Grated Cheddar Cheese
  • Grated Parmesan Cheese
  • Make it even more buttery by brushing the top with melted butter as it comes out of the oven.
  • Or, do like Red Lobster does with their biscuits, brush with melted butter that has garlic powder in it.
1.    Preheat oven to 375 degrees

Prepare either a 9 x 13 Baking pan, or, a 1/4 sheet pan by placing parchment paper in the bottom, then buttering it.

2.    Place the butter in a small pan and heat over low heat until melted.

Combine the dry ingredients by placing them in a bowl then whisking to mix up and break up any lumps.

Place the eggs in a small bowl, and whisk until smooth. Add the milk and vanilla and whisk a little more. Drizzle the butter in while whisking, to prevent the eggs from cooking.

3.    Add the wet ingredients to the dry and whisk quickly, just it's blended.

Add the Jalapenos, whisk, then add the grated cheddar cheese and whisk to blend.

4.    Pour onto the prepared sheet pan.

The pictures shows how heavy (thick) the batter is.

5.    Spread evenly with an off-set spatula. Then dust with a little Butt Kickin' Blacken, or cayenne pepper.

Ron's Note:
The Blacken helps give some color to the top, and adds just a hint of Cajun Flavor.

6.    Bake 20 - 25 minutes at 375, or, until a toothpick comes out almost clean. The Corn bread will continue to cook an additional 5 minutes after it comes out of the oven, so don't over cook it, or it will be dry.

As soon as it comes out of the oven, rub some butter on top which will make it even more buttery.

Serve warm with room temperature butter.

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