My mom made cornbread with chili and, in the summer, turned it into muffins for breakfast. It was one of the first baked ...

2. Preheat oven to 375 degrees. Coat a 10-inch cast-iron skillet or 9-by 5-inch loaf pan with the 1 ½ teaspoons butter. In another medium bowl, whisk the all-purpose flour with the baking powder ...

Batter for Mexican cornbread loaf with roasted green chiles and cheese ready to bake. (Photo by Patty Schied) Ingredients: Two eggs 1 14-oz. can of creamed corn ¾ cup whole milk 1/3 cup vegetable oil ...

Instructions Cornbread Preheat the oven to 350 degrees. Brown the butter in a small pan on the stovetop. Grease 3 1-pound loaf pans or a 9-by-13-inch baking dish with the butter.

Grease 4 small loaf pans with olive oil. In a saute pan over medium heat, melt the butter. Add the green onions and cook until soft. Add the chopped basil and turn off the heat. 2.

This bread isn't like skillet cornbread, savory and cut into wedges. It's baked in a loaf pan, and is lighter in texture, more like cake, with a sweet taste from a couple of tablespoons of sugar ...

Prepare a 9-by-5-by-3-inch loaf pan with baking spray or lining with parchment paper. 2. In a large mixing bowl, stir together flour, granulated sugar, brown sugar, baking powder and salt.