Yes, Ann T does. I don't have it because I'm at work, but it's almost like quick bread or pound cake, but not really. LOL

I just made a pretty good one from King Arthur that had maple, very moist but not light and fluffy.

Annie

Give this a try, they're really cakey and rich:

Cornbread or muffins

1 cup all purpose flour
1 cup cornmeal
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 egg beaten
1 cup milk
1/2 cup butter melted (or can sub oil, if preferred)

Preheat oven to 350 degrees. Whisk dry ingredients together. Make well in center, add egg, milk and butter. Stir just to blend--batter will be lumpy. Turn into a greased 8" round pan (or similar-sized cast iron skillet) or 12 greased muffin cups. Bake 25-30 minutes for bread, 15-18 minutes for corn muffins--or until cornbread tests done with a cake tester.

I usually use the one in Joy of Cooking, it comes out really light and moist.

Here is the recipe that I think Annie is reffering to. I know it is AnnT's.

Cornbread Loaf
==============
1 1/2 cups yellow cornmeal
1 cup all purpose flour
1/3 cup sugar
1 teaspoon salt
1 tablespoon baking powder
2 eggs
6 tablespoons melted and cooled butter
8 tablespoons melted and cooled vegetable shortening
1 1/2 cups milk
. preheat the oven to 400°. sift into a mixing bowl the cornmeal, flour,
sugar, salt and baking powder. Beat the eggs lightly, add the melted
butter and shortening, and stir in the 1 1/2 cups of milk. Pour into the
bowl of dry ingredients and beat together for about a minute, or until
smooth. Do not over beat. Lightly butter an 8 x 12 inch shallow
baking pan
and pour in the batter. Bake in the center of the oven for about 30
minutes, or until the bread comes slightly away from the edge of the
pan and
is golden brown. If you wish you make bake the cornbread in a 9 x 5
x 3
inch loaf pan. increase the baking time to 45 minutes.

Nancy

Here are two cornbread recipes that should fit the bill. Both are favourites. The Cornbread muffin is the lightest, moist cornbread I have had and I have tried many recipes in the last 30 years.

You can make either of these in a cake pan, spring form pan, loaf pan or muffin tins.

Home Cookin Chapter: Recipes From Thibeault's Table

Cornbread Muffins
=================

I have a number of cornbread recipes that I make but this is the most tender, melt in your mouth cornbread recipe
You can make it in muffin tins, loaf pan or a springform pan.

1 egg
1/2 Cup melted butter
1/4 Cup vegetable oil
1 Cup milk, warmed
1 Cup cake flour
2/3 Cup yellow cornmeal
1 Tablespoon baking powder
1/2 Teaspoon salt
3 Tablespoons sugar

Preheat oven to 400 degrees Beat the egg, melted butter and the oil until well blended. Stir in the milk. In a separate bowl, blend the cake flour with the cornmeal, baking powder, salt and sugar. Add to the egg mixture and stir until just blended. This is a very light, loose batter. Spoon into desired pan and bake until golden. If making muffins this will take 15 to 20 minutes to bake. It will take longer in a loaf pan or a spring form pan.

Home Cookin Chapter: Recipes From Thibeault's Table

Cornbread Loaf
==============

1 1/2 cups yellow cornmeal
1 cup all purpose flour
1/3 cup sugar
1 teaspoon salt
1 tablespoon baking powder
2 eggs
6 tablespoons melted and cooled butter
8 tablespoons melted and cooled vegetable shortening
1 1/2 cups milk

preheat the oven to 400°. sift into a mixing bowl the cornmeal, flour, sugar, salt and baking powder. Beat the eggs lightly, add the melted butter and shortening, and stir in the 1 1/2 cups of milk. Pour into the bowl of dry ingredients and beat together for about a minute, or until smooth. Do not over beat. Lightly butter an 8 x 12 inch shallow baking pan and pour in the batter. Bake in the center of the oven for about 30 minutes, or until the bread comes slightly away from the edge of the pan and is golden brown. If you wish you make bake the cornbread in a 9 x 5 x 3 inch loaf pan. increase the baking time to 45 minutes.

Marie Callendar's Copy Cat Cornbread
3 eggs
1 1/2 cups milk
2 cubes butter or margarine, melted
3 cups Bisquick
1/2 cup corn meal
1 cup sugar
3/4 teaspoon baking powder

BAKE AT 350
15 servings

This is a timely request, I was debating whether to make bread or biscuits tonight for my guests. I'll report back, I'm just now mix up the batter.

I didn't have time to post more as I had to get our supper going, but the recipe I posted, the copy cat one is very cake like and if you don't want it that sweet you can adjust it. My kids, all grown love this recipe.

I had this recipe in my files.

Sue

Hmm.. I'm the only one who eats cornbread but I've been wanting it for a while so this may push me over the edge.

I happen to have some homemade bisquick that I need to use up so I'll probably try that one first, but, that muffin recipe is calling me. I can see the lovely texture. Choices, choices.

I know this is not what you're looking for, but I thought I'd throw this out there anyway. It's not a fluffy-cakey, sweet cornbread. It's a husky cornbread with just a touch of sweet -- and a bunch of other stuff:

JOE'S SOUTHWEST CORNBREAD

Serves 10, give or take

Ingredients

1 cup cornmeal
1/3 cup all-purpose flour
2 Tbs sugar
1/2 tsp salt
1 dash white pepper
2 tsp double-acting baking powder
1/2 tsp baking soda
2 eggs, beaten
1 cup buttermilk
1/2 cup vegetable oil
8 3/4 ounces creamed corn, canned
1/3 cup yellow onion, minced
2 Tbs hot chili peppers, minced
1 Tbs red bell pepper, minced
1/2 cup jack cheese, shredded

Directions

Combine the cornmeal, flour, sugar, salt, pepper, baking soda and baking powder.

Combine the remaining ingredients and add to the first mixture. Blend only until mixed, do not overmix. [I like to saute the onion and peppers just a little first, before adding to the mixture.]

Place mixture in a 10-inch greased baking pan.

[OPTIONAL (the way I do it): Bake in an iron skillet, if you have one. Melt two tablespoons butter in the pan on the stovetop first. Off the heat, pour in the mixture and finish in the oven.]

Bake in a preheated 350-degree oven for 35 minutes or until golden brown.

Joe

I am so glad someone else likes sweet cakey cornbread as well as I do, and I will definitely try some of the recipes above. Thanks to everyone for sharing.

Trader Joe's corn bread mix fits the bill quite nicely and has corn kernels in it. 'Tis handy to have on the shelf.

Here is another one with corn similar to Joe's.

Home Cookin Chapter: Recipes From Thibeault's Table

Cheddar Cornbread with kernels and Chives
=========================================
Source: Newspaper recipe

1 ear of corn, roasted (I used canned corn)
1 cup cornmeal
1 1/2 cups milk
1 cup all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs separated
2 tablespoons melted butter
1/2 cup snipped chives
1 cup grated Cheddar cheese

Preheat oven to 425°F

If using fresh corn, but the kernels off the cob.

Grease a 9 inch square pan.

Mix the cornmeal and milk together. Stir in egg yolks.

Beat Egg whites to soft peak stag.

Mix flour, sugar, salt and baking powder together.

Add flour mixture to the cornmeal mixture and stir in the butter. Add the chives and the corn. Fold the egg whites into the batter. Pour mixture into prepared pan and top with cheddar cheese. Bake for approximately 20 to 25 minutes until golden and cake pulls away from the sides of the pan. Serve warm.

Oh wow -
I'm another one that really likes the cakey cornbread (maybe there should be a support group for us so we can come out of hiding?) so I ill be trying all of the above VERY soon!

Thanks for sharing everyone!

Alexa

Sorry for not getting back to this thread. The lupus won yesterday & the pain in my legs drove me to the icepacks & bed. As soon as I get moving this morning I'm going to make cornbread.

Thanks for the choices! Right now, I'm thinking of taking something from several of the recipes here & experimenting. I'll post results.

I agree, we need a support group. What I'm really trying to create is a 4" tall "corn cake" as opposed to "corn bread". :) Sure wish Marie Callenders's was east of the Mississippi! I could eat pie while pondering their 'secret' cornbread recipe. I saw one online that called for a box of Jiffy cornbread & a box of yellow cake mixes folded together & baked as per the cake's instructions. That's, in concept, where I'm trying to get but I don't want to buy mixes whenever I want cornbread.

/tricia

The cornbread recipe I posted is very cakelike and does rise high in the pan. It makes a large pan. I have never tasted Marie Callender's so I don't know what it tastes like. I have done the Jiffy cornbread and the Jiffy yellow cake mix and they are good, but not as good as the recipe I posted, if you are looking for a fluffy cornbread that is sweet.

I've never had Marie Callender's cornbread, but my experience with that brand's other stuff is you start with at least a cup of salt......and go from there.

Joe, your recipe looks very good. I'm cutting and pasting.

On the carrot thread, I posted a link to different kind of cornbread recipe, which was pretty good if you like it sweet. It was sort of cakey. Here's the recipe, which I got by doing a search for carrot cornbread. It comes from a poster to a website called Baking Bites. The poster's name is Nicole.

Sweet Corn and Carrot Cornbread
1 cup all purpose flour
3/4 cup yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1 cup buttermilk
1 large egg
1 large egg white
2 tbsp vegetable oil
1 tbsp honey
1 cup grated carrot (I prefer a fine grate)
3/4-1 cup fresh sweet corn (1 medium cob)

Preheat oven to 400F. Lightly grease an 8-inch square baking pan.
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and sugar.
In a medium bowl, whisk together buttermilk, egg, egg white, honey and vegetable oil until smooth.
Pour buttermilk mixture into the flour mixture. Stir until just combined, then add in the grated carrot and the sweet corn and stir to evenly distribute. Pour batter into prepared pan.
Bake for about 28-32 minutes, until a tester comes out clean and the bread springs back when lightly pressed.
Cool in the pan on a wire rack.
Serves 9-12.

Article printed from Baking Bites: http://bakingbites.com

URL to article: http://bakingbites.com/2008/05/sweet-corn-and-carrot-cornbread/

Sally

OK, I made corn bread (cake) this morning. It's yummy with nice buttery golden edges & a moist interior. But, it's still not the right texture. Here's what I used...

3 Cups White Flour (KA Unbleached)
1/2 Cup Stone-Ground Yellow Cornmeal
1 Cup Sugar
1 Tablespoon Baking Powder
Salt (none because I used salted butter)
3 Eggs, beaten
1 Cup Butter, melted (2 sticks)
1-1/2 Cups Whole Milk

Mix as per quick breads. I baked it at 375 degrees for 35 minutes. I should have baked at 400 degrees. That's easy enough to change. It was the perfect ratio of flour/corn that I was looking for but still too dense.

It's certainly good enough to keep but my goal has still elluded me. I was reading over on the Irish thread & have an idea...maybe, my KA flour is too high in protein for the texture I'm looking for? So, tomorrow I'll try again using half KA pastry flour. I will get this right!

/tricia

Sally, that corn & carrot bread looks good. Copied for next time I make chili! Thanks.

/t

Tricia, I'm sorry to hear that you were at the top of your game yesterday, I hope today was better.

I just wanted to report back as promised, I started with AnnT's first listed recipe. I made the recipe as muffins; they were very well received by my DGS & DGD--who are my main targets for most of what I do.

I wonder if you could beat one of the egg whites into peaks and fold it in. I know I have seen that recommended to make fluffy pancakes and waffles.