29 thoughts on “Can someone please tell me how to make cornbread please”

  1. Chi chi’s and a can of cream corn delicious u can usually find the chi chi’s mix in the ethnic isle at the grocery store.

  2. Wendy Utz Wright

    The secret is to make it in a cast iron skillet. Put oil in the skillet and put it in the oven. Mix whatever you choose and let your batter rest for about 5 minutes. Pull out the Hot skillet and pour your batter in. Place back in the oven. Most cornbread is done in 20 to 25 minutes. Use the toothpick test. Stick it in the middle, if it comes out clean no dough it’s done.

  3. I actually make it a super easy way.
    mix 2 cups of cornmeal with 1/2 Mayo, 1 egg, 1/4 cup of oil and 2 cups of milk
    then a big scoop of butter.

    This is my sister’s recipe I use to make the cornbread for my dressing.

  4. Michelle Lawson Wesche

    I use the recipe on the back of the White Lilly bag. I use buttermilk instead of milk. I also dice an onion in the batter and add a little water to make it not as thick. But the trick to good cornbread is to place veggie oil in cast iron skillet and let the oil get hot to where when you pour in the batter it crispens fast. Cook it until it is brown on top.

  5. Loyda Pacheco Coulombe

    Don’t listen to the people saying use a box. Kudos to you to want to make it from scratch! So much yummier

  6. Erica Skaggs-Haley

    The cornbread bag has recipe on it. I approximate the measurements now but I used to use it word for word and add some sugar.

  7. Search MARIE CALENDAR COPY CAT CORNBREAD RECIPE. If you like it sweet. So good and super easy. 😋😋😋

  8. Tiffany Mccallister

    2 1/2 cups self rising Cornmeal
    1/2 cup flour
    1/4 cup oil
    1 egg

    Preheat oven to 450°
    Oil pan, pour batter into pan. Bake 15 to 20 minutes until golden.

  9. Get a medium iron skillet, Martha White Buttermilk Cornmeal, vegetable oil, buttermilk. Coat bottom of skillet with vegetable oil enough to cover bottom and you are able to tilt the pan around to coat the sides…place skillet in oven on 450 degrees to preheat while you mix one egg, 1.5 cups buttermilk, 1/4 c vegetable oil, 2 c cornmeal. Once oven and skillet is preheated cook 20-25 minutes until golden brown. It may take practice to get the oil in the skillet just right…it should really coat it well with a little depth maybe an 1/8 inch deep. Practice makes perfect. The consistency of the mixture is a little thicker than pancake mix. There is a recipe on the bag of Martha White, I just gave my way I have modified…it is way better with buttermilk.

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