CORNBREAD
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
UNLEAVENED CORNBREAD
Adapting recipes for the Days of Unleavened Bread is always fun and challenging. Here is the one we use for cornbread during that week.
Provided by Amy
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin pan or line with muffin papers.
- In a large bowl, stir together the cornmeal, flour, sugar and salt. Make a well in the center and pour in the egg, shortening and milk. Stir until well blended. Spoon batter into the prepared muffin cups.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 22.2 g, Cholesterol 17.1 mg, Fat 5.4 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 209 mg, Sugar 5.4 g
BASIC NO-FAIL CORNBREAD
I have to laugh when people rave about my "moist, great-tasting cornbread". The recipe is on the back of the Quaker Corn Meal box and that's where this recipe comes from. It works perfectly every time. I did cut back just a hair on the sugar. The recipe here is a double one because I can't seem to make enough of it to satisfy everyone, so don't be afraid to halve it.
Provided by Bone Man
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 400 degree F.
- Mix together all ingredients.
- Spray a 13" x 17" half-sheet pan with Pam. (or use two 9" x 13" casserole dishes). Pour in the blended ingredients.
- Bake for 25-30 minutes until golden brown on top.
- Serve hot with butter.
Nutrition Facts : Calories 290.5, Fat 12.2, SaturatedFat 2.5, Cholesterol 36.7, Sodium 352.5, Carbohydrate 39.5, Fiber 1.8, Sugar 5.7, Protein 6.3
BASIC CORNBREAD
Make and share this Basic Cornbread recipe from Food.com.
Provided by dividend
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Combine corn meal, flour, sugar, baking powder, and salt.
- Add milk, egg, and oil. Beat for 1 minute.
- Pour into an 8 inch square pan, or spoon into 12 prepared muffin cups.
- Bake for 20 minutes.
BASIC CORNBREAD
Provided by Food Network Kitchen
Time 45m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F; coat a 9-by-13-inch baking dish with cooking spray. Whisk the cornmeal, flour, sugar, baking soda and salt in a large bowl. Whisk the buttermilk, melted butter and eggs in a medium bowl; add to the cornmeal mixture and whisk until combined.
- Spread the batter evenly in the baking dish. Bake until golden brown and the top springs back when gently pressed, 12 to 15 minutes. Remove from the oven and let cool completely.
- Invert the cornbread onto a cutting board and cut into 1/2-inch cubes. Spread out on a baking sheet and leave at room temperature overnight to dry out.
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