Beach Corn Bread Recipes

CORNBREAD

Cornbread image

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

Ingredients

1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

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

CLASSIC CORNBREAD

Classic Cornbread image

Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."

Provided by Food Network

Categories side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1/3 cup vegetable oil, plus more for the baking dish
1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup buttermilk

Steps:

Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

BEACH CORN BREAD

Beach Corn Bread image

Wow, this is so DELICIOUS... has a very moist cake texture, but not sweet like cake. I loved it and asked for the recipe from my BIL who is a fabulous cook... thanks Warren!

Provided by Chef TanyaW

Categories Breads

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 cup plain cornmeal
1 cup sour cream, do not use fat free
1 (10 ounce) can cream-style corn
2 eggs, beaten
1/2 cup oil
1 1/2 teaspoons salt
2 teaspoons baking powder

Steps:

Mix all ingredients together in a large bowl.
Place a 10 inch square cake pan containing 1/2 cup oil in 375 degree oven. When oil is hot, pour oil into mixture.
After thoroughly mixed, pour mixture into the pan just used to heat the oil.
Bake 30 to 40 minutes or until brown around the edges. Serve immediately.

SOUTHWESTERN CORN BREAD

Southwestern Corn Bread image

I found this recipe in a cookbook and lightened it up by using skim milk, less oil, egg whites and reduced-fat cheese. It's moist and mildly flavored with canned chilies. -Tena Edyvean of Rapid City, South Dakota

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 cup all-purpose flour
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 large egg whites
3/4 cup fat-free milk
1/4 cup canola oil
1 cup shredded reduced-fat cheddar cheese
1 can (4 ounces) chopped green chilies

Steps:

Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt. , In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn., Pour into a 9-in. square baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 243 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 598mg sodium, Carbohydrate 30g carbohydrate, Fiber 3g fiber), Protein 10g protein.

RORY'S MOST WONDERFUL CORN BREAD

Rory's Most Wonderful Corn Bread image

This is a very sweet, delicious, cake - like cornbread that incorporates broccoli and cottage cheese to produce a heavenly tasting cornbread. I have tried this recipe on a number of anti-broccoli children and adults and they all end up begging me to make more.

Provided by Rory

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 50m

Yield 12

Number Of Ingredients 6

Ingredients

1 (8 ounce) package dry cornbread mix
2 eggs
½ cup cooked chopped broccoli
½ cup chopped onion
½ cup cottage cheese
⅓ cup butter, melted

Steps:

Preheat oven to 350 degrees (175 degrees C). Grease one 8x8 inch square baking pan.
Combine the eggs, cornbread mix, cottage cheese, broccoli, chopped onion, and melted butter or margarine and mix well. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 13.7 g, Cholesterol 46.4 mg, Fat 8.2 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 4.2 g, Sodium 388.2 mg, Sugar 2.5 g

BEACH BREAD

Beach Bread image

You could call this beach bruschetta. An extremely popular appetizer when at Fort Myers Beach. So good.

Provided by slwilliams21972

Categories Breads

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

1 loaf French bread or 1 loaf Italian bread
1 tablespoon butter
1/3 cup blue cheese dressing
2 cups shredded mozzarella cheese
2 cups diced tomatoes (1 large tomato)

Steps:

Slice the bread in half lengthwise.
Butter lightly and put under broiler (If watching calories skip the butter) toast lightly.
Spread the blue cheese dressing equally over both halves.
Top with grated cheese and diced tomatoes.
Place under broiler until cheese melted.
(Optional Ingredients: Garlic powder, diced onion, mushrooms, chicken, pepperoni or mix cheeses to taste. Original is great, so give it a try first).

Nutrition Facts : Calories 1281.8, Fat 59.4, SaturatedFat 23.9, Cholesterol 110.7, Sodium 3137, Carbohydrate 139.7, Fiber 10.5, Sugar 12.9, Protein 48.9

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