Bernices Cornbread Recipes

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BERNICE'S CORNBREAD



BERNICE'S CORNBREAD image

Categories     Bread     Side     Bake     Thanksgiving     Corn

Yield 20

Number Of Ingredients 7

1.5 C cornmeal
.5 C ap flour
4 tsp baking powder
.5 tsp salt
1 C milk
1 egg
.25 C oil

Steps:

  • Preheat Oven to 350 degrees F. Sift together first four ingredients into a large bowl. In a smaller bowl mix last 3 ingredients. Add to bowl nurber one all at once. Sir together until just mixed. Pour into a greased pan and bake for 15 - 20 min.

CREAMED CORN SKILLET CORNBREAD



Creamed Corn Skillet Cornbread image

Provided by Valerie Bertinelli

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1 1/2 cups shredded Monterey Jack cheese
1 cup creamed corn
1 tablespoon vegetable oil
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 425 degrees F.
  • Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
  • Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
  • Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.

BROCCOLI CORNBREAD



Broccoli Cornbread image

This broccoli cornbread turns out extra moist and flavorful because of the cottage cheese. Try it tonight!

Provided by Mindy Spearman

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 15

Number Of Ingredients 9

1 cup cornmeal
1 cup all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 ½ teaspoons white sugar
3 eggs
1 (10 ounce) package frozen chopped broccoli
12 ounces cottage cheese
5 tablespoons margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x13-inch baking dish.
  • In a large bowl mix together the cornmeal, flour, salt, baking powder, and sugar. Make a well in the center of the bowl.
  • In a separate bowl, combine the eggs, thawed broccoli, cottage cheese, and melted butter or margarine. Pour into well of flour mixture. Stir until just combined.
  • Pour batter into a greased 9x13 inch baking dish.
  • Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until golden brown.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 15 g, Cholesterol 40.6 mg, Fat 6 g, Fiber 1.4 g, Protein 6.1 g, SaturatedFat 1.6 g, Sodium 438.7 mg, Sugar 0.9 g

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

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

BERNICE HERB'S CORN FRITTERS



Bernice Herb's Corn Fritters image

Although these are called fritters, they more closely resemble pancakes. Can be prepared in 45 minutes or less.

Yield Makes 2-3 side dish servings

Number Of Ingredients 9

3 bacon slices
3 ears corn
1 large egg
3 tablespoons all-purpose flour
1 1/2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
freshly ground black pepper to taste
Accompaniment: pure maple syrup or sliced tomatoes

Steps:

  • In a heavy skillet cook bacon over moderately low heat until crisp. Transfer bacon to paper towels to drain and reserve bacon fat in a heatproof bowl. Crumble bacon.
  • Working in a large bowl and using the largest holes of a 4-sided grater, grate corn until you have about 1/2 cup. Lightly beat egg and add to corn. Stir in flour, sugar, baking powder, salt, and pepper until combined well.
  • In skillet heat 1 tablespoon reserved bacon fat over moderate heat. Working in 2 batches, form fritters by dropping 1/8-cup measures of batter for each into skillet and cook until golden brown, 1 to 2 minutes on each side. Serve fritters warm with bacon and syrup or tomatoes.

AUNT BERNICE'S CORNBREAD



Aunt Bernice's Cornbread image

I received this recipe from my cousin Leslie when putting together our family cookbook. The recipe belonged to her grandmother, Bernice Peters Chastain (my grandpa's sister). She said that she originally used white cornmeal, but her family always thought it looked "anemic" so they used yellow cornmeal. I believe this is the perfect southern cornbread recipe! It's actually the only cornbread that my step-son will eat!

Provided by Kim D.

Categories     Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup cornmeal
1/2 cup all-purpose flour
1 cup buttermilk
3 tablespoons sugar
1 egg
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons shortening

Steps:

  • Preheat oven to 400°F.
  • Combine all ingredients except for 2 tablespoons of shortening; Mix well.
  • In an iron skillet, place 2 tablespoons shortening.
  • Place skillet in oven for a few minutes, until shortening is melted.
  • Remove skillet from oven and pour cornbread batter on top of melted shortening.
  • (Don't mix) Bake for 25 minutes, or until top is golden brown.
  • ~NOTE~If you don't have an iron skillet, you may use a 8-inch round cake pan, using the same directions.

Nutrition Facts : Calories 152.2, Fat 4.7, SaturatedFat 1.2, Cholesterol 27.7, Sodium 506.5, Carbohydrate 24.2, Fiber 1.3, Sugar 6.3, Protein 3.9

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