BLUE CORN CORNBREAD
This delicious Blue Corn Cornbread is made with blue cornmeal for a cool look, and has a tender and soft texture.
Provided by Joanne Ozug
Categories Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a stand mixer fitted with the paddle attachment (or with a hand mixer/by hand), cream the butter and sugar.
- Next, whisk the eggs and milk in a bowl until blended. In another bowl, sift together the flour, blue cornmeal, baking powder, and salt.
- Add 1/3 of the flour mixture to the creamed butter and sugar with the mixer on low speed, then 1/2 the egg/milk mixture, then 1/3 of the flour mixture, the last half of the egg/milk mixture, then the rest of the flour mixture, waiting until each installment is absorbed before adding the next. If adding the corn kernels, stir them in with a spatula just before the last installment of flour is incorporated.
- Pour the cornbread batter into a butter greased 13 x 9 x 2inch baking dish. Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. Cut your cornbread into squares, and drizzle honey or spread butter onto your cornbread when ready to serve.
Nutrition Facts : Calories 247 kcal, Carbohydrate 34 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 64 mg, Sodium 194 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
BLUE CORNBREAD
Blue cornmeal is sweeter and has a better nutritional profile than its yellow and white cousins. Try out blue cornmeal in this moist and tender blue cornbread! Adapted from Daily Garnish.
Provided by Cassie Johnston
Categories Breads
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a medium mixing bowl, whisk together the cornmeal, flour, baking soda and salt, set aside.
- In a small bowl, whisk together the yogurt, eggs, butter, and milk. Pour into the cornmeal mixture and stir until just combined-do not overmix. Fold in the corn kernels.
- Pour the batter into a well-seasoned cast iron skillet or a square baking dish. Bake in preheated oven for 15-20 minutes or until the top is golden brown, and a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 223 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 serving, Sodium 294 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BLUE CORN CORNBREAD
Corn bread made with blue cornmeal and more of almost every ingredient you would put in regular corn bread. It is almost cakelike. This is a pot luck winner.
Provided by Bill Jezzard
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
- Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
- Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
- Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 16.5 g, Cholesterol 39.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4 g, Sodium 208.4 mg, Sugar 3.9 g
BLUE CORNBREAD
Blue corn was a staple for the Pueblo Indians of Northern New Mexico. The blue-purple kernels produce a coarser consistency and sweeter, nuttier taste than yellow or white corn. This bread rises high and proud. This recipe was printed on the package of blue-corn meal I recently purchased.
Provided by PaulaG
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray a 8- to 9-inch cast iron skillet with cooking spray and drizzle with the 1 tablespoon cooking oil.
- Place the skillet in the oven while it preheats.
- Preheat oven to 425°F.
- In a medium size bowl, combine dry ingredients.
- Combine liquids and slowly add to combined dry ingredients, mixing well.
- Pour into prepared pan and bake at 425°F for 15-20 minutes, until top and sides become golden brown.
Nutrition Facts : Calories 136.8, Fat 3.3, SaturatedFat 0.6, Cholesterol 27.4, Sodium 105.5, Carbohydrate 22.2, Fiber 2.2, Sugar 5.1, Protein 5.2
BLUE CORN MUFFINS
Steps:
- Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
- In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
- In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
- In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
- Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.
BLUE CORNBREAD WITH PINEAPPLE
Provided by Food Network Kitchen
Time 35m
Yield 16 pieces
Number Of Ingredients 0
Steps:
- Butter an 8- or 9-inch square baking dish and line with parchment paper. Stir the Blue Cornbread with Pineapple mix, 1 cup buttermilk, 2 eggs and 4 tablespoons melted butter in a large bowl until just combined. Pour into the prepared dish and bake at 425 degrees until a toothpick inserted in the middle comes out clean, about 25 minutes. Cool, then slice into squares.
BLUEBERRY CORNBREAD
My husband is a fourth-grade teacher, and he incorporates monthly baking projects into the curriculum. His recipe for blueberry cornbread is a class favorite. -Jennifer Martin, Martinez, California
Provided by Taste of Home
Time 40m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease an 8-in. square baking pan., Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 264 calories, Fat 10g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY CORNBREAD
Homemade cornbread with delicious blueberries in it. An awesome combination! You can use fresh or frozen blueberries.
Provided by matt151617
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
- Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 59.8 g, Cholesterol 64.2 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 668.3 mg, Sugar 23.3 g
BLUE CHEESE CORNBREAD
Make and share this Blue Cheese Cornbread recipe from Food.com.
Provided by James Craig
Categories Quick Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Grease 8" square baking pan.
- Combine all ingredients in a medium bowl and mix till blended.
- Put into a prepared pan.
- Bake till firm to the touch-about 30 minutes.
- Cool slightly-Cut into squares.
Nutrition Facts : Calories 346.5, Fat 14.2, SaturatedFat 5.9, Cholesterol 69.6, Sodium 933.6, Carbohydrate 44.2, Fiber 4.2, Sugar 12.6, Protein 10.3
BLUE CORN CORNBREAD MUFFINS RECIPE BY TASTY
An elevated take on a traditional side dish, these cornbread muffins are made with blue cornmeal and yellow corn kernels for an added touch of sweetness, texture, and color. If that's not enough, we serve these muffins with delicious herbed honey butter.
Provided by Tikeyah Whittle
Categories Dinner
Time 40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Make the herbed honey butter: In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients until smooth and incorporated, about 3 minutes. Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.
- Make the cornbread muffins: Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray.
- In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
- In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
- Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.
- Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
- Bake the muffins for 18-20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.
- Serve the muffins warm with the herbed honey butter.
- Enjoy
Nutrition Facts : Calories 172 calories, Carbohydrate 33 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, Sugar 23 grams
BLUE CORNMEAL BREAD
Categories Bread Bake Cornmeal Fall Bon Appétit
Yield Makes about 28 pieces
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk flour, cornmeal, sugar, pine nuts, baking powder, baking soda and salt in large bowl to blend. Whisk milk, vegetable oil, eggs and buttermilk in medium bowl to blend. Add milk mixture to dry ingredients and whisk until just blended. Fold in corn kernels. Pour batter into prepared dish. Bake until tester inserted into center comes out clean, about 40 minutes. Cut bread into 2-inch squares and serve warm.
- *Blue cornmeal is available at natural foods stores and specialty foods stores.
BLUE CORN BREAD
Provided by Stephan Pyles
Categories Bread Brunch Side Bake Thanksgiving Vegetarian Dinner Lunch Cornmeal Fall Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- Place a well-seasoned cast-iron skillet in the oven to warm for at least 5 minutes.
- Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs, lightly in a medium bowl. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
- Remove the cast-iron skillet from the oven and brush generously with the oil. Reheat the skillet for about 2 minutes, then fill with batter.
- Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.
BLUE CORN CAKES
Provided by Craig Claiborne
Categories side dish
Time 10m
Yield About 16 cakes
Number Of Ingredients 10
Steps:
- Blend together the cornmeal, flour, baking powder, salt, pepper and sugar in a mixing bowl.
- Put the yolks in a small bowl and add the milk, stirring. Stir this into the cornmeal mixture. Add the butter and fold in the beaten egg whites. Refrigerate until ready to cook.
- Lightly coat the bottom of a nonstick fry pan with oil. When it is quite hot add about 1 tablespoon of batter at a time to the pan. Cook about 1 minute until browned on the bottom. Turn the cakes and cook about 1 minute on the second side or until neatly browned. Continue making cakes until all the batter is used.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 21 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 464 milligrams, Sugar 5 grams, TransFat 0 grams
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- Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped red pepper, onion, and jalapenopepper; saute until tender.
- Combine buttermilk, skimmed milk, egg substitute, and melted margarine in a small bowl; add buttermilk mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Stir invegetable mixture.
- Pour batter into a 9-inch square pan coated with cooking spray. Bake at 425° for 25 minutes or until golden. Cut into squares to serve.
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