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
BREAKFAST CORNBREAD CASSEROLE WITH HAM AND KALE
The combination of ham and kale is traditional for a reason: it's so unbelievably good. But this satisfying casserole is easy to adapt to other greens and meat pairings, depending on what you have on hand: Try cooked sausage with frozen spinach or Andouille with frozen mustard greens.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.
- For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.
- For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.
- To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don't worry if the corn isn't completely covered; the batter will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.
SCRAMBLED EGGS WITH SAUSAGE AND CORNBREAD
A perfect way to use up leftovers. Just by adding a few peppers and onions, you have a hearty breakfast. You can add any type of meat or vegetables to this dish and make it your own. This was just my husband's favorite breakfast. Enjoy!
Provided by Teresa Shoenleben-Ward
Categories Breakfast and Brunch Eggs
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
- Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.
Nutrition Facts : Calories 360 calories, Carbohydrate 17.7 g, Cholesterol 209.5 mg, Fat 26.7 g, Fiber 3.5 g, Protein 13.8 g, SaturatedFat 6.4 g, Sodium 480.9 mg, Sugar 1.5 g
BREAKFAST CORN MUFFINS
This easy recipe for corn muffins hold a surprise filling. These are great for breakfast!
Provided by NikkiDoc74
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine cornmeal, flour, baking powder, and salt in a bowl.
- Beat the butter, honey, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated.
- Fill each muffin cup about 1/3 full. Place a banana slice onto the batter in each cup and top with about 1/2 teaspoon of peanut butter, pressing down slightly to cover the banana. Continue to fill each muffin cup with batter, until the cup is 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 41 g, Cholesterol 51.7 mg, Fat 14.4 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 6.4 g, Sodium 244.7 mg, Sugar 20 g
17 WAYS TO USE LEFTOVER CORNBREAD
These leftover cornbread recipes will bring new life to your day-old cornbread. From French toast to pudding to crab cakes, cornbread is just as good the second time around!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cornbread dish in 30 minutes or less!
Nutrition Facts :
CORNBREAD BREAKFAST CASSEROLE
Steps:
- Unroll and separate cornbread dough along perforations into 16 pieces. Using 10 or 11 pieces, line the bottom and sides of an ungreased shallow 3-cup baking dish. Flatten and press dough pieces together to seal perforations. Bake at 375° for 11-14 minutes or until golden brown., Meanwhile, crumble sausage into skillet; cook over medium heat until no longer pink. Drain well and set aside., In a bowl, combine the eggs, cream, pepper and salt if desired. In the same skillet, cook and stir eggs over medium heat until completely set., In a bowl, combine the sausage, scrambled eggs, cheese and chilies. Spoon into prebaked crust. Top with remaining dough. Flatten and press together to cover top; seal edges., Bake 18-22 minutes longer or until top is deep golden brown. Serve immediately.,
Nutrition Facts : Calories 915 calories, Fat 52g fat (19g saturated fat), Cholesterol 372mg cholesterol, Sodium 1881mg sodium, Carbohydrate 75g carbohydrate (18g sugars, Fiber 0 fiber), Protein 32g protein.
BRUNCH CORNBREAD
Provided by Melissa d'Arabian : Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Grease a 9 by 9-inch baking dish with butter.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In another medium bowl, whisk together very well the eggs, milk, butter, applesauce, and maple syrup. Pour the wet ingredients into the dry ingredients and stir to incorporate (do not overmix). Pour into the prepared dish and bake until a toothpick inserted into the center comes out clean, about 25 minutes. Serve with Maple Lime Butter.
- In a small bowl, mix the ingredients together until well incorporated. Refrigerate for at least 10 minutes to firm up slightly before serving.
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4.9/5 (42)
- Blend together dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon)
- Add in wet ingredients, first adding in sweet potato. Mix well then add eggs, butter and honey. Lastly add the cup of milk.
- Pour mixture into pan for baking. (I have used a cast iron skillet, muffin pans and a 9 inch cake pan for this recipe)
BLUEBERRY CORNBREAD MUFFINS - EASY RECIPE - THE WORKTOP
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5/5 (6)Total Time 35 minsCategory Breads And Muffins, MuffinsCalories 256 per serving
- In a food processor, process the corn, buttermilk, brown sugar, and honey until combined, about 5 seconds. Add eggs and process until well combined, another 5 seconds. There will be small lumps of corn remaining.
- Make a well in the middle of the dry ingredients and pour the corn mixture into the well. Fold a few times to start combining. Add in the melted butter and blueberries. Fold until the wet ingredients are just moistened.
SAVORY CORNBREAD WITH TURKEY AND CHEESE - THE WORKTOP
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5/5 (4)Total Time 40 minsCategory Breads And MuffinsCalories 334 per serving
- In a large bowl, mix together the flour, cornmeal, baking powder, salt and baking soda. Mix in the smoked turkey breast and shredded cheese until evenly distributed.
- In a food processor, process the corn, buttermilk, and brown sugar until combined, about 5 seconds. Add eggs and process until well combined, another 5 seconds. There will be small lumps of corn remaining.
- Make a well in the middle of the dry ingredients and pour the corn mixture into the well. Fold a few times to start combining. Add in the melted butter. Fold until the wet ingredients are just moistened.
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- Preheat oven to 350 degrees F. Remove sausage from casing, if necessary, and place in large nonstick skillet. Cook over medium-high heat 10 to 12 minutes or until cooked through, breaking up sausage with side of spoon as it cooks.
- Meanwhile, spray 9 x 13-inch baking dish with cooking spray. Place black beans, chiles, onions, garlic, cornbread, and cheese in large bowl. Add cooked sausage; gently toss until well combined. Transfer mixture to prepared baking dish.
- In medium bowl, whisk together eggs, milk, salt and pepper; pour egg mixture over sausage mixture in baking dish.
TOP 20 LEFTOVER CORNBREAD RECIPES YOU CAN EASILY RECREATE
From heythattastesgood.com
5/5 (5)Published 2021-09-12Category Leftover
- Cornbread Croutons. Croutons are little bread cubes that are seasoned with herbs and spices then baked to be more crispy. This is the easiest way to make use of your leftover cornbread because it doesn’t require a lot of ingredients or effort.
- Fried Cornbread And Eggs. Scrambled eggs can get boring sometimes, so why not make the most of your leftover cornbread and add some texture to the dish?
- Kale Salad With Cornbread Croutons. Bring some greens into your diet with this easy and simple kale salad recipe. Kale is an amazing source of nutrition, containing high levels of vitamins and minerals that are great for boosting your immune system.
- Chili With Cornbread Croutons. Everybody loves a good spicy bowl of chili for some warmth when winter comes around. You can now enjoy it even more with the occasional cornbread croutons.
- Cornbread Buttermilk Soup. Buttermilk is a fermented drink that is thicker than regular milk. It has a very distinctive rich and creamy taste with a slightly sour undertone.
- Cornbread Crab Cakes. Take your crab cake recipe to the next level by adding some cornbread crumbles into the ingredients. It adds a little extra sweetness and crunchiness to the moist and dense cakes, making them so much more exciting to enjoy.
- Cornbread Casserole. There’s no reason why you shouldn’t take full advantage of your leftover cornbread and turn it into a massive dish for the whole family.
- Cornbread Breakfast Casserole. Make your busy mornings a whole easier with this breakfast casserole recipe. You can put it together the night before then simply reheat the next morning.
- Cornbread Strata. Strata is a casserole variant, eaten mainly for brunch or breakfast. It has similar cooking methods to casserole but contains simpler ingredients, mainly cornbread, eggs, cheese, and optional added meat or vegetables.
- Cornbread Sausage Quiche. This is another recipe that will brighten up your breakfasts and brunches. Quiche is a delightful French tart made mainly of eggs, cheese, and other optional foods.
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