Corn Bread With Sweet Corn Kernels Recipes

CORN-KERNEL CORNBREAD

Steps:

• Preheat oven to 350 degrees. Put butter in 8-inch square baking pan or 9-inch ovenproof skillet; place in oven just long enough to melt butter. In a bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Stir in egg and milk until just combined. Stir in frozen corn.
• Spoon batter into prepared pan, and spread evenly. Bake until golden, 30 minutes in pan or 20 minutes in skillet.

BUTTERY CORNBREAD WITH CORN KERNELS

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Place a cast-iron skillet in the oven to heat for 10 minutes.
• In a large bowl, combine the cornmeal, flour, sugar, if using, baking powder, salt, and soda. Whisk to blend ingredients thoroughly. Stir in the corn kernels.
• In another bowl, whisk the buttermilk and eggs together until well blended. Whisk in 4 tablespoons of the melted butter.
• Carefully take the hot skillet out of the oven and set it on a rack. Add the remaining 2 tablespoons of butter to the skillet. Swirl the pan slightly to cover the bottom with the butter.
• Combine the dry ingredients with the buttermilk mixture until blended.
• Pour the batter into the pan and return the pan to the oven.
• Bake the cornbread for 23 to 26 minutes, or until it is golden brown and crusty along the sides.
• Serve and enjoy!

GOLDEN SWEET CORNBREAD FROM DEL MONTE®

Steps:

• Preheat oven to 400 degrees F. Coat a glass or metal 9-inch square baking dish with non-stick cooking spray.
• Stir together all ingredients in a large mixing bowl; batter will be slightly lumpy. Pour batter evenly into prepared pan.
• Bake 40 to 45 minutes or until deep golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes before cutting.

THE BEST MOIST SWEET CORNBREAD

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Butter an 8 x 8-inch square baking dish.
• In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
• In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
• Mix in canned corn niblets.
• Transfer to baking dish.
• Bake for 35 minutes or until the the cake tests done.

SWEET CORNBREAD

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk egg, sour cream, milk and butter; stir into dry ingredients just until moistened. , Pour into a greased 8-in. square baking dish. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm.

MOIST & SWEET CORNBREAD

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 5 ingredients. Cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened., Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm.

SWEET CORN BREAD

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
• Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
• Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

CORN BREAD WITH SWEET CORN KERNELS

Steps:

• Position oven rack in the center of oven; preheat to 350°.
• Lightly spray a 9 x 5 inch loaf pan with cooking spray.
• In a big bowl, whisk together the flours, cornmeal, baking powder, and salt.
• In another bowl, whisk together the egg, egg white, buttermilk, honey, and oil.
• Add the wet ingredients to the dry ingredients, mixing just enough to combine them; stir in the corn.
• Pour the batter into the prepared pan.
• Bake until the top is golden brown and a wooden pick comes out with a few crumbs, about 45 minutes.
• Let cool in the pan for 15 minutes, then transfer the bread to a wire rack to cool completely before slicing.
• Serving size-one 1-inch thick slice; calories 220, total fat 7 g, carb 36 g, fiber 3 g.

CORNBREAD WITH FRESH OR FROZEN SWEET CORN

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Thoroughly grease a 9 x 9-inch baking dish.
• Sift together the flour, cornmeal, baking powder, and salt.
• Combine the half-and-half, eggs, butter (or shortening), and sugar (if using).
• Add half-and-half mixture to the flour mixture and combine just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, but don't overmix the batter or your cornbread will be too tough.
• Pour the batter into your prepared baking dish and bake the cornbread immediately.
• Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the baking dish. Cut into slices or squares. Serve and enjoy.