Corn Kernel Cornbread Recipes
CORN CORNBREAD
Excellent with breakfast, lunch or dinner. For breakfast, I serve it with fried eggs, butter, warm syrup, and jam sauce
Provided by sal
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
- In a large bowl, mix together corn, sour cream, eggs and melted butter. Gradually stir in the cornmeal, sugar and applesauce. Pour into the prepared pan.
- Bake at 375 degrees F (190 degrees C) for 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 123.4 calories, Carbohydrate 12.8 g, Cholesterol 39.7 mg, Fat 7.5 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 4.2 g, Sodium 224.2 mg, Sugar 2 g
CORN-KERNEL CORNBREAD
The addition of frozen corn gives this sweet and savory bread some texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 233 kcal, Carbohydrate 30 g, Cholesterol 48 mg, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, Sodium 540 mg, Sugar 3 g, Fat 11 g, ServingSize 8 servings, UnsaturatedFat 0 g
CORN ON CORNBREAD
Steps:
- Preheat the oven to 400 degrees. Lightly butter a 9inch square baking pan
- In a mixing bowl combine the dry ingredients: flour, cornmeal, salt, sugar and baking powder; set aside. In another mixing bowl combine the milk, eggs and melted butter and add to dry ingredients. Mix just until combined, then fold in the corn kernels.
- Transfer to baking pan and bake in middle of oven for 20 to 25 minutes or until a toothpick when inserted in middle of bread comes out clean. Remove cornbread from oven and serve hot or room temperature.
CREAMED CORN CORNBREAD
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
CORN BREAD WITH SWEET CORN KERNELS
Make and share this Corn Bread With Sweet Corn Kernels recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 237.5, Fat 7.5, SaturatedFat 1, Cholesterol 24.8, Sodium 353.4, Carbohydrate 38.5, Fiber 2.9, Sugar 10.8, Protein 6.8
THE BEST MOIST SWEET CORNBREAD
This is more like a cake it's so moist and light, you may want to add in some green chilies or shredded cheddar cheese --- for a less sweeter taste reduce sugar to 1/2 cup --- this is very good!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 207.9, Fat 10.6, SaturatedFat 4, Cholesterol 37.9, Sodium 184.9, Carbohydrate 26, Fiber 1, Sugar 9.5, Protein 3.4
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