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
TRADITIONAL SKILLET CORNBREAD
Here's a cornbread baked the old-fashioned way -- on top of the stove.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 9
Steps:
- Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl.
- In a small bowl, whisk together egg, 3/4 cup water, and melted butter. Make a well in the center of dry ingredients, and pour the egg mixture into it. Stir until just combined.
- Brush bottom, sides, and inside of skillet lid with vegetable oil; pour in the batter. Cover, and cook over low heat until top feels almost dry, about 35 minutes (check the bottom occasionally to make sure it's not burning; lower heat if necessary). Invert onto the skillet cover; oil pan bottom again. Slide bread back into pan, and cook 5 minutes more, until dry and light brown. Transfer to a plate, let cool slightly, and cut into wedges.
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
SWEET SOUTHERN CORNBREAD
Steps:
- Preheat the oven to 375 degrees F.
- Place two 8-cavity mini loaf pans in the oven to heat up.
- Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
- In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
- Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
- Divide the batter evenly among 12 cavities of the loaf pans and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180 degrees halfway through baking.
- Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.
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.
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.
Nutrition Facts : Calories 211 kcal, Carbohydrate 26 g, Cholesterol 64 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, Sodium 358 mg, Sugar 2 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
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