Cornbread Loaf Recipes

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SWEET CORNBREAD LOAF



Sweet Cornbread Loaf image

This cornbread loaf is the perfect accompaniment to your favorite stew, ham and beans, soup, or fried fish!

Provided by Lori

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 7

2 cups cornmeal
2 cups buttermilk
1 cup all-purpose flour
1 cup white sugar
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
  • Mix cornmeal, buttermilk, flour, sugar, vegetable oil, salt, and baking soda in a bowl until thoroughly combined. Pour batter into prepared loaf pan.
  • Bake in the preheated oven until top is golden brown and a toothpick inserted into the center of the loaf comes out clean or with moist crumbs, about 1 hour.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 44.8 g, Cholesterol 1.6 mg, Fat 4.3 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 343.4 mg, Sugar 19 g

CORNBREAD LOAF



Cornbread Loaf image

WE LIKE corn bread with our chili, and this makes just enough for two people. I received the recipe from a quilting friend at church and have shared it with many others. Another way that my husband and I like eating corn bread is straight out of the oven, buttered and topped with syrup. -Edna Bjork, Norwalk, Iowa

Provided by Taste of Home

Time 25m

Yield 1 loaf.

Number Of Ingredients 8

1/2 cup cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup milk
2 tablespoons shortening, melted

Steps:

  • Preheat oven to 425°. In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, blend egg, milk and shortening; stir into dry ingredients. Pour into a greased 8x4-in. loaf pan. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan and serve warm.

Nutrition Facts : Calories 118 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 190mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

CORNBREAD LOAF



Cornbread Loaf image

I made a few minor changes to the original recipe printed in Bon Appetit (December 1992). Original recipe was printed as a request for corn bread served in Le Bus resturant.

Provided by ellie_

Categories     Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 10

1 1/2 cups flour
1 1/4 cups yellow cornmeal
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup melted margarine or 1/2 cup corn oil
1 cup buttermilk or 1 cup sour milk
1 cup frozen corn kernels, thawed

Steps:

  • Preheat oven to 350-degrees F.
  • Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal.
  • Mix first six ingredients (flour- salt) in large bowl.
  • Mix eggs, melted margarine/oil, milk in small bowl.
  • Add egg mixture and corn to dry ingredients.
  • Stir until combined.
  • Pour batter into pan.
  • Bake for 1 hour.

CORNBREAD STUFFED MEATLOAF



Cornbread Stuffed Meatloaf image

Provided by Guy Fieri

Categories     main-dish

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 23

2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand
1/2 pound bacon, chopped
1 red bell pepper, diced
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 tablespoons chopped fresh flat-leaf parsley
Salt and pepper
1 egg, beaten
3 tablespoons olive oil, plus 3 tablespoons
1 cup diced red onion
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 pounds ground beef
1 pound ground pork
2 teaspoons sea salt
2 teaspoons freshly cracked black pepper
2 tablespoons chopped parsley leaves
1 tablespoon chopped thyme leaves
1 teaspoon dry mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 eggs
6 ounces sliced Cheddar

Steps:

  • For the stuffing: Preheat oven to 275 to 300 degrees F.
  • Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F.
  • In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft.
  • In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.
  • For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.
  • In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.
  • Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.

YEAST CORN BREAD LOAF



Yeast Corn Bread Loaf image

The golden brown crust, tender texture and mild cornmeal flavor make Yeast Corn Bread Loaf, from Fred Barnsdale of Pahokee, Florida, worth the effort. It's easy to slice, too.

Provided by Taste of Home

Time 55m

Yield 1 loaf (16 slices).

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°), divided
1 cup yellow cornmeal
1/4 cup nonfat dry milk powder
3 tablespoons butter, softened
2 tablespoons sugar
1-1/2 teaspoons salt
2-1/4 to 2-3/4 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in 1/4 cup warm water. Add the cornmeal, milk powder, butter, sugar, salt, 1-1/4 cups flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 129 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 254mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

CORNBREAD



Cornbread image

You can prepare this cornbread ahead of time for a stree free brunch to have on the table in minutes. Top with devilled eggs and avocado or chilli con carne for a hearty lunch

Provided by Cassie Best

Categories     Side dish

Time 1h10m

Yield cuts into 8-10 slices

Number Of Ingredients 9

50g slightly salted butter , melted, plus extra for greasing
250g fine polenta or cornmeal, plus extra for dusting
325g can sweetcorn , drained
250ml buttermilk
4 large eggs
1 tbsp golden caster sugar
100g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda

Steps:

  • Heat oven to 180C/160C fan/gas 4 and brush a 900g loaf tin with melted butter, then dust it with polenta and shake out the excess. Tip 175g of the sweetcorn into a food processor with the remaining ingredients and 1 tsp salt. Blend until smooth, then remove the blade and stir through most of the remaining sweetcorn.
  • Pour the batter into the tin, scatter over the last of the sweetcorn and bake for 45-50 mins until risen and golden. Insert a skewer into the centre - it should come out with a few moist crumbs, but the mixture should not be wet. Return to the oven for a further 5-10 mins if necessary, then test again.
  • Cool the loaf in its tin for 10 mins, then transfer to a wire rack to cool. Will keep, wrapped in cling film, for up to 3 days, or freeze in slices for up to 2 months.

Nutrition Facts : Calories 241 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

CORNBREAD MEATLOAF



Cornbread Meatloaf image

Put your leftover cornbread to good use! From a neighbor when I lived down South. UPDATE (4/11/08): Change from original posting: I've always had to cook this about an hour, but I thought that was just me, so I when I originally posted this I left the cooking time at 3/4 hour, which was how I received it. However, since all the reviewers have noted that they, too, have to cook it longer, I have now changed the cooking time to 1 hour.

Provided by echo echo

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1/2 lb sausage
1 egg
1 cup cornbread, crumbs
1 onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
2 tablespoons mustard
2 tablespoons vinegar
2 tablespoons brown sugar

Steps:

  • With your hands, mix together the ingredients ground beef through pepper plus 1/2 cup of the tomato sauce and mold into a loaf shape; place into a greased baking dish.
  • Combine the rest of the tomato sauce with the mustard through brown sugar plus 3/4 cup water and pour over the meatloaf.
  • Bake 1 hour at 325F, basting 3 or 4 times during cooking.

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