Cornbread I Recipes

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CORNBREAD



Cornbread image

I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.

Provided by crazycookinmama

Categories     Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup milk
1/4 cup butter or 1/4 cup margarine, melted
1 large egg
1 1/4 cups white cornmeal or 1 1/4 cups blue cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
you might want to reduce the sugar to 1/3 cup and use 2 egg

Steps:

  • Heat oven to 400³F.
  • Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
  • Beat milk, butter and egg in large bowl with hand beater or wire whisk.
  • Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
  • Pour into pan.
  • Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
  • Serve warm if desired.

Nutrition Facts : Calories 169.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 28.5, Sodium 242.1, Carbohydrate 27.3, Fiber 1.2, Sugar 8.4, Protein 3.3

QUICK CORNBREAD WITH HONEY-BUTTER



Quick Cornbread With Honey-Butter image

This quick cornbread recipe uses a boxed mix for convenience, but includes cream-style corn and is slathered with honey butter for a homemade taste.

Provided by Andrea Lynn

Categories     Side Dish     Bread

Time 40m

Yield 4

Number Of Ingredients 6

1 egg
1/4 cup milk
1 (12-ounce) can cream-style corn
1 (8 1/2-ounce) Jiffy's Corn Muffin Mix
2 tablespoons butter (softened)
1 tablespoon honey

Steps:

  • Preheat oven to 350 F. Spray an 8-inch or 9-inch square pan with cooking spray.
  • In a large bowl, add egg and milk and whisk together with a fork to combine. Add creamed corn and stir to combine.
  • Add the cornbread mix, using a spatula to combine with wet ingredients.
  • Scrape cornbread mixture into the prepared pan and place in the preheated oven. Cook cornbread until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Let cool a bit.
  • In a small bowl, add softened butter and honey and stir to combine. Cut cornbread into pieces, and slather honey butter onto the warm cornbread.

Nutrition Facts : Calories 207 kcal, Carbohydrate 31 g, Cholesterol 72 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 261 mg, Fat 9 g, ServingSize 1 pan (4 servings), UnsaturatedFat 3 g

CORNBREAD



Cornbread image

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

1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

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

CLASSIC CORNBREAD



Classic Cornbread image

Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 8

1/3 cup vegetable oil, plus more for the baking dish
1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup buttermilk

Steps:

  • Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
  • Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
  • Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

GRANDMOTHER'S BUTTERMILK CORNBREAD



Grandmother's Buttermilk Cornbread image

This is my grandmother's cornbread recipe and it's the best - sweet and moist!

Provided by Bethany Weathersby

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 9

Number Of Ingredients 8

½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  • Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g

CLASSIC CORNBREAD



Classic Cornbread image

This cornbread strikes the right balance between tender and crumbly. To use it in a Thanksgiving stuffing, reduce the sugar to 2 tablespoons.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
1 1/2 cups yellow or white cornmeal
1 cup all-purpose flour (spooned and leveled)
6 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
1 cup buttermilk
3 large eggs

Steps:

  • Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
  • Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

Nutrition Facts : Calories 329 g, Fat 14 g, Fiber 2 g, Protein 7 g, SaturatedFat 8 g

CORN BREAD



Corn Bread image

I've tried many recipes for corn bread. But my family and friends agree my version is one of the best they've tasted. It turns our moist and delicious every time.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk
1 large egg, beaten
4 tablespoons butter, melted

Steps:

  • Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.

Nutrition Facts :

EASY CORNBREAD



Easy Cornbread image

This cornbread is great for stuffing, a recipe passed on from my mother-in-law. If you're like me and don't like plain cornbread, freeze the leftovers for further stuffing servings

Provided by CoCaShe

Categories     Quick Breads

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 eggs
1 1/4 cups milk
1/4 cup vegetable oil
1 1/2 cups yellow cornmeal
3/4 cup flour
1 teaspoon salt
1/4 cup white sugar
2 1/2 teaspoons baking powder

Steps:

  • Beat eggs, milk and oil together.
  • Add all dry ingredients to wet and mix well.
  • Pour mixture into greased 8"x8" cake pan.
  • Bake 400F for 25-30 minutes or until toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 337.2, Fat 13.8, SaturatedFat 3, Cholesterol 69.1, Sodium 598.5, Carbohydrate 46.6, Fiber 2.6, Sugar 8.6, Protein 7.8

CORNBREAD



Cornbread image

Use this recipe to make stuffing or simply serve it alongside weeknight dinners.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 8-inch square loaf

Number Of Ingredients 8

1 tablespoon unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons salt
2 teaspoons baking powder
1 cup milk
2 large eggs

Steps:

  • Heat oven to 425 degrees with rack in center. Butter an 8-inch-square baking pan, and set aside.
  • In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.

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