CORNBREAD (SWEET & MOIST)
A great corn bread goes well with lots of different dishes, especially chili. Our family likes it sweet, moist, and loaded with flavor. This recipe went through many stages of testing before finally becoming the basic makeup for our favorite corn bread. It's simple, easy to prepare and cook, the texture is excellent, the taste is superb, an unlike many corn bread recipes that produce a dry or brittle result - this corn bread is soft and savory and guaranteed to please. Try it - we think you'll like it!
Provided by Poppa
Categories Breads
Time 55m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 425°F.
- First, add all of the dry ingredients together and mix - this will help keep the distribution of ingredients even. Use the cornmeal, flour, granulated sugar, brown sugar, baking powder, and salt.
- Then, add the remaining ingredients in any order and mix. Use the eggs, milk, creamed corn, shortening, and honey.
- Using a mixer or a whisk, combine all of the ingredients until well mixed. Note: These mix easily so using a whisk and some elbow grease does the job just fine.
- Add the mixture to a "prepared" baking dish. You can prepare any baking dish by coating it with cooking spray or - as I like to do - use a paper towel to collect some Crisco and simply rub the dish until it's coated.
- Bake at 425°F for about 40-45 minutes. To see if the corn bread is ready, insert a table knife into the center and pull it out. If it's dry, you're dish is done. If it's still got some wet batter on it - let it cook for another 5 minutes - checking in intervals. Be careful not to overcook. You want the top of the corn bread to be delicately browned, but not so browned that you now have a hardened crust, so just keep an eye on it during the last leg of baking.
- Now -- to use the butter!
- Immediately after you remove the corn bread from the oven, drag as much as 2 tbsp of butter over the top slowly, allowing it to melt as you brush the top of the corn bread. The 2 tbsp (especially if you're using slices of butter from a stick of butter) should be enough to adequately coat the entire loaf. This is an important step. You might think it's just for flavor, but the butter actually softens the top of the corn bread and keeps the texture from becoming too firm or stale. As the butter melts and seeps down into the body of the corn bread, it adds further moisture to the dish, without turning the corn bread into a soft mush like it sometimes can if you slap a spoonful onto an open slice.
- Let the corn bread sit for about 2-4 minutes, allowing the butter to do its job. Then serve!
Nutrition Facts : Calories 1190.4, Fat 107.9, SaturatedFat 28.2, Cholesterol 55.7, Sodium 639.9, Carbohydrate 55.8, Fiber 2, Sugar 25.9, Protein 5.6
MOIST & SWEET CORNBREAD
Steps:
- Preheat the oven to 350 degrees, mist a 9x13-inch pan with nonstick spray, and line with parchment. (If making skillet cornbread, place about 1 1/2 tablespoons of butter in the pan and allow it to preheat in the oven.)
- In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
- Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.
- Pour the liquid ingredients into the dry and stir together until combined.
- Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges (a toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs).
- Cool for about 20 minutes, then cut into slices and serve.
Nutrition Facts : Calories 172 kcal, Carbohydrate 22 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 30 mg, Sodium 90 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
SWEET CORN-PECAN BREAD
Looking for a bread recipe using Gold Medal® all-purpose flour? Then check out this lightly sweetened nutty cornbread - the perfect accompaniment to your meal!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Generously grease bottom and sides of 9 x 5-inch loaf pan with shortening or spray with cooking spray. In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Beat in eggs and corn until well mixed. Stir in flour, cornmeal, baking powder and salt, scraping bowl once, just until blended. Stir in pecans. Pour into pan.
- Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan to wire rack. Cool completely, about 45 minutes, before slicing.
Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Slice, Sodium 450 mg, Sugar 18 g, TransFat 0 g
MOIST & SWEET CORNBREAD
We prefer good old Southern cornbread with our beans but sometimes want it sweeter. Here's a sweet version to hold up the butter. -Stacey Feather, Jay, Oklahoma
Provided by Taste of Home
Time 35m
Yield 15 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 393mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
MAPLE-PECAN CORNBREAD
Our state trails only Vermont in the production of maple syrup in the U.S. I have many childhood memories of tapping our maple trees in early spring and watching the sap come out. Corn bread, or johnnycake as it's called here in scenic Mohawk Valley, was a staple of the men fighting in the Revolutionary War. The volunteers, who were known as "Johnnys", carried their rations with them, and the johnnycakes held up well for days.
Provided by Taste of Home
Time 45m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, milk, syrup and butter. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack. Serve warm with syrup if desired or allow to cool.
Nutrition Facts : Calories 142 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 294mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
MOIST SWEET CORNBREAD
This award winning sweet cornbread recipe is full of moist sweet flavor. It really is the perfect cornbread!
Provided by Nicole Cook
Categories Side Dishes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
- In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
- Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
- Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.
- Remove from oven, serve warm with butter or honey or simply plain. It's amazing!
MOIST, SWEET VEGAN CORNBREAD
An amazing moist and sweet vegan cornbread recipe, works well as muffins too.
Provided by Arielle
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray.
- Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended.
- Mix flour, cornmeal, and baking powder together in a bowl. Stir flour mixture into sugar mixture, alternating with the remaining 1 cup soy milk. Beat until well blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 43.9 g, Fat 11.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 2.7 g, Sodium 353.5 mg, Sugar 15.2 g
THE BEST EVER VEGAN CORNBREAD!
This is the best ever vegan cornbread recipe that is soft, sweet, moist and crumbly! Easy to make and perfect with a bowl of hot soup!
Provided by plant.well
Categories Entrées
Time 35m
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees.
- In a large bowl, mix together your flour, cornmeal, sugar, baking powder, salt and finely ground flax seed.
- Stir apple cider vinegar into milk and let sit for 3-5 minutes. Pour into dry ingredients along with the melted vegan butter and mix until smooth.
- Pour into a lightly buttered 8x8 pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the middle comes out clean.
- Allow to slightly cool and then cut into pieces! Serve with vegan butter or with a hot bowl of soup.
Nutrition Facts : Calories 215 calories
GOLDEN SWEET CORNBREAD
If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.
Provided by bluegirl
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 28.2 g, Cholesterol 17.1 mg, Fat 7.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 353.9 mg, Sugar 12.2 g
More about "cornbread sweet moist recipe pecan"
HOMEMADE SWEET CORNBREAD RECIPE - 100K-RECIPES
From 100krecipes.com
- Preheat the oven to 375°F. Place a 9x9 inch cast iron skillet in the oven while the oven is heating up.
- Mix together the dry ingredients. Add all-purpose flour, yellow cornmeal, salt, baking soda, and baking powder to the bowl. Mix until combined. Set aside.
- Reserve 1 tbsp butter for greasing the skillet. Melt the remaining butter in a microwave-safe bowl.
SWEET AND MOIST CORNBREAD - KATHRYN'S KITCHEN
From kathrynskitchenblog.com
- In a medium bowl mix together the melted butter, oil, milk, eggs and honey until combined. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until all of the ingredients are mixed together.
CHESTNUT CORNBREAD WITH DATES, PECANS, & HONEY • THE GOLD ...
From thegoldlininggirl.com
- In a large bowl, stir together yellow cornmeal, flour, brown sugar, baking powder, baking soda, thyme, rosemary, and Lawry's seasoned salt.
- In another large bowl, whisk together buttermilk, creamed corn, eggs, melted butter, and honey.
- Add the wet ingredients to the dry ingredients, and stir until just combined -- do not overmix. A few clumps are okay.
SWEET CORNBREAD - PEAR TREE KITCHEN
HONEY CORNBREAD (SWEET AND MOIST) | THE FOOD CHARLATAN
From thefoodcharlatan.com
- Preheat your oven to 375 degrees. Place your 9-inch cast iron skillet in the oven while the oven preheats. (If you are baking this in an 8x8 or 9x9 inch square pan, see note.)In a small mixing bowl, combine 1 cup flour, 3/4 cup yellow cornmeal, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder. (Use 1 teaspoon baking powder if using a square pan.)Slice off about 1/2 tablespoon from your 1/2 cup (1 stick) of butter and set aside (you will grease the pan with it soon).
- Melt the remaining butter in a large bowl in the microwave.Add 1/4 cup oil, 1 cup of sugar, and 1/3 cup honey to the large bowl with the melted butter.
SWEET MOIST CORNBREAD - THE MOMMY MOUSE CLUBHOUSE
From mommymouseclubhouse.com
- Measure and add the cornmeal, flour, sugar, baking powder, and salt to a medium mixing bowl. Whisk or sift together.
SWEET CORNBREAD (SO MOIST & TENDER) W/ HONEY & BUTTERMILK ...
From divascancook.com
- In a large bowl whisk together yellow cornmeal, flour, baking powder, salt, baking soda, and sugar. Set aside.
MOIST AND SWEET CORNBREAD - TOP RECIPES
From topteenrecipes.com
5/5 (2)Category Main RecipesServings 9Total Time 35 mins
SOUTHERN SWEET CORNBREAD – MY ROI LIST
From myroilist.com
MISSISSIPPI CORNBREAD CAKE RECIPE : OPTIMAL RESOLUTION ...
From recipeschoice.com
PECAN CORNBREAD - SOUTHERN RECIPES
From fooddiez.com
SWEET TEA AND CORNBREAD: BUTTER PECAN PRALINE CAKE!
From sweetteaandcornbread.net
WHAT CAN I DO TO MAKE JIFFY CORNBREAD MORE MOIST? | RECIPE ...
From pinterest.com
RECIPE FOR SWEET MOIST CORNBREAD - CREATE THE MOST AMAZING ...
From recipeshappy.com
PECAN CORNBREAD RECIPE | MYRECIPES
From myrecipes.com
SWEET ALABAMA PECAN CORNBREAD BEST RECIPES
From cookingtoday.net
WHITE CORNBREAD RECIPE EASY - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SWEET ALABAMA PECAN CORNBREAD - THERESCIPES.INFO
From therecipes.info
RECIPE - SWEET YELLOW CORNBREAD - SWEET YELLOW CORNBREAD
From sweetyellowcornbread.com
MOIST AND SWEET CORNBREAD RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
GOLDEN SWEET MOIST & EASY CORNBREAD RECIPE - PAULA DEEN
From pauladeen.com
SUPER MOIST SWEET CORNBREAD | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
13 MOIST CORNBREAD IDEAS | RECIPES, COOKING RECIPES, MOIST ...
From pinterest.ca
PECAN CORNBREAD COBBLER | A PECAN COBBLER RECIPE MADE WITH ...
From pinterest.com
CARAMELIZED APPLE & PECAN CORNBREAD
From thegoldlininggirl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love