Cornbread Wedges Recipes

CHILI CORNBREAD WEDGES

Steps:

• Place cornbread mix in a large bowl. Combine the milk, egg, chiles and sugar; stir into cornbread mix just until moistened. Fold in corn., Pour into a greased 9-in. round baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Cut into wedges; serve warm.

CORNBREAD WEDGES

Steps:

• Heat oven to 400°F. Grease divided scone pan with shortening. Make muffin mixes as directed on pouch, using milk, margarine and eggs. Stir in onions. Spoon evenly into each wedge of pan.
• Bake 15 to 17 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.

BUTTERMILK CORNBREAD WEDGES

Steps:

• Heat oven to 450°F. Spray bottom only of 8x4- or 9x5-inch loaf pan with cooking spray.
• In small bowl, beat Bisquick mix, 1/4 cup cornmeal, the buttermilk, egg product, sugar and oil just until smooth (do not overbeat). Pour into pan. Sprinkle with 1 teaspoon cornmeal.
• Bake 6 to 8 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cut loaf crosswise in half, then cut each square in half diagonally. Serve warm.

CHEESY SWEETCORN CORNBREAD

Steps:

• Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 230C/210C fan/gas 8 and butter a 23cm cake tin or ovenproof frying pan. Tip the cornmeal, flour, sugar, baking powder and 1½ tsp salt into a large bowl. Beat the buttermilk or yogurt, eggs and melted butter together in a small bowl using a fork. Pour the wet ingredients into the dry, then add most of the sweetcorn and most of the cheese (save a handful of each for the top). Mix together with a spatula until just combined.
• Pour the batter into the prepared tin. Sprinkle over the reserved sweetcorn and cheese, then bake for 30 mins until golden and a skewer inserted into the middle comes out clean, with no wet batter clinging to it.
• Leave to cool in the tin for 10 mins, then cut into wedges and serve warm. Once completely cool, will keep in an airtight container for two days, or the freezer for a month.

THIN AND CRISPY CORNBREAD

Steps:

• Heat the oven to 500 degrees. Add bacon drippings to a 12-inch skillet and place in the oven to warm.
• In a medium mixing bowl, use a whisk or fork to combine the cornmeal, salt and baking soda. Add the egg, buttermilk and water and stir well to combine. When the skillet is very hot and the bacon grease is sizzling, carefully remove from the oven and pour half the hot fat into the cornbread batter. Whisk well to combine.
• Working quickly, sprinkle the hot skillet with the remaining coarse cornmeal. It should smell like popcorn. Pour the batter into the hot pan and return to the oven. Check after 20 minutes, baking until the cornbread is deep golden brown.
• Remove the hot pan from the oven and immediately flip out onto a plate. Cut into wedges.

CHEESY CORNBREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
• Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

SKILLET CORNBREAD

Steps:

• Preheat oven to 475 degrees F.
• In a mixing bowl, combine the dry ingredients and mix well.
• In another bowl, combine the buttermilk and egg and beat till well blended, then add it to the dry ingredients and mix the bater till blended thoroughly.
• Place the shortening and bacon grease in a 9" iron skillet and heat till the shortening melts.
• Pour the hot fats into the batter, stir well, and pour the batter back into the skillet.
• Bake in the oven till the cornbread is golden brown, about 20 minutes.
• To serve, turn the skillet upside down on a big plate, remove, and cut the cornbread into wedges.
• (To prepare for Cornbread dressing, cool, cut into wedges and freeze until ready to use in recipe. Defrost before continuing.).

SKILLET CORNBREAD

Steps:

• Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.
• Melt butter in a 10-inch cast-iron skillet or a 2-quart baking dish in oven. Remove skillet; swirl to coat bottom. Pour in batter. Bake until a tester comes out clean, 20 to 25 minutes. Cut into wedges.

CORNBREAD

Steps:

• Heat oven to 230C/fan 210C/gas 8. Smear some butter all over a 23cm cake tin or ovenproof frying pan. Melt the butter in a separate pan. Tip in the onion and cook over a gentle heat for 5 mins until softened.
• Meanwhile tip all the dry ingredients into a large mixing bowl. Beat together the buttermilk and eggs in a separate bowl, then stir in the buttery onions. Pour over the dry ingredients and mix together until just combined and you have a batter.
• Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 mins, then turn out, cut into wedges and serve. You can make up to 2 days ahead and store in an airtight container, or freeze for up to 1 month.