Cornbreadwithcorn Recipes

CORN CORNBREAD

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.

CREAMED CORN CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

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.

CORNBREAD WITH CORN

Steps:

• Preheat oven to 350°F Coat 9x9 inch baking pan with cooking spray.
• Combine cornmeal, flour, sugar, baking powder, salt and baking soda in medium bowl. Whisk together milk, egg, and butter in separate bowl. Stir milk mixture into cornmeal mixture, then fold in corn.
• Spread in prepared pan. Bake 25 to 30 minutes, or until sides begin to brown and toothpick inserted in center comes out clean. Cool on rack before slicing and serving.

CORNBREAD

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.

CORN-KERNEL CORNBREAD

Steps:

• Preheat oven to 350 degrees. Put butter in 8-inch square baking pan or 9-inch ovenproof skillet; place in oven just long enough to melt butter. In a bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Stir in egg and milk until just combined. Stir in frozen corn.
• Spoon batter into prepared pan, and spread evenly. Bake until golden, 30 minutes in pan or 20 minutes in skillet.