CREAMED CORN CORNBREAD
Steps:
- Preheat oven to 425 degrees F.
- 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.
Nutrition Facts : Calories 206 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 48 milligrams, Sodium 1029 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
CREAMED CORN CORNBREAD
Steps:
- Heat oven to 425ºF.
- 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 until well combined.
- 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 and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
GOOD EATS CREAMED CORN CORNBREAD (ALTON BROWN)
This recipe produces a very light and airy cornbread packed with flavor. We add about 1/3 cup of sugar because we love sweet cornbread. :)
Provided by 2Bleu
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F 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.
- Add 2 tablespoons canola oil to the 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.
Nutrition Facts : Calories 201.2, Fat 6.2, SaturatedFat 1, Cholesterol 47.7, Sodium 539.2, Carbohydrate 32.7, Fiber 2.6, Sugar 4.3, Protein 5.6
CREAM OF THE CROP CORNBREAD
This Southern-style buttermilk skillet cornbread gets a flavor boost from homemade creamed corn and stone-ground cornmeal.Although there are few things I love more than sitting in a dark closet with a big spoon and an entire batch of creamed corn, occasionally I make extra specifically to use in this bread, which is pretty much the best skillet cornbread I've ever made.And no, using stone-ground cornmeal isn't me just being all foodie and stuff. "Stone-ground" means slowly ground, and that means low heat and preserved flavor. "Stone-ground" also means coarse, and that supplies a toothsome texture to this bread, which is satisfying enough to serve as a main course...that's right, bread as a main course.Both U.S. standard and metric measurements are listed, but for deliciously consistent results, go metric.This recipe first appeared in Season 2 of Good Eats.
Provided by Level Agency
Categories Breads
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 425ºF and place a 10-inch cast-iron skillet in the middle of the center rack.
- Whisk the cornmeal, salt, sugar, baking powder, and baking soda together in a large mixing bowl.
- In a medium bowl, whisk together 1 cup of the buttermilk, the eggs, and creamed corn.
- Add the wet ingredients to the dry ingredients and whisk to combine. If the batter seems a little thick, add a bit more of the buttermilk.
- Pour the oil into the hot skillet and carefully swirl to coat. Pour in the batter and jiggle the pan to evenly distribute. Bake until the bread is golden brown and springs back when touched, or a digital instant-read thermometer inserted in the center of the bread registers 200 to 205°, about 20 minutes.
- Remove from the oven and let cool for several minutes. Place an inverted dinner place on top of the bread and flip it out of the skillet.
- Serve with butter.
ALTON BROWN'S CREAMED CORN
Well alton calls this "better than grandma's" creamed corn. Well my grandmom always made the can variety So i am sure it is better.
Provided by Xexe383
Categories Vegetable
Time 20m
Yield 3 cups
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
- In a large mixing bowl, place a paper bowl in the middle of the bowl.
- Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go.
- After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
- Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened.
- Add the rosemary.
- Sprinkle the corn with the sugar and turmeric.
- Stir constantly for about 2 minutes.
- Sprinkle the cornmeal onto the corn, using a whisk to combine well.
- Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes.
- Remove the rosemary.
- Season with freshly ground black pepper.
Nutrition Facts : Calories 557, Fat 36.2, SaturatedFat 21.2, Cholesterol 118.9, Sodium 192.7, Carbohydrate 57.9, Fiber 7.2, Sugar 12.8, Protein 10
ALL-CORN CORNBREAD
Here it is at last: Polenta and grits together in the best cornbread you're likely to meet. This recipe first appeared on Season 1 of Good Eats: Reloaded.
Provided by Kate Itrich-Williams
Categories Breads
Time 1h
Number Of Ingredients 8
Steps:
- Adjust an oven rack to the lower-middle position. Place a 10-inch cast iron skillet on this rack, then crank the oven to 450°F.
- Spin the grits in the carafe of a blender on high for 30 seconds. Transfer to a large bowl and add the cornmeal, salt, baking powder, and baking soda. Set aside.
- In a separate bowl or large measuring cup, thoroughly combine the buttermilk and eggs. Add the wet mixture to the dry mixture and whisk smooth.
- Open the oven and pull out the skillet. Swirl the butter around the bottom and sides of the skillet to both melt the butter and grease the skillet, then dump the butter into the bowl of batter. Stir to combine, then quickly pour the batter into the pan. Jiggle the skillet to evenly distribute the batter, then place back on the lower middle rack of the oven.
- Bake until the cornbread is golden brown and springs back when touched, 25 to 30 minutes. An instant-read thermometer should read 200 to 205°F at the center.
- Remove from the oven and immediately invert the cornbread onto a rack to cool for at least 10 minutes. Consume hot with butter and a glass of cold buttermilk on the side.
SWEET CORN BREAD PUDDING
Provided by Alton Brown
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F.
- Sweat onions with butter and herbs in an oven safe skillet until translucent.
- Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.
OATMEAL BANANA BREAD
There are more than eight million recipes for banana bread on the interwebs. Most are insipid and mushy. Thanks to toasted oats, this one is definitely not. And it's darned nutritious to boot. If you don't have ripe bananas, roast them skin on in a 300°F oven for 40 minutes until blackened and soft. As for the oats, don't even think about using the instant kind. Only old-fashioned rolled oats will do here. Both U.S. standard and metric measurements are listed, but for consistently delicious results, go metric. This recipe first appeared in EveryDayCook.
Provided by Level Agency
Categories Breads
Time 2h
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF. Coat a 9-by-5-inch loaf pan with nonstick spray and set aside.
- Spread oats into a thin layer on a half-sheet pan and bake until lightly toasted, about 15 minutes. Remove pan and cool oats 2 to 3 minutes.
- Grind oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Then pulse in the flour, baking soda, baking powder, and salt.
- Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, about 3 minutes.
- Drop speed to low and add eggsAdd those eggs slowly so that the water and fat phases have time to come together., one at a time, incorporating each fully before adding the next. Stop to scrape down the sides of the bowl, if necessary.
- Follow with the vanilla and banana, and beat on medium-low speed until incorporated. The batter will look kind of curdled, but that'sOK.
- Add the flour mixture and beat on low speed until just combined.
- With the mixer on the lowest speed, slowly add the flour mixture until just combined. Scrape down the sides of the bowl as needed.
- Transfer the batter to the prepared pan and bake until the internal temperature reaches 200 to 210ºF, 50 to 55 minutes.
- Cool pan on a wire rack for 15 minutes before turning the loaf out and cooling completely.
ALTON BROWN'S BANANA ICE CREAM
This is the recipe used by Alton Brown on his banana episode. The ice cream is incredibly rich and delicious. Try it with chocolate syrup!
Provided by dscherck
Categories Frozen Desserts
Time P1DT30m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.
Nutrition Facts : Calories 647.3, Fat 33.7, SaturatedFat 20.8, Cholesterol 122.3, Sodium 75.4, Carbohydrate 92.3, Fiber 4.6, Sugar 39, Protein 3.8
SWEET CORN BREAD PUDDING
Steps:
- Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent.
- Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.
CREAMED CORN CORNBREAD
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
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.
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