PECAN CORNBREAD
Bake this nutty cornbread that's made using ham and Betty Crocker™ muffin mix.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Sprinkle pecans in ungreased 8-inch cast-iron skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove pecans from skillet; set aside.
- Add ham to skillet; cook 2 minutes over medium-high heat, stirring constantly, until lightly browned. Place ham in medium bowl. Keep skillet hot.
- Add muffin mix, milk, egg product and toasted pecans to bowl with ham; stir just until moistened. Pour batter into hot skillet.
- Bake 15 minutes or until golden brown. Cut into 8 wedges. Serve warm.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 370 mg
AUTHENTIC MEXICAN CORN BREAD
Sweet and moist Mexican corn bread. This is how it's made in Mexican homes and served as an appetizer or dessert.
Provided by thiswayhome
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 2-quart baking dish.
- Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.
- Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
- Pour batter into the prepared baking dish.
- Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.
Nutrition Facts : Calories 448.4 calories, Carbohydrate 73.8 g, Cholesterol 108.9 mg, Fat 14 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 7.5 g, Sodium 941.3 mg, Sugar 30.3 g
OLD SOUTH PECAN CORNBREAD
Make and share this Old South Pecan Cornbread recipe from Food.com.
Provided by Sharon123
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400*F.
- In a medium bowl mix together dry ingredients.
- In another bowl, combine eggs, buttermilk, and melted butter.
- Add all at once to dry ingredients and stir until moistened.
- Pour into a greased 9" square baking pan.
- Bake for 20 to 25 minutes. Enjoy!
Nutrition Facts : Calories 185.3, Fat 10.7, SaturatedFat 4, Cholesterol 45, Sodium 145.3, Carbohydrate 20.3, Fiber 1.3, Sugar 9.1, Protein 3.3
PECAN CORNBREAD DRESSING
Buy a high-quality cornbread, or bake our Buttermilk Cornbread (it can be made up to 2 days ahead).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Spread pecans on a large rimmed baking sheet, and toast until fragrant, 3 to 5 minutes; set aside. In a large skillet, melt butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl; let cool slightly.
- To bowl, add cornbread, sage, eggs, and pecans. Season with 1 1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup hot broth over cornbread mixture. Toss gently (cornbread will break down into smaller pieces). If necessary, add up to 1/2 cup more broth so stuffing is moist but not soggy.
- If stuffing turkey, set aside 4 cups dressing. Spoon remaining dressing into a buttered 2-quart baking dish; pour up to 1 cup remaining broth over top to moisten. (To make ahead, refrigerate, up to 5 hours.) Bake, covered, for 30 minutes; uncover, and bake until browned, about 15 minutes more. Makes 12 cups.
Nutrition Facts : Calories 487 g, Fat 30 g, Fiber 3 g, Protein 12 g
FETA CUMIN CORN BREAD
Steps:
- Preheat the oven to 350°F. Into a large bowl sift together the cornmeal, the flour, the baking powder, the baking soda, the salt, and the cumin, add the Feta and the scallion, and toss the mixture well. In a bowl whisk together the eggs, the milk, the sugar, and the oil, add the milk mixture to the cormeal mixture, and stir the batter until it is just combined. Pour the batter into a greased loaf pan, 9 by 5 by 3 inches, and bake the corn bread in the middle of the oven for 45 to 50 minutes, or until a tester comes out clean. Let the corn bread cool in the pan on a rack for 5 minutes and run a thin knife around the edges of the pan. Turn the corn bread out onto the rack and let it cool completely. The corn bread may be made 2 days in advance and kept wrapped tightly in foil and chilled.
CRANBERRY CORN BREAD
A delicious holiday favorite! Sweet cranberries with a savory corn bread! What could be better?
Provided by HollyBerrie
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h5m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
- Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
- Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.1 g, Cholesterol 32.6 mg, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 213.8 mg, Sugar 8.9 g
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
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.
CUMIN BREAD
Everyone loves this bread. I found the recipe on CompuServe back in 1990. The directions are long and detailed, but worth every moment of your time. In the words of original poster, this recipe yields "a superb, chewy, aromatic bread with orange and cumin teasing the taste buds." Note: The dough is sticky and heavy, so you will want to use a heavy-duty mixing machine rather than mixing and kneading completely by hand. For the same reason, beginner bread bakers might want to invite an experienced friend to their kitchen the first time they make this recipe.
Provided by Pinch of Salt
Categories Yeast Breads
Time 3h
Yield 1 loaf, 20 serving(s)
Number Of Ingredients 13
Steps:
- Scald the milk. Add honey, oil, salt and cumin seed. Add orange juice (it will curdle) and cool to lukewarm.
- In mixer bowl combine yeast and warm water with sugar and let sit until bubbly.
- Add milk/juice mixture. Add 3 cups unbleached white flour in 1/2 cup increments and beat at medium speed for 2 minutes.
- Mix and rough sift the rye and whole wheat flour to remove coarse bran hulls (which are in homeground but probably not in store bought) and when the 2 minutes are up, add the combined rye and whole wheat flours in half cup increments (this method of adding the flour is important unless you want to make bricks). You are waiting for a shaggy mass that pulls away from sides of bowl.
- Resting: Now turn off the machine and clean up your mess. Oil the bowl for the first rising. Call your mother. Play with the cat. (It's hard to break stride at this point but it's a crucial step.) You want the flours to absorb maximum moisture. Run the machine a few seconds to evaluate the sticky factor and then change to the dough hook.
- Kneading: Machine knead for 8 minutes. Push and shove the dough into the hook, always keeping dough involved. Stay alert or you'll lose the paddle and your hand. Frequent finger sprinkles of unbleached white flour keep the stickiness in control. Don't leave the machine unattended since the dough may look smooth and elastic and grasp the hook naturally and in another second it turns viciously sticky and avoids the hook.
- Turn dough out to a lightly floured counter space. Hand knead until you are satisfied with the dough.
- First rise: Lightly oil a bowl, turn the dough in it and cover with plastic wrap. Allow the dough to rise until it is at least doubled.
- Prepare for baking: Place a baking stone (or clay tiles that can be used for bread baking) in your oven. Turn on oven to 400.
- Shape the loaf: Turn out to a floured counter top and knead out any air bubbles. Then form the loaf into a football shape. (Beginning bread bakers should consult a good article or book to learn how to shape free-form loaves, or get an experienced bread-baking friend to show you how.).
- Second rise: Set up the bread's "home" for the second rise. You can use parchment paper on a peel (huge wooden paddle) but an inverted cookie sheet will do. Sprinkle parchment paper with cornmeal. Gently place dough in the center and cover with a terrycloth towel. (Don't worry about weight of towel -- yeast is mighty strong at this point.) Leave loaf until it is nearly double (about 25 minutes or more). UNDER rising is better since, if it rises too high, it will not oven spring and it may even collapse. Over-rising on first rise can be a blessing. On second rise, too high is a disaster.
- Slashing the loaf: Before putting in oven, with a single edge razor blade, make three long slashes. Don't do a direct north/south (ceiling to floor) slash but rather keep the blade almost parallel to the floor. This way the slashed dough will fold out and be even rather than form gullies.
- Baking: With a minimum of vibration, carefully slide the dough AND the paper into the oven.
- After 15 minutes it will be possible to gently pull the paper out (it will start to brown) and change position of the loaf which should have sprung in the oven. Be gentle, the crust is extremely fragile at this stage and if you break it, the steam will escape and it won't cook chewy.
- Turn the heat down to 350 and let it bake another 40 minutes or so. Occasionally change the loaf's position because of oven hot spots. After 40 minutes lift loaf and tap bottom. If it sounds hollow it is done. If you have any doubt, return to oven another 5 minutes or so.
- Remove to a wire rack (a spare cold oven rack will do). Let cool.
Nutrition Facts : Calories 206.3, Fat 5.3, SaturatedFat 0.7, Cholesterol 1.7, Sodium 241.1, Carbohydrate 36.2, Fiber 3, Sugar 8.3, Protein 4.8
PECAN-CORNBREAD DRESSING
Plenty of pecans and bacon give this stuffing a unique flavor, while using a packaged mix cuts down on the preparation time. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring water and butter to a boil. Remove from the heat and stir in stuffing mix; cover and set aside. , In a large skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes. Add onions and cook 5 minutes or until celery is tender, stirring constantly. Add to cornbread mixture along with pecans, salt, pepper and bacon; mix well. , Transfer to a greased 2-qt. casserole. Cover and bake at 325° for 45 minutes or until heated through.
Nutrition Facts : Calories 404 calories, Fat 26g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 1035mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
CORN ON THE COB WITH CUMIN BUTTER
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Shuck corn. Bring enough water to boil in large covered pot to cover corn. Add salt, if desired. When water boils, add corn and cook, covered, about 5 minutes. Drain and serve with cumin butter.
- To make cumin butter, melt butter and stir in cumin; let stand about 5 minutes. To serve, roll corn in cumin butter, or use pastry brush to paint corn with butter.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 13 milligrams, Sugar 7 grams, TransFat 1 gram
CUMIN-PECAN CORN BREAD
Provided by Liza Davies
Yield Serves 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Grease 9-inch-diameter cake pan with 1 1/2-inch-high sides. Mix first 7 ingredients in large bowl. Whisk milk, oil and egg in small bowl to blend. Add milk mixture to dry ingredients and stir just until evenly moistened. Mix in red bell pepper and pecans. Pour batter into prepared pan. Bake bread until golden on top and tester inserted into center comes out clean, about 30 minutes. Serve warm or at room temperature.
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- Place an 8-inch cast-iron skillet or ovenproof heavy skillet coated with cooking spray over medium heat until hot. Add corn and cumin; sauté 3 minutes or until lightly browned. Place corn mixture in a large bowl; set aside. Coat skillet with 2 teaspoons oil. Place in a 400° oven for 10 minutes or until hot.
- Add cornmeal and next 4 ingredients (cornmeal through salt) to corn mixture. Combine 4 teaspoons oil, buttermilk, and egg in a bowl; add to cornmeal mixture, stirring just until moist. Spoon into preheated skillet. Bake at 400° for 40 minutes or until a toothpick inserted in center comes out clean.
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