GOLDEN CORNBREAD
Quickly combine all ingredients in one bowl and pour into a pan. In 20 minutes, you'll be taking a hearty cornbread out of the oven!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Grease or spray 8- or 9-inch square pan.
- In large bowl, mix all ingredients. Pour into pan.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm if desired.
Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 11 g, TransFat 0 g
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
GOLDEN SWEET CORNBREAD FROM DEL MONTE®
Creamed corn and whole corn kernels bake up moist and sweet in this easy cornbread recipe using corn muffin mix - enjoy as muffins or squares with anything from chili to holiday meals.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F. Coat a glass or metal 9-inch square baking dish with non-stick cooking spray.
- Stir together all ingredients in a large mixing bowl; batter will be slightly lumpy. Pour batter evenly into prepared pan.
- Bake 40 to 45 minutes or until deep golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes before cutting.
Nutrition Facts : Calories 202.2 calories, Carbohydrate 33.9 g, Cholesterol 32 mg, Fat 5 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 656.4 mg, Sugar 4.3 g
GOLDEN YELLOW CORN BREAD OR CORN MUFFINS
Follow these easy instructions for a slightly sweet take on an American favorite side dish, or follow the variation below for irresistible corn muffins.
Provided by Indian Head Yellow Corn Meal
Categories Bread Side Hominy/Cornmeal/Masa
Yield 12 servings
Number Of Ingredients 8
Steps:
- Corn Bread:
- Preheat oven to 425°F. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9"x9"x2" pan for 20-25 minutes.
- Corn Muffins:
- Pour corn meal batter into greased or line muffin tins, filling about 2/3 full. Bake at 425°F for 15-20 minutes. Makes 12 muffins.
- Recipe Variation:
- For a sweeter, moister corn bread or muffin, make these changes to the recipe above: use 2/3 cup milk, 1/2 cup sugar, 1/2 cup oil and 2 eggs. Reduce the heat to 400°F. Bake for 20-25 minutes.
- This recipe is made available as a courtesy by Wilkins Rogers Mills.
GOLDEN CORNBREAD
Make and share this Golden Cornbread recipe from Food.com.
Provided by shysavsianna
Categories Quick Breads
Time 30m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, egg, and shortening.
- Beat until smooth about 1 minute.
- Bake in a greased 8-inch square pan in preheated oven (425°F) 20-25 minutes.
SWEET SOUTHERN CORNBREAD
Steps:
- Preheat the oven to 375 degrees F.
- Place two 8-cavity mini loaf pans in the oven to heat up.
- Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
- In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
- Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
- Divide the batter evenly among 12 cavities of the loaf pans and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180 degrees halfway through baking.
- Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.
GOLDEN SWEET ONION CORNBREAD
Bake up this hearty, savory cornbread, slather on delicious homemade cranberry butter and enjoy! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a 10-in. cast-iron skillet, melt 2 tablespoons butter; tilt to coat bottom and sides. Add the onion, jalapeno and 1/4 teaspoon chili powder; cook over medium-low heat until onion is lightly browned and tender. Stir in 1 tablespoon brown sugar until dissolved; set aside., In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, baking soda, and remaining chili powder and brown sugar. In a small bowl, whisk the buttermilk, eggs and melted butter. Stir into dry ingredients just until moistened. Fold in cheese and chiles., Pour over onion mixture in skillet. Bake at 425° for 20-25 minutes or until golden brown. Meanwhile, in a small saucepan, cook cranberry sauce and lime zest over low heat until heated through. Cool completely., Let cornbread stand for 10 minutes. Invert onto a serving platter; cut into wedges. Pour cranberry mixture over softened butter; serve with cornbread.
Nutrition Facts : Calories 468 calories, Fat 25g fat (16g saturated fat), Cholesterol 118mg cholesterol, Sodium 626mg sodium, Carbohydrate 52g carbohydrate (17g sugars, Fiber 3g fiber), Protein 10g protein.
GOLDEN SWEET CORNBREAD
If you like sweet cornbread, this is the recipe for you! My wife grandmother made this for her as a child, and now it's is the family's favorite. THIS IS JUST AS EASY, BETTER TASTING AND LOWER IN FAT. USE IT FOR A THANKSGIVING GATHERING OR JUST FOR EVERY DAY. YOU ARE DEFINITELY IT FOR A TREAT.
Provided by CHEF GRPA
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400*F. Spray or lightly grease a 9 inch round cake pan.
- 2. 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.
- 3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- My Note: I use 1/3 Celsius white and 1/3 Celsius brown sugar, and I let the cornmeal soak in the milk for 10-15 minutes before mixing with the other ingredients. I've also replaced the vegetable oil with melted butter, which works very well.
- This works as cornbread muffins, too! I am not a huge fan of making cornbread as a round or square cake shape... they just are too messy that way. Instead I like to pour the batter into muffin tins lined with cupcake/muffin papers. This recipe works great as muffins. I pour the batter almost to the very top of the paper liners then I bake this at 375 degrees, but I have a convection oven so the heat is usually 25*F. less than the normal temperature... so you can cook it at the suggested heat of 400*F. with a normal oven. It takes 20-23 minutes for a toothpick to come out clean. The tops are always nicely browned and the muffins are perfectly cooked. The only other minor change I make is I use a medium grind cornmeal that is a little more course. It makes the cornbread more like a true "comfort food". If you don't like that extra crunch then use a finer grind. EVERYONE loves this-.
- Additional options: I can bake it in a muffin pan (bake only 15 minutes); I can cut back on my sugar to maybe a round 1/2-cup (or less). I can add just a smidgen more salt. I can add a 1/2 t. vanilla. Add I can also add just a little bit more oil (so it's not quite so crumbly). The next time I bake this for our gang, I'm going to add all of the above.
- I did cut down on the sugar a little. (It's still sweet) Delicious with butter and honey on it. Fantastic accompaniment to soup or stew or beans or even makes a great breakfast!
Nutrition Facts : Calories 190.9, Fat 7.7, SaturatedFat 1.4, Cholesterol 18.4, Sodium 319.4, Carbohydrate 28.2, Fiber 1, Sugar 11.2, Protein 3.1
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