Hotel Condon Corn Bread Recipes

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CREAMED CORN CORNBREAD



Creamed Corn Cornbread image

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

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

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.

CHEF JOHN'S RUSTIC ITALIAN CORN BREAD



Chef John's Rustic Italian Corn Bread image

I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother's house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 4h30m

Yield 8

Number Of Ingredients 9

1 cup warm water
½ cup bread flour
1 (.25 ounce) package active dry yeast
⅛ teaspoon white sugar
½ cup cornmeal
2 ½ tablespoons olive oil
1 ½ teaspoons salt
2 cups bread flour, or as needed
1 tablespoon cornmeal, or as needed

Steps:

  • Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
  • Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
  • Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
  • Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
  • Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
  • Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
  • Cut a 1/2-inch deep slash down the center of the loaf.
  • Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.

Nutrition Facts : Calories 102.7 calories, Carbohydrate 13.3 g, Fat 4.7 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 440.4 mg, Sugar 0.2 g

CAMP CORNBREAD



Camp Cornbread image

A very easy cornbread recipe that the children and husbands will love. It's sweet, chewy and ready in a jiffy!

Provided by Laura Shank

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 12

Number Of Ingredients 5

1 (8 ounce) package corn bread muffin mix
⅓ cup milk
1 egg, lightly beaten
1 (8 ounce) can canned cream corn
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  • Place the muffin mix a large mixing bowl. Stir in the milk and egg. Mix in the cream corn and sugar. Pour batter into prepared pan.
  • Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean.

Nutrition Facts : Calories 131.1 calories, Carbohydrate 25.6 g, Cholesterol 20.2 mg, Fat 2.5 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 165.3 mg, Sugar 13.4 g

HOTEL CONDON CORN BREAD



Hotel Condon Corn Bread image

Make and share this Hotel Condon Corn Bread recipe from Food.com.

Provided by PalatablePastime

Categories     Quick Breads

Time 45m

Yield 16 serving(s)

Number Of Ingredients 10

3 eggs
1 (15 ounce) can creamed corn
1/2 cup butter, melted
2/3 cup sugar
1 cup flour
1 cup cornmeal, not stone-ground
3 tablespoons baking powder
1 (4 ounce) can diced green chilies, drained
1 cup grated Mexican blend cheese
3 tablespoons honey

Steps:

  • Preheat the oven to 375 degrees. In a large bowl, whisk together the eggs. Then add the creamed corn, and melted butter. Whisk in the sugar until blended.
  • In a small bowl, whisk together the flour, cornmeal and baking powder. Slowly add the flour mixture into the large bowl until combined. Fold in the diced chiles and cheese until combined.
  • Place the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.
  • Bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. Remove from the oven and cool the bread for 15 minutes on a rack.
  • Invert the bread onto a platter and drizzle with honey. Cool completely, then cut and serve.

HOT MEXICAN CORNBREAD



Hot Mexican Cornbread image

Make and share this Hot Mexican Cornbread recipe from Food.com.

Provided by Belly Up With Bob

Categories     Quick Breads

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup cornmeal (yellow or blue)
1 cup milk, sweet
1/2 teaspoon baking soda
1/2 teaspoon salt
2 jalapeno peppers, finely chopped
1 (14 ounce) can creamed corn
2 eggs, well beaten
1 cup green onion, finely chopped
1/2 lb cheddar cheese, grated
1/4 cup olive oil

Steps:

  • Mix all of the ingredients together, except the oil, and reserve half of the cheese for toping.
  • Put the oil in a skillet and heat over medium heat until hot.
  • Pour over cornmeal mixture in bowl.
  • Stir fast to melt cheese.
  • Pour mixture into hot skillet and top with remaining cheese.
  • Bake at 350°F for 40 minutes.

Nutrition Facts : Calories 310.8, Fat 19.3, SaturatedFat 8.1, Cholesterol 86.9, Sodium 593.2, Carbohydrate 24.5, Fiber 2.2, Sugar 2.5, Protein 12.1

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2010-02-04 1. Heat the oven to 375 degrees. In a large bowl, whisk together the eggs. Whisk in the creamed corn, then the melted butter. Whisk in the sugar …
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Servings 16
Estimated Reading Time 1 min
Category BREADS, SIDES
Total Time 1 hr
  • Heat the oven to 375 degrees. In a large bowl, whisk together the eggs. Whisk in the creamed corn, then the melted butter. Whisk in the sugar until fully combined.
  • In a small bowl, whisk together the flour, cornmeal and baking powder. Slowly whisk the flour mixture into the large bowl until combined. Fold in the diced chiles and cheese until combined.
  • Spoon the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.
  • Bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. Remove from the oven and cool the bread for 15 minutes on a rack.


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