Katos Cornbread Recipes

KETO CORNBREAD

Keto Cornbread image

Sweet and savory low carb cornbread with the same great flavor and texture as the old fashioned recipe.

Provided by Ashley (Hip2Save Sidekick)

Yield 8

Number Of Ingredients 8

Ingredients

1 1/2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs, room temperature
4 tablespoons butter, melted
2 tablespoons keto granular sweetener, such as Swerve
1/2 cup cheddar cheese, shredded
2 oz. cream cheese, room temperature

Steps:

Add 1 tablespoon of butter to a 9" cast iron skillet and place in the oven. Preheat oven and skillet to 375 degrees.
In a medium bowl, mix together almond flour, baking powder, and salt.
In a separate bowl, whisk together eggs, melted butter, and keto granular sweetener.
Combine both dry ingredients and wet ingredients together. Fold in shredded cheddar cheese and cream cheese.
Pour batter into preheated cast iron skillet and bake on the middle rack for about 30 minutes.
Remove cornbread from the oven and let sit for 5 minutes before slicing.
Serve on its own slathered with butter, or with your favorite keto soup and enjoy!

MRS. PATTI'S MEXICAN CORNBREAD

Mrs. Patti's Mexican Cornbread image

Cornbread with a touch of spice.

Provided by MAIL8D

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

1 ½ cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 cup sour cream
2 eggs
1 (14 ounce) can cream-style corn
1 onion, chopped
⅔ cup vegetable oil
¼ cup chopped jalapeno peppers, or to taste
3 cups shredded Cheddar cheese, divided

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.

Nutrition Facts : Calories 555.1 calories, Carbohydrate 34.6 g, Cholesterol 103.6 mg, Fat 40.2 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 16 g, Sodium 913.8 mg, Sugar 3.7 g

KATO'S CORNBREAD

Kato's Cornbread image

This is a wonderful...easy bread...and you can add to it easily...try adding crisp fried bacon, pepperoni, cheddar cheese or hot peppers...(do so in moderation) What makes this bread special...(you soak the cornmeal in the milk for 15 min. without stirring...to get rid of the grittiness)...makes a lovely mellow bread

Provided by Baby Kato

Categories Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup cornmeal
1 1/4 cups milk
1 cup flour (sift together)
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 egg (beaten)
1/4 cup vegetable oil or 1/4 cup shortening, melted
bacon, crisply fried (optional)
cheddar cheese (optional)
hot pepper (optional)

Steps:

Preheat oven to 400 degrees.
Mix cornmeal and milk together and let sit at room temperature for 10- 15 min, to get rid of grittiness.
Sift together: flour, sugar, baking powder and salt.
Add to cornmeal mixture after sitting time has elapsed.
Beat 1 egg and add to cornmeal mixture.
Last pour oil or melted shortening into cornmeal mixture.
Grease pan lightly and bake at 400 degrees for 25 minute.

MY CORNBREAD

My Cornbread image

Provided by Katie Lee Biegel

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 cup sugar
2 large eggs, lightly beaten
2 cups buttermilk
4 tablespoons unsalted butter, melted and cooled

Steps:

Preheat the oven to 400 degrees F. Pour the oil into a 10-inch cast-iron skillet and place in the oven to heat while the oven is preheating.
In a medium bowl, combine the cornmeal, flour, baking powder, salt and sugar. In a separate bowl, combine the eggs, buttermilk and butter. Add the liquid to the dry ingredients and stir until just combined. Do not overmix.
Carefully remove the hot skillet from the oven and pour the batter into it. Bake for 25 to 30 minutes, until golden brown. Serve warm.

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