KENTUCKY CORNBREAD
Make and share this Kentucky Cornbread recipe from Food.com.
Provided by SouthernBell2627
Categories Breads
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients.
- Fold in sour cream.
- Pour into greased large black skillet.
- Bake at 400 degrees for 30 minutes.
Nutrition Facts : Calories 581.4, Fat 43.8, SaturatedFat 12.3, Cholesterol 132.1, Sodium 717.5, Carbohydrate 41.7, Fiber 3.4, Sugar 2.7, Protein 9.3
KENTUCKY CORN BREAD
Make and share this Kentucky Corn Bread recipe from Food.com.
Provided by Mommykicksbutt
Categories Quick Breads
Time 35m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degree F. Beat egg(s) in large mixing bowl. Beat in all the rest of the ingredients. Pour into buttered hot square pan, muffing cups or corn stick pans. Bake just until set. Serve piping hot with butter. Cut corn bread into squares if baked in square pan. Bake 10-15 minute for sticks or muffins; 20-25 minute for corn bread.
Nutrition Facts : Calories 113.1, Fat 4.9, SaturatedFat 1.5, Cholesterol 18.7, Sodium 306.2, Carbohydrate 15.2, Fiber 1, Sugar 2.2, Protein 2.6
KENTUCKY SPOON BREAD
This is a traditional Kentucky recipe. It's a popular side dish served all year long. If you've never tried spoon bread before, I think you'll find it's tasty and comforting.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. , Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly. , Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well. , In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.
Nutrition Facts : Calories 197 calories, Fat 9g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 433mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
KENTUCKY SPOON BREAD
This is a lovely side dish to accompany most any dinner, but especially prime rib.
Provided by thedailygourmet
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.
- Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.
- Preheat the oven to 375 degrees F (190 degrees C).
- Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.
- Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 27.8 g, Cholesterol 86.4 mg, Fat 10.4 g, Fiber 1.9 g, Protein 7.4 g, SaturatedFat 5.6 g, Sodium 477.5 mg, Sugar 5.6 g
KENTUCKY SOUR CREAM CORNBREAD RECIPE
Provided by LisaRich
Number Of Ingredients 7
Steps:
- Mix all ingrediants well. Pout into a square baking dish, greased. Bake at 350 degrees approx. 30 minutes until lightly brown around the edges.
APPALACHIAN CORNBREAD
On this westernmost ridge of the Appalachians, we get abundant rain and sunshine, which allows our children to grow a super sweet corn crop. With staggered plantings, there is enough to eat from mid-July through August, plus plenty to freeze for the long winter. This cornbread is just one way we use some of the bounty! -Anne Wiehler, Farmington, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a small saucepan, saute onion in 1 tablespoon oil until tender; set aside. , In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, milk and remaining oil. Stir in corn, cheese, salsa, chives and reserved onion. Stir into the dry ingredients just until combined., Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in the center comes out clean and top is lightly browned, 20-25 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 229 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 395mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
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