THE BEST HOMEMADE CORNBREAD RECIPE
Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
Provided by Melissa Griffiths - Bless this Mess
Categories Baking
Time 25m
Number Of Ingredients 8
Steps:
- Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Serve hot.
Nutrition Facts : ServingSize 1 Slice, Calories 173 calories, Sugar 15.1 g, Sodium 516.8 mg, Fat 1.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 37 g, Fiber 1.4 g, Protein 4 g, Cholesterol 19.1 mg
CRANBERRY ORANGE OATMEAL BREAD
This Cranberry Orange Oatmeal Bread is the perfect easy-to-make coffee break snack!
Provided by Chrissie Baker (thebusybaker.ca)
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- Add the flour, oats, sugar, baking powder, baking soda, sea salt and cinnamon to a large bowl and whisk until combined.
- To a separate bowl, add the milk, canola oil, orange zest and eggs and whisk together until well combined.
- Add the fresh or frozen cranberries to the flour mixture and toss very well to coat. Don't skip this step! Adding the fruit to the dry ingredients will help prevent them from sinking to the bottom of the loaf as it bakes. It will also make sure the batter isn't discoloured by any berries that aren't completely dry or may be releasing some of their juices before baking.
- Add the milk mixture to the flour mixture and fold them together with a rubber spatula just until no streaks of flour remain.
- Grease a large loaf pan with some butter or vegetable oil spray. I love to use my Misto Oil Sprayer (affiliate linfor this job since it gives you the flexibility of a conventional oil spray without all the harmful propellants they contain.
- Pour the batter into the greased loaf pan and smooth out the top as much as you can. Place a few orange slices on top of the batter (if you wisbefore baking.
- Bake the loaf for 60-65 minutes at 350 degrees Fahrenheit, or until it's reached a delicious golden colour and a toothpick inserted into the loaf comes out clean.
- Let the loaf cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.
- Enjoy with your favourite cup of coffee or tea for a delicious cool weather snack!
Nutrition Facts : ServingSize 1 loaf, Calories 3231 kcal, Carbohydrate 475 g, Protein 55 g, Fat 129 g, SaturatedFat 12 g, Cholesterol 331 mg, Sodium 1348 mg, Fiber 21 g, Sugar 216 g
RUSTIC OATMEAL CORNBREAD
Are you looking for something different in making cornbread? This adds a nutty, rustic flavor to traditional southern cornbread. The recipe is adapted from one appearing in the Fort Worth Star Telegram newspaper by Amy Culbertson.
Provided by Susie D
Categories Quick Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Mix together dry ingredients.
- Stir in beaten eggs, butter, & milk.
- Add enough additional butter or oil to cover the bottom of a 9 or 10 inch cast iron skillet and place pan in hot oven.
- When the pan is very hot, remove from the oven & pour the cornbread batter into the skillet.
- Return to oven & bake approximately 15 minutes until browned.
- Cut into wedges to serve.
Nutrition Facts : Calories 204.4, Fat 11.1, SaturatedFat 2.7, Cholesterol 64.8, Sodium 638.4, Carbohydrate 21.7, Fiber 2.2, Sugar 0.3, Protein 5.4
ORANGE CORNMEAL SHORTBREAD
Shortbread is the ultimate expression of four building blocks of baking: butter, sugar, flour, and salt. Here, it is flavored with orange zest. Try serving it with Sweet Corn Ice Cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen cookies
Number Of Ingredients 7
Steps:
- Using an electric mixer fitted with the paddle attachment, beat butter and sugar until creamy and smooth, about 2 minutes. Add vanilla and zest. Beat well, scraping sides of bowl as necessary. With mixer on low speed, mix in flour, 2 tablespoons cornmeal, and salt until well combined, about 3 minutes. Form dough into two logs about 1 1/2 inches in diameter; wrap in plastic wrap, and chill at least 1 hour.
- Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment or waxed paper. Remove plastic from chilled dough; roll logs in cornmeal to coat. Slice into 1/4-inch rounds. Place on a baking sheet about 1 inch apart. Bake until pale golden all over, 25 to 30 minutes. Cool on a wire rack. Dust with sugar.
CORNBREAD
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
CORNMEAL-OATMEAL CRANBERRY-ORANGE LOAF
My husband, being a true Texan, loves cornbread almost as much as he loves me. I was not a great cornbread baker, so I bought The Cornbread Gospels by Crescent Dragonwagon to learn how to make his tummy happy, and what a great book that turned out to be. Every form and fashion of cornbread you can imagine, and (almost) all good. This recipe is from that book, and has earned rave reviews everywhere I have taken it. It's beautiful, and the essences of orange and cranberry combined with the crunchiness of stone ground cornmeal sets it apart from other quick breads, and it will leaving you wanting more. I hope you like it as well as we do.
Provided by Feisty
Categories Quick Breads
Time 1h15m
Yield 1 large loaf, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350. Coat 1 large, 2 medium, or 3 small loaf pans with oil.
- Soft the flour, cornmeal, baking powder, baking soda, sugar, and salt into a large bowl.
- Whisk together the eggs, oil, buttermilk, and orange zest in a second, smaller bowl.
- In a food processor, pulse the cranberries a few times until they are roughly chopped. Combine the mix-ins--the cranberries, walnuts, and oatmeal--in a third bowl. Sprinkle 1 tablespoon of the flour mixture over them, and toss well.
- Quickly combine the flour mixture and the egg mixture, using as few strokes as possible. Gently stir in the mix-ins. The batter should be stiff. Spoon the batter into the prepared pan(s). Bake for 45 to 55 minutes for the large pan, 35 to 50 minutes for the mediums, and 35 to 40 minutes for the smalls. Check two-thirds of the way through the baking period; if the loaves are browning excessively, tent them loosely with foil.
- Let the baked breads cool for 10 minutes in the pan(s), run a thin knife around the edge of each pan, and turn the loaves out. Let finish cooling on a rack.
- NOTE: When using cirtrus zest, try your best to get organic fruit, because it is free of the waxes and fungicides that are routinely sprayed on conventionally grown citrus fruit peels.
ORANGE OAT CORNMEAL BREAD 1.5-POUND
I got this from a friend who said it is divine. she said she got the recie from the Cook'n with Bread Machines collection CD. I'm gonna try this soon.
Provided by Carla_Bunny
Categories Breads
Time 13m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
- Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.
- Serving Size: 1 slice.
- 1 Slice: 180 Calories (25 calories from fat); 3g fat (1g saturated); 0mg cholesterol; 270mg sodium; 35g carbohydrate (2g dietary fiber); 5g protein.
Nutrition Facts : Calories 171.4, Fat 2.6, SaturatedFat 0.4, Sodium 267.3, Carbohydrate 32.5, Fiber 1.6, Sugar 3.5, Protein 4.4
ORANGE OAT CORNMEAL BREAD
Number Of Ingredients 10
Steps:
- Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 Slice: 180 calories (25 calories from fat) 3g fat (1g saturated) 0mg cholesterol 270mg sodium 35 carbohydrate (2g dietary fiber) 5g proteinTRY THISMaking stuffing for dinner? The combination of oats and cornmeal with the hint of orange makes this a good bread to use for your favorite stuffing recipe. Try adding some pecan halves, raisins or dried cranberries or cherries. It's great with chicken and turkey and for stuffing pork chops.DID YOU KNOW?Cornmeal can be yellow, white or blue, depending on the type of corn from which it is made. Yellow cornmeal has slightly more vitamin A than white cornmeal. We like yellow cornmeal for this bread because it adds a sunny color that goes so well with the flavor of the orange juice. You may want to try the recipe with white or blue cornmeal for a change.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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