Redstonerestaurantfamouscornbreadwithmaplebutter Recipes

RHUBARB BREAD I

Rhubarb Bread I image

Rhubarb is one of the wonderful gifts of spring. This bread will turn it into a delicious treat for the whole family.

Provided by LAFLINT

Categories Bread Quick Bread Recipes Fruit Bread Recipes

Time 55m

Yield 20

Number Of Ingredients 14

Ingredients

1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 ½ cups brown sugar
⅔ cup vegetable oil
1 egg
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups chopped rhubarb
½ cup chopped walnuts
¼ cup brown sugar
½ teaspoon ground cinnamon
1 tablespoon butter, melted

Steps:

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 25.9 g, Cholesterol 11.8 mg, Fat 10.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 196.1 mg, Sugar 13.2 g

REDSTONE RESTAURANT FAMOUS CORNBREAD WITH MAPLE BUTTER

Redstone Restaurant Famous Cornbread With Maple Butter image

This recipe is the original recipe from the great Redstone restaurant in Minneapolis, Minnesota. They are well known for their delicious cornbread and Maple Butter. Absolutely the best cornbread you'll ever taste!!!

Provided by Korissacook

Categories Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup cornmeal
3/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 tablespoons baking powder
4 eggs
3/4 cup sugar
7 ounces creamed corn (1/2 can)
2 ounces diced green chilies, drained well (1/2 can)
1/2 cup butter
1/2 cup shredded monterey jack and cheddar cheese blend
1 lb butter
1 cup maple syrup
1/2 teaspoon kosher salt

Steps:

Preheat oven to 400°F.
Mix together all ingredients in the order given.
Pour into greased 8" or 9" iron skillet.
Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.
Serve warm with Maple Butter.
MAPLE BUTTER:.
Allow butter to soften to room temperature.
In mixer, (use a paddle attachment if available) whip butter & Salt until creamy.
Slowly drizzle syrup into mixture until well blended.

CREAMED CORN SKILLET CORNBREAD

Creamed Corn Skillet Cornbread image

Provided by Valerie Bertinelli

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1 1/2 cups shredded Monterey Jack cheese
1 cup creamed corn
1 tablespoon vegetable oil
2 tablespoons unsalted butter

Steps:

Preheat the oven to 425 degrees F.
Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.

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