CREAMED CORN CORNBREAD
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
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.
QUICK BUTTERMILK CORNBREAD
The tattered recipe card for this cornbread proves it's been a family favorite for years. It's my daughter's top request. -Judy Sellgren, Grand Rapids, Michigan
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full). , Bake at 425° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes. Serve warm.
Nutrition Facts : Calories 390 calories, Fat 19g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 314mg sodium, Carbohydrate 50g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
BROWN BUTTER SKILLET CORNBREAD
This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. The heavy, heat-retaining material will give you the darkest color (which equals the most flavor). But any large ovenproof skillet will work. And if you don't have a skillet big enough to hold all the batter, you can either halve the recipe or bake the cornbread in 9-by-13-inch pan. (Brown the butter first in a saucepan.) Your bread won't have the same dark crust, but the moist crumb flavored with brown butter and maple syrup is ample recompense.
Provided by Melissa Clark
Categories breads, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
- Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
- If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 8 grams, Sodium 341 milligrams, Sugar 11 grams, TransFat 0 grams
BUTTERY CORNBREAD
A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. -Nicole Callen, Auburn, California
Provided by Taste of Home
Time 40m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
CRUSTY SKILLET CORN BREAD
Steps:
- Mix all dry ingredients together. Stir eggs into buttermilk and add to dry mixture. Melt butter inside heavy iron skillet. Coat skillet with butter on all sides. Pour remaining butter from skillet into cornbread batter and mix thoroughly. Pour the cornbread batter into hot skillet and bake in a 375 degree oven. Cook bread until it has a golden brown crust (approximately 25-30 minutes).
RORY'S MOST WONDERFUL CORN BREAD
This is a very sweet, delicious, cake - like cornbread that incorporates broccoli and cottage cheese to produce a heavenly tasting cornbread. I have tried this recipe on a number of anti-broccoli children and adults and they all end up begging me to make more.
Provided by Rory
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease one 8x8 inch square baking pan.
- Combine the eggs, cornbread mix, cottage cheese, broccoli, chopped onion, and melted butter or margarine and mix well. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 minutes.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 13.7 g, Cholesterol 46.4 mg, Fat 8.2 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 4.2 g, Sodium 388.2 mg, Sugar 2.5 g
BROWN BUTTERED CORN
This side dish is easier than corn on the cob. Fresh corn kernels are cooked in butter browned so that it takes on a deep caramelized flavor. Try it with these roasted fish fillets.
Provided by Melissa Clark
Categories vegetables, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Break ears of corn in half and stand one half vertically on a cutting board. Using a sawing motion, run a knife between cob and kernels to remove kernels. Using back of knife, scrape denuded cob to release corn's juices. Transfer kernels and juice to a bowl. Repeat with remaining corn.
- Melt butter in a saucepan; add thyme. Let butter cook until you see golden brown specks in bottom of pan and butter smells nutty, about 5 minutes. Add corn, juices and a large pinch of salt and pepper; stir well and cover pot. Let cook until corn is tender, about 5 minutes.
- Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, garnished with herbs if desired.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 219 milligrams, Sugar 5 grams, TransFat 0 grams
CORN BREAD WITH LEFTOVER FRESH CORN
this is from the cook.com website-here for safekeeping - I made the original recipe sweeter - with honey. If you like the cornbread even sweeter ( we do) add the optional sugar. i often have a few ears left over when making corn on the cob
Provided by petlover
Categories Quick Breads
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Beat eggs and oil lightly. Add the rest of the ingredients. Mix lightly (don't over mix). Pour into greased pan and bake at 400 degrees for 25-35 minutes or until brown.
- Note: With plain cornmeal increase baking powder to 3 teaspoons and 1 teaspoon of salt.
Nutrition Facts : Calories 359.8, Fat 28.3, SaturatedFat 7.4, Cholesterol 81.9, Sodium 626.7, Carbohydrate 23.6, Fiber 2.1, Sugar 5.1, Protein 5.4
RICH AND NUTTY BROWN BUTTER CORN BREAD WITH FRESH CORN
Make and share this Rich and Nutty Brown Butter Corn Bread With Fresh Corn recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°.
- In a 9-inch oven safe skillet, melt 4 tablespoons of the butter over med-high heat.
- Add the corn and maple syrup and saute, stirring , until the corn is tender, 10-12 minutes.
- In a large bowl, sift together the flour, cornmeal, baking powder, and salt.
- In another bowl, whisk together the yogurt, egg, sugar, and baking soda.
- Gently fold the wet ingredients into the dry ones until just combined.
- Fold in the corn-butter mixture.
- Return the skillet to the heat and melt the remaining 4 tablespoons butter, tilting the pan to coat the sides completely.
- Cook the butter 2-3 minutes until pale gold with a nutty fragrance, being careful not to let get too brown.
- Take the skillet off the heat and scrape in the batter, smoothing the surface with a rubber spatula.
- Bake until the top is golden and a toothpick inserted into the center comes out clean, 25-30 minutes.
- Cut into wedges and serve.
Nutrition Facts : Calories 369, Fat 19, SaturatedFat 11.2, Cholesterol 78.3, Sodium 499.9, Carbohydrate 44.1, Fiber 2.4, Sugar 9.9, Protein 7.3
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- Preheat oven to 425˚F. Place unsalted butter in a 10-inch cast-iron skillet, and place in oven until butter is browned, about 8 minutes.
- Meanwhile, whisk together cornmeal, flour, baking powder, kosher salt, and granulated sugar in large bowl. Remove skillet from oven, and carefully pour 6 tablespoons of the melted browned butter into a small heatproof bowl, reserving remaining browned butter in skillet. In a separate bowl, whisk together buttermilk, eggs, and the 6 tablespoons of melted browned butter. Make a well in center of cornmeal mixture, and add buttermilk mixture, stirring until just combined. Pour batter into remaining melted browned butter in hot skillet. Bake at 425°F until golden brown and a wooden pick inserted in center comes out clean, 25 to 28 minutes.
- Let cool slightly; cut cornbread into slices, and serve warm. Or let cool completely, 35 to 40 minutes, and cut into ½-inch cubes to equal 12 cups.
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