Robbies Homemade Corn Bread Recipes

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CORNBREAD



Cornbread image

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

1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

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

CORNBREAD



Cornbread image

I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.

Provided by crazycookinmama

Categories     Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup milk
1/4 cup butter or 1/4 cup margarine, melted
1 large egg
1 1/4 cups white cornmeal or 1 1/4 cups blue cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
you might want to reduce the sugar to 1/3 cup and use 2 egg

Steps:

  • Heat oven to 400³F.
  • Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
  • Beat milk, butter and egg in large bowl with hand beater or wire whisk.
  • Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
  • Pour into pan.
  • Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
  • Serve warm if desired.

Nutrition Facts : Calories 169.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 28.5, Sodium 242.1, Carbohydrate 27.3, Fiber 1.2, Sugar 8.4, Protein 3.3

RORY'S MOST WONDERFUL CORN BREAD



Rory's Most Wonderful Corn Bread image

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

1 (8 ounce) package dry cornbread mix
2 eggs
½ cup cooked chopped broccoli
½ cup chopped onion
½ cup cottage cheese
⅓ cup butter, melted

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

QUICK FIX CORNBREAD



Quick Fix Cornbread image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 3

1 box cornbread mix
1 (4-ounce) can diced green chiles
1 (4-ounce) jar diced pimento

Steps:

  • Prepare cornbread according to package directions; add green chiles and pimento to the mix. Pour cornbread mix into an 8-inch hot oiled pan, if desired, to reduce cooking time. Follow cooking time on package and bake until light golden.

HERE'S THE OUTLAW CHEF'S "RIO GRANDE CORNBREAD"



Here's the Outlaw Chef's

Provided by Guy Fieri Bio & Top Recipes

Categories     side-dish

Time 1h25m

Yield about 10 servings

Number Of Ingredients 11

2 ears corn, husked
1/4 cup bacon fat
1 1/4 cups yellow cornmeal
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs, beaten
1/2 cup creme mexicana (Mexican sour cream)
1 cup chopped fire roasted Hatch green chiles
1/8 cup water
1/2 cup chopped onion
12 ounces goat cheese

Steps:

  • Preheat the grill to medium-high.
  • Grill the corn until slightly charred black in some areas and has good color. Remove the corn from the grill to a cutting board and, using a serrated knife, cut the kernels off the cob. Set aside.
  • Preheat the oven to 350 degrees F.
  • Add about 1/8-inch of bacon fat to a 10-inch cast iron skillet and put it in the oven to heat up. While this is going on, mix the dry ingredients. In a medium bowl add the cornmeal, reserving about 1/8 cup, the salt and the baking soda. When the oil is hot, remove the skillet from the oven and sprinkle the bottom with the reserved 1/8 cup of cornmeal. Stir it into the oil and return the skillet to the oven to brown the cornmeal. In a large bowl add the eggs, creme mexicana, corn, chiles, water, remaining bacon fat and the onions. When the cornmeal roux is nice and brown, remove the skillet from the oven and pour in half of the batter. It should sizzle a little in the hot bacon fat. Now sprinkle the goat cheese evenly across the top of the first layer of batter. Gently pour in the remaining batter, being careful not to upset the layers, and bake until the top is golden brown, about 40 to 45 minutes. Remove from the oven and let cool 10 minutes before serving

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