CORNBREAD
Moist, slightly sweet Cornbread is fast and easy to make! Better than a mix but just as easy. Change it up in 6 different ways (variations included).
Provided by Toni Dash
Categories Side Dish
Time 33m
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees. Prepare an 8-inch baking pan with a non-stick spray. Optional: Line with foil and spray with a non-stick spray for easier removal.
- In a large bowl, whisk together the flour, cornmeal, sugar, salt and baking powder.
- Mix in the egg, milk and oil until well combined.
- MIX INs: If making a variation of the cornbread, add the mix in ingredients listed above at this step.
- Pour the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow to cool fully on a rack before cutting and serving.
Nutrition Facts : Calories 144 kcal, Carbohydrate 20 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 157 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
HOT WATER CORNBREAD
Hot Water Cornbread has long been a staple in Black American cooking, and in households throughout in the South. It's made with only a handful of ingredients, fried in fat instead of baked, and is more similar to a hush puppy than a bread. White cornmeal is preferred to yellow in the South, but you can use either as long as it's finely ground. Some just use cornmeal. Others add a little baking powder for added texture. But the magic ingredient is really the boiling water, which cooks and softens the cornmeal so that the frying is just to crisp and color the exterior. This dish is a favorite of my southern in-laws, who love to prepare it for each special occasion and many days in between!
Provided by Food Network Kitchen
Time 20m
Yield about 8 cakes
Number Of Ingredients 6
Steps:
- Heat about 1 cup of oil in a 10-inch cast-iron skillet over medium heat until a deep-frying thermometer registers 375 degrees F.
- Add the cornmeal, baking powder, salt and sugar to a medium bowl and stir to combine. Stir in the boiling water. If the dough is still too dry to come together, add more boiling water in 1-tablespoon increments.
- Using a 3/4-ounce cookie scoop, scoop the mixture into the palm of your hand and flatten into a 2-inch patty. Working in batches, fry the patties until lightly golden brown, 1 to 2 minutes on each side. Transfer the cornbread to a paper towel-lined plate using a fish spatula. Serve immediately.
CORN SPOON BREAD
This slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. -Tamara Ellefson, Frederic, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 3h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in cornbread mix just until moistened. , Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.
Nutrition Facts : Calories 391 calories, Fat 18g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 832mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.
MEXICAN-STYLE SWEET CORNBREAD
This Mexican sweet cornbread (or "tamalito") is a cross between cornbread and pudding. You can serve this as a side dish or as dessert.
Provided by Yoly
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Combine corn muffin mix, corn, butter, sugar, water, and salt in a bowl. Pour into the greased loaf pan.
- Bake in the preheated oven until all the liquid is absorbed, 45 to 50 minutes. Scoop onto serving dishes with an ice cream scoop.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 36.3 g, Cholesterol 15.9 mg, Fat 9.6 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 4.6 g, Sodium 592.4 mg, Sugar 7.9 g
CAJUN SEAFOOD CORNBREAD STUFFING (FOR PORK, CHICKEN OR FISH)
When I am in Houston TX I always stop by a Cajun specialty meat shop called Heberts for their delish foods to bring home. One of the stuffings they make is a shrimp cornbread stuffing, they pile it high on pork and fish (you have to take it home and cook it). Well it is to die for. So instead of waiting until I traveled to Houston, I decided to try and copy it, well in my opinion, I topped it. If you like oyster dressing and/or cornbread stuffing, you are going to love this. For the cornbread I used Recipe #4290 .
Provided by Chipfo
Categories Meat
Time 1h45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bake cornbread and allow to cool, or use leftover. Crumble into fairly fine crumbs to equal 2 cups.
- Clean and de-vien shrimp, chop into course pieces, 1/2 inch. Save shells.
- In a small sauce pan bring chicken broth to simmer, add shrimp shells and simmer for 20 minutes. Set aside and add the juice from the canned clams.
- Saute onion and celery in butter until tender.
- Meanwhile, combine breadcrumbs and cornbread crumbs, salt, pepper, sage, garlic powder and poultry seasoning, mix well.
- Strain broth into crumb mixture with a fine sieve or colender, discard shells, and give a quick stir. Add soup and eggs and stir well.
- Fold in shrimp and clams.
- Now, here is the important part, you want a really moist mixture that is not too moist. You may have to add broth or water (I used a tad bit of beer he he) You want to be able to use a big soup spoon, not a ladle but one of those huge spoons, scoop up some of the dressing and if a little runs off the sides but still remains heeped up on the spoon, perfect. If nothing runs off the sides of the spoon and you picked up a big ball of stuffing it is too thick. You need to add broth, water, or in my case beer until it forms a rounded peek when scooped instead of a ball.
- Now, your stuffing is ready to cook, boy this is good. Take you a good cut of porkchop, fish, or chicken breast, place each serving on a piece of greased foil big enough to fold the sides of the foil up high enough to hold the stuffing, place the servings on cookie sheet and fill it up with the stuffing. Oh man, this just keeps getting better.
- Depending on how big your pieces of meat are and how much stuffing you put on them will determine on how long you need to cook them. You need to use a meat thermometer to test the doneness. When done, allow to cool 5 minutes, fold back foil and use a spatula to remove onto plate.
- I cook mine at 375 F for about an hour. I use thick cuts and lots of stuffing. This is good stuff man!
- I even make these ahead and freeze them, just thaw and cook.
- Servings, prep and cooking times are estimated as best as I can.
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