SUPER MOIST CORNBREAD WITH CREAMED CORN
Steps:
- Preheat oven to 375.
- Using a whisk, combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
- In a separate bowl, whisk together the eggs, milk, and oil.
- Using a large spoon, gently fold the liquid ingredients into the dry ingredients until a batter is formed. Don't over mix.
- Using a colander, or mesh strainer, drain the creamed corn. Let the corn sit in the colander for 2 minutes. Give it a couple of shakes to remove more of the liquid before adding to the batter. You don't want it completely drained.
- Using a large spoon, fold in the corn, cheese, and jalapenos to the batter.
- Pour batter into a lightly greased 9-inch square baking pan. Use the back of the spoon to smooth batter into the pan.
- Bake for 20-25 minutes, until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool for about an hour before slicing.
Nutrition Facts : Calories 206 kcal, Carbohydrate 26 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 46 mg, Sodium 203 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
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.
MOIST & SWEET CORNBREAD
We prefer good old Southern cornbread with our beans but sometimes want it sweeter. Here's a sweet version to hold up the butter. -Stacey Feather, Jay, Oklahoma
Provided by Taste of Home
Time 35m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 5 ingredients. Cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened., Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 393mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
SUPER MOIST CORNBREAD
Make and share this Super Moist Cornbread recipe from Food.com.
Provided by MARIA MAC
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the above ingredients in a large bowl and pour into a 9 x 13 lightly greased pan and cook at 450 degrees for 25-30 minutes.
Nutrition Facts : Calories 257.3, Fat 9.4, SaturatedFat 5.4, Cholesterol 56.6, Sodium 344.4, Carbohydrate 39.7, Fiber 1.4, Sugar 16.9, Protein 4.8
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