Sweet Cornbread Without Milk Recipes
SWEET CORNBREAD WITHOUT MILK
This dairy free sweet cornbread is made without milk, without butter, and without buttermilk. Still, it has a wonderful flavor and a subtle sweetness.
Provided by The Taste of Kosher
Categories Dairy Free Breakfast
Time 20m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F or 205°C.
- Whisk together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl.
- Add water, egg, and oil. Mix until well incorporated.
- Using a baking spatula, pour into an 8x8 baking pan lined with parchment paper.
- Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Let cool before cutting.
Nutrition Facts : Calories 247 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 302 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
NO CORNMEAL CORNBREAD
Think you can't make cornbread without cornmeal? No problem! We use sweet in-season corn and blend it up with milk and sour cream to deliver all that good corn flavor, even without cornmeal. Don't hold back if you get the craving to stir a little Cheddar, scallions and crispy bacon in there, as well.
Provided by Food Network Kitchen
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Whisk the flour, sugar, baking powder, salt and baking soda together in a large bowl.
- Combine the sour cream, milk, butter, corn and eggs in a blender and blend until smooth. Add to the dry ingredients and whisk until smooth. Butter a 9-by 13-inch baking dish and pour in the batter.
- Bake until the cornbread springs back when pressed and is golden around the edges, 30 to 35 minutes. Let cool 15 minutes in the baking dish before slicing.
SWEET MILK CORNBREAD
I have used this recipe for thirty years. It is from a 1974 cookbook called "Country Cooking". It was one of Southern Living Magazines books. I have been using oil in place of the butter that was called for in the original recipe for years with good results. The secret to this cornbread is a "screamin' hot" iron skillet, greased only on the bottom, and a hot oven. I serve this with chili, vegetable soups, and tex mex.
Provided by dozey doats
Categories Quick Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees and spray bottom only of 10" iron skillet with cooking spray.
- Mix together cornmeal, flour, sugar, salt, and baking powder.
- Beat egg, milk, and oil together to blend.
- Pour wet ingredients into dry ingredients just until blended.
- Pour batter into hot skillet and bake at 425 degrees for 20 minutes.
Nutrition Facts : Calories 301.4, Fat 12.3, SaturatedFat 2.5, Cholesterol 40.9, Sodium 414.5, Carbohydrate 42.4, Fiber 2, Sugar 8.6, Protein 6.2
EASY CORNBREAD RECIPE
Amazing honey cornbread made with buttermilk and cornmeal.
Provided by Katie Clark
Categories Bread
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees
- Spray or grease a baking dish (I used 8×11. Could use a pie pan or a cast-iron skillet)
- Mix wet ingredients in a large bowl.
- Mix dry ingredients in another bowl.
- Mix wet into dry
- Pour into a pan
- Bake for 20-25 minutes
MOM'S SWEET BUTTERMILK CORN BREAD
This corn bread is a little on the sweet side. It's made with white cornmeal, but yellow works too. I learned to make it from my other mom (MIL). It is baked in a cast-iron skillet. Can be used to make stuffing or put leftovers in a cup with milk and put it in the fridge overnight for a comforting breakfast.
Provided by Nandabear
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
- Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 35.6 g, Cholesterol 39.2 mg, Fat 7.8 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 1.6 g, Sodium 589.1 mg, Sugar 9.3 g
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