Sweet Country Cornbread Lighter Recipes

SWEET COUNTRY CORNBREAD

Steps:

• Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
• Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

SWEET COUNTRY CORNBREAD (LIGHTER RECIPE)

Steps:

• Heat oven to 400°F. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
• Beat milk, margarine and egg product in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

GOLDEN SWEET CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

MOM'S SWEET BUTTERMILK CORN BREAD

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.

MOIST & SWEET CORNBREAD

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.

SOUTHERN COUNTRY CORNBREAD

Steps:

• Preheat the oven to 425°.
• Put the shortening in a cast-iron skillet and place in the oven till melted.
• Combine the cornmeal and flour. In seperate bowl whisk eggs until foamy then whisk in buttermilk. Add the rest of the dry ingredients to the cornmeal mixture.
• Combine wet and dry ingredients. Mix should be pourable. Take the hot skillet from the oven, pour the batter into the hot pan directly onto the melted hot shortening, this is what makes it sooo yummy!.
• Place back in the oven and bake for 20 to 25 minutes, until golden brown or when knife inserted in center comes out clean.

CORN LIGHT BREAD

Steps:

• HEAT the oven to 375°F. Grease a 9 x 5 x 3-inch loaf pan.
• STIR the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl.
• ADD the egg, buttermilk, and vegetable oil. Stir until well blended. The batter should be thick, but creamy and pourable. If the batter seems too thick, add a tablespoon or two of water.
• POUR the batter into the loaf pan. Bake for 45 minutes, until golden brown.
• COOL the bread for 5 to 10 minutes in the pan, then remove from the pan and cool on a wire rack. Store tightly wrapped in aluminum foil.
• Note
• You can substitute 2 cups self-rising cornmeal mix and 1 cup self-rising flour for the cornmeal, all-purpose flour, baking powder, and salt.

EASY CORNBREAD RECIPE

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

SWEET POTATO CORN BREAD (COOKS COUNTRY) RECIPE

Steps:

• INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 425 degrees. Prick potatoes all over with fork. Microwave on large plate until potatoes are very soft and surfaces are slightly wet, 10 to 15 minutes, flipping every 5 minutes. Immediately slice potatoes in half to release steam. 2. When potatoes are cool enough to handle, scoop flesh into bowl and mash until smooth (you should have about 1 3/4 cups); discard skins. Whisk in milk, melted butter, and eggs. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in separate large bowl. Stir sweet potato mixture into cornmeal mixture until combined. 3. Melt remaining 1 tablespoon butter in 10-inch ovensafe nonstick skillet over medium-high heat until bubbling, about 3 minutes. Swirl butter to coat bottom and sides. Pour batter into hot skillet and smooth top with rubber spatula. Bake until cornbread is golden brown and toothpick inserted in center comes out clean, 25 to 30 minutes. Let cornbread cool in skillet on wire rack for 1 hour. Loosen edges of cornbread from skillet with spatula and slide out onto cutting board. Cut into wedges and serve.