The Kids Corn Bread Recipes

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KIDS CORNBREAD



Kids Cornbread image

This makes a sweet corn bread that is a great after school treat at our house. Very easy and quick to mix.

Provided by LoveBakedIn

Categories     Quick Breads

Time 25m

Yield 9 serving(s)

Number Of Ingredients 8

1 1/4 cups flour
3/4 cup cornmeal
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup oil
1 egg, slightly beaten

Steps:

  • Preheat oven to 400.
  • Put about 2 tablespoons butter in a square pan and set it in the oven while mixing the batter.
  • Mix the dry ingredients and then add the wet ingredients, stirring just until moistened.
  • Pour batter into hot pan with the melted butter in it.
  • Bake for about 20 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 222.6, Fat 8.1, SaturatedFat 1.8, Cholesterol 27.3, Sodium 234.8, Carbohydrate 33.7, Fiber 1.2, Sugar 11.3, Protein 4.2

CORN BREAD



Corn Bread image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 11

1 dried Chipotle chile
3/4 cup coarsely ground yellow cornmeal
1/4 cup all purpose flour
1 teaspoon double-acting baking powder
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon unsalted butter
1 small onion, finely diced
2 1/2 teaspoons chilled shortening
3/4 cup buttermilk

Steps:

  • Place chipotle chile in a small pot and add 1/2 cup of water. Bring to a boil, cover and remove from heat until cool. When cool, remove stem and seeds from chipotle and chop finely.
  • In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and baking soda. Melt the butter in a medium skillet over medium heat. Cook the onions until soft, about 5 minutes. Add chopped chipotle and set aside.
  • Grease a cast iron skillet (6 inches in diameter and at least 1inch deep), with 1 teaspoon of the shortening and heat skillet in a 450 degree oven for 10 minutes. Add the remaining shortening to the cornmeal mixture and blend until it resembles coarse crumbs. Add the onion mixture and gradually stir in the buttermilk so that batter that barely holds its shape. Stir until just mixed.
  • Pour batter into the hot skillet and bake it in the middle of a 450 degrees oven for 10 to 12 minutes. Cool for 5 minutes in the pan. Place a rack over the skillet, turn skillet over and invert bread onto rack.

HOMESTEADER CORNBREAD



Homesteader Cornbread image

This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.

Provided by Patricia Terranova Bergstrom

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 15

Number Of Ingredients 8

1 ½ cups cornmeal
2 ½ cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅔ cup white sugar
2 eggs
½ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
  • In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
  • Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.1 g, Cholesterol 28.1 mg, Fat 9.3 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 252.8 mg, Sugar 11 g

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