SOUR CREAM COFFEE CAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.
- Use an electric mixer to cream the granulated sugar and butter together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream. Stir in the vanilla.
- For the streusel: In a separate bowl, combine the pecans, brown sugar and cinnamon.
- Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and make smooth the top. Bake until a toothpick can be inserted in the center and comes out clean, about 1 hour. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.
- For the glaze: When the cake is completely cooked, stir the confectioners' sugar, milk and vanilla extract together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake.
SOUR CREAM CORNBREAD
Steps:
- Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
- In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.
BUTTERMILK CORNBREAD
Steps:
- Preheat the oven to 450 degrees F.
- Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
- Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
MEATLOAF
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a stand mixer, mix the beef, cracker crumbs, egg, ketchup, mustard, salt, pepper, and onion until just blended. Shape the mixture into two loaves and place side by side crosswise in a 9-by-13-by-2-inch pan. Bake the loaves for 1 hour, or until they are browned. Transfer to a platter immediately and allow the loaves to cool slightly and firm up before slicing.
- For sandwich: cut 2 thick slices of cooled meatloaf and place on white bread with lettuce and tomato. If you've never had a cold meatloaf sandwich the next day, you don't know what you're missing
30-MINUTE SOUR CREAM SKILLET CORNBREAD
Trisha Yearwood did this one on the Today Show - quick and easy using a box cornbread mix (Jiffy preferred). I've added chopped green chiles or chopped green onions for a bit of flavor, color and spice to jazz it up. Always moist and a favorite!
Provided by Raquel Grinnell
Categories Breads
Time 35m
Yield 1 skillet, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
- In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake for 30 minutes, or until lightly brown.
Nutrition Facts : Calories 184, Fat 14.5, SaturatedFat 4.8, Cholesterol 84.7, Sodium 213.8, Carbohydrate 11.4, Fiber 0.7, Sugar 2.9, Protein 4
SOUR CREAM CORNBREAD
Easy cornbread recipe that you can make to go with your chili, BBQ sandwich, beans, and many other meals!
Provided by Emily Hughes
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 41.6 g, Cholesterol 89.7 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 11.5 g, Sodium 344.1 mg, Sugar 16.9 g
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