Trisha Yearwood Sour Cream Cornbread Recipe Recipe For Meatloaf

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SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 14

2 sticks butter, at room temperature, plus more for greasing
2 cups all-purpose flour, plus more for dusting
2 cups granulated sugar
2 large eggs
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup finely chopped pecans
1/2 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
1 cup confectioners' sugar
1 1/2 tablespoons milk, plus more if needed
1/2 teaspoon vanilla extract

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



Sour Cream Cornbread image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 6

Cooking spray
1 1/4 cup self-rising buttermilk cornmeal mix
One 15-ounce can creamed corn
1 cup sour cream
1/4 cup vegetable oil
3 large eggs

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



Buttermilk Cornbread image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 3

4 tablespoons corn oil or bacon drippings
3 cups self-rising cornmeal
2 1/2 to 3 cups well-shaken buttermilk

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



Meatloaf image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 9

2 pounds lean ground beef
20 saltine crackers, crumbled
1 large egg, lightly beaten
1/2 cup ketchup
1 tablespoon yellow mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 yellow onion, finely chopped
Slices of white bread, lettuce and tomato, for making sandwiches, optional

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



30-Minute Sour Cream Skillet Cornbread image

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

cooking spray
1 1/4 cups cornmeal mix, self-rising buttermilk style (like Jiffy)
1 (15 ounce) can creamed corn
1 cup sour cream
1/4 cup vegetable oil
3 large eggs

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



Sour Cream Cornbread image

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

2 cups cornmeal
2 cups all-purpose flour
1 ⅓ cups white sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
1 cup butter, melted
4 eggs

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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