CLASSIC CORNBREAD
Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
- Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
- Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.
VEGETABLE CORN BREAD
The suggested vegetables here are just that, a gentle suggestion. Mix it up depending on what's in season and fresh at the market. Make it taste good! This recipe will support about five cups of chopped vegetables. Any more and the batter doesn't hold together very well, and any less, it's not really vegetable corn bread. I like to use a variety of chiles and leave the seeds in the rings to give the corn bread some kick, but you could remove them or try chopped zucchini, yellow squash, or eggplant. If you use these more watery vegetables, you should parcook them first to remove some of the moisture (this could be as simple as zapping in the microwave and draining off the excess water). Make sure to seek out whole-grain, not self-rising cornmeal for the best corn flavor. It is also known as "nondegerminated." How's that for a word?
Provided by Virginia Willis
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Put the oil in a large cast-iron skillet or ovenproof baking dish and heat in the oven until the oil is piping hot, about 10 minutes.
- Meanwhile, in a bowl, combine the cornmeal, salt and baking soda. Add the okra, onion, corn, banana pepper and chiles and toss to coat. Set aside. In a large measuring cup, combine the buttermilk and egg. Add the wet ingredients to the dry and stir to combine.
- Remove the heated skillet from the oven and pour the hot oil into the batter. Stir to combine, and then pour the batter back into the hot skillet. Bake until golden brown, about 35 minutes. Remove to a rack to cool slightly. Using a serrated knife, slice into wedges and serve warm.
Nutrition Facts : Calories 208, Fat 6 grams, Carbohydrate 33 grams, Fiber 6 grams, Protein 6 grams
GARDEN VEGETABLE CORNBREAD
When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread-it was delicious. Today I experiment a lot with recipes, just as my grandma and mom did, and that's how my version of their easy cornbread recipe was born! -Kim Moyes, Kenosha, Wisconsin
Provided by Taste of Home
Time 40m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Whisk together the first 5 ingredients. In another bowl, whisk eggs, milk and honey until blended. Add to cornmeal mixture; stir just until moistened. Fold in carrots and peppers., Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm.
Nutrition Facts : Calories 149 calories, Fat 2g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 367mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
INDIAN CORNBREAD
A simple and different dish. A great side dish for Thanksgiving as it's a combination of bread and a corn side dish. It does cut into portions but is moist and tender using harvesty ingredients. I hope you give it a go.
Provided by Summerwine
Categories Quick Breads
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Mix all ingredients together and put in a buttered casserole dish.
- Bake uncovered at 350F for 40-45 minutes.
SPICY INDIAN CORNBREAD
Make and share this Spicy Indian Cornbread recipe from Food.com.
Provided by Donna Luckadoo
Categories Breads
Time 45m
Yield 12-18 Muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F and generously grease a 10-inch cast iron skillet or 12-count muffin pan. (If using the cast iron skillet, make sure you place it in the oven and get it hot before you pour in the batter).
- Mix all the ingredients and pour batter into prepared pans.
- Bake for 35-45 minutes depending on how hot your oven gets.
- Cornbread with be super moist so do not over bake it!
- If you prefer crunchy cornbread, I suggest you bake this using the muffin pans.
- This is great with fried potatoes and pinto beans! Enjoy!
Nutrition Facts : Calories 233.7, Fat 8.9, SaturatedFat 3.5, Cholesterol 41.6, Sodium 796.6, Carbohydrate 32.4, Fiber 2.5, Sugar 8.4, Protein 7
INDIAN HEAD GOLDEN YELLOW CORN BREAD (ORIGINAL RECIPE)
This is the original recipe, exactly as it appears on the package.
Provided by jeansustersich
Categories Bread
Time 30m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat to 425 degrees F. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg and milk together and add to dry ingredients with a few swift strokes. Bake in greased 9x9x2 inch pan for 20 to 25 minutes. To make a sweeter, moister Cornbread, change these items in the above recipe to the following amounts: Milk 2/3 cup; Sugar 1/2 cup; oil 1/2 cup; Eggs 2. Bake at 400 degrees F for 20-25 minutes
Nutrition Facts : Calories 311 calories, Fat 25.1837971062643 g, Carbohydrate 21.5799007391142 g, Cholesterol 3.75555555560064 mg, Fiber 0.723740728448938 g, Protein 2.04408888778666 g, SaturatedFat 3.76415704608641 g, ServingSize 1 1 Serving (124g), Sodium 1590.08881922176 mg, Sugar 20.8561600106652 g, TransFat 1.30632259596333 g
SPICY CORNBREAD WITH CORN
A spicy cornbread, lightly sweetened and only as hot as you wish; moistened with yogurt and pops of sweet corn kernels. It is THE go-to cornbread recipe to make. And don't forget muffins too!
Provided by Alonna
Categories Side Dish
Time 30m
Number Of Ingredients 17
Steps:
- Gather all your ingredients and preheat the oven to 400°F (200°C) for a glass baking dish, or 425°F (220°C) for a metal pan.
- In a medium-sized bowl, stir together the dry ingredients.
- In a separate bowl, whisk the egg well and add the yogurt, milk, and ghee (or melted butter).
- Add in the corn, bell pepper, scallions, and chilies, if using.
- Add the wet ingredients into the dry mix and mix together just until combined. Be careful not to overmix the batter; you don't want to activate the gluten or the bread will not be as tender. You will have a thick batter.
- Pour into a prepared baking pan and bake until the edges are browned and a toothpick comes out clean. Start checking at the 18-minute mark and it may take up to 25 minutes.
- Allow the cornbread to cool for 20 to 30 minutes before servings. This cornbread will stay moist for 2 days. If you want to keep it longer, wrap it tightly and freeze for up to two months.
Nutrition Facts : Calories 198 kcal, Carbohydrate 29 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 32 mg, Sodium 674 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD
A hearty chili made with butternut squash and fluffy cornbread come together in this single-skillet meal. Serve with extra sour cream and pickled jalapenos on the side for topping.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the chili: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside.
- Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted.
- For the cornbread topping: Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.)
- Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.
More about "vegetable packed indian cornbread recipes"
25+ VEGGIE-PACKED RECIPES | EATINGWELL
From eatingwell.com
MOIST CORNBREAD RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
EVERYDAY CORNBREAD - ONCE UPON A CHEF
From onceuponachef.com
MY FAVORITE CORNBREAD RECIPE - SALLY'S BAKING …
From sallysbakingaddiction.com
OUR FAVORITE HOMEMADE CORNBREAD - INSPIRED TASTE
From inspiredtaste.net
Reviews 2Calories 188 per servingCategory Side Dish, Bread
10 BEST CORNBREAD VEGETABLE CASSEROLE RECIPES | YUMMLY
From yummly.com
VEGETARIAN CORNBREAD STUFFIN RECIPE - FOOLPROOF LIVING
From foolproofliving.com
40+ FANTASTIC VEGAN INDIAN RECIPES - RAINBOW PLANT LIFE
From rainbowplantlife.com
VEGETABLE RECIPES - SWASTHI'S RECIPES
From indianhealthyrecipes.com
17 BEST INDIAN VEGETABLE RECIPES | EASY INDIAN VEGETARIAN RECIPES
From food.ndtv.com
SKILLET CORN BREAD - ZESTY SOUTH INDIAN KITCHEN
From zestysouthindiankitchen.com
10 BEST CORN BREAD WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love