HONEY CORNBREAD
It's a pleasure to serve this moist cornbread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece. -Adeline Piscitelli, Sayreville, New Jersey
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. , Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 318 calories, Fat 17g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 290mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.
CORNBREAD DRESSING
Complete the Thanksgiving feast with this classic Cornbread Dressing recipe from Food Network.
Provided by Claire Robinson
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
- Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.
AUNT CLAIRE'S CORNBREAD
A great corn bread recipe, sweet and moist. For a less "granule" texture, let the corn meal soak in the milk for about 15 minutes before mixing everything together.
Provided by ChloeBaby
Categories Quick Breads
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Mix flour, baking powder, salt, and corn meal together; set aside.
- In a second bowl, mix together the oil, sugar, eggs and milk.
- Pour the liquid mixture into the dry mixture and beat together.
- You may need to add a bit more milk - it should be the consistency of cake batter.
- Pour into a greased and floured 9 inch square pan.
- Bake for 35 to 40 minutes.
- If you would like to add chopped jalapenos or cheese, I would suggest decreasing the amount of sugar, as this does make a pretty sweet bread, and I don't think it would be suitable flavour with heat!
Nutrition Facts : Calories 371, Fat 16.9, SaturatedFat 3, Cholesterol 50.8, Sodium 250, Carbohydrate 50.2, Fiber 2.1, Sugar 18.9, Protein 6
PINEAPPLE CORNBREAD
This is actually a dessert and not actually cornbread. Recipe came from the back of a corn meal mix package. Quick to make and quite tasty too.
Provided by Sassy in da South
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Melt butter in 10-inch cast iron skillet.
- Sprinkle 1 tablespoon brown sugar over butter.
- In large bowl, combine corn meal mix, 1 cup brown sugar, pineapple, egg and pecans; stir to blend.
- Pour batter over brown sugar and butter.
- Sprinkle remaining 1 tablespoon brown sugar over batter.
- Bake at 425 degrees for 25 to 30 minutes or until golden brown.
- Serve warm by spooning into dessert dishes or let cool and cut into wedges.
- Top with whipped cream, if desired.
FANNY FARMER CORN BREAD
This came from my first, and most favorite cookbook. It makes a slightly sweet cornbread, which I adore. My hubby won't eat sweet cornbread, though, so I adapt it for him by leaving the sugar out. You can also make this recipe with buttermilk, by adding a 1/2 t. of baking soda along with the other ingredients. I'm posting it here so that I can access the recipe when I am away from home and don't have my book. (I also usually grind my own flour and cornmeal, and it still makes great bread!)
Provided by luv2cookforluvd1s
Categories Quick Breads
Time 35m
Yield 16 2 inch squares, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Grease an 8 inch square cake pan. Mix the cornmeal,flour, sugar, baking powder, and salt in a large bowl. Add the milk, egg, and shortening or bacon fat, and blend well. Spoon into the pan and bake for about 20 minutes. Cool and cut in squares.
Nutrition Facts : Calories 188.1, Fat 5.5, SaturatedFat 1.8, Cholesterol 27.5, Sodium 309.7, Carbohydrate 30.9, Fiber 1.3, Sugar 8.4, Protein 4.3
EASY SPELT CORN BREAD
This is based from the Aunt Jemima's recipe, but I modified it to be dairy free and with spelt flour.
Provided by jenaedk
Categories Breads
Time 28m
Yield 12-16 squares
Number Of Ingredients 7
Steps:
- Pre-heat oven to 400°F.
- Combine dry ingredients.
- Stir in wet ingredients until combined.
- Pour into 8x8 prepared pan and bake until golden brown, 20-25 minutes or until toothpick pulls clean.
Nutrition Facts : Calories 61, Fat 1, SaturatedFat 0.2, Cholesterol 15.5, Sodium 79.5, Carbohydrate 11.5, Fiber 0.7, Sugar 5, Protein 1.8
PERFECTLY SWEET CORNBREAD
Make and share this Perfectly Sweet Cornbread recipe from Food.com.
Provided by Mike Garcia
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease 8-inch square baking pan.
- Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
- Pour into baking pan. Bake for 35 minutes or until wooden pick comes out clean.
- For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.
CRUSTY QUAKER CORNBREAD
If you're looking for a corn bread that is tender and delicious on the inside but golden and crusty on the outside BUT still quick and easy, the look no farther! (*trumpets sound*) This is perfect with a warm broth-based soup on a cold night for an easy and healthy meal. Applesauce can be substituted for up to half the oil for a healthy alternative.
Provided by Gods_sugarcookie
Categories Quick Breads
Time 25m
Yield 9-12 squares, 9-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F; grease an 8 or 9 inch pan.
- Combine dry ingredients and stir in wet ingredients, mixing just until moistened.
- Pour into prepared pan and bake in the preheated oven 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
- *NOTE: Delicious topped with butter, sour cream, or honey!
Nutrition Facts : Calories 196.7, Fat 7.6, SaturatedFat 1.5, Cholesterol 3.8, Sodium 239.3, Carbohydrate 28.2, Fiber 1.2, Sugar 5.7, Protein 4.3
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