BLUE CORN CORNBREAD
Corn bread made with blue cornmeal and more of almost every ingredient you would put in regular corn bread. It is almost cakelike. This is a pot luck winner.
Provided by Bill Jezzard
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
- Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
- Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
- Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 16.5 g, Cholesterol 39.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4 g, Sodium 208.4 mg, Sugar 3.9 g
BLUE CORNBREAD
Blue cornmeal can be found in natural food stores, or from Bob's Redmill company. ETA: After making this, I think I will double the ingredients next time, but still use the same size pan and possible increase cooking time, as my batch turned out very thin.
Provided by Mikekey *
Categories Other Breads
Time 40m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with nonstick cooking spray.
- 2. Blend the dry ingredients together in a mixing bowl.
- 3. In a smaller bowl, whisk the wet ingredients and then add them to the dry ingredients. Mix well and pour into prepared baking pan.
- 4. Bake for 25-30 minutes at 350°F. until pick inserted in center comes out clean. DO NOT OVERBAKE.
MOLASSES CORNBREAD WITH PINEAPPLE & YELLOW SQUASH
Give this recipe a try at your next dinnertime meal. This recipe makes two pans of cornbread. You can serve one and store the other. We enjoyed it served with Garlic Herb Lentil Hash (made into patties) Pickled Watermelon Rind Salty Bacon Beet Green Saute. Links to all these recipes are attached in the directions. Enjoy!
Provided by Tiffany Bannworth
Categories Other Side Dishes
Time 45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven 325.
- 2. Cream sugars and oil. Add vanilla and continue to beat.
- 3. Add in eggs one at a time. Beating each time.
- 4. Add in sour cream and molasses.
- 5. Sift and combine the dry ingredients. Add in a quarter at a time.
- 6. Fold in corn, pineapple, and squash. Mix until totally incorporated.
- 7. Depending on how juicy your pineapple is, you may need to add a little milk to make a nice batter. This is optional.
- 8. Divide batter and pour between two greased pans. If you are using cast iron cornbread pans, pour about 1/4 a cup of vegetable oil into each pan first.
- 9. Bake in oven until centers of cornbread are firm and come out dry when tested.
- 10. Give this a try. Serve with https://www.justapinch.com/recipes/side/vegetable/garlic-and-herb-lentil-hash.html?p=44 https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/pickled-watermelon-rinds.html?p=5 https://www.justapinch.com/recipes/side/vegetable/salty-bacon-beet-greens-saute.html
PINEAPPLE UPSIDE DOWN CORNBREAD
I love pineapple upside down cake and I love cornbread. I decided to combine the both and I found it to be so rich and heavenly.
Provided by ScottySauce
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
- Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
- Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
- In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.
Nutrition Facts : Calories 423.3, Fat 21.1, SaturatedFat 6.5, Cholesterol 68.3, Sodium 192.3, Carbohydrate 56.3, Fiber 1.6, Sugar 38.3, Protein 4.5
BLUE CORNBREAD
Blue corn was a staple for the Pueblo Indians of Northern New Mexico. The blue-purple kernels produce a coarser consistency and sweeter, nuttier taste than yellow or white corn. This bread rises high and proud. This recipe was printed on the package of blue-corn meal I recently purchased.
Provided by PaulaG
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray a 8- to 9-inch cast iron skillet with cooking spray and drizzle with the 1 tablespoon cooking oil.
- Place the skillet in the oven while it preheats.
- Preheat oven to 425°F.
- In a medium size bowl, combine dry ingredients.
- Combine liquids and slowly add to combined dry ingredients, mixing well.
- Pour into prepared pan and bake at 425°F for 15-20 minutes, until top and sides become golden brown.
Nutrition Facts : Calories 136.8, Fat 3.3, SaturatedFat 0.6, Cholesterol 27.4, Sodium 105.5, Carbohydrate 22.2, Fiber 2.2, Sugar 5.1, Protein 5.2
PINEAPPLE CHEDDAR CORNBREAD
The sweetness of the bread offsets the tanginess of the cheese, and the pineapple in this recipe.Source: Unknown
Provided by Lynnda Cloutier
Categories Savory Breads
Number Of Ingredients 10
Steps:
- 1. preheat oven to 375°. Grease and flour a 2 quart rectangle or other baking dish. Set aside. In a medium bowl, mix flour, cornmeal, sugar, baking powder, and salt. Set aside.
- 2. In a large mixing bowl beat butter with mixer on medium speed for 30 seconds. Add eggs, one at a time. Beat well after each addition. Beat in flour mixture on low speed just until mixed. Stir in corn, pineapple, and cheese. Spoon batter into prepared dish.
- 3. Bake about 35 minutes or until toothpick inserted near center comes out clean. Cut into squares. Serve warm. Makes 12 servings.
BLUE CORN BREAD
Provided by Stephan Pyles
Categories Bread Brunch Side Bake Thanksgiving Vegetarian Dinner Lunch Cornmeal Fall Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- Place a well-seasoned cast-iron skillet in the oven to warm for at least 5 minutes.
- Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs, lightly in a medium bowl. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
- Remove the cast-iron skillet from the oven and brush generously with the oil. Reheat the skillet for about 2 minutes, then fill with batter.
- Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.
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.
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4.3/5 (30)Total Time 30 minsCuisine AmericanCalories 223 per serving
- Preheat oven to 375°. In a medium mixing bowl, whisk together the cornmeal, flour, baking soda and salt, set aside.
- In a small bowl, whisk together the yogurt, eggs, butter, and milk. Pour into the cornmeal mixture and stir until just combined—do not overmix. Fold in the corn kernels.
- Pour the batter into a well-seasoned cast iron skillet or a square baking dish. Bake in preheated oven for 15-20 minutes or until the top is golden brown, and a toothpick inserted in the center comes out clean.
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- In a stand mixer fitted with the paddle attachment (or with a hand mixer/by hand), cream the butter and sugar.
- Next, whisk the eggs and milk in a bowl until blended. In another bowl, sift together the flour, blue cornmeal, baking powder, and salt.
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