CORNBREAD
I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.
Provided by crazycookinmama
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400³F.
- Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
- Beat milk, butter and egg in large bowl with hand beater or wire whisk.
- Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
- Pour into pan.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
- Serve warm if desired.
Nutrition Facts : Calories 169.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 28.5, Sodium 242.1, Carbohydrate 27.3, Fiber 1.2, Sugar 8.4, Protein 3.3
CORNBREAD MIX
I can't believe this isn't already posted. This is a super easy way to make cornbread fast. Keep this in your pantry and all you will need to add is some water, oil and an egg for cornbread. The recipe is from Make-A-Mix Cookery. I usually use 1/2 whole wheat flour and 1/2 all-purpose flour.
Provided by PaulaG
Categories Quick Breads
Time 40m
Yield 10 1/2 cups
Number Of Ingredients 11
Steps:
- In a large bowl, combine all ingredeints stirring well with a wire whisk until evenly distributed.
- Put in a large airtight container, label, store in a cool dry place.
- This mix should be used in 10 to 12 weeks.
- To bake the cornbread: Preheat oven to 425 degrees. Lightly oil an 8-inch square pan or round cast iron pan. Spread the batter in pan and bake about 25 minutes or until golden brown.
- Please note: If using a cast iron pan, place a small amount of oil in pan and place it in the oven while preheating. Putting the batter into a hot cast iron pan helps to create a golden brown crust.
Nutrition Facts : Calories 487, Fat 5.1, SaturatedFat 1.9, Cholesterol 25.9, Sodium 1554.4, Carbohydrate 97.3, Fiber 5.1, Sugar 19.9, Protein 14.3
CORNBREAD MIX
This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments!
Provided by Vnut-Beyond Redempt
Categories Quick Breads
Time 35m
Yield 5 batches (10 cups total dry weight)
Number Of Ingredients 8
Steps:
- In a bowl, combine the dry ingredients; cut in shortening until crumbly.
- Store in an airtight container in a cool dry place or in the freezer for up to 6 months.
- To use: Stir in 2 cups corn bread mix with the egg and milk just until moistened (the batter will be lumpy).
- Pour into a greased 8-in. square baking pan.
- Bake at 425F for 20-25 minutes or until bread tests done.
Nutrition Facts : Calories 1269.8, Fat 48.3, SaturatedFat 12.3, Cholesterol 44, Sodium 1411.2, Carbohydrate 191.1, Fiber 10, Sugar 30.9, Protein 21.8
SWEET SOUTHERN CORNBREAD
Steps:
- Preheat the oven to 375 degrees F.
- Place two 8-cavity mini loaf pans in the oven to heat up.
- Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
- In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
- Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
- Divide the batter evenly among 12 cavities of the loaf pans and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180 degrees halfway through baking.
- Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.
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.
HOMEMADE CORNBREAD MIX
Fall is soup 'n' cornbread weather! This mix will keep for 6 months in your cabinet; and is so quick and easy to use! This makes approximately 5 batches of cornbread.
Provided by Wilmom
Categories Quick Breads
Time 35m
Yield 12 muffins, 9 serving(s)
Number Of Ingredients 6
Steps:
- Mix altogether well
- Store in covered, airtight container.
- TO USE:.
- 2 1/2 Cups Mix-3/4 cups water-2 eggs-1/4 Cups oil. Mix well.
- Pour into greased 9 x 9 pan or muffin cups. Bake at 400 degrees for 20 minutes for muffins; 25 minutes for 9 x 9 pan (8 x 8 pans work well, too! You'll just have thicker cornbread and may have to cook it 5 minutes or so longer.).
Nutrition Facts : Calories 778, Fat 8.8, SaturatedFat 4.3, Cholesterol 23, Sodium 3038.7, Carbohydrate 161.7, Fiber 5.5, Sugar 76.2, Protein 16.4
CORNBREAD MIX
Donna Smith of Victor, New York always keeps a plastic bag of this cornbread mix in her freezer. "All I have to do is add egg and milk for great, light-textured corn bread," she says.
Provided by Taste of Home
Time 10m
Yield 9 servings per batch.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the dry ingredients; cut in shortening until crumbly. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months. Yield: 5 batches (11-2/3 cups total)., To prepared cornbread: In a large bowl, whisk egg and milk. Stir in 2-1/3 cups cornbread mix just until moistened (the batter will be lumpy). Pour into a greased 8-in. square baking pan. Bake at 425° for 20-25 minutes or until bread tests done.
Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 164mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
CORNMEAL (CORNBREAD) MIX
I found this recipe on Recipe Gold Mine (recipegoldmine.com) after a request from another Zaar member for a cornbread mix similar to Jiffy Brand. This is a do-ahead mix that can make corn muffins, cornmeal biscuits, and cornbread with a few additions. The mix will last for 2-6 months, tightly covered (Tupperware/Ziploc bag) in the fridge.
Provided by Chef TotalFark
Categories Quick Breads
Time 30m
Yield 40 muffins, 40 serving(s)
Number Of Ingredients 7
Steps:
- Sift dry ingredients together until well mixed. Cut in fat until well blended. Place in a glass jar. Keep tightly closed in a cool place. Mixture will keep for 1 to 6 months on the shelf in dry weather. In hot and humid weather, store in the refrigerator.
- Cornmeal Muffins-Grease 8 medium-size muffin cups. Combine 2-1/4 cups Cornmeal Mix, 2/3 cup water and 1 beaten egg. Stir just enough to moisten dry ingredients. Fill muffin cups 2/3 full. Bake at 425 degrees F for about 20 minutes. Makes 8.
- Cornmeal Biscuits-Add about 1/2 cup water to 2 cups Cornmeal Mix to make a soft dough. Drop by tablespoonfuls onto a greased baking sheet. Bake at 425 degrees F for 12 minutes. Makes 12 biscuits.
- Cornbread-Combine 4 1/2 cups Cornmeal Mix, 2 beaten eggs and 1 1/3 cups water. Stir just enough to moisten dry ingredients. Pour into a greased pan, about 8 inches square. Bake at 425 degrees F for about 25 minutes. Serves 12.
- Blueberry Cornbread-Add 1 cup fresh or partially-thawed frozen blueberries to Cornbread batter and mix gently. Bake as directed.
- Cheese Cornbread-After turning Cornbread batter into pan, sprinkle with shredded Cheddar cheese and sesame seed. Bake as directed.
Nutrition Facts : Calories 174.5, Fat 8.3, SaturatedFat 2, Cholesterol 0.9, Sodium 253.8, Carbohydrate 21.6, Fiber 1.2, Sugar 2.5, Protein 3.9
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