CREAMED CORN CORNBREAD
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
CHEESY CORNBREAD
When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!
Provided by Country Crock®
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
- Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 g
CREAMY CORNBREAD CASSEROLE
This cornbread tastes like the corn cakes from a famous Mexican restaurant chain. Use an ice cream scoop to serve.
Provided by HOBOLTH4
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
- In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
- Bake in preheated oven for 30 minutes, until golden brown.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 26.4 g, Cholesterol 59.8 mg, Fat 13.4 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 7.2 g, Sodium 642.3 mg, Sugar 4.4 g
CHEESY CORN SPOON BREAD
Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.
Provided by Anna Stockwell
Categories Bread Butter Garlic Egg Corn Cornmeal Sour Cream Pepper Fontina Cheese Wheat/Gluten-Free Thanksgiving Side Bake
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Melt butter with garlic in an 8" cast-iron skillet over medium heat. Continue to cook, stirring occasionally, until garlic is fragrant and starting to brown, about 4 minutes. Pour into a large bowl, leaving 1 Tbsp. butter in skillet; reserve skillet.
- Add eggs, corn, cornmeal, sour cream, baking powder, pepper, and salt to garlic butter and whisk to combine, then mix in Fontina. Scrape into reserved skillet and bake spoonbread until top is golden brown and center is just barely set, 25-30 minutes. Let cool 10 minutes before serving.
CHEESY CORN SPOON BREAD
Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno pepper adds just the right bite. Second helpings of this tasty casserole are common-leftovers aren't. -Katherine Franklin, Carbondale, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside., Beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in cornbread mix just until blended. Mince 1 jalapeno pepper; fold into corn mixture with sauteed onion and 1-1/2 cups of cheese. , Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes; cool slightly. Slice remaining jalapeno; sprinkle over dish.
Nutrition Facts : Calories 266 calories, Fat 17g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 470mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.
CHEESY CORN BREAD
What could be more fun for a Southwestern or a cowboy theme party than corn bread shaped like cactus? Cheddar cheese mixed in makes it even more special. Guests will want seconds. -Sandra Thorn, Sonora, California
Provided by Taste of Home
Time 35m
Yield 16-20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients; cut in shortening until the mixture resembles coarse crumbs. In a small bowl, combine milk and eggs; stir into dry ingredients just until blended. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with cheese. Bake at 400° for 25 minutes or until golden brown. Cut into squares.
Nutrition Facts : Calories 303 calories, Fat 13g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 583mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 2g fiber), Protein 7g protein.
MINI CHEESY CORNBREADS
Provided by Trisha Yearwood
Categories side-dish
Time 45m
Yield 4 mini cornbreads
Number Of Ingredients 9
Steps:
- Place four 6 1/2-inch cast-iron skillets in the oven and preheat the oven to 425 degrees F.
- Whisk the cornmeal, sugar, baking soda and salt in a large bowl. Add the Parmesan and Cheddar and toss lightly to mix.
- Whisk the buttermilk, melted butter and eggs in a second bowl. Pour into the cornmeal mixture and mix until just combined.
- Carefully remove the skillets from the oven. Divide the remaining 2 tablespoons butter among the skillets and let it melt. Swirl the skillets to coat them with the butter and divide out the batter. Bake the cornbreads until golden on the edges and a tester inserted in the center comes out clean. 14 to 15 minutes. Let cool on a rack.
CREAMY CORNBREAD
Make and share this Creamy Cornbread recipe from Food.com.
Provided by LeVert Thomas
Categories Quick Breads
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine ingredients and place in an 8-inch square baking dish.
- Bake at 350 degrees F for 45 minutes.
CHEESY CORNBREAD
Bake some Cheesy Cornbread with help from My Food and Family. This cheese and onion cornbread recipe makes a great side for a southern-style dinner.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Prepare corn muffin batter as directed on package. Stir in remaining ingredients.
- Pour into 8-inch square pan sprayed with cooking spray.
- Bake 18 to 20 min. or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
DELECTABLE CREAM CHEESE CORNBREAD
After experimenting with many versions of cornbread recipes, I've finally created one that has gone down a treat with friends and family. A moist cornbread made using wholegrain cornmeal, organic soya flour, organic oat flour, and cream cheese. This cornbread recipe is high in protein, fiber, and low in sugar. Enjoy!
Provided by The Skinny Truth
Categories Breads
Time 30m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven at 410 degrees F.
- Line 9x12 inch baking tray with grease-proof paper (note: applying a thin layer of corn oil on the paper makes it easier to peel off the bread once baked).
- Mix together all dry ingredients.
- In a separate bowl, beat the eggs until fluffy, add milk, oil. Add to dry mixture. The mixed batter should be moist and of medium consistency.
- Cover dish with a layer of batter. Cut the cream cheese in cubes and sprinkle over first layer of batter. Add remaining batter to cover the cream cheese.
- Place in baking tray. Bake for 20 minutes until slightly golden brown.
- Cool, cut the cornbread into square pieces, and serve with tea.
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Ratings 38Calories 206 per servingCategory Bread, Mexican
- Using a whisk, combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
- Using a large spoon, gently fold the liquid ingredients into the dry ingredients until a batter is formed. Don't over mix.
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4.8/5 (4)Total Time 28 minsCategory Side DishCalories 117 per serving
- Preheat oven to 375°F. Line a 9×13 baking dish with foil and coat with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix cream cheese until smooth on medium speed. Add in the milk, eggs, and seasoned salt and continue mixing until combined, scraping the sides of the bowl as necessary.
- Turn mixer to low and mix in the corn and creamed corn. Add the in the corn bread mix and mix until combined. Stir in 1 cup of the grated cheese.
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- Heat the oven to 400 degrees. Place the butter in the cast iron skillet and put in the oven while it preheats, remove when butter has melted.
- In a large mixing bowl combine the cornmeal, baking powder, salt and pepper. Mix in the buttermilk, eggs and sour cream. Carefully pour the melted butter into the mixture, leaving some in the pan so it is greased. Fold in the cheddar cheese.
- Spoon the mixture into the hot cast iron skillet, place in the oven and bake 18-20 minutes if using smaller individual molds or 26-30 minutes if baking in one single large cast iron skillet.
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