CHEDDAR CORNBREAD
This special cornbread pleases a crowd with its moist texture and big corn flavor. -Terri Adrian, Lake City, Florida
Provided by Taste of Home
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cornbread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13x9-in. baking dish. , Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.
Nutrition Facts : Calories 148 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
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
HERBED CORNBREAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.
- Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
- In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.
- In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.
CHEDDAR DILL CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 12 large pieces
Number Of Ingredients 10
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
CHEDDAR CORN BREAD
Steps:
- Preheat oven to 425°F.
- Whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add Cheddar and scallions and whisk until combined.
- Whisk together whole milk, buttermilk, eggs, and butter in another bowl, then add to cornmeal mixture and stir until just combined (do not overmix).
- Pour batter into a well-greased 9- by 2-inch round cake pan and bake in middle of oven until pale golden and a tester inserted in center comes out clean, 18 to 20 minutes.
- Cool corn bread in pan on a rack 10 minutes, then turn out onto rack and invert onto a plate before cutting into wedges.
MARYANNE'S CORNBREAD
This sweet cornbread starts with baking mix, cornmeal and corn kernels are added to make a fluffy bread to serve with almost anything.
Provided by Maryanne
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 46.9 g, Cholesterol 89.2 mg, Fat 21.9 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 11.7 g, Sodium 617.6 mg, Sugar 19.5 g
CUMIN-CHEDDAR CORNBREAD
I found this in Midwest Living magazine. Two additional, simple, ingredients transform a plain box of corn muffin mix into bread that has a smoky, savory flavor and the bread stays together better...no crumbling! This is very quick and easy, my favorite type of recipe!
Provided by Hey Jude
Categories Quick Breads
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Prepare the muffin mix according to package directions and stir the cheese and cumin into the batter. Spread in a greased 8x8x2-inch baking pan or a 8x1 1/2-inch round baking pan.
- Bake in a 400° oven about 15 minutes or till a toothpick inserted near the center comes out clean. Serve the cornbread warm.
Nutrition Facts : Calories 310.2, Fat 12.1, SaturatedFat 4.8, Cholesterol 16, Sodium 757.7, Carbohydrate 42.2, Fiber 4, Sugar 12.3, Protein 7.8
CHEDDAR CORNBREAD RING
I got this recipe from a Milk callendar. It is moist, flavourful, attractive, and incredibly easy to make. Perfect as an accompaniament to chilli.
Provided by Lumberjackie
Categories Breads
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Mix the dry ingredients. Stir in the milk, oil, and chillies until just combined.
- Grease a large ring mould and dust it with cornmeal. Pour the batter into the pan.
- Bake at 400 F for 20-25 minutes. Cool for 10 minutes. Remove from pan.
Nutrition Facts : Calories 563.3, Fat 27.3, SaturatedFat 10.7, Cholesterol 148.9, Sodium 844.4, Carbohydrate 61.5, Fiber 3.1, Sugar 10.3, Protein 19.2
CORN-KERNEL CORNBREAD
The addition of frozen corn gives this sweet and savory bread some texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Put butter in 8-inch square baking pan or 9-inch ovenproof skillet; place in oven just long enough to melt butter. In a bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Stir in egg and milk until just combined. Stir in frozen corn.
- Spoon batter into prepared pan, and spread evenly. Bake until golden, 30 minutes in pan or 20 minutes in skillet.
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