BISQUICK CORNBREAD
This makes a moist, almost fluffy cornbread. This style of cornbread is quite popular in Hawaii. With all this butter, it has to taste good.
Provided by Judy from Hawaii
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Pour into an 8 by 8 pan& bake at 350 for 35 minutes.
Nutrition Facts : Calories 295.6, Fat 16.8, SaturatedFat 9, Cholesterol 80.3, Sodium 391.1, Carbohydrate 32.8, Fiber 0.6, Sugar 19.2, Protein 4.2
EASY BISQUICK CORNBREAD
A moist, sweet cornbread using bisquick. Based on "Jiffy Corn Muffin Mix Copycat Using Bisquick", Recipe #356178.
Provided by zoo66
Categories Quick Breads
Time 45m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Grease an 8x8 square pan or a 9 inch, deep dish pie pan.
- Stir dry ingredients together in a mixing bowl.
- In a separate bowl, mix milk and eggs together.
- Add wet ingredients to dry, add corn, and stir until just mixed.
- Pour into prepared pan and bake for 35 minutes.
Nutrition Facts : Calories 296.6, Fat 7.7, SaturatedFat 2.3, Cholesterol 74.8, Sodium 384.7, Carbohydrate 50.7, Fiber 2.7, Sugar 14.4, Protein 7.6
CORNMEAL BUTTERMILK BISCUITS
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 biscuits
Number Of Ingredients 8
Steps:
- Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
- Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
- Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.
BISQUICK CORNBREAD RECIPE - (3.8/5)
Provided by dkanon
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Mix Bisquick, cornmeal and sugar together. Place melted butter in medium bowl. Add milk and eggs and stir. Pour milk mixture into Bisquick mixture. Stir. Pour batter into 8 by 8 inch greased baking dish. Bake about 35 minutes until golden brown.
EASY JALAPEñO CHEDDAR CORNBREAD
This cornbread delivers a delicious kick that pairs perfectly with a hearty bowl of chili.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. (Or an 8-inch square pan can be used; no preheating required in oven.)
- In medium bowl, mix all ingredients except chili. Pour into skillet.
- Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife, and carefully remove from skillet to cooling rack to cool. Serve with chili.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 1 g, TransFat 0 g
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
EASY BUTTERMILK CORNBREAD
Baking this cornbread in a cast-iron skillet gives it the crusty goodness that says home cooking. Cornmeal and buttermilk are ingredients that lend authenticity and flavor to this recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 28m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Generously grease bottom and side of 10-inch cast-iron skillet, 9-inch round pan or 8-inch square pan with shortening. If using skillet, heat greased skillet in oven about 5 minutes or until hot.
- Stir all ingredients until smooth. Pour batter into pan.
- Bake skillet 15 to 18 minutes, round or square pan 18 to 22 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 215, Carbohydrate 26 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 330 mg
BUTTERY CORNBREAD
A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. -Nicole Callen, Auburn, California
Provided by Taste of Home
Time 40m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
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