"LOADED" CORNBREAD
I pulled this recipe together for a vegan-friendly potluck. The ingredients just happened to be what was in my fridge that day, but could easily be substituted. It could also easily be doubled for a 9x13 pan.
Provided by Miss_Elaine
Categories One Dish Meal
Time 25m
Yield 9 pieces, 9 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a bowl. Do not overmix.
- Pour into greased 8x8 baking dish.
- Bake at 400 degrees for 20 min or until edges are golden brown or toothpick tests clean.
Nutrition Facts : Calories 156.1, Fat 3.5, SaturatedFat 0.9, Cholesterol 0.5, Sodium 444.2, Carbohydrate 29.2, Fiber 2.9, Sugar 7.2, Protein 3.2
SOUTHWESTERN CORNBREAD
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
- In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
- Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.
SKILLET CORNBREAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
- Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
- Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
- In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
LOADED SKILLET CORNBREAD
Provided by Damaris Phillips
Categories side-dish
Time 1h
Yield serves 4 to 8, depending on if you like seconds
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F and heat up an 8-inch cast-iron skillet.
- You will need two medium bowls for the cornbread batter. In one bowl, whisk together the cornmeal, sea salt and baking soda. In the other bowl, whisk together the maple syrup, eggs, buttermilk and 4 tablespoons of the melted butter. Pour the wet ingredients into the dry and stir to combine¿it will look lumpy and kinda thick.
- When the cast-iron skillet is very hot, add the remaining 1 tablespoon butter and then pour in the batter. Scatter the sausage over the top; add the jam in even, teaspoon-size dollops; sprinkle with the cheddar.
- Bake on the middle rack until the center is set and the cheese is melted, 35 to 40 minutes. If you want the cornbread extra brown, put it under the broiler for 2 minutes.
LOADED CORNBREAD
Steps:
- HEAT the oven to 400°F. Grease a 9x13-inch baking pan.
- COMBINE the corn, buttermilk, egg, and oil in a large mixing bowl.
- ADD the cornmeal, flour, baking powder, and salt. Stir until well blended. Fold in the cheese and the jalapeños.
- BAKE for 30 to 35 minutes, until golden brown.
- Note
- You can substitute 3 cups self-rising cornmeal mix for the cornmeal, all-purpose flour, baking powder, and salt.
LOADED CORNBREAD
From 5th Avenue Suites Red Star Tavern, Portland, Ore. But us Southerners love it, too! Actually quite easy to make and well worth it, as the compliments will be numerous.
Provided by SmHerndon
Categories Quick Breads
Time 55m
Yield 1 cast iron skillet
Number Of Ingredients 15
Steps:
- Heat oven to 350*(325* convection oven, fan on).
- Heat 12" cast iron skillet in oven until it is quite hot, 10-15 minutes. When hot, oil pan with vegetable oil or cooking spray. (for less thick bread, batter is enough for two 12" skillets).
- In large bowl, combine eggs, butter, milk, cheese, sour cream and corn; mix well.
- Mix together the cornmeal, flour, sugar, salt and baking soda. Add to the milk mixture and stir until well combined.
- Pour batter into hot pan.
- Bake until golden brown on top and batter is "set," about 25 minutes. The cornbread may seem wet or moist, but will be somewhat firm to the touch. Let it cool in the pan, the residual heat will finish cooking the bread. (Sometimes it's done enough to eat straight from oven, when bottom is crustiest!).
- To serve, reheat in pan and loosen bread while hot with butter knife around the edges and turn out onto warm plate.
- Drizzle with honey, if desired. It's so rich, though, you may not need it!
LOADED CORNBREAD MUFFINS
Make and share this Loaded Cornbread Muffins recipe from Food.com.
Provided by chefbex
Categories Breads
Time 25m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees fahrenheit. Grease 24 standard muffin cups or line with muffin wrappers and set aside.
- Add all ingredients except the add in ingredients into bowl of a stand mixer, using paddle attachment. Mix at medium speed until ingredients are combined and not lumpy. Stir the remaining add in ingredients until combined.
- Using a large-sized scoop, fill the muffin cups about 2/3 full with the batter (one scoop of batter per muffin tin). Bake muffins in preheated oven for 12 to 15 minutes or until light brown.
Nutrition Facts : Calories 161.5, Fat 10.2, SaturatedFat 5.9, Cholesterol 46, Sodium 105.2, Carbohydrate 15.3, Fiber 0.7, Sugar 4.4, Protein 2.8
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FULLY LOADED CORNBREAD - MELISSASSOUTHERNSTYLEKITCHEN.COM
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5/5 (2)Total Time 55 minsCategory Bread, Main CourseCalories 529 per serving
- Preheat oven to 375°F. Brush sides and bottom of a 10 inch cast iron skillet or similar with 2 Tbsp reserved bacon drippings.
- In a medium-size mixing bowl use a whisk to sift together cornmeal, flour, baking powder, salt, baking soda, garlic and onion powder.
- In a separate bowl, whisk together cream corn, buttermilk, butter, eggs and green chilies until fully blended.
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