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
Make this your go-to recipe for classic cornbread.
Provided by Food Network Kitchen
Time 1h15m
Yield 6-8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Brush the inside of a 9-inch round cake pan with melted butter.
- Whisk the cornmeal, flour, sugar, baking powder, cayenne and salt together in a large bowl. Whisk the milk and eggs together in a medium bowl. Pour the milk mixture into the cornmeal mixture and stir until just combined; then stir in the melted butter.
- Transfer the batter to the prepared pan and spread out into an even layer. Bake until lightly browned and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Serve warm or at room temperature.
CORNBREAD
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield about 4 to 6 side dish serving
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Butter a 9-inch cast iron skillet.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer and a large bowl, combine the butter and sugar and mix until light and airy. Add the eggs one at a time, mixing well between each addition.
- Add the cornmeal mixture to the butter mixture in 3 parts, alternating with the milk in 2 parts, until just combined into a thick batter. Using a rubber spatula, scrape the batter into the prepared pan and smooth the top. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Set aside to cool slightly before serving.
CORNBREAD DRESSING
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F and lightly grease an 8 inch baking dish.
- Combine the corn bread, toasted bread, and crackers in a large mixing bowl. Pour the stock into a saucepan and add celery and onion. Bring to a boil and cook for 10 to 15 minutes. Remove the stock mixture from the stove and allow it to cool for about 10 minutes before proceeding.
- When it has cooled, add the stock mixture to the bread crumb mixture along with the eggs, butter, sage, and salt and pepper. Mix well and pour into the baking dish. Bake until heated through, puffed, and golden brown, about 45 minutes.
- Preheat the oven to 375 degrees F.
- In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.
BUTTERY CORNBREAD
This is my husbands favorite cornbread recipe. The butter makes it really moist and it goes great with most any kinds of soup!
Provided by fressy
Categories Breads
Time 37m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar.
- In one bowl combine the eggs and milk.
- In another bowl combine the flour, cornmeal, baking powder and salt.
- Add the dry ingredients and the egg mixture to the creamed butter and sugar altenately.
- Pour into a 13 x 9 baking pan.
- Bake at 400° for 22-27 minutes or until toothpick comes out clean.
CORNBREAD
Our easy cornbread recipe is a great accompaniment for spicy stews and chillies, or just with a salad for lunch
Provided by Emma Lewis
Categories Afternoon tea, Buffet, Dinner, Side dish, Snack, Supper
Time 45m
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 9
Steps:
- Heat oven to 230C/fan 210C/gas 8. Smear some butter all over a 23cm cake tin or ovenproof frying pan. Melt the butter in a separate pan. Tip in the onion and cook over a gentle heat for 5 mins until softened.
- Meanwhile tip all the dry ingredients into a large mixing bowl. Beat together the buttermilk and eggs in a separate bowl, then stir in the buttery onions. Pour over the dry ingredients and mix together until just combined and you have a batter.
- Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 mins, then turn out, cut into wedges and serve. You can make up to 2 days ahead and store in an airtight container, or freeze for up to 1 month.
Nutrition Facts : Calories 351 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.08 milligram of sodium
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.
CORNBREAD
Make and share this Cornbread recipe from Food.com.
Provided by Rachel Savage
Categories Quick Breads
Time 30m
Yield 16 Pieces
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Grease 8 inch square pan and set aside.
- In a large bowl, combine dry ingredients.
- In a medium bowl, whisk sour cream, milk and eggs together.
- Quickly stir in butter.
- Pour liquid mixture over dry ingredients.
- Stir with rubber spatula just to blend.
- DO NOT OVER MIX.
- Scrape batter into pan.
- Bake 20 minutes or until toothpick comes out clean.
- Cool and cut into squares.
HEARTY CORNBREAD
Use this cornbread recipe to make Hearty Cornbread from scratch! When you're done, you'll definitely want to share this cornbread recipe with a friend.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Mix cornmeal, flour, baking powder and salt in large bowl; stir in 1 cup of the cheese. Beat egg lightly in medium bowl with wire whisk. Add milk and butter; beat until well blended. Add to cornmeal mixture; mix just until moistened.
- Pour into greased 9-inch round cake pan. Sprinkle with remaining cheese; top with pepper rings.
- Bake 20 to 25 min. or until golden brown.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 70 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
CORNBREAD LOAF
I made a few minor changes to the original recipe printed in Bon Appetit (December 1992). Original recipe was printed as a request for corn bread served in Le Bus resturant.
Provided by ellie_
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350-degrees F.
- Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal.
- Mix first six ingredients (flour- salt) in large bowl.
- Mix eggs, melted margarine/oil, milk in small bowl.
- Add egg mixture and corn to dry ingredients.
- Stir until combined.
- Pour batter into pan.
- Bake for 1 hour.
MY CORNBREAD
Make and share this My Cornbread recipe from Food.com.
Provided by Chef Sunshine
Categories Quick Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together.
- Put the tbs of grease in cast iron skillet to make the cornbread crusty, then pour in all ingredients.
- (*Make sure the batter is not thin and runny, if so, add equal consistencies of flour and cornmeal to thicken*).
- I sometimes add a little bit of salt, and a tbs of sugar, but this is optional.
- Bake on 400-425 degrees for 25-30 minutes.
Nutrition Facts : Calories 261.3, Fat 10.3, SaturatedFat 3.8, Cholesterol 84.9, Sodium 174, Carbohydrate 35.8, Fiber 2.5, Sugar 2.9, Protein 7.1
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WHAT TO EAT WITH CORNBREAD: 17 TASTY COMBOS - INSANELY …
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Estimated Reading Time 6 mins
- Butter. Let’s start with the basics. Butter is good with everything, but it’s especially good with cornbread. Slather some butter on top and melt for just a few seconds in the microwave for classic comfort food.
- Honey. Sweet and salty is always a fantastic flavor combination, so why not drizzle some honey over that savory cornbread? This makes for a delicious side dish for a meat entrée and a sweet ending to any meal.
- Jalapenos. If jelly is the perfect combo to peanut butter, jalapeno is the perfect partner for cornbread. This is a classic combo that pairs perfectly with soups, chili, and any sort of BBQ.
- Cheese. Because cheese makes everything better! There are a wide variety of cheeses that go well with cornbread, from cream cheese and goat cheese to cotija and feta.
- Apples and Onions. Yup, you’ve read that right! Top your cornbread with sweet and savory apples and onions and bake them to perfection. Doing so will caramelize and sweeten the onions and soften the apples, making for a scrumptious topping.
- Hotdogs. Corndogs are so tasty, it only makes sense that hotdogs and cornbread go well together too. Make some mini-corndog muffins for a satisfying breakfast.
- Pork. There are a ton of pork products that work well with cornbread, and our favorite is bacon! These crisp and smoky strips pair perfectly with the softness and sweetness of the bread.
- Greens. Vegetarians, rejoice! Veggies, particularly greens, taste amazing with cornbread. Whether that’s kale, collard greens, or spinach, veggies and cornbread make for a sweet and satisfying meal.
- Veggies. Apart from greens, cornbread also goes well with roasted veggies. Any veggie works, but Brussels sprouts are my favorite combo! Coat the Brussels sprouts with oil, salt, and pepper, and pop them in the oven.
- Barbeque. Whether its beef ribs, pork, or chicken barbeque, cornbread will do a fine job at sopping up that sweet and smoky sauce.
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