JALAPENO CORNBREAD MUFFIN
Provided by Food Network
Time 40m
Yield 6 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.)
- Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes.
SWEET SOUTHERN CORNBREAD
Steps:
- Preheat the oven to 375 degrees F.
- Place two 8-cavity mini loaf pans in the oven to heat up.
- Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
- In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
- Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
- Divide the batter evenly among 12 cavities of the loaf pans and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180 degrees halfway through baking.
- Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.
REDUCED FAT MOIST SWEET CORNBREAD
I adapted this from a recipe by "billy" dated 9/22/03 somewhere on the web. He called it "El Torito Corn Bread with Masa Harina" and the last instruction read: "Serve warm on a cool morning by the beach in Guadalajara with a dark-eyed cutie named Esmerelda after a night of drinking charro negros and shots of Cuervo. Mmmmmm!". Wow! That doesn't really suit my mid-30s-married-with-child lifestyle, so I served it this Sunday morning in the suburbs with a brown- (DH) and red-haired cutie (DS) after an early night of popcorn and movie rentals. It's fabulous, moist, and sweet (definitely not a Southern corn bread!), and not too bad on the nutrition end of things. One serving contains 168 calories, 4.2 g protein (10% of calories), 7.0 g fat (36%, 2.8 g saturated), and 23.5 g carbohydrates (54%). Prep and cooking times are wild guesses.
Provided by Heather U.
Categories Quick Breads
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees Fahrenheit; grease an 8" square baking pan.
- In food processor bowl fitted with steel blade, beat butter, Neufchatel cheese, and lecithin until fluffy.
- Add the egg whites and beat for about 30 seconds.
- Add barley malt syrup (or honey), splenda, 1/2 cup of the corn kernels, the milk, and the cornstarch; puree these together.
- In medium bowl, combine the remaining dry ingredients (masa harina, corn meal, gluten, baking powder, and salt) with a whisk, making sure that everything's incorporated well.
- Pour the wet ingredients into the dry ingredients, and add the remaining 1/2 cup corn kernels; fold gently to combine; don't go too rough on the batter because you don't want the gluten to develop or the bread will be tough.
- Transfer the mixture to your greased pan, and bake until it reaches an internal temperature of 185 degrees F; I used a probe thermometer so I don't know exactly how long it took; probably about 40 minutes; look for a golden color, and a firm center.
- If you can manage to do so, let stand 15 mins before cutting.
- Additional Chef Notes: The cornstarch and liquid lecithin help bind the ingredients and retain moisture, two roles normally played by fat, some of which has been eliminated in this recipe;"Masa harina" is the corn flour that is used to make delicious authentic corn tortillas-- the flavor is entirely different from wheat-based (for example, all-purpose) flours; This recipe calls for gluten since neither corn flour nor corn meal have gluten in them naturally, the protein in wheat that helps impart structure, and lets your bread rise better; My guess is that if you omit the cornstarch, liquid lecithin, masa harina, and gluten, your bread won't be as moist or flavorful.
Nutrition Facts : Calories 324.4, Fat 29.9, SaturatedFat 6.6, Cholesterol 8.5, Sodium 452.5, Carbohydrate 18.9, Fiber 1.1, Sugar 0.8, Protein 4.7
LOW SUGAR BANANA BREAD
Don't let the fact that there is only 1 tablespoon of sugar fool you! This banana bread is super moist and has just the right amount of sweetness. Use very very ripe bananas for best results.
Provided by chef515
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix mashed bananas and sugar until the sugar has dissolved.
- Beat eggs and add to bananas, blending well.
- Sift dry ingredients and mix in with banana mixture.
- If desired fold in nuts or chocolate chips.
- Pour into greased 9x5 loaf pan and bake at 325 degrees for ~50 minute.
JALAPENO CORNBREAD
This makes a large pan of cornbread with a kick! If you prefer a milder version just leave out the peppers. It's delicious either way.
Provided by CCinSC
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- Chop onion.
- Grate Cheese.
- Beat eggs in large mixing bowl.
- Stir in creamed corn, sour cream and oil.
- Fold in onion, cheese, and jalapenos.
- Add cornmeal, flour, baking powder and salt.
- Mix well.
- Pour batter into greased 13 x 9 inch baking dish and bake at 350º until cooked through and golden brown on top, approximately 1 hour.
- *Note*You may need to place foil on top if cornbread is getting too brown on top but not yet cooked in the center.
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