SWEET CORN BREAD
This corn bread goes well with just about anything. I always make it when we have chili. The sour cream makes it nice and moist.
Provided by bookwurm70
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
- Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
- Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 29.9 g, Cholesterol 46.2 mg, Fat 11.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 6.9 g, Sodium 288.9 mg, Sugar 6.4 g
MOIST & SWEET CORNBREAD
We prefer good old Southern cornbread with our beans but sometimes want it sweeter. Here's a sweet version to hold up the butter. -Stacey Feather, Jay, Oklahoma
Provided by Taste of Home
Time 35m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 5 ingredients. Cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened., Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 393mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
SWEET CORNBREAD
This corn bread goes well with just about anything. I always make it when we have chili. The sour cream makes it nice and moist.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk egg, sour cream, milk and butter; stir into dry ingredients just until moistened. , Pour into a greased 8-in. square baking dish. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 239 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 281mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
SWEET CORNBREAD
This recipe came from stephskitchen.com and it's wonderful. I bake it at least once a month! It has just the right amount of sweetness and it's easy to throw to together.
Provided by Lvs2Cook
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350º.
- In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- Add the oil, melted butter, honey, eggs, and milk.
- Pour into a greased 8-inch square pan.
- Bake for 35 minutes.
Nutrition Facts : Calories 231.3, Fat 11, SaturatedFat 3.5, Cholesterol 42.2, Sodium 239.6, Carbohydrate 29.9, Fiber 0.8, Sugar 12.6, Protein 3.9
SWEET CORNBREAD
For all those cornbread lovers who want a cross between cornbread and cake, this is it -- a tender, sweet cornbread that is lovely and versatile. Enjoy it with a holiday meal or serve it with berries and whipped cream for a light dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan.
- Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth.
- Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 30 minutes.
- Let cool for 15 minutes before removing from the pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature.
PERFECTLY SWEET CORNBREAD
Make and share this Perfectly Sweet Cornbread recipe from Food.com.
Provided by Mike Garcia
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease 8-inch square baking pan.
- Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
- Pour into baking pan. Bake for 35 minutes or until wooden pick comes out clean.
- For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.
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- In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
- In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
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