CORNBREAD
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
BANDERA'S CORNBREAD RECIPE - (3.2/5)
Provided by tpurr
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees fahrenheit. Lightly grease a 9x13-inch baking dish or, better yet, a 12-inch cast iron skillet. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in creamed corn, chiles, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir just until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean. If using the skillet - watch carefully as edges may brown too much and time should be under an hour. If desired, serve with butter and honey. *Some think these quantities make it too rich (and unhealthy). Use 1/2 cup butter and less sugar to taste.
PALO VERDE'S GREEN CHILE CORNBREAD
Not just another corn bread recipe. This recipe comes from The Boulder's, a 5 star resort in Scottsdale, Arizona
Provided by Galley Wench
Categories Breads
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degree f.
- Cream butter and sugar.
- Add eggs slowly, one at a time.
- Add chiles, corn and cheese, mixing well to incorporate.
- Sift together dry ingredients, then add and mix until smooth.
- Pour into well-buttered, square 9 inch pan and bake about 1 hour.
BANDERA CORNBREAD (CLONE)
Moist sweet and amazing cornbread from the Bandera chain of restaurants owned by Houstons. To accurately clone the restaurant's version, use small (6") cast iron skillets, however this can just be made in one large 12" cast iron skillet.
Provided by dashwanzee
Categories Breads
Time 50m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 11
Steps:
- Prehead oven & skillet to 300 degrees.
- Mix flour, cornmeal, salt & baking powder and set aside. Melt butter and combine with sugar, creamed corn and chili peppers. Mix to combine. Add eggs one-by one and mix until well blended. Add cheese. Fold-in flour mixture until mixed well, clumps are okay.
- Carefully remove cast iron skillet from oven and evenly coat top and sides with canola/vegetable oil. Pour in cornbread batter (be careful, it may splatter).
- Bake 30-45 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 274.2, Fat 15.4, SaturatedFat 9.2, Cholesterol 83.8, Sodium 372.3, Carbohydrate 30.3, Fiber 1.2, Sugar 13.8, Protein 5.4
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MY FAVORITE CORNBREAD RECIPE - SALLY'S BAKING ADDICTION
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4.8/5 (251)Category Side DishCuisine AmericanTotal Time 1 hr
- Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
- Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
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