HOMESTEADER CORNBREAD
This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.
Provided by Patricia Terranova Bergstrom
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.1 g, Cholesterol 28.1 mg, Fat 9.3 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 252.8 mg, Sugar 11 g
CANADIAN CORNBREAD
This bread was first baked in Canada around the year 1780; it has been handed down from generation to generation.
Provided by Shirl J 831
Categories Breads
Time 45m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Beat together until light; 1 egg and 2 tbsp sugar; 3 tbsp melted butter; 2/3 cup milk.
- Stir in flour, cornmeal and salt.
- Beat some more and add 3 tbsp baking powder.
- Put in greased tins and bake 30 minutes in 350 oven.
GOLDEN CORNBREAD
Quickly combine all ingredients in one bowl and pour into a pan. In 20 minutes, you'll be taking a hearty cornbread out of the oven!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Grease or spray 8- or 9-inch square pan.
- In large bowl, mix all ingredients. Pour into pan.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm if desired.
Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 11 g, TransFat 0 g
CRAIG CLAIBORNE'S SOUTHERN CORNBREAD
I've been experimenting with cornbread recipes lately and this is one of my favorites. I don't bake it in a skillet, I use a regular 8 x 8 pan, and it comes out fine. Really yummy!
Provided by Mirj2338
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Sift the flour, cornmeal, baking soda, and salt into a mixing bowl.
- Beat the eggs until foamy and stir them into the dry mixture.
- Stir in the buttermilk and 1 cup whole milk.
- Heat the butter in a 9 X 2-inch black skillet, and when it is very hot but not brown, pour in the batter.
- Carefully pour the remaining 1 cup whole milk on top of the batter without stirring.
- Place the dish in the oven and bake 50 minutes, or until set and baked through.
- Slice into wedges.
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