CHOCOLATE CHIP CORNBREAD
From bon appetit magazine -- a Casa Luna Bed & Breakfast recipe! The unusual addition of chocolate enhances the moistness and roasty corn flavor of this breakfast loaf. Can also be made as muffins --
Provided by KerfuffleUponWincle
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. (For glass loaf pan, reduce oven temp to 350F.).
- Spray a 9x5x3 inch metal loaf pan with nonstick spray.
- In a large bowl, whisk flour, cornmeal, sugar, baking powder, and salt.
- Stir in chocolate chips.
- In a medium bowl, whisk milk, canola oil, and eggs.
- Add milk mixture to dry ingredients; stir just to blend.
- Transfer to prepared pan. Bake bread for about 35 minutes, until tester inserted in center comes out clean.
- Cool 10 minutes. Invert cornbread loaf onto rack ~ cool slightly and serve warm, or at room temperature.
CHOCOLATE CORNBREAD
I love cornbread and I love chocolate...so I combined the two and made this absolutely perfect chocolate dessert! I used my favorite cornbread recipe that I got from a foodie friend, and I tweaked it a bit! It worked great!
Provided by Lillian Russo
Categories Chocolate
Time 40m
Number Of Ingredients 9
Steps:
- 1. Mix all dry ingredients together.
- 2. Mix all wet ingredients together.
- 3. Combine both til mixed well.
- 4. Pour into a greased 8x8 inch baking dish.
- 5. Bake at 400 degrees for about 25-35 minutes or til center of bread springs back when light pressed.
TORTILLA CHIP CORNBREAD
Don't throw out your broken or stale tortilla chips - use them to make cornbread! I love this with honey butter (try Recipe #131054). NOTE: this recipe uses salted chips. If you are using unsalted chips, you will need to add 1/2 tsp. salt to your dry ingredients.
Provided by ItalianMama
Categories Quick Breads
Time 35m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 7
Steps:
- Note: pulse tortilla chips in a blender or food processor to get them finely crushed. It's okay if they aren't as finely crushed as cornmeal; just get them as small as you can.
- Mix dry ingredients in a medium bowl.
- In a separate bowl, mix butter/margarine, milk and egg.
- Pour wet ingredients into dry, and stir just until combined. Mixture may be slightly lumpy. Pour batter into a greased 8x8-inch square baking dish.
- Bake at 400 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 92.8, Fat 3.8, SaturatedFat 2.3, Cholesterol 23, Sodium 100.5, Carbohydrate 13.2, Fiber 0.2, Sugar 6.3, Protein 1.7
CHOCOLATE CORNBREAD
I love cornbread and I love chocolate...so I combined the two and made this absolutely perfect chocolate dessert! I used my favorite cornbread recipe that I got from a foodie friend, and I tweaked it a bit! It worked great!
Provided by LILLIANCOOKS
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix all dry ingredients together.
- Mix all wet ingredients together.
- Combine both til mixed well.
- Pour into a greased 8x8 inch baking dish.
- Bake at 400 degrees for about 25-35 minutes or til center of bread springs back when light pressed.
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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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