SWEET CORNBREAD LOAF
This cornbread loaf is the perfect accompaniment to your favorite stew, ham and beans, soup, or fried fish!
Provided by Lori
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
- Mix cornmeal, buttermilk, flour, sugar, vegetable oil, salt, and baking soda in a bowl until thoroughly combined. Pour batter into prepared loaf pan.
- Bake in the preheated oven until top is golden brown and a toothpick inserted into the center of the loaf comes out clean or with moist crumbs, about 1 hour.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 44.8 g, Cholesterol 1.6 mg, Fat 4.3 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 343.4 mg, Sugar 19 g
CORNBREAD LOAF
WE LIKE corn bread with our chili, and this makes just enough for two people. I received the recipe from a quilting friend at church and have shared it with many others. Another way that my husband and I like eating corn bread is straight out of the oven, buttered and topped with syrup. -Edna Bjork, Norwalk, Iowa
Provided by Taste of Home
Time 25m
Yield 1 loaf.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, blend egg, milk and shortening; stir into dry ingredients. Pour into a greased 8x4-in. loaf pan. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan and serve warm.
Nutrition Facts : Calories 118 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 190mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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
YEAST CORN BREAD LOAF
The golden brown crust, tender texture and mild cornmeal flavor make Yeast Corn Bread Loaf, from Fred Barnsdale of Pahokee, Florida, worth the effort. It's easy to slice, too.
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/4 cup warm water. Add the cornmeal, milk powder, butter, sugar, salt, 1-1/4 cups flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 129 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 254mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
CREAMED CORN CORNBREAD
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
CORNBREAD LOAF
I made a few minor changes to the original recipe printed in Bon Appetit (December 1992). Original recipe was printed as a request for corn bread served in Le Bus resturant.
Provided by ellie_
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350-degrees F.
- Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal.
- Mix first six ingredients (flour- salt) in large bowl.
- Mix eggs, melted margarine/oil, milk in small bowl.
- Add egg mixture and corn to dry ingredients.
- Stir until combined.
- Pour batter into pan.
- Bake for 1 hour.
CORNBREAD
Our easy cornbread recipe is a great accompaniment for spicy stews and chillies, or just with a salad for lunch
Provided by Emma Lewis
Categories Afternoon tea, Buffet, Dinner, Side dish, Snack, Supper
Time 45m
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 9
Steps:
- Heat oven to 230C/fan 210C/gas 8. Smear some butter all over a 23cm cake tin or ovenproof frying pan. Melt the butter in a separate pan. Tip in the onion and cook over a gentle heat for 5 mins until softened.
- Meanwhile tip all the dry ingredients into a large mixing bowl. Beat together the buttermilk and eggs in a separate bowl, then stir in the buttery onions. Pour over the dry ingredients and mix together until just combined and you have a batter.
- Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 mins, then turn out, cut into wedges and serve. You can make up to 2 days ahead and store in an airtight container, or freeze for up to 1 month.
Nutrition Facts : Calories 351 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.08 milligram of sodium
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