CREAMED CORN BREAD
Sour cream makes your corn bread creamy and delicious.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 eight-inch-square bread
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Brush an 8-inch-square baking pan with butter. Set aside.
- Combine flour, cornmeal, baking powder, and salt in a medium mixing bowl.
- Whisk together milk, sour cream, egg, sugar, and butter in a small bowl. Stir in creamed corn. Fold wet ingredients into dry ingredients until well combined.
- Pour batter into prepared pan, and bake until set and golden brown on top, about 30 minutes. Cool slightly on wire rack before cutting into squares.
CREAMED CORN SKILLET CORNBREAD
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
- Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
- Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.
CREAMED CORN CORNBREAD
Steps:
- Preheat oven to 425 degrees F.
- 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.
Nutrition Facts : Calories 206 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 48 milligrams, Sodium 1029 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
CREAMED CORN CORNBREAD
I made this for one of my get togethers, and it was gone in no time! Try it, it's really yummy! Goes great with chili and soups...
Provided by Lindas Busy Kitchen
Categories Quick Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- Place a 10" 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 lg. 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 batter.
- Add 2 T. canola oil to the cast iron skillet.
- Pour the batter into the skillet.
- Bake until the cornbread is golden brown, and springs back, about 20 minutes.
Nutrition Facts : Calories 299, Fat 8.4, SaturatedFat 1.3, Cholesterol 72.1, Sodium 1138.2, Carbohydrate 51.5, Fiber 3.8, Sugar 8.8, Protein 8
CREAMED CORN CORNBREAD
From Martha's book in 2002. This makes a wonderful 18th Century approprate cornbread. I make it at encampments in a dutch oven. If you are not interested in the historic authenticity, use a boxed mix (like Jiffy) for the dry and sugar in place of the maple syrup. Be sure to test your baking dish for fit inside the dutch oven before heating.
Provided by Lauren4372
Categories Quick Breads
Time 50m
Yield 9 squares, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the dutch oven in the fire pit by placing embers around and on top. If using an oven preheat to 425 degrees. Butter an 8x8 or 9 inch baking dish.
- Combine the dry ingredents and stir with a fork to airate. Set the bowl aside.
- Whisk together the milk, sour cream, egg, melted butter and syrup. Stir in the corn
- Fold the wet ingredents into the dry until well combined. Do not try to get out all the lumps, you will make the dough tough.
- Turn into the prepared pan and place into the dutch oven. If you are using a home oven place on the middle rack for 30 minutes.
- Carefully add embers around and on top of the oven and bake at least 30 minutes.
- Take the oven from the fire pit and check for doneness with a straw or toothpick. Be careful not to get embers inside when you lift lid.
- Remove from oven and let cool before serving.
Nutrition Facts : Calories 328.1, Fat 10.5, SaturatedFat 5.7, Cholesterol 55.9, Sodium 634.3, Carbohydrate 54.5, Fiber 2.7, Sugar 12.1, Protein 7.2
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