CLASSIC CORNBREAD
Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
- Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
- Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.
HEARTY CORNBREAD
I finally made a lovely piece of cornbread for my chili that was moist and delightful without crumbling up and falling on the floor! I love the sweetness of the bread and the slight crunch from the kernels of corn. Lovely and hearty on its own!
Provided by Barbara Kavorkian
Categories Breads
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°F. Spray a 8x8 baking pan.
- 2. Crack eggs into a small bowl and whisk lightly, set aside. If making your own buttermilk, do so at this time and set aside. Melt butter in a medium pot/skillet. Remove from heat and stir in sugar. Quickly add in eggs and beat with a whisk until well blended. Combine buttermilk with baking soda and stir into mixture in pot. Stir in cornmeal, flour, salt and corn until well blended and few lumps remain. Pour batter into pan.
- 3. Bake for 30-40 minutes or until toothpick comes out clean. Let cool 5-10 minutes before slicing. Add butter or drizzle honey on top and enjoy.
HEARTY CORNBREAD
Make and share this Hearty Cornbread recipe from Food.com.
Provided by hennypenny49
Categories Kid Friendly
Time 35m
Yield 6-8 pieces, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine dry ingredients; add 1 C cheese and toss.
- Add combine milk, margarine, and egg.
- Mix until blended.
- Pour into a greased 9 inch ayer pn.
- Cover with remaining cheese, top with green pepper rings.
- Bake at 425* for 20 min.
EXCELLENT AND HEALTHY CORNBREAD
This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine.
Provided by MUSCHI7
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
- In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 13.6 g, Cholesterol 31.4 mg, Fat 1.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 281.2 mg, Sugar 5.9 g
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
HEART HEALTHY CORNBREAD
This recipe comes from the "Wild Wild West Cookbook" I was given by my wonderful friend Tammie in the Bi-Annual Cookbook Swap 2009. Ive adapted it slightly, but will list my changes as options as it would be great otherwise also. This makes for a grainy, only slightly sweet, but super tasty bread, which can be enjoyed either with a savoury meal oron its own spread with butter and jam/honey. This is a very versatile recipe, which can be changed easily to suit the meal youre making. Please feel free to play with it. I could think of adding some vanilla or cinnamon to the batter for a more cakey version or using some chili powder and other spices for a hearty one.
Provided by Lalaloula
Categories < 30 Mins
Time 27m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Combine flour, cornmeal, baking powder (spices if using, see description) and sugar in a big bowl.
- In a second bowl beat together egg whites (or egg), milk and oil. Stir into dry ingredients until just combined.
- Stir in corn kernels if using and fill into prepared tin (either a 8 inch pie plate or muffin tins).
- Bake at 400°F for about 20 minutes (until tester comes out clean).
- Enjoy!
HEARTY CORNBREAD
Use this cornbread recipe to make Hearty Cornbread from scratch! When you're done, you'll definitely want to share this cornbread recipe with a friend.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Mix cornmeal, flour, baking powder and salt in large bowl; stir in 1 cup of the cheese. Beat egg lightly in medium bowl with wire whisk. Add milk and butter; beat until well blended. Add to cornmeal mixture; mix just until moistened.
- Pour into greased 9-inch round cake pan. Sprinkle with remaining cheese; top with pepper rings.
- Bake 20 to 25 min. or until golden brown.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 70 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
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