BUTTERMILK CORNBREAD
Steps:
- Preheat the oven to 450 degrees F.
- Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
- Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
HIPPIE CORNBREAD
Had this at a camp ground after a concert, hence the name. I always add hot peppers to the corn bread mix.
Provided by riffraff
Categories Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Scramble hamburger and onion in skillet and drain off fat.
- Mix corn bread mix with milk, corn and eggs.
- Put half of corn bread mixture in baking dish (9X13 in).
- Cover with meat and cheese.
- Pour rest of corn bread mixture over that.
- Bake at 350 degrees for 35-45 minutes or until brown.
Nutrition Facts : Calories 345.6, Fat 19.5, SaturatedFat 8.6, Cholesterol 144.4, Sodium 358.3, Carbohydrate 12.1, Fiber 0.7, Sugar 2.1, Protein 30.1
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
HIPPIE BREAD
Mom got this recipe in the early 70's from someone at work. This is a great bread for sandwiches or even a rustic style supper. The bread is a coarse style bread - full of air holes but loaded with fresh made bread flavor. No need for a bread machine for this bread! Prep time does not include overnight rise time.
Provided by CindiJ
Categories Yeast Breads
Time 45m
Yield 3 loaves
Number Of Ingredients 5
Steps:
- In large mixing bowl, dump all ingredients together and stir until blended well.
- Cover with a towel and lid (for weight) and let stand overnight.
- DO NOT STIR OR KNEAD.
- In the morning, prep 3 loaf pans by greasing well with shortening or butter. Pour batter direct from bowl into the loaf pans, dividing the dough evenly.
- Bake immediately in pre-heated 350º oven for 30 minutes. Bread is done when golden brown and when tapped lightly gives a hollowed sound.
- Remove from pans immediately and let cool on wire rack.
- *If mixture looks too dry you can add extra water as needed.
- **Options - Sprinkle sesame seeds or dried onion flakes to the top of the bread if desired.
- Freeze baked bread (wrap well and place in freezer safe bag) when completely cooled for later use. Shelf/counter life of baked bread is 3-4 days maximum.
HONEY CORNBREAD
A sweet cornbread that will crumble in your hand and melt in your mouth.
Provided by TIM LASTRAPES
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 34m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
- In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 41.8 g, Cholesterol 87.3 mg, Fat 19.5 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.4 g, Sodium 156.6 mg, Sugar 15.4 g
THE BEST HONEY CORNBREAD
One of the best cornbread recipes, this recipe goes back years and I still make it, this complete recipe may be doubled.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 400 degrees F.
- Grease an 8 x 8-inch baking pan.
- Combine all dry ingredients.
- Cut in the shortening with a pastry knife until it's like small crumbs.
- Beat in eggs, cream and honey; beat (by hand with a wooden spoon) until smooth.
- Pour into a well-greased and floured baking pan.
- Bake 20 minutes, until a toothpick comes out clean, and the top of cornbread is golden brown (don't over bake).
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