Scoop Up Some Cornbread Recipes
SCOOP UP SOME CORNBREAD
I had a similar style of cornbread back in the late '80s at a Mexican restaurant and I've been hooked since. It's really good broken up in my "OMG Chili" recipe.
Provided by Nancy Gregory
Categories Other Side Dishes
Time 55m
Number Of Ingredients 5
Steps:
- 1. Melt the butter, set aside to cool slightly.
- 2. Beat the egg into the slightly cooled butter.
- 3. In a medium sized bowl, pour the egg & butter mixture into the cornbread mix. Add the sugar and mix well with a fork.
- 4. Add the can of cream style corn and pour into a greased loaf pan or a greased 8x8 pan.
- 5. Bake at 350* for about 45 minutes, or until golden brown and a toothpick comes out clean when tested in the center.
- 6. Serve with a spoon and top with butter or break up and serve in a bowl of chili.
GRANDMOTHER'S BUTTERMILK CORNBREAD
This is my grandmother's cornbread recipe and it's the best - sweet and moist!
Provided by Bethany Weathersby
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g
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