SWEET CORN-PECAN BREAD
Looking for a bread recipe using Gold Medal® all-purpose flour? Then check out this lightly sweetened nutty cornbread - the perfect accompaniment to your meal!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Generously grease bottom and sides of 9 x 5-inch loaf pan with shortening or spray with cooking spray. In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Beat in eggs and corn until well mixed. Stir in flour, cornmeal, baking powder and salt, scraping bowl once, just until blended. Stir in pecans. Pour into pan.
- Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan to wire rack. Cool completely, about 45 minutes, before slicing.
Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Slice, Sodium 450 mg, Sugar 18 g, TransFat 0 g
MOIST & SWEET CORNBREAD
We prefer good old Southern cornbread with our beans but sometimes want it sweeter. Here's a sweet version to hold up the butter. -Stacey Feather, Jay, Oklahoma
Provided by Taste of Home
Time 35m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 5 ingredients. Cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened., Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 393mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
SWEET ALABAMA PECAN CORNBREAD
This recipe is so easy and good. It is called cornbread because it is made in an Iron Skillet and looks like cornbread.
Provided by Lisa Allen
Categories Sweet Breads
Time 50m
Number Of Ingredients 6
Steps:
- 1. Mix all ingredients and pour into a well greased hot 10 inch Iron skillet. (Heat the skillet in the oven after you grease it well with butter shortning. A hot skillet makes a crispier crust)Bake at 350 for 35 - 40 minutes. It will be soft in the middle. You might need to run a butter knife around it to make sure it turns loose. It is crunchy on the outside and a little gooey on the inside.
OLD SOUTH PECAN CORNBREAD
Make and share this Old South Pecan Cornbread recipe from Food.com.
Provided by Sharon123
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400*F.
- In a medium bowl mix together dry ingredients.
- In another bowl, combine eggs, buttermilk, and melted butter.
- Add all at once to dry ingredients and stir until moistened.
- Pour into a greased 9" square baking pan.
- Bake for 20 to 25 minutes. Enjoy!
Nutrition Facts : Calories 185.3, Fat 10.7, SaturatedFat 4, Cholesterol 45, Sodium 145.3, Carbohydrate 20.3, Fiber 1.3, Sugar 9.1, Protein 3.3
SWEET CORNBREAD
For all those cornbread lovers who want a cross between cornbread and cake, this is it -- a tender, sweet cornbread that is lovely and versatile. Enjoy it with a holiday meal or serve it with berries and whipped cream for a light dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan.
- Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth.
- Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 30 minutes.
- Let cool for 15 minutes before removing from the pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature.
PECAN-CORNBREAD DRESSING
Plenty of pecans and bacon give this stuffing a unique flavor, while using a packaged mix cuts down on the preparation time. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring water and butter to a boil. Remove from the heat and stir in stuffing mix; cover and set aside. , In a large skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes. Add onions and cook 5 minutes or until celery is tender, stirring constantly. Add to cornbread mixture along with pecans, salt, pepper and bacon; mix well. , Transfer to a greased 2-qt. casserole. Cover and bake at 325° for 45 minutes or until heated through.
Nutrition Facts : Calories 404 calories, Fat 26g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 1035mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
SWEET ALABAMA PECAN BREAD
Perfect as a quick breakfast when you're on-the-go, or for a little afternoon pick-me-up with a cup of tea or a frost cold glass of milk after a long day.
Provided by Molly53
Categories Quick Breads
Time 55m
Yield 1 pan, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
- In a large bowl, use a wooden spoon to stir together sugars (white and brown), eggs and oil until fully incorporated.
- Stir in flour and salt until incorporated, then mix in vanilla and fold in pecans.
- Pour batter into greased baking dish, then place in oven and bake for 30-35 minutes, or until toothpick inserted in center comes out mostly clean.
- Remove dish from oven and let cool at least 15 minutes before slicing and serving.
Nutrition Facts : Calories 500.4, Fat 33, SaturatedFat 4, Cholesterol 62, Sodium 275.9, Carbohydrate 48.9, Fiber 2.2, Sugar 35.3, Protein 5.3
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