AMUSEMENT PARK CORNBREAD
A delicious cornbread that will transport you to a magic kingdom of flavor. This recipe can also be used for cornbread muffins.
Provided by Trish
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
- In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
- Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 51.9 g, Cholesterol 70.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 5.9 g, Sodium 566.9 mg, Sugar 18.9 g
GOLDEN SWEET CORNBREAD
If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.
Provided by bluegirl
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 28.2 g, Cholesterol 17.1 mg, Fat 7.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 353.9 mg, Sugar 12.2 g
DISNEYLAND'S SWEET CORNBREAD RECIPE
This Disneyland's Sweet Cornbread Recipe is so simple and tastes absolutely amazing. You will love this simple appetizer or side dish, perfect for the holidays or barbecues.
Provided by Camille Beckstrand
Categories Side Dish
Time 35m
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray and set aside.
- In a large bowl, dump in all three boxes of dry mixes (the 1 cake mix and the 2 corn muffin mixes). Add in the ingredients called for on the back of the cake mix box (usually 3 eggs, water, and oil). Now add in the ingredients called for on the back of each corn muffin mix (usually 1/2 cup milk and 1 egg per box).
- Mix all the ingredients together until completely combined (but try not to over-mix). Pour batter into prepared pan and bake for 28-33 minutes or until a toothpick stuck into the center of the cake mix comes out clean.
- Serve warm with butter and honey.
Nutrition Facts : Calories 126 kcal, Carbohydrate 21 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 246 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
LA BETH'S VANILLA CORNBREAD
Provided by Food Network
Categories dessert
Time 1h10m
Yield One 8-inch bread
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Combine the cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl.
- In a small bowl, mix the eggs, buttermilk, and vanilla with a wooden spoon or dough whisk. Add to the dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended; take care not to overmix.
- Pour the batter into a greased 8-inch round springform pan or square Pyrex pan.
- Bake in the preheated oven about 40 to 45 minutes, until golden around the edges and a cake tester inserted into the center comes out clean. Let stand 15 minutes before cutting to serve.
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.
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- Preheat oven to 400 degrees F. Prepare a 9x13 inch baking pan and spray with non-stick cooking spray.
- In a large bowl, combine all ingredients and stir by hand until well combined, but do NOT overmix. Batter may be slightly lumpy.
- Pour batter into pan and bake for approxiately 25 minutes, or until a toothpick inserteted into the center comes out clean.
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- In a separate medium bowl, whisk together all of the Dry Ingredients. Pour dry ingredients into buttermilk mixture and fold together then stir just until flour is all moistened (the batter will still be lumpy).
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