Ultimate Corn Bread Recipes

MAKEOVER ULTIMATE CORN BREAD

With an impressive 71% less cholesterol and 80% less fat, Makeover Ultimate Corn Bread is a heart-smart success. The sugar was cut in half and 190 calories were eliminated from the original recipe. The makeover bread tastes very good. Thank you so much for making it lighter! -Nita Cameron, Tacoma, Washington

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 15

Makeover Ultimate Corn Bread image

Steps:

In a large bowl, combine the first seven ingredients. In another bowl, beat the egg, egg white, buttermilk, milk, applesauce, butter, honey and butter flavoring if desired; stir into dry ingredients just until moistened. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes before cutting. Serve warm.

Nutrition Facts : Calories 200 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 419mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 1g fiber), Protein 5g protein.

Ingredients

2-1/2 cups reduced-fat biscuit/baking mix
3/4 cup cornmeal
Sugar substitute equivalent to 1/2 cup sugar
1/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon baking powder
1 large egg
1 large egg white
3/4 cup buttermilk
1/2 cup fat-free milk
1/2 cup unsweetened applesauce
3 tablespoons butter, melted
1 tablespoon honey
1/2 teaspoon butter flavoring, optional

THE ULTIMATE FLUFFY CORNBREAD

This recipe goes back over 30 years, it's a basic recipe but produces a fabulous cornbread, you may add in some jalapeno peppers, cayenne, corn kernels or any extras you desire ---you will love this cornbread!

Provided by Kittencalrecipezazz

Categories Quick Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

The Ultimate Fluffy Cornbread image

Steps:

Set oven to 450 degrees F.
Butter a 9-inch round cake pan.
Pour 2 tablespoons melted butter into cake pan then bake for 5 minutes or until the cake pan is very hot.
Meanwhile in a medium bowl whisk together the cornmeal, flour, sugar, baking powder and salt.
Make a well in the center of the mixture and pour the creamed corn, milk, remaining 2 tablespoons melted butter and the egg into the well; stir until smooth.
Pour the batter into the HOT cake pan.
Bake for 30-35 minutes or until cornbread is golden brown and tests done.
Let stand for 15 minutes before serving.

Ingredients

4 tablespoons butter, melted (divided)
1 cup yellow cornmeal
3/4 cup all-purpose flour
2 -3 tablespoons sugar
4 teaspoons baking powder (1 tablespoon)
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
1 (8 ounce) can creamed corn
1 cup half-and-half or 1 cup milk
1 extra large egg, beaten

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

Grandmother's Buttermilk Cornbread image

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

Ingredients

½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt