LITTLE TEXAS CORNBREAD
Cheddar cheese, cream-style corn and green chilies dress up ordinary corn bread. Generous slices taste great with a bowl of chili. A friend gave me this recipe.
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cornmeal, cheese and baking powder. In another bowl, combine the eggs, corn, sour cream, oil and chilies. Stir into dry ingredients just until moistened. , Pour into a greased 8-in. square baking pan. Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Serve warm. Refrigerate leftovers.
Nutrition Facts :
CORNBREAD....WITH A TWIST!
This recipe has been a family favorite for years. It's just as good room temp as it is warm, and even better the second day!
Provided by Less Than A Chef -
Categories Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use a 9 x 9 pan for the basic recipe, larger if doubling recipe.
- Spray pan with Pam or grease the pan in some other way.
- Mix all ingredients in a bowl until the batter is smooth.
- Bake at 350 for 45 minutes.
- Note: This is often not done cooking immediately. If the middle still jiggles, turn the over off and put the pan in oven while it is cooling down.
Nutrition Facts : Calories 470.9, Fat 25.6, SaturatedFat 13.3, Cholesterol 115.2, Sodium 1381.5, Carbohydrate 55.9, Fiber 5, Sugar 12.1, Protein 9.4
TEXAS BUTTERMILK CORNBREAD
In Martha's family, cornbread is made without eggs or sugar. If you prefer sweet cornbread, mix 6 tablespoons sugar in with the dry ingredients. Either version is delicious served with butter and honey.
Provided by Martha Holmes
Yield Makes 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Brush 8x8x2-inch glass baking dish with 2 tablespoons butter. Place dish in oven 10 minutes (butter may brown).
- Meanwhile, whisk cornmeal, flour, baking powder, salt, and baking soda in large bowl to blend. Add buttermilk and remaining 6 tablespoons melted butter. Stir batter just until evenly moistened (do not over mix).
- Transfer cornbread batter to hot dish and spread evenly. Bake cornbread until crusty on top and tester inserted into center comes out clean, about 25 minutes. Let cornbread cool at least 10 minutes. Serve warm.
CORNBREAD WITH A TWIST
I am not a fan of cornbread. A lot of times it is dry, crumbly, and gritty. We went to a BBQ place a few weeks ago. The cornbread was awesome. Of course, the owner would not give me her recipe would not expect her to. So, I ran with it and experimented. I like the version here, but you can also use Jiffy corn muffin mix. ...
Provided by Barb Stellmach
Categories Other Side Dishes
Time 40m
Number Of Ingredients 7
Steps:
- 1. Spray 9x13 pan with cooking spray, or grease. Heat oven to 350.
- 2. In medium bowl, combine mixes, water, egg, and vanilla. Stir to mix well. Pour into prepared pan. Bake at 350 for 30-35 minutes. Bread will be light golden brown, and toothpick comes out clean.
- 3. While bread is baking, melt butter. Add honey. Mix well. As soon as bred comes out of the oven, pour butter honey mixture on bread. Spread to reach corners. Serve while warm. We like ot heat the leftovers in the microwave for 15 seconds. Just like fresh out of the oven.
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