Bobs Cornmeal Cornbread Food

CORNBREAD

Cornbread image

Just a basic Corn Bread recipe with no extras. Good old plain Corn Bread! Best when hot right out of the oven!!! This recipe is from the fannie Farmer cookbook.

Provided by dhannebohn

Categories Breads

Time 35m

Yield 9 pieces, 9 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup cornmeal
1 cup all-purpose flour
1/3 cup Splenda sugar substitute
3 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
1 egg, well beaten
2 tablespoons shortening, melted

Steps:

Sift together the cornmeal, flour, Splenda, baking powder, and salt.
Mix in the milk, egg, and melted shortening.
Pour mixture into a buttered 8 inch square pan.
Bake 20 minutes at 425 degrees.

Nutrition Facts : Calories 138.8, Fat 4.9, SaturatedFat 1.6, Cholesterol 27.3, Sodium 339.7, Carbohydrate 20.1, Fiber 1.1, Sugar 0.1, Protein 3.9

CORN GRITS CORNBREAD

Corn Grits Cornbread image

This cornbread has a really nice texture. I started making it this way when I got some hand-me-down coarse-ground cornmeal. I think it was Bob's Red Mill brand and my grocery store had it once, but then I couldn't find it for a while. Now they carry Bob's Red Mill "Corn Grits or Polenta". I think it's the same thing.

Provided by mliss29

Categories Breads

Time 25m

Yield 9 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup cornmeal (regular)
1/2 cup cornmeal, coarsely ground (corn grits or polenta)
1 cup flour
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 cup buttermilk (or put 1 Tablespoon vinegar in your measuring cup and fill to 1 cup with milk)
1/2 teaspoon baking soda
2 eggs
1/2 cup butter, melted

Steps:

(Make "buttermilk" if you're going to do that, so it can sit a bit and do whatever it does that makes it buttermilky.).
Preheat oven to 425°F.
Combine the dry ingredients (except the soda).
Stir the baking soda into the buttermilk and add that to the dry ingredients.
Add eggs and melted butter. Stir together and pour into a 9x9 pan.
Bake for 20 minutes.

Nutrition Facts : Calories 223.2, Fat 12.2, SaturatedFat 7.1, Cholesterol 75.2, Sodium 530.8, Carbohydrate 24.1, Fiber 1.4, Sugar 2.9, Protein 4.9

CORNBREAD

Cornbread image

Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 12

Number Of Ingredients 8

Ingredients

1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Steps:

Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
In a 1-quart saucepan, heat the butter over low heat until melted.
In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g

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