Brunch Cornbread Food

QUICK CORNBREAD WITH HONEY-BUTTER

Steps:

• Preheat oven to 350 F. Spray an 8-inch or 9-inch square pan with cooking spray.
• In a large bowl, add egg and milk and whisk together with a fork to combine. Add creamed corn and stir to combine.
• Add the cornbread mix, using a spatula to combine with wet ingredients.
• Scrape cornbread mixture into the prepared pan and place in the preheated oven. Cook cornbread until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Let cool a bit.
• In a small bowl, add softened butter and honey and stir to combine. Cut cornbread into pieces, and slather honey butter onto the warm cornbread.

17 WAYS TO USE LEFTOVER CORNBREAD

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cornbread dish in 30 minutes or less!

CORNBREAD

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.

EASY CORNBREAD RECIPE

Steps:

• Preheat the oven to 425 F degrees and place a large cast iron skillet inside to heat it while you make the batter.
• Combine the batter: In a large bowl whisk the cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl whisk the buttermilk, eggs and melted butter, reserve 1 tbsp of butter, this will be used to grease the skillet.
• Reduce the oven temp: Carefully remove the skillet from the oven then reduce the oven temperature to 375 F degrees.
• Bake the cornbread: Coat the skillet with the reserved 1 tbsp of butter. Pour the batter in the skillet and place it in the oven. Bake for 20 to 25 minutes until firm. Cool for 15 minutes before serving with butter and honey.

WHAT TO EAT WITH CORNBREAD: 17 TASTY COMBOS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious side dish!

BREAKFAST CORN MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine cornmeal, flour, baking powder, and salt in a bowl.
• Beat the butter, honey, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated.
• Fill each muffin cup about 1/3 full. Place a banana slice onto the batter in each cup and top with about 1/2 teaspoon of peanut butter, pressing down slightly to cover the banana. Continue to fill each muffin cup with batter, until the cup is 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CORNBREAD BREAKFAST CASSEROLE

Steps:

• Unroll and separate cornbread dough along perforations into 16 pieces. Using 10 or 11 pieces, line the bottom and sides of an ungreased shallow 3-cup baking dish. Flatten and press dough pieces together to seal perforations. Bake at 375° for 11-14 minutes or until golden brown., Meanwhile, crumble sausage into skillet; cook over medium heat until no longer pink. Drain well and set aside., In a bowl, combine the eggs, cream, pepper and salt if desired. In the same skillet, cook and stir eggs over medium heat until completely set., In a bowl, combine the sausage, scrambled eggs, cheese and chilies. Spoon into prebaked crust. Top with remaining dough. Flatten and press together to cover top; seal edges., Bake 18-22 minutes longer or until top is deep golden brown. Serve immediately.,

CORNBREAD WAFFLES

Steps:

• Preheat waffle iron.
• Measure milk in large measuring cup, add vinegar and set aside to curdle.
• In a large mixing bowl, mix cornmeal, flour, baking powder, salt and sugar.
• Make well in center and add milk mixture and oil.
• Mix until smooth.
• Cook waffles according to waffle iron directions!

THE BEST CORNBREAD MUFFINS

Steps:

• Preheat the oven to 350°F. Spray a 12 well muffin tin with non-stick cooking spray. You can line the wells with muffin liners as well, but greasing the tins ensures a crispy exterior.
• In a small bowl, whisk the melted butter, honey, eggs, sour cream and buttermilk together until combined.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt.
• Pour the wet ingredients into the dry, then stir gently until JUST combined. Stir in the corn kernels until mixed though.
• Divide the batter evenly between the prepared muffin wells.
• Bake in the preheated oven for 15-20 minutes until a toothpick inserted into the center of the muffins comes out clean.
• Remove from the oven. Let the pan cool for 5 minutes, then turn out the muffins onto a plate. Serve warm for the best texture.

BREAKFAST CORNBREAD CASSEROLE WITH HAM AND KALE

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.
• For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.
• For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.
• To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don't worry if the corn isn't completely covered; the batter will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.

BRUNCH CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Grease a 9 by 9-inch baking dish with butter.
• In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In another medium bowl, whisk together very well the eggs, milk, butter, applesauce, and maple syrup. Pour the wet ingredients into the dry ingredients and stir to incorporate (do not overmix). Pour into the prepared dish and bake until a toothpick inserted into the center comes out clean, about 25 minutes. Serve with Maple Lime Butter.
• In a small bowl, mix the ingredients together until well incorporated. Refrigerate for at least 10 minutes to firm up slightly before serving.