Bs Sweet Corn Bread Food

SOUTHERN SWEET CORNBREAD

Steps:

• Combine the flour, baking powder, corn meal, salt, and sugar in a large mixing bowl.
• Add the eggs, then pour the milk.
• Next add the vegetable oil and the butter.
• Mix everything until it's well combined.
• Fold the ingredients until well combined.
• Lightly oil a 9x13, and pour the cornbread batter.
• Bake on 350 for 35-40 minutes.
• Serve and enjoy!

GRAM IRENE'S BEST CORNBREAD RECIPE

Steps:

• Preheat oven to 350° F and lightly grease a 8″x8″ square baking dish or 9 inch round pan.
• Blend dry ingredients together in a large bowl.
• Mix in softened butter. Blend in milk, sour cream and egg. Beat until moist. Pour the batter into prepared pan and place in preheated oven. Bake around 30-35 minutes, until surface starts to crack and edges pull away from pan.
• If you are using heavy glass bakeware, it may take 5 - 10 minutes longer. A toothpick inserted near the center of the bread should test dry when it is done.

SWEET CORNBREAD

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.

CORNBREAD I

Steps:

• Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.
• In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk.
• Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.
• Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.

SWEET CORNBREAD

Steps:

• Preheat oven to 350º.
• In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
• Add the oil, melted butter, honey, eggs, and milk.
• Pour into a greased 8-inch square pan.
• Bake for 35 minutes.

GOLDEN SWEET CORNBREAD

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.

SWEET CORN BREAD

Steps:

• Preheat the oven to 400°F Use 1 tablespoon of the butter to grease two 7x4x3 inch bread pans. Shake a little flour in each pan to coat.
• Sift the remaining flour, cornmeal, baking powder, cinnamon, nutmeg, and cloves together. Gradually mix in the coconut milk and milk.
• Cream the remaining butter with sugar until it is light and fluffy. Beat in the eggs, one at a time. Gradually incorporate the cornmeal mixture and coconut.
• Pour the batter into the prepared pans, and bake in the center of the preheated oven for 35 minutes or until golden-brown.
• Leave to cool in the pans for 5 minutes, then turn the loaves out onto wire racks to cool completely.

BLACK FOLKS SOUTHERN SWEET CORNBREAD RECIPE

Steps:

• Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees F for 15 minutes (although you may not use all of this time for melting the butter).
• Place the butter in an 8-inch baking pan or cast-iron skillet and melt in the oven for approximately 5 minutes.
• While the butter is melting, combine the Jiffy box mix, crushed pineapple, pineapple juice, sugar, and cream cheese in a medium-size mixing bowl.
• Pour the melted butter from the baking pan into the mixing bowl and mix all the ingredients.
• Pour the cornbread mixture into the pan.
• Bake at 350 degrees F. In the conventional oven for 20-25 minutes. Instant Pot Omni Plus oven for 15-18 minutes.
• Serve sweet cornbread warm, and enjoy!

MEALIE OR SWEETCORN BREAD

Steps:

• In a large bowl, place the biscuit mix, creamed corn, and sugar. Add the egg and milk, and stir just until combined.
• Preheat the oven to 400 degrees F. Grease a 9" baking pan. Place the mealie mixture into the pan, and coat with the melted butter.
• Bake for 20 minutes.

MEALIE BREAD (SOUTH AFRICAN SWEETCORN BREAD)

Steps:

• Preheat your oven to 350F. Butter a 8 ½ x 4 ½ loaf tin.
• Place 1 cup of corn and the milk into your blender and blend until the corn is nicely pureed.
• Add the remaining 1 cup of corn and blend just enough to chop the kernels coarsely.
• Transfer the corn and milk mixture to a medium bowl. Add the beaten eggs and melted butter.
• Add the flour, cornmeal, sugar, baking powder, salt, and paprika to the bowl. Mix until incorporated and evenly moist.
• Pour the batter into the prepared pan.
• Bake the mealie bread for 45-50 min. Until a toothpick inserted into the center comes out clean.
• Cool the bread in the pan for 5 minutes before turning the bread out onto a wire rack to continue cooling.
• Serve warm.

B'S SWEET CORN BREAD

Steps:

• Preheat oven to 400 degrees F.
• Spray 9 inch round cake pan.
• in a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and oil until well combined.
• pour batter into prepared pan.
• Bake for 25 minutes.

GLUTEN-FREE CORNBREAD

Steps:

• Heat oven. Preheat oven to 425 degrees F. (If using an 8-inch cast iron skillet, place into oven before preheating. Heat skillet for at least 10 minutes.)
• Prepare the batter. Whisk together gluten-free cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter should look almost smooth. A few lumps remaining is normal.
• Bake. If using a skillet, remove skillet from oven and place on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray. Pour batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.
• Cool and serve. Allow cornbread to cool for about five minutes before cutting into pieces.
• Store. Wrap cornbread and store on the counter overnight. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.