BREAD MACHINE CORNBREAD - SWEET & BUTTERY
This bread machine cornbread recipe is easy to make and tastes great. This sweet cornbread is perfect for breakfast or as a dessert for lunch & dinner. Visit BreadDad.com for more great bread machine recipes.
Provided by Bread Dad
Categories Appetizer Breakfast Dessert Side Dish Snack
Time 1h45m
Number Of Ingredients 9
Steps:
- Unplug the bread machine and remove the bread pan.
- Soften the butter in a microwave.
- Lightly beat the eggs.
- Add milk, butter, eggs and then the rest of the ingredients into the bread pan.
- Place the bread pan back into the bread machine and then plug in the bread machine.
- Enter the bread machine settings (Sweet Quick Bread, Light Color) and press the start button. FYI - Before making this recipe, please read the tips section below for more information regarding the sweet quick bread setting used to make cornbreads. The setting may be called "quick bread", "quick bread/cake", "cake", etc. However, some manufacturers use the "quick bread" setting are for rapid sandwich-type breads that use yeast (and not for quick breads such as cornbread that use baking powder/soda). Therefore, this setting can be very confusing... but the tips section below will help you to find the right setting to use on your machine. You need to enter the correct cornbread setting used by your SPECIFIC bread machine model or the cornbread could be under or overcooked.
- When the bread machine has finished baking the cornbread, unplug your bread machine. Remove the bread pan and place the bread pan on a wooden cutting board. Let the bread stay within the bread pan for 10 minutes before you remove it from the bread pan. Use oven mitts when removing the bread pan because it will be very hot!
- After removing the cornbread from the bread pan, place the bread on a cooling rack. Use oven mitts when removing the bread. Let the cornbread cool down for 60+ minutes or it will be more likely to break/crumble when cut into slices.
- Don't forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle could be hot.
Nutrition Facts : ServingSize 1 Slice, Calories 249 kcal, Carbohydrate 40 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 45 mg, Sodium 247 mg, Fiber 2 g, Sugar 18 g
CORNBREAD (BREAD MACHINE)
Make and share this Cornbread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Add enough water to the egg to equal 1 1/4 cups (300 ml).
- Measure ingredients into bread machine baking pan in order recommended by manufacturer.
- Insert baking pan into oven chamber.
- Select Basic Cycle.
CARROT PINEAPPLE BREAD (BREAD MACHINE)
In '300 Best Bread Machine Recipes' by Donna Washburn and Heather Butt. Use pineapple tidbits packed in pineapple juice, not syrup.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Measure all ingredients except raisins into baking pan in the order recommended by the manufacturer.
- Insert pan into the oven chamber.
- Select Basic Cycle; press start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 240.8, Fat 2.3, SaturatedFat 0.3, Cholesterol 0.8, Sodium 396.4, Carbohydrate 47.8, Fiber 2.2, Sugar 10.1, Protein 6.9
CARROT BREAD (BREAD MACHINE)
Make and share this Carrot Bread (Bread Machine) recipe from Food.com.
Provided by FarmKitchen
Categories Breads
Time 3h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 7
Steps:
- Place water and carrot into blender and blend until you have a carrot juice.
- Combine all ingredients ( including the carrot juice) in the order given.
- Select White Bread and push start.
- Important: Check the dough after about 5 minutes, if its too wet then add a tablespoon of flour at a time, if its too dry then add a tablespoon of water at a time, until dough forms a smooth round ball.
Nutrition Facts : Calories 183.2, Fat 2.4, SaturatedFat 0.5, Sodium 322, Carbohydrate 35.2, Fiber 1.6, Sugar 2.7, Protein 4.7
CARROT-ZUCCHINI CORNBREAD
Steps:
- Sprinkle the carrots and zucchini with salt. Set aside for 15 minutes; squeeze dry.
- Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the carrots, zucchini and parsley.
- Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.
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