Cornbread Cake Food

GEORGIA CORNBREAD CAKE

Steps:

• Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish.
• Stir together sugar, brown sugar,, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla; add pecans and stir until evenly mixed.
• Spoon into prepared pan and bake for 30 to 35 minutes.
• Good served with a dollop of whipped cream, enjoy.

GEORGIA CORNBREAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Stir pecans, flour, and vanilla into the egg mixture; pour into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SWEET CORNBREAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
• Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
• Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

CORNBREAD

Steps:

• Heat oven to 230C/fan 210C/gas 8. Smear some butter all over a 23cm cake tin or ovenproof frying pan. Melt the butter in a separate pan. Tip in the onion and cook over a gentle heat for 5 mins until softened.
• Meanwhile tip all the dry ingredients into a large mixing bowl. Beat together the buttermilk and eggs in a separate bowl, then stir in the buttery onions. Pour over the dry ingredients and mix together until just combined and you have a batter.
• Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 mins, then turn out, cut into wedges and serve. You can make up to 2 days ahead and store in an airtight container, or freeze for up to 1 month.

UPSIDE-DOWN CORNBREAD CAKE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.
• In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.
• To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.

CORNBREAD

Steps:

• Heat oven to 180C/160C fan/gas 4 and brush a 900g loaf tin with melted butter, then dust it with polenta and shake out the excess. Tip 175g of the sweetcorn into a food processor with the remaining ingredients and 1 tsp salt. Blend until smooth, then remove the blade and stir through most of the remaining sweetcorn.
• Pour the batter into the tin, scatter over the last of the sweetcorn and bake for 45-50 mins until risen and golden. Insert a skewer into the centre - it should come out with a few moist crumbs, but the mixture should not be wet. Return to the oven for a further 5-10 mins if necessary, then test again.
• Cool the loaf in its tin for 10 mins, then transfer to a wire rack to cool. Will keep, wrapped in cling film, for up to 3 days, or freeze in slices for up to 2 months.

SOUTHERN SWEET CORNBREAD

Steps:

• Preheat oven to 350 F. Melt 7 tablespoons of butter. Once the oven has heated up, put the remaining 1 tablespoon of unmelted butter into a skillet and place it into the oven.
• Add all the dry ingredients into a large bowl and mix until combined then make a well in the center of the bowl.
• Pour all the ingredients except the melted butter and vegetable oil into the well. With a whisk, whisk until smooth and combined.
• Pour the melted butter and vegetable oil into bowl. Mix well until the butter is mixed into the batter.
• Carefully take the hot skillet out the oven and quickly pour the batter into the skillet. Place the skillet back into the oven. Bake for 25-30 minute or until done. Sharing is caring, so please share this recipe, so other people can enjoy it!

BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

GEORGIA CORNBREAD CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Lightly grease and flour a 9x13 inch baking pan, or spray with non-stick baking spray with flour.
• Add the sugars, eggs, vanilla, and vegetable oil to a large bowl and stir until combined.
• Add flour and pecans and stir until the batter is smooth.
• Pour the batter into the prepared pan and bake for 30-35 minutes.
• Cut into squares and serve plain or with a scoop of ice cream, a drizzle of caramel sauce, or a dollop of whipped cream.

SAGE AND HONEY SKILLET CORNBREAD

Steps:

• Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes.
• Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend.
• Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart.
• Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread.

GEORGIA CORNBREAD CAKE

Steps:

• 1. In a large bowl add eggs and beat them.
• 2. Add sugar, brown sugar, and vanilla. Mix well.
• 3. Then add the flour and mix well.
• 4. Fold in the nuts and stir.
• 5. Pour into a greased 9x13 pan (I use a metal pan).
• 6. Bake for 35 minutes at 350 F.
• 7. The center of the cake will be kind of soft. Let cool completely before cutting into squares. Makes 24- 28 squares depending on how big the squares are cut.

UPSIDE-DOWN PEACH CORNBREAD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Stir in the brown sugar along with the cinnamon and 1/2 teaspoon salt, then cook, stirring, until the sugar is melted and begins to bubble, about 10 minutes. Remove the skillet from the heat and let it cool slightly.
• Arrange the peaches in the bottom of the skillet, fanning out in a circular pattern. Set aside.
• Whisk together the cornmeal, flour, baking powder and remaining 1/2 teaspoon salt in a small bowl. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the remaining 9 tablespoons butter together with the granulated sugar on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. On low speed, add half the dry ingredients, half the milk, the remaining dry ingredients, then the remaining milk. Increase the speed to medium and beat just until everything is well mixed, scraping down the bowl once. (Use a spatula to be sure there are no dry ingredients stuck to the bottom of the bowl.) Drop the batter in large dollops over the peaches in the skillet, then use an offset spatula to gently smooth it out, being careful not to disturb the peaches.
• Bake until the top is golden brown and puffed and a tester inserted in the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes. While the cake is still warm, run a butter knife around the outside, then invert onto a serving platter. Serve warm.

CORNBREAD CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour a 9 x 13-inch pan.
• Sift the flour into a mixing bowl.
• Add the sugars, oil, eggs, vanilla, and the pecans.
• Mix well.
• Pour into pan and spread evenly, making sure to get it into the pan corners.
• Bake about 35 minutes, or until it tests done.

CORNBREAD AND CHORIZO 'CAKE'

Steps:

• Heat oven to 350ºF.
• Cook chorizo and bell peppers in large skillet until chorizo is done, stirring frequently. Drain chorizo mixture; return to skillet. Stir in cheese; set aside.
• Brush inside of 12-cup fluted tube pan or 10-inch tube pan with 1 Tbsp. butter. Add flour; shake pan to evenly coat inside of pan with flour. Invert pan, then tap bottom and side of pan to remove any excess flour.
• Empty muffin mixes into large bowl. Add eggs, peppers, 1 cup sour cream and remaining butter; stir just until blended. Spoon half the batter into prepared pan. Use back of spoon to evenly spread batter onto bottom of pan, then drag tip of spoon around center of batter to make shallow well. Spoon chorizo mixture into well. Cover with remaining batter, spreading batter to sides of pan to completely cover chorizo mixture.
• Bake 40 to 45 min. or until toothpick inserted near center of 'cake' comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto serving plate; gently remove pan.
• Spoon remaining sour cream into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle sour cream over cake. Serve warm.

GLUTEN FREE CORNBREAD (NO FLOUR)

Steps:

• Preheat oven to 375° Set an 8" x 8" cast iron skillet or an 8" baking dish in the oven while it's preheating
• Whisk together the cornmeal, baking powder, baking soda and salt in a large bowl.
• In another bowl, combine the eggs, butter, yogurt and honey.
• Add the egg mixture to the dry ingredients and stir until completely combined.
• Carefully remove the skillet or baking dish from the oven and grease it with butter, vegetable oil or cooking spray.
• Immediately spread the cornbread batter evenly in the prepared hot pan and return the pan to the oven.
• Bake 25 minutes or until the cornbread is golden brown.
• Remove from the oven and allow to cool ten minutes before slicing.