CLASSIC CORNBREAD
Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
- Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
- Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.
CLASSIC CORNBREAD
This cornbread strikes the right balance between tender and crumbly. To use it in a Thanksgiving stuffing, reduce the sugar to 2 tablespoons.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
- Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.
Nutrition Facts : Calories 329 g, Fat 14 g, Fiber 2 g, Protein 7 g, SaturatedFat 8 g
CORNBREAD FOR A CROWD
Samuel Warnock of Union, Ohio shares his recipe for Corn Bread for a Crowd. These sunny squares are a terrific accompaniment for chili or any savory dish with gravy or sauce.
Provided by Taste of Home
Time 30m
Yield 30-36 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cornmeal, flour, baking powder, baking soda and salt. In a small bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. , Pour into a greased 13x9-in. baking pan and a greased 9-in. square baking pan. Bake at 425° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 151 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 246mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
AMUSEMENT PARK CORNBREAD
A delicious cornbread that will transport you to a magic kingdom of flavor. This recipe can also be used for cornbread muffins.
Provided by Trish
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
- In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
- Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 51.9 g, Cholesterol 70.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 5.9 g, Sodium 566.9 mg, Sugar 18.9 g
CORNBREAD DRESSING FOR A CROWD
At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made.-Patty Kierce, Weir, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 40 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. In several large bowls, combine the bread, cornbread, uncooked eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide among four greased 3-qt. baking dishes. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 551 calories, Fat 21g fat (9g saturated fat), Cholesterol 268mg cholesterol, Sodium 1196mg sodium, Carbohydrate 64g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.
CORN CHOWDER FOR A CROWD
This recipe makes a rich corn chowder that is easy to make in a large (5- to 6-qt) slow cooker. I like to enhance it with bacon, but depending on your taste, you could also add shrimp and/or jalapeno peppers. Garnish with shredded Cheddar cheese if you like.
Provided by Barbara Anderson Bruneau
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 5h20m
Yield 20
Number Of Ingredients 11
Steps:
- Combine corn, cream of potato soup, hash browns, onion, chicken broth, bacon, and jalapeno pepper in a large slow cooker.
- Cook on Low for 4 hours. Use an immersion blender to blend the soup to the desired degree. Add cream, shrimp, parsley, salt, and pepper.
- Cook on Low for 1 more hour. Serve with generous mugs or bowls.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 19.6 g, Cholesterol 49.3 mg, Fat 13.5 g, Fiber 2.1 g, Protein 5.9 g, SaturatedFat 7.1 g, Sodium 460.1 mg, Sugar 2.2 g
SKILLET CORNBREAD
If you plan to serve a larger crowd, and have two heavy skillets, two batches of this recipe can be baked at once.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 9-to-10-inch round
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees with rack in center. Place shortening in a 9-to-10-inch cast-iron or other ovenproof skillet, and transfer to oven to heat.
- In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt; set aside. In another bowl, whisk together milk and eggs. Pour milk mixture into flour mixture; stir just until combined. Do not overmix; batter should be lumpy.
- Carefully slide out oven rack. Pour batter into hot skillet. Cook until cornbread is golden brown and firm to the touch, about 25 minutes. Let stand, uncovered, overnight.
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- Place the flour, cornmeal, baking powder, and salt in a large bowl and whisk to combine. Make a well in the center of the flour mixture. Add the buttermilk, eggs, and butter into the well and stir until just combined. Pour onto the prepared baking sheet and spread into an even layer.
- Bake the cornbread until light golden-brown and pulling away from the edges of the baking sheet, 25 to 27 minutes. Cut into 16 pieces and serve warm with extra butter if desired.
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