Cornbread In Convection Oven Food

CREAMY CORN CASSEROLE

Creamy Corn Casserole image

Recipe video above. A sensational side dish for anytime, but especially for Thanksgiving, this creamy Corn Casserole tastes like a cross between corn bread and soufflé. It tastes very corn-y, it's sweet yet savoury, very moist and soft inside. Make this using corn bread mix OR from scratch!

Provided by Nagi | RecipeTin Eats

Categories Sides

Time 1h5m

Number Of Ingredients 12

Ingredients

2/3 cup (100g) flour* ((all purpose/plain))
1/2 cup (80g) yellow cornmeal* ((Note 2))
1/4 cup (55g) white sugar*
1 tbsp baking powder*
1/4 tsp salt*
Pinch of cayenne pepper
420 g / 14 oz creamed corn ((Note 3 for sub))
420 g / 14 oz canned corn kernels - do not drain!!
2 eggs (, beaten)
1 stick / 115 g unsalted butter (, melted)
1 cup (230g) sour cream
2 tbsp vegetable oil

Steps:

Preheat oven to 325F/165C.
Whisk Dry ingredients in a bowl.
Add Wet Ingredients, including all the liquid in the canned corn kernels. Mix well.
Pour into a 2-2.5 quart / 2-2.5 litre / 8 cup casserole dish.
Bake for 55 - 60 minutes (standard ovens) or 50 minutes (fan forced / convection), or until set but still a bit jiggle in the centre (it will set when cooled). The top should be a deep golden brown.
Serve warm or even at room temperature.

Nutrition Facts : ServingSize 150 g, Calories 297 kcal, Carbohydrate 29 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 69 mg, Sodium 271 mg, Fiber 1 g, Sugar 5 g

5 MINUTE MICROWAVE CORNBREAD

5 Minute Microwave Cornbread image

It literally takes me 5 minutes to get this cornbread on the table--including absolutely all steps. I'll be honest--it tastes better baked in a regular oven. But it's still pretty darn good in the microwave, and sometimes I only have 5 minutes!

Provided by Sylvia Moestl Vasilik

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

½ cup all-purpose flour
½ cup cornmeal
2 tablespoons white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg
½ cup milk
2 tablespoons vegetable oil

Steps:

Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 21.4 g, Cholesterol 32.6 mg, Fat 6.2 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 1.3 g, Sodium 283.2 mg, Sugar 5.3 g

OVEN-FRIED CORNBREAD

Oven-Fried Cornbread image

Nothing says good southern cooking like a crisp cornbread baked in a cast-iron skillet. This is an old family recipe that has been passed down to each generation. -Emory Doty, Jasper, Georgia

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

4 tablespoons canola oil, divided
1-1/2 cups finely ground white cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk

Steps:

Place 2 tablespoons oil in a 10-in. cast-iron skillet; place in oven. Preheat oven to 450°. Whisk together cornmeal, sugar, baking powder, baking soda and salt. In another bowl, whisk together eggs, buttermilk and remaining oil. Add to cornmeal mixture; stir just until moistened., Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges; serve warm.

Nutrition Facts : Calories 238 calories, Fat 9g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 709mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 1g fiber), Protein 6g protein.

CAST IRON CORNBREAD

Cast Iron Cornbread image

When it comes to deciding what to bring to a cookout, this super easy cast iron cornbread is the clear winner. You don't even need a cast iron pan! Ribs or brisket are great, though not cheap, while a bag of chips is just weak sauce. On the other hand, this cornbread is very inexpensive to make, but that'll be the last thing anyone will be thinking about as they eat. In fact, you'll probably be asked to bring it to the next gathering!

Provided by Chef John

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 35m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup unsalted butter
1 cup cornmeal
½ teaspoon fine salt
1 pinch cayenne pepper
3 tablespoons honey, or to taste
2 large eggs
1 ½ cups buttermilk
1 cup self-rising flour

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.
Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

Nutrition Facts : Calories 281 calories, Carbohydrate 34.1 g, Cholesterol 78.8 mg, Fat 13.6 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 8 g, Sodium 412.6 mg, Sugar 9.1 g

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Cornbread In Convection Oven Food

CREAMY CORN CASSEROLE

Recipe video above. A sensational side dish for anytime, but especially for Thanksgiving, this creamy Corn Casserole tastes like a cross between corn bread and soufflé. It tastes very corn-y, it's sweet yet savoury, very moist and soft inside. Make this using corn bread mix OR from scratch!

5 MINUTE MICROWAVE CORNBREAD

It literally takes me 5 minutes to get this cornbread on the table--including absolutely all steps. I'll be honest--it tastes better baked in a regular oven. But it's still pretty darn good in the microwave, and sometimes I only have 5 minutes!

OVEN-FRIED CORNBREAD

Nothing says good southern cooking like a crisp cornbread baked in a cast-iron skillet. This is an old family recipe that has been passed down to each generation. -Emory Doty, Jasper, Georgia

CAST IRON CORNBREAD

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