CREAMED CORN CORNBREAD
Provided by Paula Deen
Categories baking classics Country Cooking Family Supper southern vegetarian
Time 10m
Yield 1 (12-inch) skillet
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Pour 3 tablespoons oil in a 12-inch cast-iron skillet, and place skillet in oven to preheat.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together corn, buttermilk, eggs, and remaining ⅓ cup oil. Stir corn mixture into cornmeal mixture just until combined; stir in cheese. Pour batter into hot skillet.
- Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pan for 5 minutes; serve warm.
CREAMED CORN SKILLET CORNBREAD
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
- Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
- Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.
CREAMED CORN CORNBREAD
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
CORNBREAD
Make and share this Cornbread recipe from Food.com.
Provided by Rachel Savage
Categories Quick Breads
Time 30m
Yield 16 Pieces
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Grease 8 inch square pan and set aside.
- In a large bowl, combine dry ingredients.
- In a medium bowl, whisk sour cream, milk and eggs together.
- Quickly stir in butter.
- Pour liquid mixture over dry ingredients.
- Stir with rubber spatula just to blend.
- DO NOT OVER MIX.
- Scrape batter into pan.
- Bake 20 minutes or until toothpick comes out clean.
- Cool and cut into squares.
CREAMED CORN CORNBREAD
I made this for one of my get togethers, and it was gone in no time! Try it, it's really yummy! Goes great with chili and soups...
Provided by Lindas Busy Kitchen
Categories Quick Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- Place a 10" cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda. Whisk together to combine well.
- In a lg. bowl, combine the buttermilk, eggs and creamed corn, whisking together to combine thoroughly.
- Add the dry ingredients to the buttermilk mixture, and stir to combine. If the batter will not pour, add more buttermilk to batter.
- Add 2 T. canola oil to the cast iron skillet.
- Pour the batter into the skillet.
- Bake until the cornbread is golden brown, and springs back, about 20 minutes.
Nutrition Facts : Calories 299, Fat 8.4, SaturatedFat 1.3, Cholesterol 72.1, Sodium 1138.2, Carbohydrate 51.5, Fiber 3.8, Sugar 8.8, Protein 8
SOUR CREAM CORNBREAD
Easy cornbread recipe that you can make to go with your chili, BBQ sandwich, beans, and many other meals!
Provided by Emily Hughes
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 41.6 g, Cholesterol 89.7 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 11.5 g, Sodium 344.1 mg, Sugar 16.9 g
CORN CORNBREAD
Excellent with breakfast, lunch or dinner. For breakfast, I serve it with fried eggs, butter, warm syrup, and jam sauce
Provided by sal
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
- In a large bowl, mix together corn, sour cream, eggs and melted butter. Gradually stir in the cornmeal, sugar and applesauce. Pour into the prepared pan.
- Bake at 375 degrees F (190 degrees C) for 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 123.4 calories, Carbohydrate 12.8 g, Cholesterol 39.7 mg, Fat 7.5 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 4.2 g, Sodium 224.2 mg, Sugar 2 g
CREAMED CORN CORNBREAD
From Martha's book in 2002. This makes a wonderful 18th Century approprate cornbread. I make it at encampments in a dutch oven. If you are not interested in the historic authenticity, use a boxed mix (like Jiffy) for the dry and sugar in place of the maple syrup. Be sure to test your baking dish for fit inside the dutch oven before heating.
Provided by Lauren4372
Categories Quick Breads
Time 50m
Yield 9 squares, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the dutch oven in the fire pit by placing embers around and on top. If using an oven preheat to 425 degrees. Butter an 8x8 or 9 inch baking dish.
- Combine the dry ingredents and stir with a fork to airate. Set the bowl aside.
- Whisk together the milk, sour cream, egg, melted butter and syrup. Stir in the corn
- Fold the wet ingredents into the dry until well combined. Do not try to get out all the lumps, you will make the dough tough.
- Turn into the prepared pan and place into the dutch oven. If you are using a home oven place on the middle rack for 30 minutes.
- Carefully add embers around and on top of the oven and bake at least 30 minutes.
- Take the oven from the fire pit and check for doneness with a straw or toothpick. Be careful not to get embers inside when you lift lid.
- Remove from oven and let cool before serving.
Nutrition Facts : Calories 328.1, Fat 10.5, SaturatedFat 5.7, Cholesterol 55.9, Sodium 634.3, Carbohydrate 54.5, Fiber 2.7, Sugar 12.1, Protein 7.2
CORN CORNBREAD
Make and share this Corn Cornbread recipe from Food.com.
Provided by SnowHat
Categories Breads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 375 degrees.
- Combine corn, sour cream, butter and eggs.
- Gradually add the cornmeal, apple sauce and sugar.
- Pour into a greased 9x13 inch pan.
- Bake for 25 minutes, give or take.
Nutrition Facts : Calories 108.3, Fat 4.5, SaturatedFat 2.4, Cholesterol 37.9, Sodium 240.8, Carbohydrate 15.1, Fiber 1.2, Sugar 2.8, Protein 3.1
MEXICAN STYLE CORNBREAD
A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese.
Provided by Lynn Gibson
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
- In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
- In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
- Bake for 30 to 35 minutes until center is set and top is golden brown.
Nutrition Facts : Calories 192.7 calories, Carbohydrate 17.9 g, Cholesterol 46.6 mg, Fat 10.8 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 4 g, Sodium 387.5 mg, Sugar 2.4 g
GLUTEN-FREE CORNBREAD
I love bread, but am gluten-intolerant. This recipe gives you all the taste and none of the gluten!
Provided by Bethany Bowers
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
- Mix cornmeal, sugar, flour, and baking powder together in a bowl.
- Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 42.1 g, Cholesterol 40.9 mg, Fat 8 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 422.2 mg, Sugar 15.9 g
HONEY CORNBREAD CASSEROLE WITH CREAMED CORN
I love moist cornbread with tons of creamed corn in it. I double this recipe and it is gone!!! This turns a beautiful golden brown when done.
Provided by Courtney Ellen
Categories Toddler Friendly
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Mix everything together and pour into a greased 11X17X2 in casserole.
- 3. Bake for 25-30 minutes until top is golden and the sides are darkish (knife stuck in the center comes out clean).
Nutrition Facts : Calories 331, Fat 10.2, SaturatedFat 4, Cholesterol 46.2, Sodium 712.8, Carbohydrate 57.2, Fiber 4.8, Sugar 17.1, Protein 6.6
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