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 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
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 CASSEROLE
Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.
Nutrition Facts : Calories 311 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 777mg sodium, Carbohydrate 50g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.
EASY CORN BREAD
Easy Corn Bread
Categories Bread Side Bake Thanksgiving Vegetarian Fall Hominy/Cornmeal/Masa Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Position rack in center of oven; preheat to 400°F. Butter 8-inch square baking pan. Whisk cornmeal, flour, sugar, baking powder and salt in large bowl to blend. Add creamed corn, butter and egg. Stir just until blended. Spoon batter into pan.
- Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack.
CORNBREAD MADE WITH CREAM STYLE CORN
I love cornbread, but this is extra special because creamed corn is in it. I took this to a Holiday party and it was a big hit.
Provided by Priscilla Smith
Categories Other Breads
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425 degrees. Grease a 9 inch square baking pan.
- 2. Combine the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter.
- 3. Stir the wet ingredients into the dry ingredients just until blended. Spoon into the prepared pan. Bake for 20-25 minutes, until golden brown and the cornbread springs back when lightly touch with a finger. Cool slightly before cutting.
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
CREAMED CORN BACON CORNBREAD
Super easy, very yummy and such a rich corn flavor. Serve with plain butter or sweet honey butter. This cornbread pairs nicely with any bean soup including chili as well as any casserole with corn. These are also great as muffins !
Provided by Maggie M
Categories Savory Breads
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350.
- 2. Mix all ingredients together and pour into greased 9×13 baking dish. Bake for 35 minutes or until lightly brown.
- 3. NOTE: You can use fresh corn in place of the creamed corn. Use 8 oz of corn and add a couple tablespoons milk to replace the liquid from the creamed corn. Alternately you could take some of your corn and run through the food processor or blender to "cream" it.
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
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
CORNBREAD
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
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