MAGIC CORNBREAD
Something very special happens in the oven while this twist on a southern classic bakes. The result is a rich and custardy center. Serve it with barbecue -- or as dessert with a scoop of vanilla ice cream and a drizzle of honey.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 12 pieces
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish that is at least 2 inches deep. Place the buttered dish in the oven while you mix the batter.
- Whisk together the heavy cream, 1 teaspoon of the sugar and 1/2 teaspoon salt in a small bowl and set aside.
- Whisk together the eggs and melted butter in a large bowl until well blended. Add the milk, vinegar, the remaining sugar and 1 teaspoon salt and beat until mixed well. Whisk together the cornmeal, flour, baking powder and baking soda in a medium bowl.
- Add the flour mixture to the egg mixture and stir until just combined. Pour the batter into the preheated dish, then slowly, pour the seasoned cream into the center of the batter about 1-inch away from the edge. Don't stir the cream into the batter.
- Bake until the top of the cornbread is lightly browned, and a toothpick inserted near the edge of the bread (not the center) comes out clean, about 50 minutes. Serve warm.
HOMESTEADER CORNBREAD
This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.
Provided by Patricia Terranova Bergstrom
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.1 g, Cholesterol 28.1 mg, Fat 9.3 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 252.8 mg, Sugar 11 g
CORNBREAD....WITH A TWIST!
This recipe has been a family favorite for years. It's just as good room temp as it is warm, and even better the second day!
Provided by Less Than A Chef -
Categories Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use a 9 x 9 pan for the basic recipe, larger if doubling recipe.
- Spray pan with Pam or grease the pan in some other way.
- Mix all ingredients in a bowl until the batter is smooth.
- Bake at 350 for 45 minutes.
- Note: This is often not done cooking immediately. If the middle still jiggles, turn the over off and put the pan in oven while it is cooling down.
Nutrition Facts : Calories 470.9, Fat 25.6, SaturatedFat 13.3, Cholesterol 115.2, Sodium 1381.5, Carbohydrate 55.9, Fiber 5, Sugar 12.1, Protein 9.4
CORNBREAD TWISTS PILLSBURY DISCONTINUED COPY CAT
Make and share this Cornbread Twists Pillsbury Discontinued Copy Cat recipe from Food.com.
Provided by nicoleingermantown
Categories Breads
Time 1h
Yield 30 sticks
Number Of Ingredients 7
Steps:
- Heat milk to lukewarm. Add to bread-machine pan along with the egg, cornbread mix, flour, and yeast. Set on "Dough" cycle.
- When complete, remove dough to floured surface. Roll into 15 x 8-inch rectangle.
- Cut ¾-inch strips the short way. (See picture above.) Dip in butter, then cornmeal, if desired. Knock off excess cornmeal. Twist and lay onto greased cookie sheet or silicone mat. Don't crowd. I use two cookie sheets.
- Cover twists and set in warm place to rise about 30 minutes.
- Preheat oven to 375 degrees.
- Bake 12-15 minutes until golden.
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.
GRANDMA'S BUTTERMILK CORNBREAD
Fluffy, moist skillet cornbread-just like Nana used to make! Serve with butter and honey.
Provided by Stacy
Categories Cornbread
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
- While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
- Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
- When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
- Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 32.6 g, Cholesterol 48.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 520.4 mg
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