Custard Cornbread With Garlic And Thyme Food
MARION CUNNINGHAM'S CUSTARD-FILLED CORNBREAD
This cornbread-with its flecks of fresh corn kernels, crunchy edges, and custardy middle-has been adapted from a recipe by Marion Cunningham, author of Lost Recipes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-2-inch round baking pan, and place in the oven to preheat. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside.
- Whisk eggs and butter in a large bowl. Whisk in sugar, salt, milk, and vinegar. Add flour mixture, and whisk until just smooth. Stir in corn kernels.
- Transfer batter to heated pan. Pour cream into center of batter; do not stir. Bake until pale golden brown and set, about 50 minutes. Let cool on a wire rack 15 minutes. Unmold, and serve warm.
MOMMA'S CORNBREAD DRESSING
A pure country, Texas-style cornbread dressing.
Provided by Sherry Wisdom
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
- Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
- Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).
Nutrition Facts : Calories 520 calories, Carbohydrate 79.4 g, Cholesterol 164.4 mg, Fat 15.3 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 3.6 g, Sodium 2463.6 mg, Sugar 14.7 g
CUSTARD-FILLED CORNBREAD
This custard-filled cornbread is an updated take on a flavorful classic. Serve it as a side dish or in place of bread at the dinner table-you won't be disappointed. It's satisfying, sweet, and deliciously creamy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside. Generously butter a 10-inch cast-iron skillet, and place in the oven to preheat.
- Whisk eggs and melted butter in a large bowl. Whisk in sugar, salt, milk, and vinegar. Add flour mixture, and whisk until just smooth. Stir in corn kernels.
- Transfer batter to heated pan. Pour cream into center of batter; do not stir. Bake until pale golden brown and set, 35 to 40 minutes. Let cool on a wire rack 15 minutes. Serve warm.
CAYMAN CUSTARD-TOPPED CORNBREAD
You won't find the recipe anywhere other than the Cayman Islands! One of my favorite desserts growing up in Cayman. Very sweet and you will be wanting more!
Provided by Sharice McLean
Categories World Cuisine Recipes Latin American Caribbean
Time 1h40m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish.
- Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 57.8 g, Cholesterol 27.8 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 8.2 g, Sodium 156.5 mg, Sugar 42.8 g
GARLIC-THYME BREAD
This is a great alternative to 'regular' garlic bread. Let it sit in your fridge 3 days before cooking and your garlic index will go through the roof! Prep time includes rising time.
Provided by skat5762
Categories Yeast Breads
Time P3DT35m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until foamy.
- Stir in oil, salt, garlic, thyme, and whole wheat flour.
- Add white flour 1/4 cup at a time, as needed, until a stiff manageable dough is formed.
- Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic.
- Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled.
- (For even more garlicky flavour, after the dough has risen once, punch it down and place in refrigerator for 1 to 3 days. Let it come to room temperature, and then proceed with the following directions.) Preheat oven to 450° and dust a baking sheet with cornmeal.
- If desired, work a bit of parmesan-reggiano into the dough at this point with some olive oil for extra flavour.
- Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes.
- Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400° and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.
Nutrition Facts : Calories 1393.6, Fat 15.2, SaturatedFat 2.3, Sodium 4679, Carbohydrate 277.8, Fiber 34.8, Sugar 1.5, Protein 49.6
CUSTARD CORNBREAD
My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites.
Provided by BeccaB3c
Categories Breads
Time 50m
Yield 6-9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Put butter in a 9-inch square baking pan, and heat in the oven until butter melts.
- Sift cornmeal with flour, sugar, baking soda and salt.
- Beat in 1 cup milk, eggs and buttermilk.
- Pour batter over melted butter in baking pan.
- Pour 1 cup of milk carefully over the top of the batter- DO NOT STIR.
- Bake for 35 minutes, or until bread is golden brown.
Nutrition Facts : Calories 265.8, Fat 9.8, SaturatedFat 5.2, Cholesterol 85.2, Sodium 747.2, Carbohydrate 36.2, Fiber 2.2, Sugar 6.4, Protein 9.1
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