DOUBLE CORN CORNBREAD
Looking for a moist bread to dunk in a bowl of chowder or chili? Try this tasty recipe. -Silvana Nardone, New York, New York
Provided by Taste of Home
Time 55m
Yield 1 loaf (6 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 334 calories, Fat 13g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 842mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 4g fiber), Protein 7g protein.
DOUBLE-CORN FRITTERS WITH DUNGENESS CRAB CRèME FRAîCHE
What to drink: Try these with a lightly chilled Oregon Pinot Gris.
Categories Shellfish Dinner Crab Corn Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For fritters:
- Mix first 5 ingredients in medium bowl. Whisk buttermilk and egg in small bowl to blend. Stir egg mixture into dry ingredients, then stir in corn kernels, onion, and bell pepper (do not overmix).
- Pour enough oil into large skillet to coat bottom. Heat oil over medium heat. Working in batches, drop 1 scant tablespoon batter for each fritter into hot skillet; spread each to 2-inch round. Fry until golden, about 2 minutes per side. Transfer to baking sheet. (Can be made ahead. Let stand at room temperature up to 2 hours or cover and chill overnight. Bake uncovered in 350°F oven until heated through, 6 to 8 minutes.)
- For crème fraîche:
- Place crabmeat in medium bowl. Fold in crème fraîche, 1/4 cup chives, white pepper, and cayenne. Season with salt. (Can be made 2 hours ahead. Cover; chill. Stir before using.)
- Arrange warm fritters on platter. Top with crab mixture and garnish with additional chives.
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
DOUBLE-CORN CORNBREAD
Incredible-tasting cornbread recipe. This is great to make for family and guests. Especially useful if you have little time to prepare, as it is really easy to make
Provided by MasterZaar
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Pour all ingredients into big bowl, and mix thoroughly.
- Grease a 41/2-inch by 81/2 inch loaf pan.
- Pour mixture into pan.
- Bake for 45 minutes or until golden-brown.
GLUTEN-FREE DOUBLE-CORN CORNBREAD
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the cornbread: Preheat the oven to 350 degrees F and grease or spray an 8- by 4-inch loaf pan with cooking spray. In a large bowl, combine the cornmeal, sugar, baking powder, baking soda, salt and 1 cup of the gluten-free flour blend. In a small bowl, whisk together the eggs, milk, oil and vinegar. Stir the liquid ingredients into the dry ingredients until just moistened; stir in the corn kernels.
- Pour into the prepared loaf pan and bake until golden and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Cool on a wire rack and serve.
DOUBLE-CORN CORNBREAD
From America's Test Kitchen. I've had some cornbread that is almost cake-like and sweet. If that is what you're looking for, this is not it. This does have a very good, somewhat coarse texture. Perfect served up with your favorite chili! :) They recommended baking this in a cast-iron skillet, but I had very good results usimg a 9-inch round cake pan.
Provided by Beth A.
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.
- Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined.
- Fold corn mixture into cornmeal mixture, then stir in melted butter.
- Add vegetable oil to 9-inch round cake pan, and place the pan in the preheated oven for 5 minutes.
- Take out of oven and quickly add batter; return pan to oven.
- Bake until toothpick inserted in center comes out clean, about 20-25 minutes.
- Cool cornbread in pan on wire rack for 20 minutes.
- Serve warm.
CORN ON CORNBREAD
Steps:
- Preheat the oven to 400 degrees. Lightly butter a 9inch square baking pan
- In a mixing bowl combine the dry ingredients: flour, cornmeal, salt, sugar and baking powder; set aside. In another mixing bowl combine the milk, eggs and melted butter and add to dry ingredients. Mix just until combined, then fold in the corn kernels.
- Transfer to baking pan and bake in middle of oven for 20 to 25 minutes or until a toothpick when inserted in middle of bread comes out clean. Remove cornbread from oven and serve hot or room temperature.
DOUBLE CORN DRESSING
I have served this delicious dressing, made with a dry stuffing mix, over the years to family and friends, and it always receives compliments. It goes great with pork or poultry.-Berliene Grosh, Lakeland, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the stuffing, onion, sweet peppers and seasonings. Add the eggs, corn and butter; toss to coat. Stir in enough broth to achieve desired moistness. , Spoon into a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes or until a thermometer reads 160°. Uncover; bake 15-20 minutes longer or until golden brown.
Nutrition Facts : Calories 190 calories, Fat 8g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 485mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
DOUBLE CORN BREAD
Steps:
- Preheat oven to 400 degrees. Coat 9-by-9-inch baking pan with nonstick spray.
- Combine flour, cornmeal, baking powder, salt and baking soda in large bowl.
- Beat together buttermilk, corn, maple syrup and egg whites. Fold into flour mixture, mixing just until blended. Don't worry about small lumps.
- Bake for about 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly in pan and serve warm.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 1 gram, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 328 milligrams, Sugar 4 grams
HIGH-ALTITUDE CORNBREAD
I don't know if cornbread was ever designed to be baked above sea level, but this recipe creates lighter but sturdy cornbread. This is not a light-as-air muffin, but dang is it good!
Provided by Michelle Gable
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x9-inch baking pan.
- Sift flour with sugar, baking powder, and salt. Stir in cornmeal.
- Beat eggs briefly in another bowl; add milk and melted butter. Pour into the flour mixture and stir just until moist. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 20 to 22 minutes.
Nutrition Facts : Calories 152.9 calories, Carbohydrate 22.5 g, Cholesterol 42.8 mg, Fat 5.4 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 3 g, Sodium 332 mg, Sugar 5.4 g
DOUBLE CORN SNACK
From Betty's Soul Food Collection... A bunch of crunch, a sprinkle of chili spices, and you've got a snack that pleases everyone...every time! Better still, it only takes 15 minutes to whip up!
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 300°F. In large bowl, mix cereals; set aside.
- In 1-quart saucepan, heat butter, chili powder, garlic powder and cumin over medium heat, stirring occasionally, until butter is melted. Pour over cereal mixture in bowl, stirring until evenly coated. Immediately sprinkle with cheese, stirring until evenly coated. Spread mixture in ungreased large roasting pan.
- Bake 30 minutes, stirring every 10 minutes. Cool completely, about 15 minutes. Store in airtight container.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 1 g, TransFat 0 g
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