CLASSIC CORNBREAD
Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
- Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
- Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.
THE BEST HOMEMADE CORNBREAD RECIPE
Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
Provided by Melissa Griffiths - Bless this Mess
Categories Baking
Time 25m
Number Of Ingredients 8
Steps:
- Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Serve hot.
Nutrition Facts : ServingSize 1 Slice, Calories 173 calories, Sugar 15.1 g, Sodium 516.8 mg, Fat 1.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 37 g, Fiber 1.4 g, Protein 4 g, Cholesterol 19.1 mg
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
QUICK CORN BREAD
Steps:
- Heat oven to 400 degrees F. Spray a 9-inch square baking pan with non-stick cooking spray.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside.
- In a separate smaller bowl, whisk together milk, oil and egg or egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix. Spread batter evenly in pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately.
EASY MOIST CORNBREAD RECIPE
This easy and moist cornbread recipe is a true southern treat made with tangy buttermilk and cooked in a cast iron skillet to achieve that iconic crispy bottom. This one bowl recipe is incredibly versatile and is a great base recipe to create endless variations!
Provided by Bettie
Categories All Recipes
Time 28m
Number Of Ingredients 9
Steps:
- Position your oven rack in the center of the oven and place a well seasoned 10" or 12" cast iron skillet inside. Preheat your oven to 450F (232C). This will preheat your skillet to help achieve a very crispy bottom to your cornbread. Alternatively, if you do not have a cast iron skillet you may use a 9" round or square metal or glass baking dish for this recipe, but you should not preheat them in the oven.
- Meanwhile, melt your butter. Once completely melted, divide out about 2 TBSP. This will be used to grease your skillet. The rest of the butter will go into the cornbread. Set both aside to cool slightly.
- In a large mixing bowl combine the cornmeal, all-purpose flour, baking soda, baking powder, salt, and sugar. Whisk together until combined.
- Add in your buttermilk, eggs, and the larger amount of melted butter and stir until everything is just incorporated. You don't want to over-mix.
- Carefully remove the hot cast iron skillet from the oven. Add the 2 TBSP butter you divided out to the pan and swirl around until the bottom is coated. Pour your cornbread batter into the skillet and immediately place skillet back into the hot oven. If you are using a baking dish instead of a cast iron skillet, coat it with the reserved melted butter.
- Cook at 450F (232C) for about 20 minutes or until a tester comes out with moist crumb from the center. If you want a crispier top, put it under the broiler for 1-2 minutes, watching it very closely.
- As an optional extra step in increase the moistness of this cornbread, run a stick of butter over the top of the bread while it is still hot. The butter will melt down into the bread and keep it extra moist and delicious! Use as much as you like of the stick. I just rub it all over until it is well coated.
CORNBREAD
Our easy cornbread recipe is a great accompaniment for spicy stews and chillies, or just with a salad for lunch
Provided by Emma Lewis
Categories Afternoon tea, Buffet, Dinner, Side dish, Snack, Supper
Time 45m
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 9
Steps:
- Heat oven to 230C/fan 210C/gas 8. Smear some butter all over a 23cm cake tin or ovenproof frying pan. Melt the butter in a separate pan. Tip in the onion and cook over a gentle heat for 5 mins until softened.
- Meanwhile tip all the dry ingredients into a large mixing bowl. Beat together the buttermilk and eggs in a separate bowl, then stir in the buttery onions. Pour over the dry ingredients and mix together until just combined and you have a batter.
- Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 mins, then turn out, cut into wedges and serve. You can make up to 2 days ahead and store in an airtight container, or freeze for up to 1 month.
Nutrition Facts : Calories 351 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.08 milligram of sodium
EASY CORNBREAD
This cornbread is great for stuffing, a recipe passed on from my mother-in-law. If you're like me and don't like plain cornbread, freeze the leftovers for further stuffing servings
Provided by CoCaShe
Categories Quick Breads
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs, milk and oil together.
- Add all dry ingredients to wet and mix well.
- Pour mixture into greased 8"x8" cake pan.
- Bake 400F for 25-30 minutes or until toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 337.2, Fat 13.8, SaturatedFat 3, Cholesterol 69.1, Sodium 598.5, Carbohydrate 46.6, Fiber 2.6, Sugar 8.6, Protein 7.8
QUICK AND EASY CORNBREAD
this is a recipe i dreamed up. i couldn't find one that suited my needs exactly. this one is super easy and always comes out perfect. it's delicious by itself and makes great dressing around the holidays. and my favorite part is i don't have to search for baking powder or soda or settle for a bland mix.
Provided by havoc53
Categories Toddler Friendly
Time 35m
Yield 12 squares, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425.
- Grease sides and bottom of a 13x9 glass pan with the shortening.
- Mix the cornmeal, flour, salt and sugar together.
- Mix in the butter, eggs, and milk just until it's well mixed. should be the consistency of grainy glue.
- Pour into the pan and bake for 25 min (I have a small oven and my cook times may be a bit off -- check at 20 could take up to 30 depending on your oven).
Nutrition Facts : Calories 219.2, Fat 10.5, SaturatedFat 5.9, Cholesterol 55.6, Sodium 605.2, Carbohydrate 27.5, Fiber 1.8, Sugar 4.2, Protein 4.8
EASY CORNBREAD
Make and share this Easy Cornbread recipe from Food.com.
Provided by Cooking Christina
Categories Quick Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Grease 8 or 9 in pan.
- Combine dry ingredients.
- Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
- Pour batter into prepared pan.
- Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
GOLDEN SWEET CORNBREAD
If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.
Provided by bluegirl
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 28.2 g, Cholesterol 17.1 mg, Fat 7.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 353.9 mg, Sugar 12.2 g
EASY CORNBREAD--4 INGREDIENTS
Great Southern-style cornbread with no sugar. Great with soups and veggies. Best when prepared in a cast iron skillet. Posting primarily to learn carb count.
Provided by Buttercup 42
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425.
- You can use butter spray to grease skillet, but it works best if you put a little oil in the skillet and put it in the oven while it is preheating. Remove skillet and tilt to coat pan bottom with oil right before you pour in the batter.
- Mix cornmeal, milk, egg and oil in bowl.
- Pour batter into hot skillet and return skillet to oven.
- Bake for 20-30 minutes depending on your oven.
- Cornbread is done when the top is nice and brown and the sides have pulled away from the pan. Turn over the pan and it should slide right out. Cut into wedges and serve hot.
Nutrition Facts : Calories 84.9, Fat 7.5, SaturatedFat 1.1, Cholesterol 24, Sodium 31.6, Carbohydrate 2.2, Protein 2.3
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