Ingredient Flexible Cornbread Food

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FLUFFY CORNBREAD



Fluffy Cornbread image

You can use any cornbread recipe or box mix, but the secret is separating the egg and whipping the egg whites. It's fluffy either hot or cold.

Provided by retiree09

Categories     Breads

Time 35m

Yield 9 squares, 9 serving(s)

Number Of Ingredients 9

1 cup milk
1 teaspoon shortening
1/4 cup butter, melted
1 large egg, separated
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt

Steps:

  • Heat oven to 400³F.
  • Grease bottom square pan, 8x8x2 inches, with shortening.
  • Beat milk, butter and egg yolk in large bowl with hand beater or wire whisk. Clean beater and whip egg white in a small bowl till stiff. Set aside.
  • Stir remaining ingredients into milk mixture all at once just until flour is moistened (batter will be lumpy). Gently fold in beaten egg white.
  • Pour into pan.
  • Bake 20 minutes or until golden brown and toothpick inserted in center comes out clean.
  • Serve warm.

EASY CORNBREAD--4 INGREDIENTS



Easy Cornbread--4 Ingredients image

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

2 cups cornmeal mix
1 1/4 cups skim milk
1 egg
1/4 cup oil

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

THE ULTIMATE FLUFFY CORNBREAD



The Ultimate Fluffy Cornbread image

This recipe goes back over 30 years, it's a basic recipe but produces a fabulous cornbread, you may add in some jalapeno peppers, cayenne, corn kernels or any extras you desire ---you will love this cornbread!

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons butter, melted (divided)
1 cup yellow cornmeal
3/4 cup all-purpose flour
2 -3 tablespoons sugar
4 teaspoons baking powder (1 tablespoon)
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
1 (8 ounce) can creamed corn
1 cup half-and-half or 1 cup milk
1 extra large egg, beaten

Steps:

  • Set oven to 450 degrees F.
  • Butter a 9-inch round cake pan.
  • Pour 2 tablespoons melted butter into cake pan then bake for 5 minutes or until the cake pan is very hot.
  • Meanwhile in a medium bowl whisk together the cornmeal, flour, sugar, baking powder and salt.
  • Make a well in the center of the mixture and pour the creamed corn, milk, remaining 2 tablespoons melted butter and the egg into the well; stir until smooth.
  • Pour the batter into the HOT cake pan.
  • Bake for 30-35 minutes or until cornbread is golden brown and tests done.
  • Let stand for 15 minutes before serving.

CORNBREAD



Cornbread image

My girlfriend gave me this recipe and the cornbread is like eating cake. Everyone who has tried asks for the recipe.

Provided by Stacey Ball

Categories     Breads

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

2 (8 1/2 ounce) corn muffin mix (I use Jiffy)
1 (15 ounce) can creamed corn
1 1/2 cups sugar
1 cup sour cream
4 eggs
1 cup melted butter

Steps:

  • Preheat oven to 350. Add ingredients to box and mix by hand. Pour into a greased 9 x 13 pan and bake for 40 to 45 minutes until golden brown.

Nutrition Facts : Calories 1467.1, Fat 77.3, SaturatedFat 41.1, Cholesterol 340.3, Sodium 1837.4, Carbohydrate 181.8, Fiber 9.2, Sugar 105.3, Protein 18.4

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