Ingredient Flexible Cornbread Food

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THE BEST HOMEMADE CORNBREAD RECIPE



The Best Homemade Cornbread Recipe image

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

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup granulated sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1/3 cup neutral oil or melted butter
1 large egg
1 cup milk

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

CLASSIC CORNBREAD



Classic Cornbread image

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

1/3 cup vegetable oil, plus more for the baking dish
1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup buttermilk

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.

INGREDIENT FLEXIBLE, CORNBREAD



Ingredient Flexible, Cornbread image

This recipe from Cook's.com is exactly what I'd been looking for. It's easy, and includes the flexible ingredient amounts,such as: may add chopped jalepeno pepper, to taste,and or 1 cup of shredded cheddar cheese. May omit creamed corn, or can omit, sugar or honey (not both) if you prefer a less sweet bread. I've found it to be delicious, no matter how I make it, and wanted to post it here for safe-keeping. Enjoy

Provided by arroz241_11561377

Categories     < 60 Mins

Time 40m

Yield 6-8 squares, 6-8 serving(s)

Number Of Ingredients 12

2 teaspoons Crisco or 2 teaspoons butter
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1/4 cup vegetable oil
1/4 cup honey
2 large eggs, slightly beaten
1 cup creamed corn

Steps:

  • Preheat oven to 400 degrees.
  • Grease a 9" square pan with Crisco or butter.
  • In a bowl, mix flour and cornmeal together.
  • Stir in sugar,baking powder,salt and pepper.
  • In another bowl, whisk together milk, oil, honey and eggs.
  • Gradually pour milk mixture into dry ingredients, stirring just until dry ingredients are moistened.
  • For tender cornbread, do not over mix.
  • Stir cream corn into batter, and pour into prepared pan.
  • Bake 20 to 25 minutes, or until cornbread is lightly golden brown.

Nutrition Facts : Calories 399.4, Fat 14.7, SaturatedFat 3.2, Cholesterol 67.7, Sodium 548.7, Carbohydrate 61.8, Fiber 2.6, Sugar 21.5, Protein 8

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