SWEET CORNBREAD CAKE
This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can't go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter.
Provided by myfoursonsks
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
- Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
- Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.
Nutrition Facts : Calories 460.7 calories, Carbohydrate 61.1 g, Cholesterol 80.6 mg, Fat 21 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 6.7 g, Sodium 519.1 mg, Sugar 27.8 g
CREOLE CORNBREAD
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. -Enid Hebert, Lafayette, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Nutrition Facts : Calories 272 calories, Fat 14g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
THE BEST LOUISIANA CRUNCH CAKE EVER
One of my all time favorite southern classic desserts, that is excellent during the holidays, and even better everyday!
Provided by TwinGodesses
Categories Dessert
Time 1h
Yield 1 Cake, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 Degrees Fahrenheit.
- 2. Sift together cake flour, salt, baking powder and soda. Set aside.
- 3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
- 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
- 5. Mix in sour cream and vanilla extract.
- 6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
- 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
- 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
- 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
- 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!
LOUISIANA CORNBREAD
Delicious cornbread with a veggie flair. Unexpected flavors blend to make this cornbread a wonderful meal in itself if you prefer. Compliments all foods that "plain" cornbread does.
Provided by Jack King
Categories Quick Breads
Time 40m
Yield 1 pan, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400° F.
- Blend ingredients together.
- Let rest for 3 minutes.
- Pour into 8 x 8 inch baking pan.
- Bake at 400° for 20 to 25 minutes.
- Serve hot.
Nutrition Facts : Calories 762.5, Fat 58.7, SaturatedFat 11.7, Cholesterol 111.5, Sodium 1375.3, Carbohydrate 47.5, Fiber 5.1, Sugar 13.9, Protein 12.8
LOUISIANA CORNBREAD CAKE
Make and share this Louisiana Cornbread Cake recipe from Food.com.
Provided by Alisa Lea
Categories Breads
Time 45m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Combine cake mix, eggs, water, jello, oil and lemon extract and bake in a 9 x 13 pan at 300 degrees for 40 minutes.
- When done, take a fork and poke holes all over the top of the cake.
- Combine margarine, powdered sugar and lemon juice and pour over hot cake.
Nutrition Facts : Calories 5601.3, Fat 334.3, SaturatedFat 55.4, Cholesterol 856.4, Sodium 5144.6, Carbohydrate 608.5, Fiber 5.9, Sugar 417.8, Protein 55.8
QUESO CORNBREAD LAVA CAKES
Because everyone loves a molten chocolate cake, we decided the world needs a savory one too. This tender cornbread muffin is filled with spicy, gooey cheese that flows like lava when you cut into it.
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the cheese, cream cheese, butter and chipotles in a large bowl and beat with an electric mixer until smooth. Scoop the cheese mixture into 4 balls on a baking sheet using a medium ice cream scoop. Freeze until hard, about 1 hour.
- Preheat the oven to 400 degrees F. Spray 4 tall 8-ounce ramekins (ours were 2 inches tall on the outside and 3 1/2 inches wide) with nonstick cooking spray and dust lightly with flour.
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk together the milk, oil and egg in a small bowl. Whisk the wet ingredients into the dry until smooth.
- Put 2 tablespoons of the batter into each prepared ramekin to coat the bottom. Put one cheese scoop in the middle of the batter in each ramekin, making sure there is a 1/4-inch border all the way around the cheese mixture (you do not want it to touch the sides). Divide the remaining batter among the ramekins and place on a baking sheet. Bake until puffed and slightly golden around the edges, about 25 minutes. Let cool 5 minutes. Invert onto a plate, top with a pat of butter and serve.
CORNBREAD CAKE
A cross between corn bread and cake. Sweet but delicious. Serve as a dessert with fruit and maple syrup or savory with chili, cheese and avocado.
Provided by KelBel
Categories Quick Breads
Time 25m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients.
- Let stand 5 minutes.
- Pour into a 9 x 9" greased baking pan.
- Bake at 400 for 20-25 minute.
Nutrition Facts : Calories 296.8, Fat 12.9, SaturatedFat 2.3, Cholesterol 1.4, Sodium 496.5, Carbohydrate 40.2, Fiber 1.9, Sugar 17.5, Protein 5
GEORGIA CORNBREAD CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Stir pecans, flour, and vanilla into the egg mixture; pour into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 513.5 calories, Carbohydrate 49.2 g, Cholesterol 62 mg, Fat 34.4 g, Fiber 2.3 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 226.9 mg, Sugar 35.4 g
NEW ORLEANS CRUMB CAKE
An easy chocolate cake from a mix with a dandy streusel topping of graham cracker crumbs, chocolate chips and walnuts.
Provided by Deb Johansen
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, combine graham crumbs with melted shortening. Stir together until mixture resembles coarse crumbs. Mix in chocolate pieces and walnuts; set aside.
- Prepare cake mix according to package directions. Spread batter into prepared pan. Sprinkle crumb mixture over batter evenly.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.
Nutrition Facts : Calories 376.1 calories, Carbohydrate 45.8 g, Cholesterol 8.5 mg, Fat 20.4 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 6.3 g, Sodium 360.9 mg, Sugar 28.8 g
CORNBREAD CAKE
Make and share this Cornbread Cake recipe from Food.com.
Provided by ciao4293
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Grease and flour a 9 x 13-inch pan.
- Sift the flour into a mixing bowl.
- Add the sugars, oil, eggs, vanilla, and the pecans.
- Mix well.
- Pour into pan and spread evenly, making sure to get it into the pan corners.
- Bake about 35 minutes, or until it tests done.
Nutrition Facts : Calories 437.8, Fat 26.5, SaturatedFat 3.5, Cholesterol 70.5, Sodium 228.9, Carbohydrate 47.5, Fiber 1.3, Sugar 34.9, Protein 4.5
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