PECAN CORNBREAD
Bake this nutty cornbread that's made using ham and Betty Crocker™ muffin mix.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Sprinkle pecans in ungreased 8-inch cast-iron skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove pecans from skillet; set aside.
- Add ham to skillet; cook 2 minutes over medium-high heat, stirring constantly, until lightly browned. Place ham in medium bowl. Keep skillet hot.
- Add muffin mix, milk, egg product and toasted pecans to bowl with ham; stir just until moistened. Pour batter into hot skillet.
- Bake 15 minutes or until golden brown. Cut into 8 wedges. Serve warm.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 370 mg
MAPLE-PECAN CORNBREAD
Our state trails only Vermont in the production of maple syrup in the U.S. I have many childhood memories of tapping our maple trees in early spring and watching the sap come out. Corn bread, or johnnycake as it's called here in scenic Mohawk Valley, was a staple of the men fighting in the Revolutionary War. The volunteers, who were known as "Johnnys", carried their rations with them, and the johnnycakes held up well for days.
Provided by Taste of Home
Time 45m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, milk, syrup and butter. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack. Serve warm with syrup if desired or allow to cool.
Nutrition Facts : Calories 142 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 294mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
BACON & PECAN STUFFING CORNBREAD
Try our festive take on American cornbread, with bacon, pecans, apricots and cranberries to pack in the flavour. A great Christmas side dish
Provided by Miriam Nice
Categories Side dish, Snack
Time 40m
Number Of Ingredients 17
Steps:
- Heat oven to 200C/180C fan/gas 6. Brush a 20 x 30cm roasting tin with melted butter. Combine the polenta, flour, baking powder, sugar and 2 tsp salt in a large mixing bowl. Mix the melted butter, buttermilk and eggs in a jug, then make a well in the centre of the dry ingredients and pour in the buttermilk mixture. Stir well until smooth.
- Fry the bacon in a large frying pan until it starts to crisp, then add the onion and celery and cook for 5 mins. Add the rest of the stuffing ingredients and the cornbread mix, season well and stir together.
- Scrape it all into the prepared tin and bake for 1 hr or until cooked through. Cut into squares to serve.
Nutrition Facts : Calories 435 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.9 milligram of sodium
SWEET CORN-PECAN BREAD
Looking for a bread recipe using Gold Medal® all-purpose flour? Then check out this lightly sweetened nutty cornbread - the perfect accompaniment to your meal!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Generously grease bottom and sides of 9 x 5-inch loaf pan with shortening or spray with cooking spray. In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Beat in eggs and corn until well mixed. Stir in flour, cornmeal, baking powder and salt, scraping bowl once, just until blended. Stir in pecans. Pour into pan.
- Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan to wire rack. Cool completely, about 45 minutes, before slicing.
Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Slice, Sodium 450 mg, Sugar 18 g, TransFat 0 g
PECAN-TOPPED CORNBREAD WITH HONEY BUTTER
Make mouths instantly water with fresh-from-the-oven cornbread fortified with creamed corn and sprinkled in pecans. Make it even better-serve it with whipped honey butter.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 9- or 8-inch round cake pan with baking spray with flour. In medium bowl, stir all cornbread ingredients except pecans until well blended. Pour into pan. Sprinkle pecans evenly over top.
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in small bowl, beat 1/2 cup butter with spoon until creamy. Slowly beat in honey and salt until well blended.
- Serve warm cornbread with honey butter.
Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 85 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 13 g, TransFat 0 g
CORNBREAD, WILD MUSHROOM, AND PECAN STUFFING
Cornbread, toasted pecans, and sauteed wild mushrooms give this stuffing its character. Even after baking inside the turkey, the cornbread and pecans retain their crunch, while the mushrooms add a chewy texture.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 8 cups
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.
- Melt 2 tablespoons butter in a small skillet. Cut cornbread into 2-inch-thick slices. Place, cut side down, on a 17-by-12-inch baking sheet. Brush tops with melted butter. Toast cornbread until golden brown, 10 minutes. Transfer to a wire rack to cool.
- Heat remaining 4 tablespoons butter in a medium skillet on medium high. Add shallots and celery. Cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms, thyme, rosemary, salt, and pepper; cook until slightly softened, about 3 minutes. Add white wine; continue cooking until absorbed, about 1 minute. Add cream. Cook 30 seconds; remove pan from heat.
- Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss.
CUMIN-PECAN CORN BREAD
Provided by Liza Davies
Yield Serves 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Grease 9-inch-diameter cake pan with 1 1/2-inch-high sides. Mix first 7 ingredients in large bowl. Whisk milk, oil and egg in small bowl to blend. Add milk mixture to dry ingredients and stir just until evenly moistened. Mix in red bell pepper and pecans. Pour batter into prepared pan. Bake bread until golden on top and tester inserted into center comes out clean, about 30 minutes. Serve warm or at room temperature.
GLUTEN-FREE APPLE-PECAN CORNBREAD STUFFING
Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. Instead of toasting the cornbread, you can spread out the pieces on a baking sheet and let them sit on your counter top overnight, uncovered, to dry out.
Provided by Tara Parker-Pope
Categories casseroles, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Prepare the cornbread. Preheat oven to 350 degrees Fahrenheit. Grease a 4 1/2-inch by 8 1/2-inch loaf pan. In a small bowl, stir together the milk and vinegar. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the milk mixture, eggs and oil until just blended; fold in the corn kernels. Pour the batter into the prepared pan.
- Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool completely in the pan set on a wire rack.
- Prepare the stuffing. Preheat oven to 350 degrees. Generously grease an 8-inch square pan with olive oil. In a skillet, heat the olive oil over medium heat. Add the onion and celery and cook until softened, about five minutes; season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste.
- In a large bowl, toss together the onion mixture, cornbread, apple and herb blend. Transfer to the prepared pan. Scatter the pecans on top and cover with foil; bake for 15 minutes. Remove the foil; bake until crispy and golden, about 20 minutes more.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 19 grams, Carbohydrate 86 grams, Fat 24 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 926 milligrams, Sugar 12 grams, TransFat 0 grams
OLD SOUTH PECAN CORNBREAD
Make and share this Old South Pecan Cornbread recipe from Food.com.
Provided by Sharon123
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400*F.
- In a medium bowl mix together dry ingredients.
- In another bowl, combine eggs, buttermilk, and melted butter.
- Add all at once to dry ingredients and stir until moistened.
- Pour into a greased 9" square baking pan.
- Bake for 20 to 25 minutes. Enjoy!
Nutrition Facts : Calories 185.3, Fat 10.7, SaturatedFat 4, Cholesterol 45, Sodium 145.3, Carbohydrate 20.3, Fiber 1.3, Sugar 9.1, Protein 3.3
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