Quick Cornbread Food
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
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.
QUICK FIX CORNBREAD
Provided by Robin Miller : Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Prepare cornbread according to package directions; add green chiles and pimento to the mix. Pour cornbread mix into an 8-inch hot oiled pan, if desired, to reduce cooking time. Follow cooking time on package and bake until light golden.
QUICK CORN BREAD
Provided by Food Network
Time 35m
Yield 12 servings
Number Of Ingredients 8
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.
QUICK CORNBREAD
Make and share this Quick Cornbread recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 40m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400°F
- Grease a 9 inch round pan or 8 inch square pan.
- Stir dry ingredients together in a large bowl.
- In another bowl, beat eggs and stir in milk, honey, and butter.
- Pour wet mixture into the dry ingredients and stir just enough to moisten.
- Turn batter into pan and bake for 25-30 minutes, or a pick inserted in the center comes out clean. Cut into 9 squares or wedges and serve warm.
Nutrition Facts : Calories 224, Fat 9.8, SaturatedFat 4.8, Cholesterol 64.6, Sodium 361.6, Carbohydrate 30.9, Fiber 1.3, Sugar 12, Protein 4.5
SWEETEST CORNBREAD
This is a recipe for a very quick and easy cornbread that comes out of the oven so tender, moist, and very sweet! My family enjoys is with chili, jambalaya, ham and bean soup... the list goes on!
Provided by Lisa Hamm
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Pour corn bread mix into a large bowl.
- Whisk milk and eggs together in a separate bowl and pour over the cornbread mix. Stir just enough so that all ingredients are incorporated. Pour in creamed corn and sugar. Stir gently until well incorporated, but do not overmix.
- Pour batter into the prepared baking pan. Melt butter in a microwave-safe bowl, about 30 seconds. Pour over the batter.
- Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Serve hot.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 51.2 g, Cholesterol 69.8 mg, Fat 14.6 g, Fiber 0.7 g, Protein 7.2 g, SaturatedFat 6.6 g, Sodium 1036.3 mg, Sugar 16.2 g
MOM'S BUTTERMILK CORNBREAD
This recipe was given to me by my mom. Good old Southern skillet cornbread.
Provided by MarkWayne
Categories Cornbread
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
- Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 29.5 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 515 mg
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
EASY HOMEMADE CORNBREAD
Serve Easy Homemade Cornbread in under 40 minutes. This homemade cornbread studded with fresh corn kernels and red peppers is anything but ordinary!
Provided by My Food and Family
Categories Dairy
Time 35m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Combine cornmeal, flour, baking powder and sugar in large bowl. Stir in corn, cheese and red pepper.
- Beat egg in small bowl. Add butter and buttermilk; stir into corn mixture just until combined. Pour into greased 8-inch square baking pan.
- Bake 25 to 30 min. or until light golden brown and toothpick inserted in center comes out clean.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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 BUTTERMILK CORNBREAD
The tattered recipe card for this cornbread proves it's been a family favorite for years. It's my daughter's top request. -Judy Sellgren, Grand Rapids, Michigan
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full). , Bake at 425° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes. Serve warm.
Nutrition Facts : Calories 390 calories, Fat 19g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 314mg sodium, Carbohydrate 50g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
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
QUICK CHILLI CORNBREAD
This spicy, dense bread is an ideal accompaniment for soup or chowder - it's ready in less than an hour
Provided by Lesley Waters
Categories Dinner, Lunch, Side dish, Supper
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Generously butter a 25cm x 16cm baking tin or shallow roasting tray. Combine the semolina or polenta, flour and bicarbonate of soda in a large bowl and season. In a jug, combine the egg, milk, buttermilk or yogurt and chillies.
- Pour the contents of the jug into the bowl of dry ingredients and stir lightly to combine. Do not over stir as this will cause the bread to be tough. Pour the batter into the tin and bake in the oven for 35-40 mins until firm and golden on top. Cut the warm cornbread into pieces to serve. Serve immediately or leave to cool and re-heat, wrapped in foil. Can be frozen for up to 1 month.
Nutrition Facts : Calories 198 calories, Fat 2 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
EXCELLENT AND HEALTHY CORNBREAD
This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine.
Provided by MUSCHI7
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
- In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 13.6 g, Cholesterol 31.4 mg, Fat 1.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 281.2 mg, Sugar 5.9 g
QUICK MEXICAN CORNBREAD
Make and share this Quick Mexican Cornbread recipe from Food.com.
Provided by Diana Adcock
Categories Quick Breads
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat ovent o 350 degrees.
- Mix all ingredients together well.
- Grease a cast iron skillet and pour in bread battter.
- Bake for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.
- **Selfrising flour=1 cup flour to 1& 1/2 t's baking powder to 1/2 t.
- flour.
- This works with corn meal as well.
CORNBREAD
This easy skillet cornbread comes together with just a handful of ingredients, many of which you probably already have on hand. It's a firm-crumbed but light quick bread that can hold its own as a side slathered with salted butter, or it can be used as a base for cornbread dressing. The buttermilk gives the toasted corn flavor a pleasant tartness - full-fat buttermilk is preferred, but low-fat will do in a pinch.
Provided by Yewande Komolafe
Categories quick breads, side dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Butter the bottom and sides of a 10-inch skillet or cast-iron pan and set aside.
- In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. Make a well in the center and pour in the buttermilk and eggs. Use a wooden spoon or spatula to stir until incorporated. Fold in the melted butter. Pour the batter into the prepared skillet and smooth the top.
- Bake until the top is lightly browned and the sides pull away cleanly from the skillet, about 25 to 30 minutes. Cool completely and serve warm or room temperature, or reserve to make cornbread dressing.
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EASY CORNBREAD RECIPE | MOIST, FLUFFY HOMEMADE …
Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees F. 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.
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GOLDEN SWEET MOIST & EASY CORNBREAD RECIPE - PAULA DEEN
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