SWEET COUNTRY CORNBREAD (LIGHTER RECIPE)
Low fat doesn't mean low flavor in this moist and tender cornbread. Bake it up and watch it disappear!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
- Beat milk, margarine and egg product in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
Nutrition Facts : Calories 145, Carbohydrate 29 g, Cholesterol 5 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg
SWEET COUNTRY CORNBREAD - GOLD MEDAL FLOUR
You can use yellow, white or blue cornmeal to make this classic cornbread.
Provided by General Mills
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
- Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
- Not all cornmeal is yellow! It can also be white or blue, depending on the type of corn it came from.
- To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
- Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt.
- If you prefer corn muffins, grease just the bottoms of 12 regular-size muffin cups, or place paper baking cups in muffin cups. Fill about 3/4 full with batter.
Nutrition Facts : ServingSize 1 Serving
SWEET CORNBREAD
This corn bread goes well with just about anything. I always make it when we have chili. The sour cream makes it nice and moist.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk egg, sour cream, milk and butter; stir into dry ingredients just until moistened. , Pour into a greased 8-in. square baking dish. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 239 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 281mg sodium, Carbohydrate 29g carbohydrate (7g 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
SWEET COUNTRY CORNBREAD
Make and share this Sweet Country Cornbread recipe from Food.com.
Provided by iewe7726
Categories Breads
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
- Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
Nutrition Facts : Calories 254.7, Fat 8.3, SaturatedFat 4.7, Cholesterol 46, Sodium 353, Carbohydrate 41, Fiber 1.8, Sugar 12.7, Protein 5
SWEET CORNBREAD
For all those cornbread lovers who want a cross between cornbread and cake, this is it -- a tender, sweet cornbread that is lovely and versatile. Enjoy it with a holiday meal or serve it with berries and whipped cream for a light dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan.
- Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth.
- Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 30 minutes.
- Let cool for 15 minutes before removing from the pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature.
SWEET COUNTRY CORNBREAD
You can use yellow, white or blue cornmeal to make this classic cornbread.
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
- Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in centre comes out clean.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 30 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 12 Servings, Sodium 260 mg
SOUTHERN COUNTRY CORNBREAD
Watching my grandpa make cornbread over the years I am now soo sad I never asked him for the recipe, that and his biscuits are now lost forever, I am trying to recreate them and this is the closest I've come to the cornbread. Though it is nowhere near what he made. It is a tweaking of several recipes and of what I remember, and do not add sugar!! I will cry if anyone does!!
Provided by Jessica K
Categories Breads
Time 35m
Yield 1 pan, 5-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°.
- Put the shortening in a cast-iron skillet and place in the oven till melted.
- Combine the cornmeal and flour. In seperate bowl whisk eggs until foamy then whisk in buttermilk. Add the rest of the dry ingredients to the cornmeal mixture.
- Combine wet and dry ingredients. Mix should be pourable. Take the hot skillet from the oven, pour the batter into the hot pan directly onto the melted hot shortening, this is what makes it sooo yummy!.
- Place back in the oven and bake for 20 to 25 minutes, until golden brown or when knife inserted in center comes out clean.
COUNTRY CORNBREAD
I was raised on this. Everyone I KNOW was raised on this!! We couldn't do without this great bread. Notice it has no sugar? REAL cornbread does not have sugar.
Provided by MizzNezz
Categories Breads
Time 35m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingrediants in large bowl.
- Add remaining ingrediants.
- Stir well.
- Pour into greased 11 by 7inch pan.
- Bake at 375F degrees for about 30 minutes or until toothpick inserted into center comes out clean.
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