MOIST & SWEET CORNBREAD
Steps:
- Preheat the oven to 350 degrees, mist a 9x13-inch pan with nonstick spray, and line with parchment. (If making skillet cornbread, place about 1 1/2 tablespoons of butter in the pan and allow it to preheat in the oven.)
- In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
- Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.
- Pour the liquid ingredients into the dry and stir together until combined.
- Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges (a toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs).
- Cool for about 20 minutes, then cut into slices and serve.
Nutrition Facts : Calories 172 kcal, Carbohydrate 22 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 30 mg, Sodium 90 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
THE ULTIMATE FLUFFY CORNBREAD
This recipe goes back over 30 years, it's a basic recipe but produces a fabulous cornbread, you may add in some jalapeno peppers, cayenne, corn kernels or any extras you desire ---you will love this cornbread!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 450 degrees F.
- Butter a 9-inch round cake pan.
- Pour 2 tablespoons melted butter into cake pan then bake for 5 minutes or until the cake pan is very hot.
- Meanwhile in a medium bowl whisk together the cornmeal, flour, sugar, baking powder and salt.
- Make a well in the center of the mixture and pour the creamed corn, milk, remaining 2 tablespoons melted butter and the egg into the well; stir until smooth.
- Pour the batter into the HOT cake pan.
- Bake for 30-35 minutes or until cornbread is golden brown and tests done.
- Let stand for 15 minutes before serving.
SWEET CORNBREAD
This recipe came from stephskitchen.com and it's wonderful. I bake it at least once a month! It has just the right amount of sweetness and it's easy to throw to together.
Provided by Lvs2Cook
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350º.
- In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- Add the oil, melted butter, honey, eggs, and milk.
- Pour into a greased 8-inch square pan.
- Bake for 35 minutes.
Nutrition Facts : Calories 231.3, Fat 11, SaturatedFat 3.5, Cholesterol 42.2, Sodium 239.6, Carbohydrate 29.9, Fiber 0.8, Sugar 12.6, Protein 3.9
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.
FLUFFY CORNBREAD
You can use any cornbread recipe or box mix, but the secret is separating the egg and whipping the egg whites. It's fluffy either hot or cold.
Provided by retiree09
Categories Breads
Time 35m
Yield 9 squares, 9 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400³F.
- Grease bottom square pan, 8x8x2 inches, with shortening.
- Beat milk, butter and egg yolk in large bowl with hand beater or wire whisk. Clean beater and whip egg white in a small bowl till stiff. Set aside.
- Stir remaining ingredients into milk mixture all at once just until flour is moistened (batter will be lumpy). Gently fold in beaten egg white.
- Pour into pan.
- Bake 20 minutes or until golden brown and toothpick inserted in center comes out clean.
- Serve warm.
SWEET HONEY CORNBREAD
My family and I are big fans of sweet cornbread, but most recipes that I come across just aren't sweet or moist enough to suit our taste. This is why I came up with this recipe. I feel it is one of the most sweet and moist cornbread recipes around, so if your looking for those qualities this is the right one for you!
Provided by MizEmerilLagasse
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place 9" cast iron skillet in oven and preheat to 375°F.
- In a medium bowl, mix together the corn meal, flour, sugar, baking powder, and salt.
- In a small bowl, whisk together the butter and honey.
- Pour honey butter over corn meal mixture along with the eggs and milk.
- Whisk until combined.
- Once oven has preheated, remove cast iron skillet and add the tablespoon of oil.
- Spread oil on the bottom of the skillet and half way up the sides.
- Sprinkle the bottom with the tablespoon of corn meal.
- Pour batter into the pan and place in oven.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Remove from oven and let sit for 1-2 minutes before flipping out onto a plate. Be careful not to burn yourself!
- Slice and serve with honey butter.
- Enjoy!
FLUFFY CORNBREAD
This is an old recipe for a slightly sweet corn bread. It can easily be doubled and baked in a 9x13 pan. We substitute applesauce for the shortening for a healthier treat.
Provided by viking
Categories Breads
Time 35m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Cream shortening and sugar together and drop in egg; cream well.
- Silf flour, baking powder, and salt together and mix into corn meal.
- Add dry ingredients to the creamed mixture, alternately with the warm milk.
- Bake in greased 8x8 pan 25 minutes at 375 degrees.
Nutrition Facts : Calories 180, Fat 6.3, SaturatedFat 1.9, Cholesterol 27.3, Sodium 275.1, Carbohydrate 27.5, Fiber 1.1, Sugar 7.5, Protein 3.9
THE BEST MOIST SWEET CORNBREAD
This is more like a cake it's so moist and light, you may want to add in some green chilies or shredded cheddar cheese --- for a less sweeter taste reduce sugar to 1/2 cup --- this is very good!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F.
- Set oven rack to second-lowest position.
- Butter an 8 x 8-inch square baking dish.
- In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
- In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
- Mix in canned corn niblets.
- Transfer to baking dish.
- Bake for 35 minutes or until the the cake tests done.
Nutrition Facts : Calories 207.9, Fat 10.6, SaturatedFat 4, Cholesterol 37.9, Sodium 184.9, Carbohydrate 26, Fiber 1, Sugar 9.5, Protein 3.4
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
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