Triple Corn Quick Bread Food

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TRIPLE CORN SPOON BREAD RECIPE - (4.4/5)



Triple Corn Spoon Bread Recipe - (4.4/5) image

Provided by sjhelling

Number Of Ingredients 8

1 cup sour cream
3 tablespoons stick margarine, melted
1 large egg
1/2 cup chopped onion
1 (15.25-ounce) can "No Salt Added" whole kernel corn undrained
1 (14.75-ounce) can "No Salt Added" cream-style corn
1 (8.5-ounce) package corn muffin mix
Cooking spray

Steps:

  • Preheat oven to 350°F. Combine first three ingredients in large bowl and stir with a whisk. Stir in onion, corns and muffin mix. Pour into an 8x8 square baking dish (I use pyrex) coated with cooking spray. Bake for one hour or until pudding is set and lightly brown on top. I usually double this recipe for the holidays and use a 13x9 pyrex dish.

CREAMED CORN CORNBREAD



Creamed Corn Cornbread image

Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.

Provided by Alton Brown

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 9

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Steps:

  • Preheat oven to 425 degrees.
  • Place a 10-inch cast iron skillet into the oven.
  • In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
  • In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
  • Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

NEELY'S QUICK BREAD



Neely's Quick Bread image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons vegetable oil, plus more for pan
3 1/2 cups all-purpose flour, plus more for pan
2 tablespoons ground mustard
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
Pinch cayenne
1 large egg, beaten lightly
One 12-ounce bottle light beer
1 cup grated smoked Gouda
1 tablespoon chopped fresh thyme leaves

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a loaf pan.
  • Mix together flour, ground mustard, salt, baking soda, baking powder, and cayenne into a large bowl.
  • In a separate bowl whisk together egg, vegetable oil and beer and stir the batter until it is just combined.
  • Add the wet ingredients to the dry. Mix in the cheese and thyme. Pour the batter into the pan and bake for 45 minutes.
  • Let cool on a wire rack.

QUICK CORN BREAD



Quick Corn Bread image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 12 servings

Number Of Ingredients 8

1 cup flour
1 cup yellow cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse grained salt
1 cup skim milk
1/4 cup canola or vegetable oil
1 large egg or 2 large egg whites, lightly beaten

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.

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