Unleavened Cornbread Food

UNLEAVENED CORNBREAD

Unleavened Cornbread image

Adapting recipes for the Days of Unleavened Bread is always fun and challenging. Here is the one we use for cornbread during that week.

Provided by Amy

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 35m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup cornmeal
1 cup all-purpose flour
¼ cup white sugar
1 teaspoon salt
1 egg
¼ cup shortening, melted
1 cup milk

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin pan or line with muffin papers.
In a large bowl, stir together the cornmeal, flour, sugar and salt. Make a well in the center and pour in the egg, shortening and milk. Stir until well blended. Spoon batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 150.4 calories, Carbohydrate 22.2 g, Cholesterol 17.1 mg, Fat 5.4 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 209 mg, Sugar 5.4 g

WHAT TO EAT WITH CORNBREAD: 17 TASTY COMBOS

What to Eat with Cornbread: 17 Tasty Combos image

Provided by insanelygood

Categories Side Dishes

Number Of Ingredients 17

Ingredients

Butter
Honey
Jalapenos
Cheese
Apples and Onions
Hotdogs
Pork
Greens
Veggies
Barbeque
Chili and Stews
Milk
Fried Chicken
Chicken Pot Pie
Roast Duck
Ice Cream
Jam

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious side dish!

Nutrition Facts :

NO CORNMEAL CORNBREAD

No Cornmeal Cornbread image

Think you can't make cornbread without cornmeal? No problem! We use sweet in-season corn and blend it up with milk and sour cream to deliver all that good corn flavor, even without cornmeal. Don't hold back if you get the craving to stir a little Cheddar, scallions and crispy bacon in there, as well.

Provided by Food Network Kitchen

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup sour cream
3/4 cup whole milk
1 stick unsalted butter, melted, plus more for the baking dish
2 ears corn, kernels cut off (about 2 cups)
2 large eggs

Steps:

Preheat the oven to 400 degrees F.
Whisk the flour, sugar, baking powder, salt and baking soda together in a large bowl.
Combine the sour cream, milk, butter, corn and eggs in a blender and blend until smooth. Add to the dry ingredients and whisk until smooth. Butter a 9-by 13-inch baking dish and pour in the batter.
Bake until the cornbread springs back when pressed and is golden around the edges, 30 to 35 minutes. Let cool 15 minutes in the baking dish before slicing.

UNLEAVENED BREAD

Unleavened Bread image

Make and share this Unleavened Bread recipe from Food.com.

Provided by Starblaze

Categories Breads

Time 30m

Yield 2 flatbreads

Number Of Ingredients 5

Ingredients

1 cup bread flour
1 cup wheat germ
1/4 cup corn oil
1/8 cup honey
1/4 cup milk (I used 100% lactaid free, 1% fat)

Steps:

Preheat oven to 375 degrees.
Measure and mix flour and wheatgerm.
Measure and add three liquids.
Stir throughly till mixture comes away from sides of the bowl.
Form into two balls. You can hold, refrigerate, or freeze the dough for later.
Flatten balls on a cookie sheet or baking pan.
Stone or non-stick surfaces work well. If not "unstick"--sprinkle the baking surface with cornmeal or line it with aluminum foil.
Bake for 20 minutes.
Let cool several minutes--bread will be very hot.

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