Yum Yum Cornbread Food

YUM-YUM CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook corn according to package directions. Drain water, then mix in butter, cream cheese, garlic, sugar, salt, and parsley. Spoon into a casserole dish and bake in preheated oven for 30 minutes, until lightly browned on top.

YUM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, stir in the chocolate and peanut butter chips. Drop by rounded spoonfuls onto the unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

MOIST, YUMMY CORNBREAD

Steps:

• 1. Place butter in a 9 inch cast iron skillet I and place in oven and preheat oven to 400 degrees F.
• 2. Whisk the dry ingredients together. Mix in wet ingredients, pouring the melted butter from the hot skillet in last, leaving enough butter in the skillet o brush on the sides to keep the bread from sticking. The batter should be about the same consistency as pancake batter.
• 3. Pour into hot skillet and bake 20-25 minutes.

YUM YUM CORN

Steps:

• Preheat oven to 350 degrees.
• Cook corn according to package directions.
• Drain water.
• then mix in butter, cream cheese, garlic, sugar, salt, and parsley.
• Spoon into a casserole dish.
• bake in preheated oven for 30 minutes, until lightly browned on top.

YUM YUM CORNBREAD

Steps:

• 1. Combine cornmeal and oil. Add eggs and stir. Add remaining ingredients & bake @ 400 degrees for 25 to 30 mins or until done!!

LOW CARB KETO CORNBREAD RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter.
• In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.
• Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
• Transfer the batter into the skillet and smooth the top with a spatula. Bake for 35-40 minutes, until an inserted toothpick comes out clean and the top is golden brown.