7up Corn Bread Recipes

CLASSIC CORNBREAD

Classic Cornbread image

Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."

Provided by Food Network

Categories side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1/3 cup vegetable oil, plus more for the baking dish
1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup buttermilk

Steps:

Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

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

Ingredients

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.

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