Cakey Corn Bread Recipes
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
SWEET CAKE-LIKE CORNBREAD RECIPE
Because I grew up in two households, I learned to make cornbread two ways. One way, was to put it in a cast iron skillet- and this resulted in a firmer sort of cornbread. The other, was this cake like way that many people already know and love.
Provided by TMize
Categories Quick Breads
Time 35m
Yield 1 9 inch round, 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
- 2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
- 3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 191, Fat 7.7, SaturatedFat 1.4, Cholesterol 20.5, Sodium 319.2, Carbohydrate 28.2, Fiber 1, Sugar 11.2, Protein 3.1
CAKEY CORNBREAD FOR DESSERTS
This cornbread is more like cake, using more flour than cornmeal. This recipe comes from Chef Bill Taibe, owner of leFarm and The Whelk, both in Westport, CT, by way of "Fine Cooking" magazine.
Provided by threeovens
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F and position rack in the center of the oven; grease and flour and 8-inch square baking dish.
- In a large bowl, whisk together the flour, cornmeal, baking powder, and salt; set aside.
- Using your stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluff, about 2 minutes; gradually beat in the eggs, one at a time, until well combined.
- Addthe cream, milk, and sour cream, mixing until combined (do not worry if the batter looks curdled).
- Add the dry ingredients and mix until just combined; pour into the prepared baking dish, smoothing down the top, and firmly dropping the pan on your countertop to remove air bubbles.
- Bake until a wooden toothpick comes out clean, about 40 minutes; let cool in the pan on a wire rack until warm, not hot.
- Make up to one day in advance, wrap tightly and store at room temperature.
Nutrition Facts : Calories 472.6, Fat 22.8, SaturatedFat 13.3, Cholesterol 129.6, Sodium 311.1, Carbohydrate 60.3, Fiber 1.7, Sugar 26.5, Protein 7.8
GEORGIA CORNBREAD CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Stir pecans, flour, and vanilla into the egg mixture; pour into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 513.5 calories, Carbohydrate 49.2 g, Cholesterol 62 mg, Fat 34.4 g, Fiber 2.3 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 226.9 mg, Sugar 35.4 g
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