California Cornbread Recipes

CALIFORNIA CORNBREAD

California Cornbread image

I found this on a website called eating on a budget. It's simple, very tasty, and makes quite a large pan. If you like sweet, moist cornbread, this is for you.

Provided by Terri Newell

Categories Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups Bisquick
1/2 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder
2 eggs
1 cup milk
1/2 cup margarine, melted

Steps:

Preheat oven to 350. Grease a 7x11 pan.
Mix dry ingredients.
Add wet ingredients and mix until blended.
Pour into prepared pan.
Bake 25-30 minutes.

Nutrition Facts : Calories 344.5, Fat 18.6, SaturatedFat 4.3, Cholesterol 57.8, Sodium 687, Carbohydrate 39.4, Fiber 1.2, Sugar 16.1, Protein 5.7

THE BEST FLUFFY MOIST CORNBREAD RECIPE EVER

The Best Fluffy Moist Cornbread Recipe Ever image

The best cornbread recipe ever! This fluffy, moist cornbread is easy to make in just 30 minutes with under 10 ingredients. It has the perfect amount of sweetness and will be your new go-to side dish for any meal. You'll never need another homemade cornbread recipe after this one!

Provided by Monique Volz of AmbitiousKitchen.com

Categories Nut Free Side Dish Snack Vegetarian

Time 35m

Number Of Ingredients 11

Ingredients

Dry ingredients:
1 cup all purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
½ teaspoon salt
Wet ingredients:
2 eggs, at room temperature
⅓ cup pure maple syrup or honey
½ cup plain yogurt (a whole milk greek yogurt works great!)
½ cup milk of choice (cow's milk, oat, cashew or almond milk are great options!)
¼ cup melted butter

Steps:

Preheat the oven to 400 degrees F. Grease a 9x9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
Bake for 18-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey!

Nutrition Facts : ServingSize 1 slice, Calories 142 kcal, Fat 5 g, SaturatedFat 2.6 g, Carbohydrate 21.2 g, Fiber 1.1 g, Sugar 6.4 g, Protein 3.8 g

BUTTERMILK CORNBREAD

Buttermilk Cornbread image

So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO GOOD.

Provided by Chungah Rhee

Categories bread

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups cornmeal
1 cup all-purpose flour
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon kosher salt
2 cups reduced fat buttermilk
1 large egg
6 tablespoons unsalted butter, melted and divided

Steps:

Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes. Serve warm.

CALIFORNIA CORNBREAD

California Cornbread image

I have not tried this recipe. I got it from The chef @ ww recipes. com. Cornbread is usually associated with the Southeastern United States, but in California they make it their own by spicing it up and adding some cheese.

Provided by internetnut

Categories Breads

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 cup sugar
2 eggs
8 tablespoons butter, cut into small pieces
15 ounces cream-style corn
8 ounces green chili peppers, drained and diced
1/2 cup milk
1/2 cup grated monterey jack cheese or 1/2 cup cheddar cheese

Steps:

Combine the cornmeal, flour, baking powder, and sugar in a bowl. In a.
separate bowl cream the eggs and butter until light and fluffy. Add.
the corn, chili peppers, milk, and cheese and stir to combine. Add.
the dry ingredients and stir just enough to mix well. Pour into a.
greased 8-inch (20 cm) square baking pan and bake in a preheated 350F.
(180C) oven for 60 to 70 minutes, until a toothpick inserted in the.
center comes out clean. Remove from pan and cut into squares.

Nutrition Facts : Calories 313.6, Fat 16.3, SaturatedFat 9.5, Cholesterol 85.5, Sodium 369, Carbohydrate 37.3, Fiber 2.4, Sugar 9.6, Protein 7.5

BUTTERY CORNBREAD

Buttery Cornbread image

A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. -Nicole Callen, Auburn, California

Provided by Taste of Home

Time 40m

Yield 15 servings.

Number Of Ingredients 8

Ingredients

2/3 cup butter, softened
1 cup sugar
3 large eggs, room temperature
1-2/3 cups 2% milk
2-1/3 cups all-purpose flour
1 cup cornmeal
4-1/2 teaspoons baking powder
1 teaspoon salt

Steps:

Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.

Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.

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