Chef Boy I Be Illinois Moist And Healthy Cornbread Recipes
MOIST CORNBREAD RECIPE
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Grease an 8-inch square pan with oil or butter.
- Melt the butter in a large saucepan over medium heat. Remove from heat and mix in the sugar. Quickly beat in the eggs until well-combined.
- Stir in the buttermilk and baking soda. Add the cornmeal, flour, and salt. Mix until combined and almost lump-free.
- Pour the batter into the greased pan. Bake for 30 minutes. It's done when a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for 20 minutes before slicing. Enjoy!
Nutrition Facts : Calories 284 cal
EXCELLENT AND HEALTHY CORNBREAD
This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine.
Provided by MUSCHI7
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
- In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 13.6 g, Cholesterol 31.4 mg, Fat 1.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 281.2 mg, Sugar 5.9 g
CHEF-BOY-I-BE-ILLINOIS' SCHWABISCH KARTOFFELSALAT GERMAN POTATO
A college friend of mine was from the Schwabisch area of what was formerly West Germany. He made a German potato salad that was unlike the type we usually think of, which has a hot vinaigrette made from bacon grease, vinegar and sugar. I absolutely loved his potato salad and want to share it with you. It's served at room temperature, and is best if it has a chance to sit and marinade for 30 minutes or so. The warm potatoes then have a chance to soak up the vinaigrette. Try this in place of your usual mayonnaise-based American potato salad with your next grilled burger!
Provided by Chef-Boy-I-Be Illin
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Steam the potatoes until tender, remove skins then slice.
- Add remaining ingredients and taste for salt.
- You can add more or less vinegar to your taste. We prefer it slightly tart.
- For beef broth, I combine 1 tablespoon beef bouillon to 1/2 cup water and place in microwave for 1 minute to dissolve. You could also use canned, but you need strong broth for this.
Nutrition Facts : Calories 99.6, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 352, Carbohydrate 22, Fiber 3.2, Sugar 2, Protein 3.1
CHEF-BOY-I-BE-ILLINOIS' BREAKFAST CHOPS
But they're not for breakfast! I don't know why they're called breakfast chops, but they're very thin loin chops that come 4-5 to a 1/2 pound package. My partner's mother made these when he was growing up and he requests them often. I make dark gravy, rather than the typical milk gravy, to go with them. This is a very quick and satisfying cool weather meal.
Provided by Chef-Boy-I-Be Illin
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Season the chops well and fry on both sides in oil until brown and crispy.
- Combine ingredients for gravy using whisk and pour over chops in pan.
- Cover and let simmer 10 minutes.
- Remove chops and thicken gravy with corn starch and water to desired thickness.
- Gravy is good over mashed potatoes, rice or noodles.
Nutrition Facts : Calories 324.7, Fat 17.9, SaturatedFat 5.5, Cholesterol 76, Sodium 752.5, Carbohydrate 8.3, Fiber 0.7, Sugar 1.9, Protein 23.5
CHEF-BOY-I-BE ILLINOIS' BAKED FISH STICKS
Inspired by Eating Well Magazine and my partner's desire for fish and chips, here's a quick and delicious recipe for fish sticks. The whole grain coating with lemon zest provides that crunchy coating we expect with fish sticks and keeps the fish nice and moist. But, without all the oil typically used to fry fish, this is much healthier. We both thoroughly enjoyed these using perch fillets, but I think it would work equally well with a number of other fish. Served with oven baked potato wedges and mixed vegetables.
Provided by Chef-Boy-I-Be Illin
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F Set a wire rack on a baking sheet and coat with cooking spray.
- Place breadcrumbs, cereal flakes, lemon zest, garlic powder, paprika, salt and pepper in a food processor or blender and process until finely ground. Transfer to shallow dish.
- Place flour in second shallow dish and egg beaters in a third shallow dish. Dredge each fillet in the flour, dip it in the egg beaters, and then coat all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray.
- Bake until the fish is cooked through and breading is golden brown and crisp, about 10 to 15 minutes.
Nutrition Facts : Calories 300.7, Fat 2.9, SaturatedFat 0.6, Cholesterol 102, Sodium 628.4, Carbohydrate 39.7, Fiber 3.6, Sugar 3.5, Protein 28.3
CHEF-BOY-I-BE ILLINOIS' SALMON TACOS
Salmon is one of the healthy fish that contain high amounts of Omega-3 fatty acid and partner and I try to eat it once a week, so I'm always looking for new ways to prepare it. Fish tacos are very popular in Southern California and the Baja of Mexico; and, who doesn't like Mexican cuisine. All of the recipes I've seen use various white fish, call for battering and frying the fish, and contain numerous steps. I played around last night and came up with a combination that my dear partner and I loved. I hope you will too! This is fast and easy to prepare, and won't heat your kitchen up during the Spring and Summer months.
Provided by Chef-Boy-I-Be Illin
Categories One Dish Meal
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rub salmon with salt and 2 teaspoons of ancho chili powder. Cook (grill, oven, George Foreman, pan) salmon until it easily flakes. Allow to cool until can handle then flake.
- Meanwhile, combine sour cream, lime juice, 1 tablespoon ancho chili powder, ground cumin, cilantro, salt and pepper in serving bowl.
- Add the flaked salmon, cabbage, and onion. Combine well and refrigerate for 30-45 minutes to allow cabbage to macerate. This does not keep well (unfortunately the cabbage continue to wilt, and it's better if still a little crispy), so don't allow it to sit too long.
- Serve with your choice of tacos or tortillas, and sides of condiments to include salsa, sour cream, avocado, green onion, etc.
Nutrition Facts : Calories 289.7, Fat 12.1, SaturatedFat 5.3, Cholesterol 82.5, Sodium 216.3, Carbohydrate 20.2, Fiber 4.9, Sugar 7.2, Protein 26.3
CHEF-BOY-I-BE ILLINOIS' MOIST AND HEALTHY CORNBREAD
I love corn bread. Not the stuff out of a box, but the real thing. I went to make some last night and discovered I had no baking powder! So I looked in my Joy of Cooking for substitutions for baking powder, and the resulting corn bread was the best I've tasted. Try it, I think you'll agree!
Provided by Chef-Boy-I-Be Illin
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Sift together the corn meal, flour and sugar.
- Mix the baking soda with the yogurt sour cream and egg.
- Combine the yogurt mixture into the corn meal mixture. The batter will be thick, but don't worry.
- Pour mixture into greased (PAM) 8 inch square pan.
- Bake for 20-25 minutes until a toothpick inserted in center comes out clean.
- NOTE: For a more savory corn bread, omit the sugar and try adding any combination of following -- crumbled bacon, shredded cheese, green chilies.
Nutrition Facts : Calories 344.8, Fat 4.3, SaturatedFat 1.6, Cholesterol 59.1, Sodium 824.9, Carbohydrate 65.6, Fiber 3.1, Sugar 17.6, Protein 11.3
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