CLASSIC CORNBREAD
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
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.
GIANT CORNBREAD FOR A CROWD
Sweet and rich, this giant cornbread recipe is scaled to feed a crowd!
Provided by Mimi
Categories Bread
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Spray ½ sheet baking pan with cooking spray, or grease with butter.
- Combine flour, cornmeal, sugar, baking powder and salt in a bowl.
- Stir in all remaining ingredients just until moistened.
- Pour mixture into prepared baking pan.
- Bake 18-22 minutes or until toothpick inserted in center comes out clean.
CORNBREAD FOR A CROWD
Samuel Warnock of Union, Ohio shares his recipe for Corn Bread for a Crowd. These sunny squares are a terrific accompaniment for chili or any savory dish with gravy or sauce.
Provided by Taste of Home
Time 30m
Yield 30-36 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cornmeal, flour, baking powder, baking soda and salt. In a small bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. , Pour into a greased 13x9-in. baking pan and a greased 9-in. square baking pan. Bake at 425° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 151 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 246mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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
CORNBREAD FOR A CROWD
Make and share this Cornbread for a Crowd recipe from Food.com.
Provided by Shirl J 831
Categories Quick Breads
Time 35m
Yield 30-36 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine cornmeal, flour, baking powder, baking soda and salt.
- Combine eggs, buttermilk and oil; stir into dry ingredients just till moist.
- pour into greased 13x9 inch pan and a greased 9 inch square pan.
- Bake at 425° for 20-25 minutes till toothpick come out clean.
- Serve warm.
Nutrition Facts : Calories 173.8, Fat 8.8, SaturatedFat 1.5, Cholesterol 29.2, Sodium 292.1, Carbohydrate 20.3, Fiber 1.3, Sugar 1.3, Protein 3.9
REAL SOUTHERN CORNBREAD
This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!
Provided by Jason
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl mix together the corn meal, flour, salt, and baking powder.
- In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
- Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
- Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
- Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 36.3 g, Cholesterol 34.3 mg, Fat 22 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 4 g, Sodium 620.9 mg, Sugar 4.3 g
SKILLET CORNBREAD
If you plan to serve a larger crowd, and have two heavy skillets, two batches of this recipe can be baked at once.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 9-to-10-inch round
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees with rack in center. Place shortening in a 9-to-10-inch cast-iron or other ovenproof skillet, and transfer to oven to heat.
- In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt; set aside. In another bowl, whisk together milk and eggs. Pour milk mixture into flour mixture; stir just until combined. Do not overmix; batter should be lumpy.
- Carefully slide out oven rack. Pour batter into hot skillet. Cook until cornbread is golden brown and firm to the touch, about 25 minutes. Let stand, uncovered, overnight.
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