Cornbread With Caramelized Apples And Onions Recipes

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.

APPLE CORNBREAD

Apple Cornbread image

A different twist on corn bread, this is sweet and very moist. It's been a favorite with hubby and the kids around here for years. If you dice the apples very finely, they almost disappear into the batter; leave them larger for chunks of fruity flavor. This is also good with cinnamon mixed into the batter (I usually do that more for a breakfast/brunch than dinner). Originally submitted by Nancy Kirkland in a church cookbook from Maryland.

Provided by winkki

Categories Quick Breads

Time 35m

Yield 9 pieces

Number Of Ingredients 9

Ingredients

1 cup cornmeal
1 cup flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 egg, beaten
1/4 cup shortening, melted
1 apple, finely diced (I peel ours, but you can leave it unpeeled if you have organic apples)

Steps:

Mix dry ingredients; set aside.
In another bowl, combine milk, egg, and shortening (you may want to warm the milk slightly to keep the shortening from clumping back up, but not too much or you'll cook the egg).
Add cornmeal mixture to wet ingredients.
Add apple and stir gently; batter will be very thick.
Pour into greased 9x9" pan and bake at 425 for 20-25 minutes.
(To make sure it cooks through in the middle, since it is a heavier-than-usual cornbread batter, you may want to check about 20 min-- if the center still seems uncooked, cover with foil to prevent overbrowning and increase cook time as needed).

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