CREAMED CORN CORNBREAD
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
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.
CORNY CORN BREAD (VEGAN AND WHEAT-FREE)
This corny corn bread is vegan and wheat-free. We like these with jam or honey. Yum!
Provided by ChrissyintheKitchen
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan.
- Soak chia seeds in warm water in a bowl for 5 minutes; drain.
- Blend chia seeds in a blender until smooth; add sucanat and agave nectar. Blend the mixture again until smooth.
- Sift cornmeal, spelt flour, baking powder, and salt into a large mixing bowl. Add frozen corn kernels and chia seed mixture to the cornmeal mixture; stir and pour into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 47.1 g, Fat 1.5 g, Fiber 3.1 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 334.1 mg, Sugar 17.2 g
CORNY CORN BREAD
Diana Leskauskas of Chatham, New Jersey bakes a big pan of this golden corn bread for her growing family. East moist square is chock-full of sweet kernels. Since the recipe makes a lot, it's handy for large gatherings...or use the leftovers in the two recipes that follow.
Provided by Taste of Home
Time 40m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in corn and onion. , Pour into a greased 13x9-in. baking dish. Bake at 400° for 25-30 minutes or until toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 290 calories, Fat 18g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 535mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
CAST IRON SKILLET CORN BREAD
This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!
Provided by Alex Guarnaschelli
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
CORNY CORNBREAD
This Southern staple is the perfect complement for chili, collard greens and more. Paula's simple recipe uses cream-style corn, sharp cheddar, sour cream and cayenne for a cheesy, flavorful cornbread.
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 375 °F. Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
- Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
- * Cook's Note: Frozen creamed corn is sold in the frozen vegetables section of most grocery stores. It is much better than using canned corn.
CORN BREAD
I've tried many recipes for corn bread. But my family and friends agree my version is one of the best they've tasted. It turns our moist and delicious every time.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.
Nutrition Facts :
SAVORY CORN BREAD
Want to serve your favorite chili or stew with an equally amazing corn bread? Look no further than this simply perfect recipe. It's the best! I've brought it to potlucks many times. -Krista Klaus, Round Rock, Texas
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. In a small bowl, whisk cornmeal, flour, baking powder, salt and baking soda. In another bowl, whisk egg, buttermilk, milk and oil until blended. Add to flour mixture; stir just until moistened., Transfer to a greased 8-in. square baking pan. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts :
CORNY CORNBREAD
Make and share this Corny Cornbread recipe from Food.com.
Provided by Leta8076
Categories Quick Breads
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Prepare cream style corn accoring to cooking directions; set aside.
- Prepare whole kernel corn according to cooking direcitons and drain well; set aside.
- In large bowl, mix margarine, sour cream and egg.
- Stir in cream style corn and whole kernel corn.
- Blend in corn muffin mix.
- Spoon into well greased 8X8 casserole dish.
- Bake at 350 degrees for 1 hour or until set.
Nutrition Facts : Calories 417.5, Fat 20.5, SaturatedFat 6.3, Cholesterol 35.3, Sodium 780.9, Carbohydrate 56.8, Fiber 5, Sugar 9.5, Protein 7.8
CORNY CORN BREAD
Yield serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Mix all ingredients together. Pour into a heated cast-iron skillet that has been well greased with oil. Bake until golden brown, approximately 30 minutes.
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