CORNBREAD RECIPE (CREAMED CORN)
Steps:
- Place a 26cm/10" castiron skillet in the oven and preheat to 220C / 425F while making the batter.
- Place the Dry Ingredients in a bowl and mix.
- Place Wet ingredients in a separate bowl and mix until combined.
- Pour Wet into the Dry ingredients, mix until combined.
- Take the skillet out of the oven. Add the 1 tbsp of butter and swirl it around to coat the base and halfway up the sides (or use a brush to do this)
- Pour the batter in, smooth surface.
- Turn oven down to 190°C/375°F, then bake for 25 to 30 minutes, or until the top is light golden brown and a skewer inserted into the middle comes out clean (or when you poke the top, it springs back).
- Cool 15 minutes in the skilet before tunring out onto serving platter or cutting board.
- Best served warm! It can be served in the skillet or turned out. Serve with butter and honey as well, to take it over the top!
Nutrition Facts : Calories 277 kcal, Carbohydrate 39 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 58 mg, Sodium 234 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
THE BEST FLUFFY MOIST CORNBREAD RECIPE EVER
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
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
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.
EMAW'S CORNBREAD
This is my mother's cornbread recipe. She uses a cast iron skillet which produces a beautiful crust. This is not sweet cakelike cornbread but authentic Southern cornbread that we eat with a big pot of beans or peas and she uses it for her Cornbread Dressing which is also posted on this site.
Provided by riffraff
Categories Breads
Time 1h5m
Yield 9 cups
Number Of Ingredients 7
Steps:
- Heat 8 inch cast iron skillet in 400 degree oven with oil or drippings in it.
- Mix all ingredients in a medium bowl.
- When skillet is good and hot remove from oven and pour in cornbread.
- It should sizzle good.
- Cook at 400 for 45 minutes to an hour.
- Turn out on rack to cool.
- Bottom should have a lovely crust.
Nutrition Facts : Calories 237.5, Fat 6.6, SaturatedFat 2.5, Cholesterol 58.4, Sodium 517.8, Carbohydrate 38, Fiber 3.1, Sugar 0.4, Protein 7.7
EMAW'S CORNBREAD DRESSING
This is my mother's dressing recipe, finally captured on paper, lol. We use her cornbread recipe to make this as the pre-made mixes are very sweet and affect the taste of the dressing in a really not so good way.
Provided by riffraff
Categories Breads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix all the ingredients except stock.
- Pour hot stock over everything and mix well.
- Pour into a large casserole or roasting pan.
- I use a 12 x 14 x 6 pan.
- Bake for at least one hour, depending on the size pan you use, you may have to bake an additional half hour.
Nutrition Facts : Calories 52.6, Fat 1.5, SaturatedFat 0.4, Sodium 792.4, Carbohydrate 4.1, Fiber 0.9, Sugar 1.9, Protein 5.4
THE BEST HOMEMADE CORNBREAD RECIPE
Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
Provided by Melissa Griffiths - Bless this Mess
Categories Baking
Time 25m
Number Of Ingredients 8
Steps:
- Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Serve hot.
Nutrition Facts : ServingSize 1 Slice, Calories 173 calories, Sugar 15.1 g, Sodium 516.8 mg, Fat 1.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 37 g, Fiber 1.4 g, Protein 4 g, Cholesterol 19.1 mg
EMAW'S SALMON PATTY PROJECT
Emaw is my mother and we have been on a quest to get her recipes on paper. She gets a real kick out of them being here. She is kind of bossy about the instructions but she has your best interests at heart and wants you to enjoy her recipes, lol. These are one of my favorite things she has made all my life, they are crunchy on the outside and tender on the inside, YUM!
Provided by riffraff
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Empty salmon, juice and all into mixing bowl.
- Add egg, flour, salt and black pepper.
- Mix.
- Add grits and corn meal, mix again.
- Should be medium dry.
- Add baking powder, mix.
- Form into 8 patties.
- Pour about 1 inch of oil into a thick bottom fry pan (Emaw uses cast iron).
- Heat oil to medium hot.
- Fry until golden brown.
- Drain on paper towels before serving.
- I like homemade tartar sauce with mine!
Nutrition Facts : Calories 271.7, Fat 6.6, SaturatedFat 1.4, Cholesterol 95, Sodium 438.4, Carbohydrate 25.6, Fiber 1.8, Sugar 0.2, Protein 26
CORNBREAD
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
MEEMAW'S SWEET CORNBREAD
This is a very old recipe that belonged to my husband's grandmother, "Meemaw." It's a no-fail recipe, and an absolutely delicious accompaniment to any dinner.
Provided by Denibates
Categories Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put oil in large cast iron skillet. Place in oven, and turn oven on to 400 degrees. Allow skillet and oil to preheat to 400 degrees along with the oven.
- While skillet heats in oven, mix together corn meal, sour cream, cream-style corn, and eggs.
- When oven is preheated, remove hot skillet and carefully pour mix into sizzling oil. Shake handle to level out the batter.
- Bake for 25-30 minutes, or until golden brown.
- Cut and serve.
Nutrition Facts : Calories 482, Fat 31.4, SaturatedFat 10.9, Cholesterol 184.9, Sodium 767.8, Carbohydrate 43.6, Fiber 3.3, Sugar 3.8, Protein 11
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