Groovy Colored Grit Cornbread Recipes
QUICK CORNBREAD
Make and share this Quick Cornbread recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 40m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400°F
- Grease a 9 inch round pan or 8 inch square pan.
- Stir dry ingredients together in a large bowl.
- In another bowl, beat eggs and stir in milk, honey, and butter.
- Pour wet mixture into the dry ingredients and stir just enough to moisten.
- Turn batter into pan and bake for 25-30 minutes, or a pick inserted in the center comes out clean. Cut into 9 squares or wedges and serve warm.
Nutrition Facts : Calories 224, Fat 9.8, SaturatedFat 4.8, Cholesterol 64.6, Sodium 361.6, Carbohydrate 30.9, Fiber 1.3, Sugar 12, Protein 4.5
CORN GRITS CORNBREAD
This cornbread has a really nice texture. I started making it this way when I got some hand-me-down coarse-ground cornmeal. I think it was Bob's Red Mill brand and my grocery store had it once, but then I couldn't find it for a while. Now they carry Bob's Red Mill "Corn Grits or Polenta". I think it's the same thing.
Provided by mliss29
Categories Breads
Time 25m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- (Make "buttermilk" if you're going to do that, so it can sit a bit and do whatever it does that makes it buttermilky.).
- Preheat oven to 425°F.
- Combine the dry ingredients (except the soda).
- Stir the baking soda into the buttermilk and add that to the dry ingredients.
- Add eggs and melted butter. Stir together and pour into a 9x9 pan.
- Bake for 20 minutes.
Nutrition Facts : Calories 223.2, Fat 12.2, SaturatedFat 7.1, Cholesterol 75.2, Sodium 530.8, Carbohydrate 24.1, Fiber 1.4, Sugar 2.9, Protein 4.9
GRITS CORNBREAD
I normally don't like cornbread because I have yet to find a recipe that isn't too sweet for our tastes. This one sounds like it might be the winner. From Taste of the South.
Provided by KlynnPadilla
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425. Place a 10-inch cast-iron skillet in oven to heat.
- In a large bowl, stir together cornmeal, flour, grits, baking powder and salt.
- In a separate bowl, whisk together buttermilk and eggs. Add to cornmeal mixture, stirring until just combined.
- Remove skillet from oven and add butter to hot skillet. When butter has melted, swirl skillet to coat bottom and sides. Pour excess butter into batter and stir. Pour batter into skillet.
- Bake for 25-30 minutes, until browned and has begun to pull away from sides of skillet. Let cool in pan for 10 minutes, then invert onto plate and cut into wedges.
GROOVY-COLORED GRIT CORNBREAD
This is from the Grit Cookbook, featuring recipes from a famous vegetarian restaurant in Athens, Georgia. They slice through the center of each square and toast it, or butter and brown it in the skillet. You can add other veggies for additional color -- such as half a cup of chopped green onions!
Provided by FLKeysJen
Categories Quick Breads
Time 50m
Yield 12 cornbread squares, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Grease a 9 x 13-inch metal baking pan (I have also successfully used a muffin tin which worked great).
- Whisk together cornmeal, flour, baking powder, baking soda, sugar and salt in a large mixing bowl. Beat together eggs, buttermilk and melted butter and add to cornmeal mixture, stirring just until blended. Add vegetables and cheese and stir just until combined.
- Spread evenly in prepared pan and bake for 35 minutes or until a knife or toothpick inserted in the center comes out clean.
- Cool for 15 minutes in pan on a wire rack, and cut into squares.
Nutrition Facts : Calories 271.5, Fat 9.7, SaturatedFat 5.3, Cholesterol 53.2, Sodium 577.2, Carbohydrate 38.9, Fiber 2.6, Sugar 4.7, Protein 8.3
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