MOIST & SWEET CORNBREAD
Steps:
- Preheat the oven to 350 degrees, mist a 9x13-inch pan with nonstick spray, and line with parchment. (If making skillet cornbread, place about 1 1/2 tablespoons of butter in the pan and allow it to preheat in the oven.)
- In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
- Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.
- Pour the liquid ingredients into the dry and stir together until combined.
- Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges (a toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs).
- Cool for about 20 minutes, then cut into slices and serve.
Nutrition Facts : Calories 172 kcal, Carbohydrate 22 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 30 mg, Sodium 90 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
SOUTHERN CORN LIGHT BREAD RECIPE
Steps:
- Heat the oven to 350 F.
- Grease a 9-by-5-by-3-inch loaf pan with shortening or bacon drippings.
- In a mixing bowl combine the cornmeal, flour, sugar, soda, and salt. Blend well with a whisk or spoon.
- Stir the buttermilk and melted shortening into the dry ingredients. Blend well.
- Spoon the batter into the prepared loaf pan.
- Bake for 40 to 50 minutes, or until lightly browned.
- Cool it in the pan on a rack for 5 minutes before removing the bread from the pan.
Nutrition Facts : Calories 256 kcal, Carbohydrate 40 g, Cholesterol 7 mg, Fiber 3 g, Protein 5 g, SaturatedFat 3 g, Sodium 366 mg, Fat 9 g, ServingSize 8 to 10 Servings, UnsaturatedFat 5 g
EXCELLENT AND HEALTHY CORNBREAD
This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine.
Provided by MUSCHI7
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
- In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 13.6 g, Cholesterol 31.4 mg, Fat 1.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 281.2 mg, Sugar 5.9 g
LIGHT CORNBREAD
This is a very dense, moist and sweet bread, very beloved in the south. This recipe comes from Daisy King, owner of the now-closed Miss Daisy's Tearoom in Franklin, TN.
Provided by AngelaTN
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Mix dry ingredients.
- Add shortening and buttermilk and mix until blended. (It will be a very wet batter.).
- Bake in greased loaf pan at 350 degrees for 1 hour or until baked through.
FLUFFY CORNBREAD
You can use any cornbread recipe or box mix, but the secret is separating the egg and whipping the egg whites. It's fluffy either hot or cold.
Provided by retiree09
Categories Breads
Time 35m
Yield 9 squares, 9 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400³F.
- Grease bottom square pan, 8x8x2 inches, with shortening.
- Beat milk, butter and egg yolk in large bowl with hand beater or wire whisk. Clean beater and whip egg white in a small bowl till stiff. Set aside.
- Stir remaining ingredients into milk mixture all at once just until flour is moistened (batter will be lumpy). Gently fold in beaten egg white.
- Pour into pan.
- Bake 20 minutes or until golden brown and toothpick inserted in center comes out clean.
- Serve warm.
LIGHT CORNBREAD
Bev's recipe #45451 minus the bacon grease, using egg whites in place of the whole egg and vegetable oil in place of shortening.
Provided by PaulaG
Categories Quick Breads
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees F.
- Thin the yogurt with water to make 1 3/4 cup.
- In a mixing bowl, combine the dry ingredients and mix well.
- In another bowl, combine the thinned yogurt and egg whites, beat till well blended, then add it to the dry ingredients and mix the bater till blended thoroughly.
- Place the oil in a 9" iron skillet and heat till the oil is hot.
- Pour the oil into the batter, stir well, and pour the batter back into the skillet.
- Bake in the oven till the cornbread is golden brown, about 20 minutes.
- To serve, turn the skillet upside down on a big plate, remove, and cut the cornbread into wedges.
- (To prepare for Cornbread dressing, cool, cut into wedges and freeze until ready to use in recipe. Defrost before continuing.).
Nutrition Facts : Calories 259, Fat 5.2, SaturatedFat 0.8, Cholesterol 1.2, Sodium 986.7, Carbohydrate 44.3, Fiber 3.5, Sugar 5.1, Protein 9.6
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5/5 (1)Total Time 30 minsCategory Side DishCalories 116 per serving
- Preheat the oven to 375ºF. Line an 8x8 inch baking pan with parchment paper (cutting a large enough piece so that it hangs over the edges on two sides). Spray lightly with nonstick cooking spray and set aside.
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