HIGH ALTITUDE CORNBREAD RECIPE
This recipe has been developed for high altitude. My kitchen sits just below 7000 feet where this recipe was tested.
Provided by Kelley
Number Of Ingredients 10
Steps:
- Preheat oven to 400F degrees. Butter a 8×8 glass baking dish and set aside.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, melted butter, and eggs. Pour the liquid ingredients into the dry ingredients and stir just until combined taking care not to over mix. Fold in the corn kernels.
- Pour the cornbread batter into prepared pan. Bake cornbread for about 25 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center. Remove cornbread from oven and let cool on a rack for 20 minutes before diving in.
- Cut into squares, slather with butter and honey and devour.
BLUE RIDGE MOUNTAIN CORNBREAD
Make and share this Blue Ridge Mountain Cornbread recipe from Food.com.
Provided by TGirl
Categories Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In bowl, beat egg whites until soft peaks form.
- In separate bowl, beat egg yolks and sugar until well combined.
- Add cornmeal, milk, and flour-mix well.
- Add egg whites, butter, salt and baking powder-stir to combine.
- Pour into greased cake pan, bake at 450 degrees for approximately 25 minutes, or until golden brown and cake tester comes out clean.
Nutrition Facts : Calories 360.7, Fat 11.9, SaturatedFat 6, Cholesterol 129.6, Sodium 462.1, Carbohydrate 53.3, Fiber 3.1, Sugar 2.6, Protein 10.9
GRANDMA'S MOLASSES CORNBREAD
Sweet corn bread that my grandma used to make, then my father made, and now I make. I serve this with chili, although I do like traditional corn bread too. This just really complements chili.
Provided by Junkintrunk
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients until well blended. Put in greased 9-inch round pan.
- Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!
APPALACHIAN CORNBREAD
On this westernmost ridge of the Appalachians, we get abundant rain and sunshine, which allows our children to grow a super sweet corn crop. With staggered plantings, there is enough to eat from mid-July through August, plus plenty to freeze for the long winter. This cornbread is just one way we use some of the bounty! -Anne Wiehler, Farmington, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a small saucepan, saute onion in 1 tablespoon oil until tender; set aside. , In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, milk and remaining oil. Stir in corn, cheese, salsa, chives and reserved onion. Stir into the dry ingredients just until combined., Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in the center comes out clean and top is lightly browned, 20-25 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 229 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 395mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
APPALACHIAN CORN BREAD
Both of my sister-in-laws parents were born in the mountains of North Carolina. This is her family recipe; couldn't believe how simple it is!
Provided by lecole54
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put corn oil or bacon grease in a 6" iron skillet and put your skillet in the oven to preheat to 400 degrees. While it's preheating, slightly beat eggs into milk.
- Sift together the corn meal, flour, baking powder, salt, and sugar.
- Mix the dry and wet ingredients together.
- When the oil/oven is preheated, pour the oil or grease into the mixture, leaving a layer in the pan. Stir quickly. Pour batter in the pan, and bake for about 20 minutes or so, until when you stick a toothpick in it, it comes out clean.
Nutrition Facts : Calories 445.5, Fat 19.6, SaturatedFat 4.1, Cholesterol 101.5, Sodium 494.4, Carbohydrate 57.5, Fiber 3.1, Sugar 6.7, Protein 10.8
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