CRUSTY QUAKER CORNBREAD
If you're looking for a corn bread that is tender and delicious on the inside but golden and crusty on the outside BUT still quick and easy, the look no farther! (*trumpets sound*) This is perfect with a warm broth-based soup on a cold night for an easy and healthy meal. Applesauce can be substituted for up to half the oil for a healthy alternative.
Provided by Gods_sugarcookie
Categories Quick Breads
Time 25m
Yield 9-12 squares, 9-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F; grease an 8 or 9 inch pan.
- Combine dry ingredients and stir in wet ingredients, mixing just until moistened.
- Pour into prepared pan and bake in the preheated oven 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
- *NOTE: Delicious topped with butter, sour cream, or honey!
Nutrition Facts : Calories 196.7, Fat 7.6, SaturatedFat 1.5, Cholesterol 3.8, Sodium 239.3, Carbohydrate 28.2, Fiber 1.2, Sugar 5.7, Protein 4.3
EASY QUAKER CORNBREAD
This super easy Quaker Cornbread recipe makes soft and crusty Southern cornbread - the perfect side dish. Whip up some delicious cornbread in just 30 minutes, and serve it warm with a pat of butter and a drizzle of honey. Can be made dairy-free!
Provided by DWELL by Michelle
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400F and grease an 8-inch square pan with butter or oil (you can also use a round pan). Set aside.
- In a large bowl, add in the flour, cornmeal, sugar, baking powder, baking soda, and salt. Mix until well-combined.
- Pour in milk, oil, and eggs into the dry mixture and mix until combined.
- Pour the batter into the prepared pan and bake for 22 to 25 minutes, or until the top of the cornbread turns golden brown. Test the doneness of your cornbread by sticking a toothpick in the center of the pan. If the toothpick comes out clean, it's ready! If there's wet batter on the toothpick, leave it to bake for a few more minutes.
- Allow the Quaker cornbread to cool for 10-15 minutes, then slice into squares. Serve with a pat of butter and drizzle of honey (optional). ENJOY!
Nutrition Facts : Calories 203 kcal, ServingSize 1 serving
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.
QUAKER EASY CORN BREAD
Recipe on the back of Quaker Yellow Corn Meal.
Provided by cassandraharter
Categories Bread
Time 35m
Yield 9
Number Of Ingredients 9
Steps:
- 1.) Heat oven to 400 degrees F. (375 degrees for convection) 2.) Grease 8 or 9-inch pan with spray or shortening 3.) Combine dry ingredients 4.) Combine wet ingredients 5.) Stir in wet ingredients with dry just until dry ingredients are moistened. 6.) Pour batter into prepared pan. 7.) Bake approximately 20 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Nutrition Facts : Calories 193 calories, Fat 3.0939430897347 g, Carbohydrate 38.6767277069339 g, Cholesterol 22.0532288770003 mg, Fiber 1.86493249056541 g, Protein 5.54917305103296 g, SaturatedFat 1.106934701975 g, ServingSize 1 1 Serving (99g), Sodium 1961.48267722907 mg, Sugar 36.8117952163685 g, TransFat 0.3144244598488 g
QUAKER CORN BREAD
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F
- Grease your muffin pan.
- Combine dry ingredients.
- Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
- Pour batter into prepared pan.
- Bake 15 to 20 minutes or until light golden brown and wooden pick inserted in center comes out clean.
DIXIE CORN BREAD
This recipe comes from the Aunt Jemima website. It is just the southern style that I have been scouring the web for. My mother's family is from Georgia so even tho I'm a yankee I grew up on real southern cookin! They are all gone now and I never got their cornbread recipe and I've got a cravin'! Tomorrow I will be making this cornbread.
Provided by Chef Caro
Categories Breads
Time 35m
Yield 1 cast iron skillet, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F
- Place shortening in 9-inch skillet with ovenproof handle or 8-inch square baking pan.
- Place in oven about 3 minutes. Skillet will be very hot when shortening is melted.
- While skillet is heating, in large bowl combine corn meal, flour, salt and baking soda; add buttermilk and egg, mixing well.
- Pour batter into hot, prepared skillet.
- Bake 22 to 25 mintues or until surface cracks and edges are light golden brown and pull away from side of pan. Serve hot with butter.
- * As a substitute for buttermilk, add 2 tablespoons vinegar to a 2-cup measuring cup. Add enough milk to equal 2 cups.
Nutrition Facts : Calories 206.4, Fat 6.9, SaturatedFat 2.1, Cholesterol 34.3, Sodium 705.7, Carbohydrate 30.3, Fiber 2.3, Sugar 4.2, Protein 6.6
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