Popcorn Bread Recipes

CLASSIC CORNBREAD

Classic Cornbread image

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

Ingredients

1/3 cup vegetable oil, plus more for the baking dish
1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup buttermilk

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.

CORN BREAD

Corn Bread image

I've tried many recipes for corn bread. But my family and friends agree my version is one of the best they've tasted. It turns our moist and delicious every time.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk
1 large egg, beaten
4 tablespoons butter, melted

Steps:

Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.

Nutrition Facts :

POPCORN BREAD

Popcorn Bread image

A "mystery" bread to serve at a party and see if the guests can guess the secret ingredient. Makes 3 big and beautiful loaves of a good-tasting, slightly sweet all-purpose bread. Be sure the water-and-milk mixture is not too warm before adding the yeast. --The Middlebury Inn, Middlebury, Vermont

Provided by Pinay0618

Categories Breads

Time 2h40m

Yield 3 loaves

Number Of Ingredients 9

Ingredients

1 cup boiling water
1 cup cold milk
1 1/2 tablespoons dry yeast
3/4 cup sugar
4 cups popped popcorn (no old maids)
1 teaspoon salt
3 eggs
1/3 cup butter, melted
7 cups all-purpose flour

Steps:

Combine water and milk in a large bowl. Stir in yeast and sugar and let them "work" about 10 minutes.
Run popcorn through a blender or food processor until it is the consistency of cornmeal. Add popcorn and salt to the mixture in the bowl.
Then add eggs and cooled melted butter and gradually work in all 7 cups of flour. If you don't have a machine, knead the mixture well by hand.
Let dough rise (usually 25-30 minutes). Punch it down then let rise once more.
Put dough out onto a rolling board. Separate into 3 equal pieces. Roll into shape and place in greased bread pans. Let rise until doubled in size. Bake at 350 degrees F for 35-40 minutes or until loaves are golden brown. Remove from oven and butter the crusts.

Nutrition Facts : Calories 1620.2, Fat 32, SaturatedFat 16.9, Cholesterol 251.6, Sodium 1078.5, Carbohydrate 287.5, Fiber 11, Sugar 51, Protein 43.1

CORNBREAD

Cornbread image

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

Ingredients

1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

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

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