BUTTERMILK AND SOUR CREAM CORN BREAD
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9 by 9 by 2-inch metal baking pan.
- Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
- Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.
SOUR MILK CORN BREAD
Provided by Elizabeth McKeon
Categories Bread Milk/Cream Egg Brunch Side Bake Thanksgiving Cornmeal Fall Winter Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 8
Steps:
- In a mixing bowl blend the milk with the baking soda. In a separate bowl beat the eggs. Add the salt and sugar. Blend in the milk mixture, flour, and cornmeal. Stir in the melted shortening. Mix lightly but thoroughly.
- Pour the batter into a hot, greased shallow baking pan. Bake at 375° for about 25 to 35 minutes or until golden.
SOUR CREAM CORNBREAD
Unlike most corn breads, this loaf is moist and extra flavorful, thanks to the sour cream and rosemary Leonora Wilkie of Bellbrook, Ohio adds.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a medium bowl, combine dry ingredients. In another bowl, beat egg, sour cream, milk and butter; add to cornmeal mixture and mix just until combined. Pour into a greased 8-in. square baking dish., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts :
OUR FAVORITE SOUR MILK CORNBREAD
Provided by Edna Lewis
Categories Bread Dessert Side Bake Cornmeal Buttermilk Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Preheat the oven to 450°
- Mix the cornmeal, salt, and baking powder together in a bowl. Stir the milk into the beaten eggs, and pour over the dry ingredients in batches, stirring vigorously to make a smooth glossy batter.
- Cut the butter into pieces and put it in a 10-inch cast-iron skillet or baking pan. Put the skillet in the preheated oven, and heat until the butter is melted and foaming. Remove from the oven, and swirl the butter all around the skillet to coat the bottom and sides thoroughly. Pour the remaining melted butter into the cornbread batter, and stir well until the butter is absorbed into the batter. Turn the batter into the heated skillet, and put in the oven to bake for 30-40 minutes, until cornbread is golden brown and crusty on top and pulls away from the sides of the skillet.
- Remove the skillet from the oven, and turn the cornbread out onto a plate. Allow to cool for 5 minutes before cutting into wedges. Serve the cornbread while it is hot.
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