YANKEE CORN BREAD
American style corn bread recipe - bake this delicious bread in just 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Generously grease bottom and side of 10-inch cast-iron skillet with shortening or spray with cooking spray. Heat greased skillet in oven about 5 minutes or until hot.
- Meanwhile, in large bowl, beat milk, butter and egg with egg beater or wire whisk. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Carefully remove skillet from oven. Pour batter into skillet.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm if desired.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
FANTABULOUS YANKEE CORNBREAD
A little sweeter than Southern and really good! Make this in a 9 inch cast iron skillet for the best results and it may become your favorite corn bread too! DH loves this with Recipe #272121 and fried potatoes. UPDATE!!! YES! I did omit 4 teaspoons of baking powder in the recipe! Mea Culpa! It should be sifted along with the dry ingredients. I am so sorry and thank you for pointing it out to me. SA :( I have corrected the recipe.
Provided by Secret Agent
Categories Quick Breads
Time 40m
Yield 1 cornbread, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Once the oven is hot start the recipe since you want a screaming hot oven.
- Grease the bottom and sides of the cast iron skillet with the shortening. Use more than 1 tablespoon if you need to get more coverage.
- By hand, sift all the dry ingredients together and stir them to make sure they are combined and make a well in the center.
- Combine the eggs, milk and oil and mix well.
- Pour the wet ingredients into the dry and stir only until they combine. I fold them together with a spatula.
- Let batter rest for 5 minutes.
- Gently pour into your cast iron skillet being careful not to deflate the batter.
- Bake in the center of the oven for 20 to 25 minutes.
Nutrition Facts : Calories 256.5, Fat 11.3, SaturatedFat 2.3, Cholesterol 55.9, Sodium 434.9, Carbohydrate 34, Fiber 1.5, Sugar 10.2, Protein 5.4
YANKEE CORNBREAD
I posted my southern "Johnny Reb Cornbread" already. Yankee cornbread has sugar and is more cakelike and as I said it has a place on the table too. I often add other ingredients to Yankee cornbread but would NEVER add even a grain of sugar to my Johnny Reb cornbread for fear of my ancestors haunting me with bad dreams of...
Provided by Cathy Smith
Categories Savory Breads
Time 30m
Number Of Ingredients 8
Steps:
- 1. Stir together dry ingredients. Then add egg, oil, and enough milk to make a batter a bit thinner than brownie batter but thicker than cake batter. Pour this into greased 9x9 inch pan. Bake in a pre-heated 400 degree oven about 20-30 minutes till done and lightly browned on top.
- 2. Notes: Now should you desire to add the additives you just put them in with the exception of sour cream, if adding sour cream, you add ½ teaspoon baking soda and add the sour cream before the milk.
- 3. I like to omit the sugar then put in a bit of sour cream, chopped jalapenos, a handful of whole kernel corn, a handful of shredded mexican cheese, and a bit of chopped cilantro for a nice Mexican cornbread.
SOUTHERN CORNBREAD AND YANKEE CORNBREAD
I had to smile when I saw this recipe in my grandma's recipe files. It is hand written on a now yellowed piece of paper with tattered edges in my grandmothers own handwriting. I never saw my grandmother read from a recipe when she cooked or baked anything. She had successfully owned and cooked in 3 eateries during her life, the...
Provided by Shelia Senghas
Categories Other Breads
Time 20m
Number Of Ingredients 1
Steps:
- 1. SOUTHERN CORNBREAD 2 eggs 2cups buttermilk 1 tsp. baking soda 2 cups white cornmeal 1 tsp. salt Preheat oven to 450 degrees. Generously grease iron skillet with 3 tablespoons lard and heat in oven while mixing batter. Beat eggs and add buttermilk In another bowl, stir cornmeal, baking soda, and salt. Add egg mixture all at once and beat with rotary beater until smooth. Pour hot lard into batter and mix. Pour mixture into heated iron skillet and bake in hot oven 20 to 25 minutes or just until set. Slice pieces and serve hot with fresh butter. Makes 9 servings. Note: Some southern women add 1 tsp. sugar to the dry ingredients.
- 2. YANKEE CORNBREAD 1 c. sifted flour 1/4 c. sugar 4 tsp. baking powder 3/4 tsp. salt 1 cup yellow cornmeal 2 eggs 1 c. milk 1/4 c. soft lard Sift together in bowl, flour, sugar, baking powder and salt. Stir in cornmeal. In a small bowl beat eggs with fork, add milk, and lard. Add all at one time to cornmeal mixture. Stir with fork until flour is just moistened. Even if batter is lumpy, do not stir any more. Pour into well greased 9 inch square pan. Bake in hot oven, 425 degrees, for 20 to 25 minutes, or until done. Cut into squares and serve with butter.
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