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If you’re looking for a very tasty and moist cornbread to serve your family, try this recipe and they would surely love it!
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INGREDIENTS
* 1 cup butter, melted
* 1 cup white sugar
* 4 eggs
* 1 (15 ounce) can cream-style corn
* 1/2 (4 ounce) can chopped green chile peppers, drained
* 1/2 cup shredded Monterey Jack cheese
* 1/2 cup shredded Cheddar cheese
* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 4 teaspoons baking powder
* 1/4 teaspoon salt
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DIRECTIONS
- Set the oven to preheat settings of 300 degrees F.
- Beat butter and sugar in a large bowl. Add an egg at a time then mix in cream corn, chiles, Monterey Jack and Cheddar cheese.
- Using a separate bowl, combine flour, cornmeal, baking powder and salt then combine this with the prior mixture. When blended until smooth pour the batter onto a lightly greased 9 x 13 inch baking dish.
- Place it in the oven to bake for an hour or until bread test has been performed.
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This is a versatile recipe you can make for a delicious and yummy serving of cornbread or muffins. You’ll be enjoying a lot of praises for this recipe.
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INGREDIENTS
* 2/3 cup white sugar
* 1 teaspoon salt
* 1/3 cup butter, softened
* 1 teaspoon vanilla extract
* 2 eggs
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 3/4 cup cornmeal
* 1 1/3 cups milk
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DIRECTIONS
- Set the oven to preheat settings of 400 degrees F.
- Prepare two large mixing bowls. For the first bowl combine sugar, salt, butter and vanilla and beat until creamy. Add an egg at a time and beat thoroughly after each one. On the second bowl, combine flour, baking powder and cornmeal then mix it alternately with milk onto the prior mixture. After the batter has been thoroughly blended pour it over a lightly greased 8-inch skillet.
- Place it in the oven to bake for 20 minutes of until golden brown. Set aside to cool for 10 minutes and serve.
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Here’s a great-tasting and flavorful bread recipe that you and your family would surely love. You can even enjoy when it’s cold. Use your left-over turkey to make a sandwich and serve as snacks.
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INGREDIENTS
* 1 (9×9 inch) pan cornbread
* 8 slices white bread, lightly toasted
* 2 tablespoons butter
* 1 onion, chopped
* 1/2 pound portobello mushrooms, sliced
* 2 teaspoons granulated garlic
* 2 teaspoons ground black pepper
* 1 egg, beaten
* 1 cup white wine
* 1/2 cup chicken broth
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DIRECTIONS
- Over medium heat, melt butter in a heavy skillet then add onions and mushrooms and sauté until onions have softened.
- In a large bowl, crumble the cornbread. Add the toasts that have been torn or cut into bite size pieces.
- Mix in the cooked mushrooms and onions, granulated garlic, pepper, egg and white wine. Add some broth to ensure a moist texture.
- This would make enough stuffing for a 14 pound turkey with 5 cups more to spare. Put the excess stuffing in a baking dish then place it in the oven for about 40 minutes with 325 degrees F heat.
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You can always add in ingredients with this recipe using those that are found on a regular corn bread. This cornbread is so soft you would feel like eating a plate of cake.
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INGREDIENTS
* 1 cup blue cornmeal
* 1 cup all-purpose flour
* 5 teaspoons baking powder
* 1/4 cup white sugar
* 1 pinch salt
* 2 eggs, beaten
* 1 cup milk
* 1/2 cup butter
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DIRECTIONS
- Set the oven to preheat settings of 350 degrees F.
- In a bowl, combine cornmeal, flour, baking powder, sugar and salt. Sift them together for 3 times.
- Whisk eggs and milk then add it onto the cornmeal mixture. In a greased 9 x 9-inch baking dish, put butter then place it in the oven to melt. Transfer melted butter to mix with the cornmeal mixture then put it back in the baking dish.
- Place the baking dish onto the center rack of the oven to bake for 35 minutes or until the cornbread edges pull away from the sides. Set aside to cool for 10 minutes then serve.
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Another way to enjoy your favorite vegetable, broccoli! Combined with onion it truly gives out a delicious taste and smell. Your family would surely love it!
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INGREDIENTS
* 4 eggs
* 1 (10 ounce) package chopped frozen broccoli, thawed and drained
* 1 cup cottage cheese
* 1 onion, chopped
* 1/2 cup butter, melted
* 1 (8.5 ounce) package self-rising cornmeal
* 1 teaspoon salt
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DIRECTIONS
- Set the oven to preheat settings at 400 degrees F.
- Prepare two large mixing bowls. Use the first bowl to combine cornmeal mix and salt. Use the second bowl to combine eggs, cottage cheese, onion and butter then stir this mixture onto the prior one. Fold in the broccoli then pour the batter onto a lightly greased 11 x 7-inch baking pan.
- Place it in the oven to bake for 30 minutes or until bread test has been done.
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Vegetarians and non-vegetarians would surely love this delicious treat. The moist of this bread is simply irresistible and the sweet flavor of corn adds more temptation.
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INGREDIENTS
* 2 (8.5 ounce) packages corn bread/muffin mix
* 4 eggs
* 12 ounces small curd cottage cheese
* 3/4 cup butter or margarine, melted
* 1 (10 ounce) package frozen chopped broccoli, thawed
* 1 large onion, chopped
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DIRECTIONS
- Grease a 13 x 9 x 2-inch baking pan.
- Prepare two large mixing bowls. On the first bowl, combine corn bread mixes and on the second bowl, beat eggs, cottage cheese and butter. Then combine both mixtures together until it turns out to be a moistened batter. Fold in broccoli and onion.
- Pour the batter onto the prepared pan and bake at 350 degrees for 45 minutes. If a toothpick inserted at the middle comes out clean then the corn bread is done. Give it 10 minutes before serving.
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If you don’t have an iron skillet, you may use a cake pan in its place. This recipe is so easy to make and quite flavorful. It’s not a typical corn bread recipe with the addition of fresh broccoli on its ingredient list.
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INGREDIENTS
* 1 cup broccoli florets
* 1 tablespoon butter, melted
* 1/2 cup low-fat cottage cheese
* 1 egg, lightly beaten
* 2 tablespoons milk
* 1 cup cornmeal
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
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DIRECTIONS
- Set the oven to preheat settings of 400 degrees F.
- In a large saucepan, let an inch of water come to a boil. Put the broccoli in the saucepan, cover then steam for 5 minutes. Remove water, rinse broccoli with cold water until cooled then drain excess water.
- In a large bowl, combine melted butter, cottage cheese, egg, milk and cooked broccoli. In another large bowl, combine cornmeal, baking soda and salt. Maker a well on the center of the dry ingredients and put in the melted butter mixture. Mix thoroughly until well combined. Place it in a 9-inch greased cake pan.
- Place it in the preheated oven to bake for 20 minutes of until a toothpick or knife inserted in the middle of the baked goodies come out clean. Serve in wedges.
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This recipe is a great addition to my list. Every time I would have some guests come over I make sure to prepare it in a hefty serving since it sells like pancakes when served. It’s so tasty and delicious with real flavor of butter in every bite.
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INGREDIENTS
* 1 tablespoon vegetable oil
* 1 cup cornmeal
* 1/4 cup all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1 egg
* 1 cup buttermilk
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DIRECTIONS
- Put oil in an 8-inch ovenproof skillet. Lift and tilt to coat the skillet evenly side to bottom. Place it in the oven for 10 minutes over 425 degrees F.
- Combine cornmeal, flour, baking powder, salt and baking soda in a bowl. Use a separate bowl for beating the egg with buttermilk then combine this mixture into the cornmeal batter to moisten.
- Take out the skillet from the oven then pour the batter into it. Put it back to bake for 15 minutes or until it has turned golden brown in color. Use a toothpick and insert in the center. If it comes out clean then let the corn bread cool then serve.
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Ever since I got a hold of this recipe I have always made them especially when I have friends coming over. I always hear them say how the corn bread seems to just melt in their mouth. It’s simply delicious!
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INGREDIENTS
* 2/3 cup butter or margarine, softened
* 1 cup sugar
* 3 eggs
* 1 2/3 cups milk
* 2 1/3 cups all-purpose flour
* 1 cup cornmeal
* 4 1/2 teaspoons baking powder
* 1 teaspoon salt
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DIRECTIONS
- Grease a 13 x 9 x 2-inch baking pan.
- Prepare three mixing bowls. On the first bowl, cream butter and sugar. On the second, mix eggs with milk. On the third, mix flour, cornmeal, baking powder and salt then mix this mixture with the first and second bowl of mixture alternately.
- Pour the mixture on the prepared pans. Place it in the oven to bake at 400 degrees F for 27 minutes or after bread test has been done. Serve in square cut after a few minutes of cooling.
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Children would surely love the sweet and chewy texture of this cornbread recipe. It’s so easy to make as well.
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INGREDIENTS
* 1 (8 ounce) package corn bread muffin mix
* 1/3 cup milk
* 1 egg, lightly beaten
* 1 (8 ounce) can canned cream corn
* 1/2 cup white sugar
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DIRECTIONS
- Set the oven to preheat setting of 350 degrees F.
- In a large mixing bowl, place the corn bread muffin mix. Add eggs and milk then stir. Add in cream corn and sugar. After mixing pour the batter onto a lightly greased 9 x 13 inch baking pan.
- Place it in the oven to bake for 30 minutes or until bread test has been performed
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