Cornbread Recipe With Cream-Style Corn

Cornbread Recipe With Cream-Style Corn

Ingredients:

* 2 cups cornmeal, yellow or white
* 1 cup all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 1 tablespoon sugar, optional
* 1 cup buttermilk
* 3 large eggs
* 1 can (approx. 15 ounces) cream-style corn
* 4 tablespoons butter, melted

INSTRUCTIONS:
Grease a 9-inch square baking pan. Heat oven to 425°.
Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl. In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter. Stir the wet ingredients into the dry ingredients just until blended. Spoon into the prepared baking pan.

Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger. The cornbread recipe is ready to serve..enjoy !

Butternut Squash Cornbread

Butternut Squash Cornbread Recipe

Ingredients:

* 1 cup stone-ground cornmeal or white cornmeal
* 1 cup all-purpose flour
* 1 teaspoon baking soda
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 cup light brown sugar, packed
* 1 large egg
* 1/2 to 3/4 cup buttermilk
* 1 cup cooked mashed butternut squash
* 1 tablespoon vegetable oil

INSTRUCTIONS
Grease or spray an 8-inch square baking pan or deep-dish pie plate. Heat oven to 375°.
In a mixing bowl combine cornmeal, flour, baking soda, baking powder, salt and brown sugar. In another bowl, whisk together the egg, 1/2 cup of the buttermilk, squash, and vegetable oil. Combine the wet ingredients with the dry ingredients; mix until well blended, adding more buttermilk if needed.
Batter will be thick, but easy to stir by hand. Spread batter in the prepared baking pan.
Bake for 25 to 30 minutes, until nicely browned. The cornbread recipe is ready....enjoy !

Low Fat Buttermilk Cornbread

Low Fat Buttermilk Corn Bread Recipe

Ingredients:

* 2 tablespoons Canola oil plus 2 teaspoons for the pan
* 2 large egg whites
* 1 1/2 cups water
* 1 3/4 cups cornmeal
* 3/4 cup flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* 3/4 teaspoon baking soda
* 1 to 2 tablespoons sugar, optional
* 6 tablespoons buttermilk powder

INSTRUCTIONS
Put a 9-inch square baking pan or iron skillet in the oven.
Heat oven to 425°.
Combine the 2 tablespoons of oil with egg whites and water; whisk to blend. In a large bowl, combine the cornmeal, flour, baking powder, salt, sugar, if using, and buttermilk powder.
Stir in the water and egg mixture until blended.
Add 2 teaspoons of oil to the hot pan and swirl gently to coat the bottom. Pour batter into the pan and bake for about 20 minutes, or until lightly browned. The corn bread recipe is ready ...enjoy it !

SKILLET CORN BREAD

SKILLET CORN BREAD ...a great corn bread recipe to try....nice taste !

INGREDIENTS

• 1 (12 oz.) can vacuum packed golden kernel corn with sweet peppers.
• 4 tbsp. butter (1/2 stick)
• 2/3 c. milk
• 1 egg
• 1 1/4 c. of yellow cornmeal
• 3/4 c. all purpose flour
• 1/4 c. sugar
• 2 1/2 tsp. baking powder
• 3/4 tsp. salt

INSTRUCTIONS
Reserve 1/2 cup corn, set aside. In 10 inch skillet over low heat, melt butter. Spoon 2 tablespoons melted butter (1/4 stick) into medium bowl. With fork, stir in milk, egg and remaining corn with its liquid.
In large bowl, mix cornmeal, flour, sugar, baking powder and salt.
Stir milk mixture into cornmeal mixture just until cornmeal mixture is moistened.
Into remaining butter in skillet, evenly spoon batter; sprinkle reserved corn on top. Cover skillet and cook over low heat 25 to 30 minutes until toothpick inserted in center of bread comes out clean.The corn bread recipe is ready to serve......enjoy the bread !

MEXICAN CORN BREAD

MEXICAN CORN BREAD ...a nice corn bread recipe....try this one !

INGREDIENTS

• 2 pkg. yellow corn bread mixes
• 2 pkg. Mexican corn bread mixes
• 1 med. onion, chopped fine
• 2 lbs. sausage, cooked and crumbled
• 2 1/2 moons Longhorn mild cheddar cheese
• 1 (16 oz.) can creamed corn
• Jalapeno peppers, diced (add to desired taste)

INSTRUCTIOND
Mix corn bread according to directions. Add remaining ingredients.
Pour into two 9 x 12 pans. Cook at 400 degrees until golden brown, about 10 to 15 minutes. The corn bread recipe is ready to serve....enjoy it !

SPANISH CORN BREAD

SPANISH CORN BREAD RECIPE

INGREDIENTS

• 1/4 cup Crisco
• 1/4 cup self-rising flour
• 2 1/4 cup yellow self-rising flour
• 3 eggs beaten
• 1 1/2 cup whole milk
• 1 small onion, chopped
• 2 cloves garlic, pressed
• 2 poblano chilies chopped
• salt and pepper, to taste

INSTRUCTIONS
Preheat oven to 425°F.
Put the Crisco into a large cast iron skillet, place it into the oven to melt. In the meantime, mix all the other ingredients in a bowl. Remove skillet from oven and pour melted Crisco into mixture.
Stir in Crisco and pour the mix into the skillet.
Bake for 30-45 minutes until brown. Remove, cut, and the corn bread recipe is ready to serve...great !

GOLDEN CORN BREAD

GOLDEN CORN BREAD ...a nice corn bread recipe to try !

INGREDIENTS

• 1 cup Aunt Jemima Enriched Yellow Corn Meal
• 1 cup all purpose flour
• 2-4 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 1/4 cup vegetable oil

INSTRUCTIONS
Preheat oven to 425°F.

In a large bowl, combine corn meal, flour, sugar, baking powder and salt.
Add milk, egg and oil. Beat until fairly smooth, about 1 minute.
Bake in a buttered or sprayed 8 inch square baking pan 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.

Variations:

Muffins or Corn Sticks: Pour corn bread batter into a buttered or a paper-lined muffin tins or hot well buttered corn pone pans.
Mexican Corn Bread: Stir 1 cup whole kernel corn, 2 tablespoons chopped green chiles and 1/2 teaspoon chili powder into batter. Bake in a buttered or sprayed 8 inch square pan in a preheated 425F oven 22-25 minutes or until wooden toothpick inserted in center comes out
clean. Remove from oven, top with 1/2 cup shredded cheddar or Monterey Jack cheese. The corn bread recipe is ready to serve...hot ! Great taste !