Cornbread Best Recipes

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CORNBREAD

2018-09-20



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

SWEET POTATO PIE-STUFFED CORNBREAD

2021-11-10



Sweet Potato Pie-Stuffed Cornbread image

Once when I had leftover sweet potato pie filling, I wondered what I could do with it. Y'all know I don't like to waste food! So, I thought it would be fun to combine two of my favorite things: cornbread and sweet potato pie. The filling gets swirled into the cornbread batter for a sweet and savory mashup that everyone is sure to love.

Provided by Kardea Brown

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients:

  • One 8-ounce sweet potato
  • Nonstick cooking spray, for greasing the skillet
  • 1/2 cup sugar
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon heavy cream
  • 1 tablespoon fresh orange juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup plain cornmeal
  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 large egg
  • 1/2 cup (2 sticks) unsalted butter, melted
  • 2 tablespoons canola or vegetable oil

Steps:

  • For the sweet potato pie filling: Boil the sweet potato whole in a saucepan in enough water to cover until tender when pierced, 20 to 25 minutes. Peel and slice.
  • Preheat the oven to 400 degrees F. Grease a 12-inch cast-iron skillet with cooking spray.
  • Combine the sweet potato, sugar, butter, cream, orange juice, cinnamon, nutmeg, vanilla and egg in a food processor. Pulse until the mixture is smooth and no lumps remain. Set aside.
  • Make the cornbread: Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, egg, butter and oil in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)
  • Pour the cornbread batter into the greased skillet. Spoon the sweet potato pie filling over the top in dollops. Use a wooden or metal skewer to create a marbling effect. (But do not mix in the sweet potato filling too much.)
  • Bake the cornbread until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 7 minutes before serving.

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