ISO: ISO: A good cornbread recipe. Also a use for dried out cornbread,
- Thread starter dawn_mo
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REC: Moist Cornbread - This is delicious and yes, moist - have made it many times:
Note: This cornbread is very slightly sweet. If you'd like it less sweet, just omit some of the sugar.
MOIST CORNBREAD
INGREDIENTS:
3/4 cup cornmeal (I use yellow)
1 cup unsifted flour
6 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup plain nonfat yogurt (can use lowfat or whole milk yogurt also)
1/4 cup lowfat milk
1 egg, beaten
2 Tbsp. unsalted butter, melted
DIRECTIONS:
Preheat oven to 425F for a shiny pan and 400F for a dark pan.
Lightly grease an 8"x8" pan.
In a large bowl, mix the dry ingredients together.
In another large bowl, mix the wet ingredients together.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just blended. DO NOT OVERMIX!
Pour batter into the prepared pan.
Bake in the middle of the oven about 20 minutes, or until the center of the bread springs back when gently pressed. Serve hot.
Makes 12-16 servings.
Adapted from browntoestoo
Note: This cornbread is very slightly sweet. If you'd like it less sweet, just omit some of the sugar.
MOIST CORNBREAD
INGREDIENTS:
3/4 cup cornmeal (I use yellow)
1 cup unsifted flour
6 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup plain nonfat yogurt (can use lowfat or whole milk yogurt also)
1/4 cup lowfat milk
1 egg, beaten
2 Tbsp. unsalted butter, melted
DIRECTIONS:
Preheat oven to 425F for a shiny pan and 400F for a dark pan.
Lightly grease an 8"x8" pan.
In a large bowl, mix the dry ingredients together.
In another large bowl, mix the wet ingredients together.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just blended. DO NOT OVERMIX!
Pour batter into the prepared pan.
Bake in the middle of the oven about 20 minutes, or until the center of the bread springs back when gently pressed. Serve hot.
Makes 12-16 servings.
Adapted from browntoestoo
melissa-dallas
Well-known member
I'd make cornbread dressing with the leftover.
Traditional cornbread like on the bags is dry because that is how traditional southern cornbread is supposed to be. Here's one from Gayle from another thread wanting moist cornbread.
http://eat.at/swap/forum1/1092_REC_Buttermilk_Cornbread
Traditional cornbread like on the bags is dry because that is how traditional southern cornbread is supposed to be. Here's one from Gayle from another thread wanting moist cornbread.
http://eat.at/swap/forum1/1092_REC_Buttermilk_Cornbread
Dawn, Have a look at the Grand Prize Cornbread Contest Winner -
Shrimp Cakes using cornbread.
http://www.marthawhite.com/promotions_news/2012/cornbread_cookoff.aspx
Shrimp Cakes using cornbread.
http://www.marthawhite.com/promotions_news/2012/cornbread_cookoff.aspx
Can't get more more moist than this. I have cut back
to 1/3 cup oil and I use way more jalapenos.
Jalapina Corn Bread*
Serving Size : 8
2/3 Cup oil
3 Jalapeno Peppes -- chopped
1 Cup Buttermilk
1 sm Corn,Sweet,Canned,Cream Style
3 eggs
1 1/2 Cups Yellow cornmeal
1 Teaspoon salt
3 Teaspoons Baking Powder,Double-Acting
1 Cup Cheddar Cheese,Shredded
1/2 Cup Cheddar Cheese,Shredded
Preheat oven to 350 F. Grease large cast iron skillet. Mix all ingredients together except last 1/2 cup cheese. Pour into skillet and top with 1/2 cup cheese and bake for 35 min.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 295 Calories; 21g Fat (63.1% calories from fat); 6g Protein; 22g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 326mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
to 1/3 cup oil and I use way more jalapenos.
Jalapina Corn Bread*
Serving Size : 8
2/3 Cup oil
3 Jalapeno Peppes -- chopped
1 Cup Buttermilk
1 sm Corn,Sweet,Canned,Cream Style
3 eggs
1 1/2 Cups Yellow cornmeal
1 Teaspoon salt
3 Teaspoons Baking Powder,Double-Acting
1 Cup Cheddar Cheese,Shredded
1/2 Cup Cheddar Cheese,Shredded
Preheat oven to 350 F. Grease large cast iron skillet. Mix all ingredients together except last 1/2 cup cheese. Pour into skillet and top with 1/2 cup cheese and bake for 35 min.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 295 Calories; 21g Fat (63.1% calories from fat); 6g Protein; 22g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 326mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
This layered cornbread salad is the perfect use for left over corn
bread. It's been posted here many times. I don't know who it comes from originally.
Southwest Cornbread Salad
1 (8 1/2 ounce) package cornbread mix
1 (4 ounce) can chopped green chilies, undrained
1/8 teaspoon cumin
1/8 teaspoon dried oregano
1 pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch dressing mix
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green bell peppers
1 cup chopped green onions
10 strips bacon, cooked and crumbled
2 cups shredded cheddar cheese
Prepare corn bread batter according to package directions.
Stir in the chilies, cumin, oregano, and sage.
Spread in a greased 8-inch square baking dish.
Bake at 400 degrees for 20-25 minutes or until tests done; cool.
In a small bowl, combine mayo, sour cream and dressing mix; set aside.
Crumble half of the cornbread into a 13x9 inch dish.
Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green peppers, onions, bacon and cheese.
Repeat layers (dish will be very full).
Cover and refrigerate for 2 hours.
bread. It's been posted here many times. I don't know who it comes from originally.
Southwest Cornbread Salad
1 (8 1/2 ounce) package cornbread mix
1 (4 ounce) can chopped green chilies, undrained
1/8 teaspoon cumin
1/8 teaspoon dried oregano
1 pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch dressing mix
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green bell peppers
1 cup chopped green onions
10 strips bacon, cooked and crumbled
2 cups shredded cheddar cheese
Prepare corn bread batter according to package directions.
Stir in the chilies, cumin, oregano, and sage.
Spread in a greased 8-inch square baking dish.
Bake at 400 degrees for 20-25 minutes or until tests done; cool.
In a small bowl, combine mayo, sour cream and dressing mix; set aside.
Crumble half of the cornbread into a 13x9 inch dish.
Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green peppers, onions, bacon and cheese.
Repeat layers (dish will be very full).
Cover and refrigerate for 2 hours.
This one is great - REC: Grandmother's Buttermilk Cornbread
REC: Grandmother's Buttermilk Cornbread
INGREDIENTS
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
DIRECTIONS
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
http://allrecipes.com/Recipe/Grandmothers-Buttermilk-Cornbread/Detail.aspx
REC: Grandmother's Buttermilk Cornbread
INGREDIENTS
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
DIRECTIONS
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
http://allrecipes.com/Recipe/Grandmothers-Buttermilk-Cornbread/Detail.aspx
This is very moist, but also very sweet. Cut down the sugar if that's not where you're headed
I love this stuff with collard greens and black-eyed peas, but it stands alone as a sweet treat too.
If you cut down the sugar, you will also be cutting down a bit of the moistness. But I think this can handle it.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=170314
I love this stuff with collard greens and black-eyed peas, but it stands alone as a sweet treat too.
If you cut down the sugar, you will also be cutting down a bit of the moistness. But I think this can handle it.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=170314