RECIPE: REC: Sweet Corn Bread Recipe from recipezaar

[sandi-in-hawaii]

I've been on a quest to find a from-scratch recipe for a really sweet corn bread. I have one that uses Bisquick, but want a scratch recipe.

This one came out pretty good - it's very light, and sweet, but it might be good with more butter. Maybe I could just use 1/2 cup butter, instead of the butter and the oil...

REC: Sweet Corn Bread Recipe

1 1/2 cups (6 3/4 oz.) flour

2/3 cup (5 oz.) sugar

1/2 cup (3 oz.) corn meal

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups milk (I used 11 oz of Almond Breeze)

2 large eggs, lightly beaten

1/3 cup oil

3 tablespoons (1 1/2 oz) butter, melted

Preheat oven to 350F (I used convection mode at 340º). Grease 8-inch square baking pan. (I used a 9" pan.)

Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.

Pour into baking pan. Bake for 30-35 minutes or until wooden pick comes out clean.

For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.

12 servings

For comparison, here's my Bisquik recipe - check out how much butter this one has! Tastes more like a cake with cornmeal in it smileys/smile.gif

Bisquick Cornbread

3 cups Bisquick

3/4 cup sugar

3/4 teaspoon baking powder

6 tablespoons yellow corn meal

3 eggs

3 sticks butter, melted and cooled

1 1/2 cups milk

Preheat oven to 350º. Grease a 9x13" pan.

In a large bowl, combine Bisquick, sugar, baking powder and cornmeal.

In a separate bowl, beat eggs, then add milk and melted butter.

Add egg mixture to dry ingredients, and stir to combine. Pour into greased pan.

Bake at 350º to 35 to 40 minutes.

http://www.recipezaar.com/83625

 

[meryl]

Sandi, I have a great recipe that's slightly sweet, very moist, and very lowfat>>>

Let me know if you want me to post it.

 

[sandi-in-hawaii]

I'd love the recipe, Meryl! You said all the right key words! smileys/smile.gif

 

[meryl]

Here ya go, Sandi...

MOIST CORNBREAD (Lowfat)

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 around 20 minutes, or until the center of the bread springs back when gently pressed. Serve hot.

Makes 12-16 servings.

Adapted from browntoestoo