CORNBREAD CRISPS RECIPE RECIPES
APPLE CORNBREAD CRISP RECIPE: HOW TO MAKE IT
With its hearty ingredients and quick prep time, this warm apple crisp makes a smart dessert for any fall night. It reminds me of the recipe my grandmother would serve after our big family seafood dinners. It's absolutely wonderful topped with ice cream. —Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Stir together apples and 1/4 cup brown sugar. In another bowl, combine cornbread mix, oats, cinnamon and remaining brown sugar. Cut in butter until crumbly., Add 1/2 cup cornbread mixture to apples. Transfer to a greased 8-in. square baking dish. Sprinkle remaining cornbread mixture over top. Bake until filling is bubbly and topping golden brown, 30-35 minutes. Serve warm.
Nutrition Facts : Calories 421 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 413mg sodium, CarbohydrateContent 70g carbohydrate (43g sugars, FiberContent 5g fiber), ProteinContent 4g protein.
CRISPY SKILLET CORN BREAD RECIPE | MYRECIPES
Provided by Grace Parisi
Yield MAKES TWO 9-INCH ROUND CORN BREADS
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°. Warm two 9-inch cast-iron skillets over moderate heat. Add 1 1/2 tablespoons of the oil to each and heat.
- Meanwhile, in a bowl, sift the flour with the sugar, baking powder and salt. Stir in the cornmeal. Add the milk and eggs and stir lightly. Add the melted butter and stir just until blended. Scrape the batter into the hot skillets; the oil should bubble. Transfer the skillets to the oven and bake the corn breads for about 18 minutes, or until the centers spring back when gently pressed. Turn the corn breads out onto a rack to cool.
- Make Ahead: The unmolded corn breads can be stored at room temperature for up to 2 days.
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- Meanwhile, in a bowl, sift the flour with the sugar, baking powder and salt. Stir in the cornmeal. Add the milk and eggs and stir lightly. Add the melted butter and stir just until blended. Scrape the batter into the hot skillets; the oil should bubble. Transfer the skillets to the oven and bake the corn breads for about 18 minutes, or until the centers spring back when gently pressed. Turn the corn breads out onto a rack to cool.
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