CORNBREAD FLAVORING RECIPES

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GOLDEN SWEET CORNBREAD RECIPE | ALLRECIPES



Golden Sweet Cornbread Recipe | Allrecipes image

If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.

Provided by bluegirl

Categories     Cornbread

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 - 9 inch round pan

Number Of Ingredients 8

1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup white sugar
1 teaspoon salt
3 ½ teaspoons baking powder
1 egg
1 cup milk
⅓ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
  • In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Facts : Calories 188.6 calories, CarbohydrateContent 28.2 g, CholesterolContent 17.1 mg, FatContent 7.4 g, FiberContent 1 g, ProteinContent 3.1 g, SaturatedFatContent 1.2 g, SodiumContent 353.9 mg, SugarContent 12.2 g

CORNBREAD-TOPPED CHILI CASSEROLE RECIPE - EATINGWELL



Cornbread-Topped Chili Casserole Recipe - EatingWell image

In this healthy casserole recipe--sometimes called tamale pie--the cornbread gets crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind. Serve with lime wedges for a little extra tang.

Provided by EatingWell Test Kitchen

Categories     Healthy Mexican Casserole Recipes

Total Time 45 minutes

Number Of Ingredients 13

4 tablespoons canola oil, divided
2 cups chopped onion
3 tablespoons chili powder
1 pound lean ground pork (see Tip)
2 cups diced zucchini
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 cups corn kernels, fresh or frozen (thawed)
1 14-ounce can diced tomatoes
1 ½ cups stone-ground cornmeal
¾ teaspoon baking powder
1 large egg
1 cup buttermilk

Steps:

  • Preheat oven to 400 degrees F.
  • Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add onion and chili powder; cook, stirring, until starting to soften, about 2 minutes. Add pork, zucchini and 1/4 teaspoon each salt and pepper and cook, stirring often, until the pork is no longer pink, 4 to 5 minutes. Add corn and tomatoes with their juice and cook until heated through, 3 to 4 minutes more. Remove from heat.
  • Meanwhile, whisk cornmeal, baking powder and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Whisk egg, buttermilk and the remaining 2 tablespoons oil in another bowl. Stir the buttermilk mixture into the cornmeal mixture until combined. Spread the batter over the pork and vegetables. Transfer the pan to the oven.
  • Bake until the cornbread is just cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 490.1 calories, CarbohydrateContent 54.8 g, CholesterolContent 91.8 mg, FatContent 20.7 g, FiberContent 8.3 g, ProteinContent 28.2 g, SaturatedFatContent 4 g, SodiumContent 748.6 mg, SugarContent 12 g

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