BUTTERY CORNBREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California
Provided by Taste of Home
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 259 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 386mg sodium, CarbohydrateContent 37g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
LOAF PAN NEW YORK-STYLE CHEESECAKE RECIPE - PILLSBURY…
The humble loaf pan can be used for so many more dishes besides quick bread, and this genius recipe for small-batch cheesecake proves it! Making only 8 servings (opposed to the traditional 16), this simple cheesecake is perfect for when you want a little something sweet after family dinner without being left with a ton of leftovers. The combination of the delicious graham cracker crust, creamy filling with just a hint of lemon, and any decadent topping of your choice makes this dessert totally irresistible!
Provided by Pillsbury Kitchens
Total Time 5 hours 10 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Line 9x5-inch loaf pan with cooking parchment paper, leaving enough hanging over sides to easily remove cheesecake from pan.
- In small bowl, stir Crust ingredients until well mixed. Firmly press mixture in bottom of loaf pan.
- In large bowl, beat cream cheese, 3/4 cup sugar, the flour and grated lemon zest with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in whipping cream, vanilla and eggs just until blended. Pour filling into crust, and smooth top.
- Place loaf pan inside 13x9-inch baking pan. Pour very hot water into baking pan around loaf pan until water is about halfway up sides of filling in loaf pan, to create water bath.
- Carefully place in oven. Bake 55 to 65 minutes or until cheesecake is set at least 1 inch from long edge of pan but center of cheesecake still jiggles slightly when moved. (Cheesecake will become firm during refrigeration.) Turn off oven; leave cheesecake in oven with door closed 15 minutes. Carefully remove from oven; cool in pan (with water) on cooling rack 30 minutes. Remove pan from water bath.
- Refrigerate about 3 hours, or until completely chilled. Using parchment ends, carefully remove cheesecake from pan. Carefully pull sides of parchment paper away from cheesecake. To cut cheesecake, use long, thin-bladed, non-serrated knife. Dip knife into hot water after each cut, cleaning off with paper towel. Serve topped with your favorite toppings, if desired. Store cheesecake loosely covered in refrigerator.
Nutrition Facts : Calories 430 , CarbohydrateContent 35 g, CholesterolContent 125 mg, FatContent 5 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 300 mg, SugarContent 26 g, TransFatContent 1 g
More about "cornbread in loaf pan recipes"
LOAF PAN NEW YORK-STYLE CHEESECAKE RECIPE - PILLSBURY…
From pillsbury.com
Reviews 4.5
Total Time 5 hours 10 minutes
Calories 430 per serving
- Refrigerate about 3 hours, or until completely chilled. Using parchment ends, carefully remove cheesecake from pan. Carefully pull sides of parchment paper away from cheesecake. To cut cheesecake, use long, thin-bladed, non-serrated knife. Dip knife into hot water after each cut, cleaning off with paper towel. Serve topped with your favorite toppings, if desired. Store cheesecake loosely covered in refrigerator.
CORNBREAD PUDDING RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Side Dishes
Cuisine North America, Southern
Calories 249 calories per serving
- In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.
BUTTERY CORNBREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Cuisine North America, Cajun
Calories 259 calories per serving
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.
LOAF PAN NEW YORK-STYLE CHEESECAKE RECIPE - PILLSBURY…
From pillsbury.com
Reviews 4.5
Total Time 5 hours 10 minutes
Calories 430 per serving
- Refrigerate about 3 hours, or until completely chilled. Using parchment ends, carefully remove cheesecake from pan. Carefully pull sides of parchment paper away from cheesecake. To cut cheesecake, use long, thin-bladed, non-serrated knife. Dip knife into hot water after each cut, cleaning off with paper towel. Serve topped with your favorite toppings, if desired. Store cheesecake loosely covered in refrigerator.
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