CORNBREAD NO SUGAR RECIPES

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BUTTERY CORNBREAD RECIPE: HOW TO MAKE IT



Buttery Cornbread Recipe: How to Make It image

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

2/3 cup butter, softened
1 cup sugar
3 large eggs, room temperature
1-2/3 cups 2% milk
2-1/3 cups all-purpose flour
1 cup cornmeal
4-1/2 teaspoons baking powder
1 teaspoon salt

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.

NO CORNMEAL CORNBREAD RECIPE - FOOD NETWORK



No Cornmeal Cornbread Recipe - Food Network image

Think you can’t make cornbread without cornmeal? No problem! We use sweet in-season corn and blend it up with milk and sour cream to deliver all that good corn flavor, even without cornmeal. Don't hold back if you get the craving to stir a little Cheddar, scallions and crispy bacon in there, as well.

Provided by Food Network Kitchen

Total Time 1 hours 5 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

2 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons sugar 
2 teaspoons baking powder 
1 teaspoon kosher salt 
1/2 teaspoon baking soda 
3/4 cup sour cream  
3/4 cup whole milk 
1 stick unsalted butter, melted, plus more for the baking dish 
2 ears corn, kernels cut off (about 2 cups)  
2 large eggs 

Steps:

  • Preheat the oven to 400 degrees F.
  • Whisk the flour, sugar, baking powder, salt and baking soda together in a large bowl. 
  • Combine the sour cream, milk, butter, corn and eggs in a blender and blend until smooth. Add to the dry ingredients and whisk until smooth. Butter a 9-by 13-inch baking dish and pour in the batter.   
  • Bake until the cornbread springs back when pressed and is golden around the edges, 30 to 35 minutes. Let cool 15 minutes in the baking dish before slicing. 

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BUTTERY CORNBREAD RECIPE: HOW TO MAKE IT
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
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.
See details


NO CORNMEAL CORNBREAD RECIPE - FOOD NETWORK
Think you can’t make cornbread without cornmeal? No problem! We use sweet in-season corn and blend it up with milk and sour cream to deliver all that good corn flavor, even without cornmeal. Don't hold back if you get the craving to stir a little Cheddar, scallions and crispy bacon in there, as well.
From foodnetwork.com
Reviews 4.9
Total Time 1 hours 5 minutes
  • Bake until the cornbread springs back when pressed and is golden around the edges, 30 to 35 minutes. Let cool 15 minutes in the baking dish before slicing. 
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