CORNBREAD RECIPE WITH CORN KERNELS RECIPES

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WHOLE KERNEL CORN CORNBREAD RECIPE | MYRECIPES



Whole Kernel Corn Cornbread Recipe | MyRecipes image

True corn lovers are sure to gobble up this cornbread made with whole corn kernels rather than ground cornmeal alone.  The whole corn is blended with eggs, milk, honey, butter, flour, and cornmeal for a truly authentic cornbread batter that bakes to a beautiful golden brown.

Provided by Debbie Healer, Fort Worth, Texas

Total Time 50 minutes

Prep Time 15 minutes

Yield Makes 12 servings

Number Of Ingredients 11

1 ½ teaspoons vegetable oil
1 cup whole kernel corn
1 cup 1% low-fat milk
¼ cup honey
2 tablespoons light butter, melted
2 large eggs
¾ cup all-purpose flour
¼ cup oat bran flour
1 cup cornmeal
4 teaspoons baking powder
¾ teaspoon salt

Steps:

  • Coat a 10-inch cast-iron skillet with oil, and place in a 400° oven 10 minutes or until hot.
  • Process corn and milk in a blender or food processor until smooth. Add honey, butter, and eggs; process until blended.
  • Combine flours and next 3 ingredients in a large bowl. Add corn mixture to flour mixture; stir just until combined. Pour batter into preheated skillet.
  • Bake at 400° for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.
  • Note: For testing purposes, we used Arrowhead Mills Oat Flour for oat bran flour.

Nutrition Facts : Calories 139 calories, CarbohydrateContent 25.7 g, CholesterolContent 39 mg, FatContent 3.3 g, FiberContent 2.4 g, ProteinContent 4.2 g, SaturatedFatContent 1.1 g, SodiumContent 352 mg

BEST MOIST CORNBREAD RECIPE - FOOD.COM - RECIPES, FOOD ...



Best Moist Cornbread Recipe - Food.com - Recipes, Food ... image

This is more like a cake it's so moist and light, you may want to add in some green chilies or shredded cheddar cheese --- for a less sweeter taste reduce sugar to 1/2 cup --- this is very good!

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 16 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 pinch cayenne pepper (optional add in for heat)
1 1/4 cups half-and-half cream or 1 1/4 cups milk
2 large eggs, slightly beaten
1/3 cup oil (use vegetable or olive oil)
4 tablespoons melted butter
1 (10 ounce) can corn kernels, well drained

Steps:

  • Set oven to 350 degrees F.
  • Set oven rack to second-lowest position.
  • Butter an 8 x 8-inch square baking dish.
  • In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
  • In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
  • Mix in canned corn niblets.
  • Transfer to baking dish.
  • Bake for 35 minutes or until the the cake tests done.

Nutrition Facts : Calories 207.9, FatContent 10.6, SaturatedFatContent 4, CholesterolContent 37.9, SodiumContent 184.9, CarbohydrateContent 26, FiberContent 1, SugarContent 9.5, ProteinContent 3.4

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