CORNBREAD WITHOUT BAKING POWDER RECIPES

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CORNBREAD RECIPE - BETTYCROCKER.COM



Cornbread Recipe - BettyCrocker.com image

Our quick Cornbread recipe is not only made from scratch but is melt-in-your-mouth good. No matter if you're serving it as a side at a barbeque, alongside chili or even as a breakfast option, you can't go wrong with homemade Cornbread. With only four simple steps, our easy Cornbread recipe is one you'll want to make again and again. This is all thanks to the golden brown, crispy edges and incredible flavor. You'll knock our Cornbread recipe out of the park.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 8

1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Steps:

  • Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
  • In a 1-quart saucepan, heat the butter over low heat until melted.
  • In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
  • Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 180 , CarbohydrateContent 29 g, CholesterolContent 30 mg, FatContent 1 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 260 mg, SugarContent 10 g, TransFatContent 0 g

REAL CORNBREAD RECIPE | EATINGWELL



Real Cornbread Recipe | EatingWell image

This traditional cornbread is made without flour, isn't sweet and has a crumbly texture. You can change the adaptable recipe to suit your cornbread preference. For a variation, substitute 1/2 teaspoon baking soda for the baking powder and use buttermilk instead of milk. If you're looking for a more muffinlike texture, substitute flour for half the cornmeal.

Provided by Sarah Fritschner

Categories     Gluten-Free Party Food Recipes

Total Time 30 minutes

Number Of Ingredients 6

3 tablespoons canola oil
2 cups yellow or white cornmeal
1 teaspoon baking powder
½ teaspoon salt
1 large egg, beaten
1?½ cups nonfat milk or nonfat buttermilk

Steps:

  • Preheat oven to 450 degrees F. Place oil in a 9-inch cast-iron skillet or similar-size glass baking dish and transfer to the preheating oven.
  • Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or
  • buttermilk); stir until just combined. Remove the pan from the oven and swirl the oil to coat the bottom and a little way up the sides. Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan.
  • Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm.

Nutrition Facts : Calories 186.3 calories, CarbohydrateContent 26.1 g, CholesterolContent 25.5 mg, FatContent 7.4 g, FiberContent 2.2 g, ProteinContent 4.8 g, SaturatedFatContent 1 g, SodiumContent 253.8 mg, SugarContent 2.5 g

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