HOW TO MAKE CORNBREAD WITH CORN RECIPES

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SKILLET CORNBREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Skillet Cornbread Recipe: How to Make It - Taste of Home image

This skillet cornbread looks like a puffy pancake but has the easy-to-cut texture of conventional cornbread. It complements everything from chicken to chili. —Kathy Teela, Tucson, Arizona

Provided by Taste of Home

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 7

1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup 2% milk
4 teaspoons vegetable oil, divided

Steps:

  • In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. , Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.

Nutrition Facts : Calories 127 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 222mg sodium, CarbohydrateContent 13g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

HONEY CORNBREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Honey Cornbread Recipe: How to Make It - Taste of Home image

Serving this moist cornbread to family and guests is a pleasure. Honey gives the bread a slightly sweet taste, and most people find it difficult to eat just one piece. —Adeline Piscitelli, Sayreville, New Jersey

Provided by Taste of Home

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 9 servings.

Number Of Ingredients 9

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1 cup heavy whipping cream
1/4 cup canola oil
1/4 cup honey

Steps:

  • Preheat oven to 400°. In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. , Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 318 calories, FatContent 17g fat (7g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 290mg sodium, CarbohydrateContent 37g carbohydrate (14g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

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SKILLET CORNBREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
This skillet cornbread looks like a puffy pancake but has the easy-to-cut texture of conventional cornbread. It complements everything from chicken to chili. —Kathy Teela, Tucson, Arizona
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Cuisine North America, Cajun
Calories 127 calories per serving
  • In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. , Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.
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HONEY CORNBREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
Serving this moist cornbread to family and guests is a pleasure. Honey gives the bread a slightly sweet taste, and most people find it difficult to eat just one piece. —Adeline Piscitelli, Sayreville, New Jersey
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Calories 318 calories per serving
  • Preheat oven to 400°. In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. , Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
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  • Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
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