Bernices Cornbread Recipes

BERNICE'S CORNBREAD

BERNICE'S CORNBREAD image

Categories Bread Side Bake Thanksgiving Corn

Yield 20

Number Of Ingredients 7

Ingredients

1.5 C cornmeal
.5 C ap flour
4 tsp baking powder
.5 tsp salt
1 C milk
1 egg
.25 C oil

Steps:

Preheat Oven to 350 degrees F. Sift together first four ingredients into a large bowl. In a smaller bowl mix last 3 ingredients. Add to bowl nurber one all at once. Sir together until just mixed. Pour into a greased pan and bake for 15 - 20 min.

CORNBREAD

Cornbread image

I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.

Provided by crazycookinmama

Categories Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup milk
1/4 cup butter or 1/4 cup margarine, melted
1 large egg
1 1/4 cups white cornmeal or 1 1/4 cups blue cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
you might want to reduce the sugar to 1/3 cup and use 2 egg

Steps:

Heat oven to 400³F.
Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
Beat milk, butter and egg in large bowl with hand beater or wire whisk.
Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
Pour into pan.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
Serve warm if desired.

Nutrition Facts : Calories 169.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 28.5, Sodium 242.1, Carbohydrate 27.3, Fiber 1.2, Sugar 8.4, Protein 3.3

CORNBREAD

Cornbread image

Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 12

Number Of Ingredients 8

Ingredients

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, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g

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