Cumin Pecan Corn Bread Recipes

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OLD SOUTH PECAN CORNBREAD



Old South Pecan Cornbread image

Make and share this Old South Pecan Cornbread recipe from Food.com.

Provided by Sharon123

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

2/3 cup flour
2/3 cup ground pecans
2/3 cup yellow cornmeal
1/2 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs, beaten
1/2 cup buttermilk
1/3 cup butter, melted

Steps:

  • Preheat oven to 400*F.
  • In a medium bowl mix together dry ingredients.
  • In another bowl, combine eggs, buttermilk, and melted butter.
  • Add all at once to dry ingredients and stir until moistened.
  • Pour into a greased 9" square baking pan.
  • Bake for 20 to 25 minutes. Enjoy!

Nutrition Facts : Calories 185.3, Fat 10.7, SaturatedFat 4, Cholesterol 45, Sodium 145.3, Carbohydrate 20.3, Fiber 1.3, Sugar 9.1, Protein 3.3

CUMIN-CHEDDAR CORNBREAD



Cumin-Cheddar Cornbread image

I found this in Midwest Living magazine. Two additional, simple, ingredients transform a plain box of corn muffin mix into bread that has a smoky, savory flavor and the bread stays together better...no crumbling! This is very quick and easy, my favorite type of recipe!

Provided by Hey Jude

Categories     Quick Breads

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 (8 1/2 ounce) package corn muffin mix
1/2 cup shredded sharp cheddar cheese
3/4 teaspoon ground cumin

Steps:

  • Prepare the muffin mix according to package directions and stir the cheese and cumin into the batter. Spread in a greased 8x8x2-inch baking pan or a 8x1 1/2-inch round baking pan.
  • Bake in a 400° oven about 15 minutes or till a toothpick inserted near the center comes out clean. Serve the cornbread warm.

Nutrition Facts : Calories 310.2, Fat 12.1, SaturatedFat 4.8, Cholesterol 16, Sodium 757.7, Carbohydrate 42.2, Fiber 4, Sugar 12.3, Protein 7.8

PECAN CORNBREAD



Pecan Cornbread image

Bake this nutty cornbread that's made using ham and Betty Crocker™ muffin mix.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 5

1/4 cup coarsely chopped pecans
1/3 cup finely chopped lean country ham (about 2 oz)
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/2 cup fat-free (skim) milk
1/4 cup fat-free egg product

Steps:

  • Heat oven to 425°F. Sprinkle pecans in ungreased 8-inch cast-iron skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove pecans from skillet; set aside.
  • Add ham to skillet; cook 2 minutes over medium-high heat, stirring constantly, until lightly browned. Place ham in medium bowl. Keep skillet hot.
  • Add muffin mix, milk, egg product and toasted pecans to bowl with ham; stir just until moistened. Pour batter into hot skillet.
  • Bake 15 minutes or until golden brown. Cut into 8 wedges. Serve warm.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 370 mg

SWEET CORN-PECAN BREAD



Sweet Corn-Pecan Bread image

Looking for a bread recipe using Gold Medal® all-purpose flour? Then check out this lightly sweetened nutty cornbread - the perfect accompaniment to your meal!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h5m

Yield 12

Number Of Ingredients 9

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 can (14.75 ounces) cream-style corn, undrained
2 cups Gold Medal™ all-purpose flour
1/2 cup cornmeal
3 teaspoons baking powder
1 teaspoon salt
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F. Generously grease bottom and sides of 9 x 5-inch loaf pan with shortening or spray with cooking spray. In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Beat in eggs and corn until well mixed. Stir in flour, cornmeal, baking powder and salt, scraping bowl once, just until blended. Stir in pecans. Pour into pan.
  • Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan to wire rack. Cool completely, about 45 minutes, before slicing.

Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Slice, Sodium 450 mg, Sugar 18 g, TransFat 0 g

CORNBREAD



Cornbread image

This basic recipe is so easy and forgiving that you may find yourself making cornbread as often as your mother made mashed potatoes. Only a few ingredients are pretty much fixed: the salt, the baking powder, cornmeal and flour (you want a little flour for lightness). Other than that, feel free to experiment with bits of cooked bacon, sautéed onions or shallots, chili powder or cumin, chopped chilies or herbs, grated cheese, mashed or puréed beans or fresh, canned or frozen corn. The options are practically endless.

Provided by Mark Bittman

Categories     breads, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 8

4 tablespoons butter, olive oil, lard or bacon drippings
1 1/2 cups medium-grind cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 to 1/2 cup sugar
2 eggs
1 1/4 cups milk, more if needed

Steps:

  • Preheat oven to 375 degrees. Put fat in a 10-inch cast-iron skillet or in an 8-inch square baking pan. Place pan in oven.
  • Meanwhile, combine dry ingredients in a bowl. Mix eggs into milk, then stir this mixture into dry ingredients, combining with a few swift strokes. If mixture seems dry, add another tablespoon or two of milk.
  • When fat and oven are hot, remove skillet or pan from oven, pour batter into it and smooth out top. Return pan to oven. Bake about 30 minutes, until top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean. Serve hot or warm.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 5 grams, Sodium 241 milligrams, Sugar 12 grams, TransFat 0 grams

FETA CUMIN CORN BREAD



Feta Cumin Corn Bread image

Categories     Bread     Cheese     Herb     Bake     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 12

1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cumin
1 1/2 cups crumbled Feta
1 cup thinly sliced scallion
2 large eggs
1 cup milk
2 tablespoons sugar
1/4 cup olive oil

Steps:

  • Preheat the oven to 350°F. Into a large bowl sift together the cornmeal, the flour, the baking powder, the baking soda, the salt, and the cumin, add the Feta and the scallion, and toss the mixture well. In a bowl whisk together the eggs, the milk, the sugar, and the oil, add the milk mixture to the cormeal mixture, and stir the batter until it is just combined. Pour the batter into a greased loaf pan, 9 by 5 by 3 inches, and bake the corn bread in the middle of the oven for 45 to 50 minutes, or until a tester comes out clean. Let the corn bread cool in the pan on a rack for 5 minutes and run a thin knife around the edges of the pan. Turn the corn bread out onto the rack and let it cool completely. The corn bread may be made 2 days in advance and kept wrapped tightly in foil and chilled.

CUMIN-PECAN CORN BREAD



Cumin-Pecan Corn Bread image

Provided by Liza Davies

Yield Serves 8

Number Of Ingredients 12

1 cup all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons cumin seed
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup milk
1/4 cup vegetable oil
1 large egg
1/2 large red bell pepper, chopped
2/3 cup chopped pecans

Steps:

  • Preheat oven to 400°F. Grease 9-inch-diameter cake pan with 1 1/2-inch-high sides. Mix first 7 ingredients in large bowl. Whisk milk, oil and egg in small bowl to blend. Add milk mixture to dry ingredients and stir just until evenly moistened. Mix in red bell pepper and pecans. Pour batter into prepared pan. Bake bread until golden on top and tester inserted into center comes out clean, about 30 minutes. Serve warm or at room temperature.

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