Double Corn Snack Recipes

DOUBLE-CORN CORNBREAD

Double-Corn Cornbread image

From America's Test Kitchen. I've had some cornbread that is almost cake-like and sweet. If that is what you're looking for, this is not it. This does have a very good, somewhat coarse texture. Perfect served up with your favorite chili! :) They recommended baking this in a cast-iron skillet, but I had very good results usimg a 9-inch round cake pan.

Provided by Beth A.

Categories Quick Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup cornmeal (yellow or white)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 cup frozen corn, thawed
1 cup sour cream
2 large eggs
1/2 teaspoon hot pepper sauce
4 tablespoons unsalted butter, melted
2 teaspoons vegetable oil

Steps:

Adjust oven rack to middle position and heat oven to 450 degrees.
Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.
Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined.
Fold corn mixture into cornmeal mixture, then stir in melted butter.
Add vegetable oil to 9-inch round cake pan, and place the pan in the preheated oven for 5 minutes.
Take out of oven and quickly add batter; return pan to oven.
Bake until toothpick inserted in center comes out clean, about 20-25 minutes.
Cool cornbread in pan on wire rack for 20 minutes.
Serve warm.

DOUBLE-CORN MUFFINS

Double-Corn Muffins image

Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

2/3 cup milk
3 tablespoons vegetable oil
1 egg
3/4 cup Gold Medal™ all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 can (7 oz) whole kernel corn, drained, or 1 cup frozen (thawed) whole kernel corn

Steps:

Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.

Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 5 g, TransFat 0 g

DOUBLE-CORN CORNBREAD

Double-Corn Cornbread image

Incredible-tasting cornbread recipe. This is great to make for family and guests. Especially useful if you have little time to prepare, as it is really easy to make

Provided by MasterZaar

Categories Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup milk
1 tablespoon apple cider vinegar
1 cup cornmeal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1/4 cup olive oil
1 cup corn kernel (cooked or canned)

Steps:

Preheat oven to 350 degrees Fahrenheit.
Pour all ingredients into big bowl, and mix thoroughly.
Grease a 41/2-inch by 81/2 inch loaf pan.
Pour mixture into pan.
Bake for 45 minutes or until golden-brown.

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