Good For You Cornbread Recipes
THE BEST HOMEMADE CORNBREAD RECIPE
Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
Provided by Melissa Griffiths - Bless this Mess
Categories Baking
Time 25m
Number Of Ingredients 8
Steps:
- Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Serve hot.
Nutrition Facts : ServingSize 1 Slice, Calories 173 calories, Sugar 15.1 g, Sodium 516.8 mg, Fat 1.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 37 g, Fiber 1.4 g, Protein 4 g, Cholesterol 19.1 mg
CORNBREAD
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
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
GRANDMOTHER'S BUTTERMILK CORNBREAD
This is my grandmother's cornbread recipe and it's the best - sweet and moist!
Provided by Bethany Weathersby
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g
GOOD-FOR-YOU CORNBREAD
Low-fat buttermilk adds flavor and keeps this cornbread moist.
Categories Side Items Side Dish Side Items Side Dish
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350F
- Mix together cornmeal, flour, sugar, and baking powder.
- In another bowl, combine buttermilk and egg. Beat lightly.
- Slowly add buttermilk and egg mixture to dry ingredients.
- Add margarine and mix by hand or mixer for 1 minute.
- Bake for 20-25 minutes in an 8-by 8-inch, greased baking dish. Cool, cut into 10 squares.
- Makes 10 servings.
- Courtesy of the NLHB, part of the National Institutes of Health and the U.S. Department of Health and Human Services www.nhlbi.nih.gov
Nutrition Facts : Nutritional Info Servings Per Recipe 10 Amount Per Serving Calories
17 WAYS TO USE LEFTOVER CORNBREAD
These leftover cornbread recipes will bring new life to your day-old cornbread. From French toast to pudding to crab cakes, cornbread is just as good the second time around!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cornbread dish in 30 minutes or less!
Nutrition Facts :
QUICK CORNBREAD WITH HONEY-BUTTER
Steps:
- Preheat oven to 350 F. Spray an 8-inch or 9-inch square pan with cooking spray.
- In a large bowl, add egg and milk and whisk together with a fork to combine. Add creamed corn and stir to combine.
- Add the cornbread mix, using a spatula to combine with wet ingredients.
- Scrape cornbread mixture into the prepared pan and place in the preheated oven. Cook cornbread until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Let cool a bit.
- In a small bowl, add softened butter and honey and stir to combine. Cut cornbread into pieces, and slather honey butter onto the warm cornbread.
Nutrition Facts : Calories 207 kcal, Carbohydrate 31 g, Cholesterol 72 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 261 mg, Fat 9 g, ServingSize 1 pan (4 servings), UnsaturatedFat 3 g
GOOD-FOR-YOU CORNBREAD
This is not only good for you, but also good in you--Making it a healthy comfort food. The recipe comes from HeartHealth.com.
Provided by Barb G.
Categories Quick Breads
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°f.
- Mix together cornmeal, flour, sugar,and baking powder;In another bowl, combine buttermilk and egg, beat lightly.
- Slowly add buttermilk and egg mixture to dry ingredients; add margarine, and mix by hand or mixer for 1 minute.
- Pour mixture into an 8x8-inch greased baking dish, bake for 20 to 25 minutes, cool, cut into 10 squares.
GOOD FOR YOU CORNBREAD DRESSING
My husband was hospitalized several years ago with a heart condition. The hospital provided a cooking class for heart healthy cooking. This recipe was in one of the handouts. I added the light sausage and have used this recipe ever since. Happy holidays!
Provided by PaulaG
Categories Breads
Time 55m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Combine crumbled cornbread and cubed whole grain bread in a large bowl.
- Cook sausage in heavy skillet until done.
- Drain off fat if necessary.
- Add onions and celery to sausage and cook until onions are tender, about 15 minutes.
- Add sausage mixture to bread, along with chicken broth, seasonings, egg substitute and parsley.
- Stir until well combined.
- The mixture should be the consistency of cornbread batter.
- Turn into a 9" x 13" pan which has been sprayed with nonstick cooking spray.
- Bake for 45 to 50 minutes until firm in the center.
Nutrition Facts : Calories 99.2, Fat 2, SaturatedFat 0.4, Cholesterol 0.2, Sodium 469.5, Carbohydrate 15.2, Fiber 2.5, Sugar 3.2, Protein 6.2
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WHAT GOES GOOD WITH CORNBREAD (BEST 11 DISHES) - THE FORK BITE
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- The ever-popular chili casserole. I did promise you some new ideas, and they will follow. However, we cannot ignore the ever-popular combination of chili soup and cornbread.
- Steamed and buttered veggies. Steamed vegetables with a liberal coating of melted butter are superb in their own right. But when you add a few slices of cornbread on the side, it lifts those lovely veggies using a cornbread that isn’t overly sweet to an even higher level.
- Roasted pork and chicken. If you agree that cornbread takes buttered veggies to a higher plane, wait until you try it with a crispy pork belly or two.
- Barbecue Delights. There is nothing better than dunking sweet cornbread slices into a lovely spicy and smoky barbecue sauce. The flavor combination is a delight to the tastebuds.
- Jam Butties. When smeared with butter and jam, any bread works wonderfully, none more so than when that bread is cornbread. Just bear in mind that with the inherent sweetness of the cornbread, you don’t need so sweet a jam, so going for something a little more tart works really well and highlights the taste of the cornbread.
- Try cornbread and ice cream. I mentioned earlier that my sons love cornbread with milk and cream, so taking a tip from them, I decided to try it with ice cream – and guess what?
- The delights of cornbread with barbeque chicken. I already mentioned that cornbread is great when dipped into barbecue sauce. I also touched on the fact that it works brilliantly with any cooked chicken.
- Chicken Soup or Stew Cornbread dipper. If you get a nice crunchy outer crust of your cornbread, not only does the flavor of the bread work well with any chicken soup or stew, but the crispy crust makes for a great introduction of texture.
- Cornbread goes down a treat with pork and beans. Pork and beans seem to be one of those universal favorites of which most countries have their own version.
- The best accompaniment for stews. There is nothing more satisfying than sitting down to a nice bowl of hot, savory stew and dunking some cornbread into the gravy.
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