Hotbutteredpopcornbread Recipes

UNCLE BILL'S HOT WATER CORNBREAD

Uncle Bill's Hot Water Cornbread image

My uncle Bill's recipe for a quick, no-bake cornbread.

Provided by QueenE

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

3 tablespoons oil
1 cup water
1 cup yellow cornmeal
1 dash seasoned salt

Steps:

Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

Nutrition Facts : Calories 217.9 calories, Carbohydrate 27.4 g, Fat 10.8 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 61.5 mg, Sugar 0.6 g

HOMESTEADER CORNBREAD

Homesteader Cornbread image

This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.

Provided by Patricia Terranova Bergstrom

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 50m

Yield 15

Number Of Ingredients 8

Ingredients

1 ½ cups cornmeal
2 ½ cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅔ cup white sugar
2 eggs
½ cup vegetable oil

Steps:

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.1 g, Cholesterol 28.1 mg, Fat 9.3 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 252.8 mg, Sugar 11 g

HOT BUTTERED POPCORN BREAD

Hot Buttered Popcorn Bread image

If your family likes home-made bread, they're sure to LOVE this recipe! You'll feel like a real pioneer, too, grinding your own popped corn--move over Ma Ingalls! Eat fresh, any leftovers can be toasted for a whole 'nuther meal of goodness. Thanks to Marcy Goldman and her "Passion for Baking" cookbook--delightful! --NOTE-- cooking time includes two RISINGS!

Provided by Debber

Categories Yeast Breads

Time 3h20m

Yield 2 large loaves, 16 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup popcorn, to pop (about 5 C. when popped)
1 1/4 cups warm water
3 3/4 teaspoons yeast
2 tablespoons sugar
1/4 cup oil
1 tablespoon butter (optional)
2 1/4 teaspoons salt
5 -6 cups flour
1 egg
1 pinch sugar
1 pinch salt
cornmeal
3 tablespoons salted butter, melted

Steps:

Grease two 9x5 loaf pans (or use a pizza pan and make it a round loaf).
Pop the popcorn--do NOT butter!
Whirl the popped corn through the blender, enough to make 2 1/2 cups.(it is very fluffy); set aside.
In mixing bowl, mix water & yeast; let stand 2-5 minutes to dissolve yeast.
Mix in sugar, oil, butter and salt; blend well.
Add ground popcorn and 3 cups of the flour; mix well. Knead with dough hook on slowest speed--6-8 minutes, adding more flour to form a soft, bouncey dough.
Remove dough hook, spray dough ball with cooking spray, cover bowl with large plastic (clear) bag; let rise 60-90 minutes, doubled in volume.
Turn out dough onto lightly floured counter, gently punch down; divide in half and form two loaves; place in greased pans.
Whisk eggie and sugar & salt in a small bowl; brush top of loaves with egg wash (set egg wash aside for later); cover loaves loosely with plastic wrap, rise for 45-60 minutes, doubled in size.
Preheat oven to 375; brush loaves with egg wash, dust with cornmeal (optional).
Set in oven and turn heat down to 350; bake until golden brown for 35-45 minutes.
Pull bread from oven, liberally brush with melted butter; cool in pans for 10 minutes; turn out onto rack.
Slice and eat. Yum!
LEFTOVERS: Slice and toast. Try it with garlic-honey. Oh my!

Nutrition Facts : Calories 205, Fat 6.3, SaturatedFat 2, Cholesterol 17.4, Sodium 362, Carbohydrate 31.8, Fiber 1.3, Sugar 1.7, Protein 4.8

HOT CORNBREAD

Hot Cornbread image

Provided by Food Network

Categories dessert

Time 55m

Yield 8 servings

Number Of Ingredients 9

Ingredients

8 slices bacon, finely chopped
1 1/2 cups coarse cornmeal
1/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
1/4 cup chopped green chilis
1 cup buttermilk or plain yogurt
1/2 cup milk

Steps:

Preheat oven to 450 degrees. Heat bacon in a 9 or 10" cast iron skillet. Saute until rendered. Remove crisp bits with a slotted spoon and discard all but 2 tablespoons of fat. Stick skillet in oven to preheat it while you make the batter.
In a bowl whisk together the cornmeal, flour, salt and baking soda. In another bowl whisk together egg, chilis, buttermilk or yogurt and milk. Add reserved bacon fat and crisp bacon and pour wet ingredients into dry ingredients and stir to blend. Remove skillet from the oven and pour in the batter. Return to oven and bake until deep golden brown, about 20 minutes. While this is baking, make your stew of white beans.

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