Karens Sweet Corn Bread Recipes

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THE ULTIMATE JIFFY CORNBREAD RECIPE



The Ultimate Jiffy Cornbread Recipe image

This is the best Jiffy Cornbread recipe you'll ever eat, simply take that box of Jiffy that you have in your pantry and jazz it up with a few simple ingredients that you will already have in your fridge

Provided by Karlynn Johnston

Categories     Side Dish

Number Of Ingredients 5

1 package JIFFY Corn Muffin Mix
1/2 cup salted butter (melted)
1/2 cup sour cream
2-3 tablespoons sugar (if you like a sweeter cornbread)
2 large eggs (beaten)

Steps:

  • Preheat your oven to 375°F. Grease an 8x8 pan and set aside.
  • Mix together the butter, sour cream and add sugar.
  • Add in the eggs, beating in completely.
  • Stir in the box of Jiffy mix. Mix now until the ingredients are completely incorporated.
  • Spread the mixture out in the pan in an even layer.
  • Bake for 17-20 minutes until golden brown and baked through.
  • Remove and slice and serve.

Nutrition Facts : Calories 142 kcal, Carbohydrate 12 g, Protein 2 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 43 mg, Sodium 188 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

SWEET CORN CAKE



Sweet Corn Cake image

Sweet Corn Cakes A simple dish to make that will delight your taste buds.

Provided by Deanna @SeductionInTheKitchen.com

Categories     Dessert Recipes

Time 50m

Number Of Ingredients 5

1/2 cup butter, melted
1 (15 ounces) can creamed corn
1 (15 ounces) can whole kernel corn, drained
1 (8 1/4 ounces Jiffy corn muffin mix
1/2 cup sugar

Steps:

  • Preheat oven to 350 degrees and grease an 8 by 8 baking pan.
  • mix together the melted butter cans of creamed and whole kernel corn. Then stir in the corn muffin mix and sugar.
  • Bake about 40-45 minutes. The top will be nice and light brown.
  • Use an ice cream scoop and scoop out a nice rounded scoop onto a plate and then ENJOY!

Nutrition Facts : Calories 209 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 254 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

MOIST SWEET CORNBREAD



Moist Sweet Cornbread image

This award winning sweet cornbread recipe is full of moist sweet flavor. It really is the perfect cornbread!

Provided by Nicole Cook

Categories     Side Dishes

Time 50m

Number Of Ingredients 10

1 cup cornmeal
3 cups all purpose flour
1 cup sugar
2 Tablespoons baking powder
1 teaspoon salt
2/3 cup vegetable oil
1/3 cup butter (melted)
2 Tablespoons honey
4 eggs (beaten)
2 1/2 cups whole milk

Steps:

  • Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
  • In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
  • Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
  • Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.
  • Remove from oven, serve warm with butter or honey or simply plain. It's amazing!

KAREN'S SWEET CORN BREAD



Karen's Sweet Corn Bread image

The yummiest sweet corn bread ever! I make it into muffins and they never last long!

Provided by KarenS

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 45m

Yield 12

Number Of Ingredients 8

½ cup butter
½ cup white sugar
2 eggs
1 cup yellow cornmeal
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
  • Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal.
  • Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 31.1 g, Cholesterol 53.8 mg, Fat 9.5 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 5.5 g, Sodium 257.9 mg, Sugar 10.1 g

SWEET CORNBREAD



Sweet Cornbread image

For all those cornbread lovers who want a cross between cornbread and cake, this is it -- a tender, sweet cornbread that is lovely and versatile. Enjoy it with a holiday meal or serve it with berries and whipped cream for a light dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

10 tablespoons unsalted butter, melted, plus more for buttering the pan
1 cup all-purpose flour, plus more for dusting the pan (see Cook's Note)
1 cup stone-ground cornmeal
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons honey

Steps:

  • Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan.
  • Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
  • Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth.
  • Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 30 minutes.
  • Let cool for 15 minutes before removing from the pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature.

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