GRANDMA'S MOLASSES CORNBREAD
Sweet corn bread that my grandma used to make, then my father made, and now I make. I serve this with chili, although I do like traditional corn bread too. This just really complements chili.
Provided by Junkintrunk
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients until well blended. Put in greased 9-inch round pan.
- Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!
YELLOW SUMMER SQUASH BREAD
Make and share this Yellow Summer Squash Bread recipe from Food.com.
Provided by Chef RZ Fan
Categories Quick Breads
Time 1h20m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the Flour, Baking Powder, Baking Soda, Salt and Cinnamon in a Medium bowl.
- Combine the Eggs, Sugar, Oil and Vanilla in a separate LARGE bowl.
- Beat well. ( I use a hand mixer).
- Stir in the Shredded Yellow Summer Squash.
- Add the dry ingredients to the Squash mixture.
- Stir until moistened.
- Pour or spoon into a greased and floured loaf pan.
- Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean.
- Cool for about 10 to 15 minutes and remove from pan.
SQUASH CORNBREAD
This is a moist cornbread recipe that allows you to use up some of the extra zucchini or squash you have on hand. You can reduce or increase sugar or salt, depending on your cornbread preferences. It can be served with stew, chili, beans, or fried cabbage.
Provided by Crina
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
- Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 24.3 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 269.5 mg, Sugar 4.9 g
YELLOW SQUASH CORNBREAD MUFFINS
This is my modification of Recipe #121853 (which I love). Since the muffins taste so much like cornbread, I decided to make a version that actually have corn meal. I also use whole wheat flour and flaxseed meal to make them even healthier.
Provided by CongoGirl
Categories Quick Breads
Time 40m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- Wash squash and trim ends. Cut squash in half lengthwise and scoop out the seeds (even if they are really small and immature. Chop the squash into chunks.
- Cook in a small amount of water in the microwave (covered) for 10-15 minutes or until the squash is mushy.
- Drain the water and use a food chopper to mash the squash to a pulp. Measure 2 cups.
- Combine the squash with eggs, butter, and applesauce, and set aside.
- Combine dry ingredients in a large bowl.
- Make a well in center of mixture.
- Add squash to dry ingredients, stirring only until moist.
- Spoon into greased muffin tins, filling 3/4 full.
- Bake at 375°F for 20 minutes or until toothpick inserted in center of muffin comes out clean.
Nutrition Facts : Calories 178.4, Fat 7.2, SaturatedFat 1.1, Cholesterol 23.5, Sodium 243.7, Carbohydrate 26.6, Fiber 2.5, Sugar 7.5, Protein 3.4
MOLASSES CORN BREAD
Steps:
- Preheat oven to 400° F. and butter a 9-by-5-by-3 inch loaf pan.
- Into a large bowl sift together flour, baking powder, salt, and baking soda and whisk in cornmeal and sugar until combined well. In a bowl whisk together milk, molasses, and egg until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles fine crumbs. Beat in milk mixture until just combined.
- Pour batter into pan and bake in middle of oven 35 minutes, or until a tester comes out clean. Cool corn bread in pan on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be made 2 days ahead and kept, wrapped in plastic wrap, in a cool, dry place.
SLOW COOKED SQUASH AND PINEAPPLE
I got the base of this recipe from a cookbook called "The Best Slow-Cooker Cookbook Ever", but I changed it up to suit us. This is an excellent way to get kids to eat their squash!
Provided by DbKnadler
Categories Dessert
Time 7h10m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Peel and seed squash then chop into 1" inch sized chunks. Place into slow cooker.
- In a medium sized bowl mix pineapple (including liquid), sugar, and cinnamon.
- Add to the slow cooker and cover. Cook on low for 7-8 hours.
- Stir and serve.
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