Texas Style Rainbow Corn Bread Recipes

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TEXAS CORNBREAD -



Texas Cornbread - image

I want to share here this classic recipe which traveled to Texas with the settlers and it is served at Luby's Cafeterias in Texas. The buttermilk in this recipe makes it extra moist and delicious. Enjoy it.

Provided by pink cook

Categories     Breads

Time 35m

Yield 9 squares, 9 serving(s)

Number Of Ingredients 9

1 cup milk
1 cup buttermilk
2 extra large eggs
1/4 cup vegetable oil
2 cups cornmeal
2/3 cup all-purpose flour (I use King Arthur's)
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 425º F. Grease generously a 10-inch cast iron skillet, or a 9-inch square baking pan.
  • In a large bowl, whisk together milk, buttermilk, eggs and oil until blended.
  • Add cornmeal, flour, sugar, baking powder and salt. Mix just until dry ingredients are moistened.
  • Pour into greased pan and bake 20 to 25 minutes or until golden brown and a wooden toothpick inserted into center comes out clean.
  • Cool and cut in 3 inch - 9 squares.

CORNBREAD



Cornbread image

Make this your go-to recipe for classic cornbread.

Provided by Food Network Kitchen

Time 1h15m

Yield 6-8

Number Of Ingredients 9

1 stick (8 tablespoons) unsalted butter, melted, plus more, for the pan
2 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
Pinch cayenne pepper
11/4 teaspoons fine salt
1 1/2 cups milk
2 large eggs

Steps:

  • Preheat the oven to 400 degrees F. Brush the inside of a 9-inch round cake pan with melted butter.
  • Whisk the cornmeal, flour, sugar, baking powder, cayenne and salt together in a large bowl. Whisk the milk and eggs together in a medium bowl. Pour the milk mixture into the cornmeal mixture and stir until just combined; then stir in the melted butter.
  • Transfer the batter to the prepared pan and spread out into an even layer. Bake until lightly browned and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Serve warm or at room temperature.

TEXAS CORNBREAD (SALLYE)



TEXAS CORNBREAD (sallye) image

Cornbread is so easy to make and such a good addition to almost any meal. Note that Texas cornbread does not contain sugar

Provided by sallye bates

Categories     Other Breads

Time 40m

Number Of Ingredients 8

2 c yellow cornmeal (not self rising)
1 c all purpose flour
1 Tbsp baking powder or baking soda (see notes)
1 tsp sea salt
2 eggs, slightly beaten
1 Tbsp olive oil or bacon drippings
2 c milk (see notes)
2 Tbsp oil for baking dish

Steps:

  • 1. NOTE: If your liquid is buttermilk, use baking soda; if your liquid is "sweet" milk, use baking powder.
  • 2. ANOTHER TIP: I whisk my egg, liquid and oil together until well blended before I add to mixture.
  • 3. Preheat oven to 375 degrees Sift all dry ingredients into large mixing bowl
  • 4. NOTE: Mix by hand - do not use electric mixer Add eggs, 1 tablespoon oil and 1 cup milk. Mix by hand until all ingredients are moist, then add the other cup of milk and mix gently until batter is well mixed. Add more milk if needed so that batter is fluid but not runny Do not overmix or bread will not rise
  • 5. Heat 2 tablespoons oil in 9" cast iron skillet on stove top. When oil is slightly smoking, add batter, spread out evenly and then place in oven for 30-35 minutes until golden brown.
  • 6. If you don't have a cast iron skillet, you need to buy one......just kidding, you can use a 9" cake pan or 9" square baking pan if you don't have a cast iron skillet.

TEXAS STYLE RAINBOW CORN BREAD



TEXAS STYLE RAINBOW CORN BREAD image

I changed the name of this recipe because of some of the additional ingredients I added. The original recipe came from a cookbook called COOKING WITH COCONUT FLOUR by Bruce Fife. This recipe is BIG on flavor because of the variety of peppers and other ingredients in the recipe. It is very tasty and so delicious, especially when...

Provided by Rose Mary Mogan

Categories     Other Breads

Time 45m

Number Of Ingredients 11

1/3 c yellow corn meal
1/4 c coconut flour
1/3 c coconut oil or melted butter
1/2 tsp baking powder
11/2 Tbsp sugar
1 tsp kosher salt
1/2 c each red & green bell peppers, chopped
1 medium jalapeno chopped (seeds removed)
1/2 c onion, chopped
1/2 c whole kernal corn,
1 c sharp cheddar cheese, shredded

Steps:

  • 1. Preheat oven to 400 degrees F. Combine corn meal, coconut flour, baking powder, sugar and salt in a small bowl. Stir to blend together then set aside till needed. You can use white corn meal if desired, I just prefer using yellow.
  • 2. Add eggs to a large bowl, and add in melted butter, and granulated onion. Beat till blended together.
  • 3. Add the dry ingredients to the beaten egg mixture. Then beat until no lumps remain.
  • 4. I chose to cook the chopped veggies in the microwave for 1 1/2 minutes before adding to batter.
  • 5. Now add in the chopped red and green bell peppers, chopped jalapeno, & chopped onion. Stir with a spoon until blended together.
  • 6. Next add in the whole kernel corn, and shredded cheese. Fold in with spoon until well mixed.
  • 7. Spray a 9X9 inch pan with non stick cooking spray, add 1 tablespoon melted coconut oil or melted butter, and bake in preheated 400 degrees F. oven for 15 to 25 minutes till done. MINE BAKED FOR 25 MINUTES BEFORE IT WAS DONE AND GOLDEN BROWN.
  • 8. Serve with butter if desired while it is still hot. ENJOY.

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