Best Argentine Cornbread Recipes

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EVERYDAY CORNBREAD



Everyday Cornbread image

Tender and a touch sweet, this cornbread is easy to whip up with very few ingredients.

Provided by Jennifer Segal

Categories     Breads

Time 35m

Yield Makes one 8-inch square cornbread (about 12 servings)

Number Of Ingredients 9

2 large eggs
2 tablespoons honey
¾ cup milk (preferably whole but low-fat works too)
1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
¾ cup yellow cornmeal
¼ cup plus 2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 stick (½ cup) unsalted butter, melted and cooled

Steps:

  • Preheat the oven to 350°F degrees. Spray an 8-inch baking dish with nonstick cooking spray.
  • In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.
  • Freezer-Friendly Instructions: Cornbread tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will get tough.

Nutrition Facts : ServingSize 1 square, Calories 216, Fat 9g, Carbohydrate 30g, Protein 4g, SaturatedFat 5g, Sugar 12g, Fiber 1g, Sodium 305mg, Cholesterol 53mg

THE BEST FLUFFY MOIST CORNBREAD RECIPE EVER



The Best Fluffy Moist Cornbread Recipe Ever image

The best cornbread recipe ever! This fluffy, moist cornbread is easy to make in just 30 minutes with under 10 ingredients. It has the perfect amount of sweetness and will be your new go-to side dish for any meal. You'll never need another homemade cornbread recipe after this one!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Nut Free     Side Dish     Snack     Vegetarian

Time 35m

Number Of Ingredients 11

Dry ingredients:
1 cup all purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
½ teaspoon salt
Wet ingredients:
2 eggs, at room temperature
⅓ cup pure maple syrup or honey
½ cup plain yogurt (a whole milk greek yogurt works great!)
½ cup milk of choice (cow's milk, oat, cashew or almond milk are great options!)
¼ cup melted butter

Steps:

  • Preheat the oven to 400 degrees F. Grease a 9x9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
  • In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
  • In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
  • Bake for 18-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey!

Nutrition Facts : ServingSize 1 slice, Calories 142 kcal, Fat 5 g, SaturatedFat 2.6 g, Carbohydrate 21.2 g, Fiber 1.1 g, Sugar 6.4 g, Protein 3.8 g

ARGENTINEAN CORN EMPANADAS



Argentinean Corn Empanadas image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h23m

Yield 10 to 12 empanadas

Number Of Ingredients 12

1 tablespoon corn oil
1 medium yellow onion, peeled and sliced
1 cup frozen corn
1/4 cup roasted red peppers, thinly sliced
Pinch sugar
Salt and freshly ground black pepper
1/2 cup shredded Mozzarella cheese
1/4 cup heavy whipping cream
1 package 5-inch frozen empanada shells
Cooking spray
1 egg
1 tablespoon water

Steps:

  • Preheat oven to 375 degrees F.
  • Heat 1 tablespoon corn oil in a medium skillet over medium-high heat. Saute onions for 3 minutes, until translucent. Add corn and roasted red peppers; saute for 5 minutes or until the corn is fully cooked. Season with sugar, salt and pepper. Transfer mixture to medium bowl, stir in cheese and heavy whipping cream. Let cool.
  • On a cutting board, place 6 empanada shells side by side. Place a spoonful of the corn-cheese filling on 1 side of the circle. Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger. Fold the dough over the filling to make a half-circle. Press the edges with a fork to seal.
  • Spray a baking sheet with cooking spray. Place the empanadas on prepared baking sheet.
  • In a small bowl, whisk together the egg and water to make egg wash. Brush the top of the empanadas with the egg wash and bake for 20 minutes or until top is browned.
  • Let cool and serve.

GOLDEN SWEET CORNBREAD



Golden Sweet Cornbread image

If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.

Provided by bluegirl

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 12

Number Of Ingredients 8

1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup white sugar
1 teaspoon salt
3 ½ teaspoons baking powder
1 egg
1 cup milk
⅓ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
  • In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Facts : Calories 188.6 calories, Carbohydrate 28.2 g, Cholesterol 17.1 mg, Fat 7.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 353.9 mg, Sugar 12.2 g

ARGENTINE CORNBREAD



Argentine Cornbread image

Make and share this Argentine Cornbread recipe from Food.com.

Provided by FDADELKARIM

Categories     Breads

Time 2h10m

Yield 1 loaf

Number Of Ingredients 12

2 1/4 teaspoons active dry yeast
2 1/4 cups bread flour
1 1/2 cups yellow cornmeal
1 tablespoon sugar
3/4 teaspoon salt
3 tablespoons parmesan cheese, grated
1/4 teaspoon black pepper
1 1/2 teaspoons ground cumin
3 tablespoons vegetable oil
1 cup water
1/3 cup green pepper, finely chopped
1/3 cup corn kernel (drained canned corn or thawed frozen corn)

Steps:

  • Add all ingredients except bell pepper and corn to the bread machine. (Make sure to add the ingredients in the order of your bread machine's directions).
  • Process on bread cycle. At the end of the first kneading, add all the green pepper and corn and continue as normal.
  • (Cook time depends on your bread machine).

Nutrition Facts : Calories 2309.4, Fat 56.8, SaturatedFat 9.5, Cholesterol 13.2, Sodium 2065.2, Carbohydrate 399.2, Fiber 27.3, Sugar 15.9, Protein 57.7

CORNBREAD



Cornbread image

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

1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

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

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Argentine cuisine is a distinctive blend of indigenous and European flavors that has been influenced by the country’s multi-cultural history. Argentine cornbread is a popular dish in the country and is known for its unique texture and taste. This article explores what Argentine cornbread is, its ingredients, and the different ways it is prepared. What is Argentine Cornbread? Argentine cornbread, known as “pan de maiz” in Spanish, is a bread made from cornmeal. The bread is typically sweet and dense, with a crumbly texture. It is often served as a dessert or snack and is a common accompaniment to traditional Argentine dishes like stews and soups. Ingredients for Argentine Cornbread: The primary ingredient in Argentine cornbread is cornmeal. Other ingredients commonly used in the recipe include eggs, sugar, butter, baking powder, milk, and salt. Sometimes, raisins or grated coconut are added to the mixture to add more flavor. How to Prepare Argentine Cornbread: There are several ways to make Argentine cornbread, and some variations include adding different ingredients to the mixture. Below are some of the common methods used to prepare Argentine cornbread. Method 1: Classic Argentine Cornbread Recipe This method uses basic ingredients to create a sweet and moist cornbread that is perfect as a side dish for grilled meats. Ingredients: - 2 cups of cornmeal - 2 teaspoons of baking powder - 1/2 cup of sugar - 1/2 cup of butter, softened - 2 eggs - 1 cup of milk - 1/4 teaspoon of salt Directions: 1. Preheat your oven to 350°F. 2. In a medium-sized bowl, mix together the cornmeal, baking powder, and salt. 3. In another bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. 4. Add the eggs, one at a time, and beat them into the butter mixture. 5. Gradually mix in the dry ingredients until well combined. 6. Add the milk and stir until the batter is smooth. 7. Pour the batter into a greased 9 x 13-inch baking dish. 8. Bake the cornbread for around 35-40 minutes, or until a toothpick inserted into the center comes out clean. 9. Let the cornbread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Method 2: Argentine Cornbread Muffins This method uses the classic Argentine cornbread recipe but turns it into individual muffins for easy serving. Ingredients: - 2 cups of cornmeal - 2 teaspoons of baking powder - 1/2 cup of sugar - 1/2 cup of butter, softened - 2 eggs - 1 cup of milk - 1/4 teaspoon of salt Directions: 1. Preheat your oven to 350°F. 2. Grease a muffin tin or line it with paper liners. 3. In a medium-sized bowl, mix together the cornmeal, baking powder, and salt. 4. In another bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. 5. Add the eggs, one at a time, and beat them into the butter mixture. 6. Gradually mix in the dry ingredients until well combined. 7. Add the milk and stir until the batter is smooth. 8. Spoon the batter into the muffin tin, filling each cup about two-thirds full. 9. Bake the muffins for around 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean. 10. Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Method 3: Gluten-Free Argentine Cornbread This method uses gluten-free ingredients to make an Argentine cornbread that can be enjoyed by those with gluten sensitivities. Ingredients: - 2 cups of cornmeal - 2 teaspoons of baking powder - 1/2 cup of sugar - 1/2 cup of butter, softened - 2 eggs - 1 cup of unsweetened almond milk - 1/4 teaspoon of salt Directions: 1. Preheat your oven to 350°F. 2. Grease an 8x8-inch square baking dish. 3. In a medium-sized bowl, mix together the cornmeal, baking powder, and salt. 4. In another bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. 5. Add the eggs, one at a time, and beat them into the butter mixture. 6. Gradually mix in the dry ingredients until well combined. 7. Add the almond milk and stir until the batter is smooth. 8. Pour the batter into the prepared baking dish. 9. Bake the cornbread for around 35-40 minutes or until a toothpick inserted into the center comes out clean. 10. Let the cornbread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Conclusion: In conclusion, Argentine cornbread is a delicious and versatile bread that can be enjoyed as a side dish or dessert. It is a popular dish in Argentina and can be made in different ways using various ingredients. Whether you prefer the classic recipe or something with a twist, Argentine cornbread is a must-try for bread lovers who want to experience the unique flavors of Argentine cuisine.
Argentine cuisine is a blend of European, Indigenous and African influences, and one of the most popular and delicious dishes is cornbread. Argentine cornbread is typically made from cornmeal or polenta, and is a savory dish loaded with flavor. Whether you’re a seasoned chef or a beginner, cooking Argentine cornbread can appear to be daunting. However, with the right techniques and ingredients, anyone can make this tasty dish at home. Here are some valuable tips to keep in mind when making Argentine cornbread.

1. Use the Right Type of Cornmeal

Argentine cornbread is made from cornmeal or polenta, and it is important to use the correct type of cornmeal. Polenta is typically coarser than cornmeal and has a distinct texture. If you want to make a denser cornbread, use a finer grain cornmeal. However, note that using a finer grain cornmeal will result in a less textured dish. Check the label of the cornmeal package to ensure you’re using the right type.

2. Preheat Your Oven

One crucial mistake that many people make when making Argentine cornbread is not preheating their oven. Preheating the oven ensures that the cornbread is cooked evenly throughout. It is recommended to preheat your oven to 375°F (190°C) for at least 10-15 minutes before baking the cornbread.

3. Incorporate Different Types of Cheese

Cheese is an essential ingredient in Argentine cornbread, and adding different types of cheese can enhance the flavor of the dish. The most common cheese used in Argentine cornbread is Parmesan or Reggianito, but you can mix it up and use different varieties like cheddar or Gouda to create depth in flavor.

4. Experiment with Vegetables

Adding vegetables to your Argentine cornbread is another great way to make it more flavorful and nutritious. Vegetables like corn, bell peppers, and onions can be chopped and mixed into the batter to add more texture and flavor to the dish.

5. Use Hot Butter or Oil

Another key element for a delicious Argentine cornbread recipe is hot butter or oil. Before adding the batter to the skillet, make sure the butter or oil is hot, and the skillet is heated for even cooking. The hot butter or oil creates a crispy exterior to the cornbread, while the inside maintains a fluffy texture.

6. Add Eggs to the Mixture

Adding eggs to your Argentine cornbread recipe can give it a richer taste and fluffier texture. Crack 1-2 eggs into the batter and mix well before pouring into the skillet. This will make your cornbread rise more and give it more depth.

7. Don’t Over-Mix the Batter

Over-mixing the batter can create a dense and heavy cornbread. Mix the ingredients until everything is just blended together, then pour it into the skillet. It is essential to avoid over-stirring the mixture once the cornmeal is added and to stop stirring until it is lightly mixed.

8. Bake the Cornbread Until Golden Brown

Bake the Argentine cornbread until it is golden brown and an inserted toothpick comes out clean. Depending on your oven, bake for around 30-35 minutes. When done, remove from the oven and let it cool for a few minutes before cutting it into slices.

9. Serve Warm

Argentine cornbread is best served warm, straight out of the oven. It is a perfect accompaniment to any meal or can be enjoyed on its own. Leftover cornbread can be reheated in the oven or microwave for a quick breakfast or snack.

10. Get Creative

Don't be afraid to experiment with different types of ingredients and flavors to make your Argentine cornbread recipe unique. Add some spice with paprika or chili powder, or switch up the cheeses and vegetables for new combinations. The key is to have fun and enjoy the process of creating something delicious.

Conclusion

In conclusion, Argentine cornbread is a classic dish that is easy to make and is sure to please any crowd. Keeping these valuable tips in mind when cooking your Argentine cornbread will ensure a delicious result every time. By using the right ingredients, preheating the oven, and avoiding over-mixing the batter, you can create a fluffy, savory, and satisfying dish that will be well-loved for years to come.

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