Best Baked Corn Bread Recipes

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BAKED CORN BREAD



Baked Corn Bread image

This baked cornbread melts in your mouth! Be sure to use self-rising cornmeal, though. I have tried using regular corn meal and adding baking powder and salt, but it did not rise as well. I also use yellow self-rising cornmeal for best flavor and color.

Provided by Tara Guthrie

Categories     Other Breads

Time 40m

Number Of Ingredients 6

1 c self-rising yellow corn meal (i use house autry)
2 Tbsp white granulated sugar (heaping)
2 eggs, beaten
1 c cream style corn
1 c sour cream
1/2 c corn oil (i use mazola)

Steps:

  • 1. Preheat oven to 400 degrees.
  • 2. In a medium bowl, mix all ingredients thoroughly in order listed.
  • 3. Pour into a glass deep dish pie plate sprayed with a non-stick cooking spray. Bake for 30 minutes or until golden brown and toothpick inserted in center comes out clean. Slice and serve hot.

OVEN BAKED GRIDDLE CORN BREAD



Oven Baked Griddle Corn Bread image

Provided by Nancy Harmon Jenkins

Categories     quick, side dish

Time 23m

Yield 2 to 4 servings

Number Of Ingredients 6

1/4 cup minced lean salt pork
3/4 cup white cornmeal
1/4 cup flour
1/2 teaspoon baking soda
1 cup buttermilk, approximately
1 large egg

Steps:

  • Preheat oven to 450 degrees. Place salt pork in 11-inch cast-iron skillet and render it over medium heat until the bits turn crispy and are etched with brown.
  • Meanwhile, in a mixing bowl, stir together cornmeal and flour. Put baking soda into palm of hand and rub out any lumps. Then brush it evenly over surface of flour-cornmeal mixture and stir in.
  • In a smaller bowl, whisk 1 cup buttermilk with egg until well blended.
  • When salt pork is cooked as directed, remove pan from flame and carefully scrape all the bits of pork and most of the fat into cornmeal-flour mixture, reserving a little fat in skillet. Place skillet in preheated oven.
  • Mix salt pork bits into cornmeal-flour mixture and then, with spatula, gently turn in the liquid, mixing only enough so there are no large dry lumps left in batter. Batter should be molten but not liquid (pourable but not runny). If necessary, gently work in a little more buttermilk.
  • When fat on griddle begins to smoke, remove griddle from oven (protect hands well; it will be very hot). Scrape batter into center of griddle, letting it spread out of its own accord. It will not quite cover the surface. The batter should sizzle when it hits the hot iron.
  • Immediately put griddle back in oven and bake 8 to 10 minutes, the length of time depending on whether you like a slightly custardy center. Corn bread is done when golden on top and the center does not quiver when gently shaken. Remember to protect hands when handling skillet. The bottom of the pancake is especially crusty. Invert whole cake onto a plate or cutting board so it is served with crust on top. Eat with butter if you like, but it is delicious as is.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 4 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 341 milligrams, Sugar 3 grams, TransFat 0 grams

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