Best Cornbread With A Twist Recipes

CORNBREAD WITH A TWIST

Cornbread With a Twist image

I am not a fan of cornbread. A lot of times it is dry, crumbly, and gritty. We went to a BBQ place a few weeks ago. The cornbread was awesome. Of course, the owner would not give me her recipe would not expect her to. So, I ran with it and experimented. I like the version here, but you can also use Jiffy corn muffin mix. ...

Provided by Barb Stellmach

Time 40m

Number Of Ingredients 7

Ingredients

1 bag marie callenders corn bread mix
1 box jiffy yellow cake mix
2 cups water
1 egg
2 capfuls vanilla extract
1 stick butter, melted
1/4 cup honey

Steps:

1. Spray 9x13 pan with cooking spray, or grease. Heat oven to 350.
2. In medium bowl, combine mixes, water, egg, and vanilla. Stir to mix well. Pour into prepared pan. Bake at 350 for 30-35 minutes. Bread will be light golden brown, and toothpick comes out clean.
3. While bread is baking, melt butter. Add honey. Mix well. As soon as bred comes out of the oven, pour butter honey mixture on bread. Spread to reach corners. Serve while warm. We like ot heat the leftovers in the microwave for 15 seconds. Just like fresh out of the oven.

CLASSIC CORNBREAD

Classic Cornbread image

Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."

Provided by Food Network

Categories side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1/3 cup vegetable oil, plus more for the baking dish
1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup buttermilk

Steps:

Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

CORNBREAD....WITH A TWIST!

Cornbread....with a Twist! image

This recipe has been a family favorite for years. It's just as good room temp as it is warm, and even better the second day!

Provided by Less Than A Chef -

Categories Breads

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup butter
2 eggs, beaten
1 cup sour cream
1 teaspoon salt
1 teaspoon pepper
1 (15 1/4 ounce) can whole kernel corn
1 (14 3/4 ounce) can creamed corn
1 (8 ounce) box Jiffy corn muffin mix (or equivalent)

Steps:

Use a 9 x 9 pan for the basic recipe, larger if doubling recipe.
Spray pan with Pam or grease the pan in some other way.
Mix all ingredients in a bowl until the batter is smooth.
Bake at 350 for 45 minutes.
Note: This is often not done cooking immediately. If the middle still jiggles, turn the over off and put the pan in oven while it is cooling down.

Nutrition Facts : Calories 470.9, Fat 25.6, SaturatedFat 13.3, Cholesterol 115.2, Sodium 1381.5, Carbohydrate 55.9, Fiber 5, Sugar 12.1, Protein 9.4

WEST TEXAS CORNBREAD ---WITH A TWIST!

West Texas Cornbread ---With a Twist! image

I have made this twice both with sweat cornbread and savory and I prefer savory. Pictures posted without the sauce. But the sauce is awesome! I also prefer no cheese but my guests and husband love it with cheese.

Provided by Texasgal B

Categories Savory Pies

Time 2h

Number Of Ingredients 11

Ingredients

2 lb hamburger lean
1 c diced yellow onion
1 can(s) black beans or red chili beans,drained
2 can(s) diced tomatoes and green chilies drained
2 can(s) whole green chilies or two cans diced
2 c shredded monterrey jack cheese
1 can(s) creamed corn
2 box cornbread mix for sweet or 1 recipe for buttermilk cornbread
1 can(s) green enchilada sauce
1 1/2 c sour cream
3 dash(es) green or red tabasco sauce

Steps:

1. ESSENTIAL TOOLS: Skillet, colander for draining, 13 x 9 casserole dish, mixing bowl large for cornbread, mixing bowl medium for green chile sauce, spatula, large spoon and whisk
2. In a colander, drain beans and diced tomatoes with green chilies.
3. Cook hamburger and diced onions, drain. Add back to the skillet the hamburger and onion, drained beans and diced tomatoes with green chilies. Simmer for 10 minutes stirring occasionally. Salt and pepper to taste at this stage.
4. Heat oven to 350 degree Spray casserole dish. Set aside.
5. Combine cornbread mix your choice. Add creamed corn to the mix. I have used both and prefer the savory over the sweet cornbread mix. Using a buttermilk recipe seems to give it that added twang. Just be sure you make a 9 x 13 dish size of cornbread mix for this recipe.
6. Spoon half of the cornbread mix into the bottom of the dish. Add hamburger/bean mixture Add two cups of shredded cheese.
7. Layer whole green chilies over hamburger mixture. Then top with the rest of the cornbread mix. Smooth out.
8. Cook until cornbread is done. I have timed it at 45 minutes inserted a knife it came out clean but you judge by your oven. If you cook with cast iron check after 30 it tends to cook quicker.
9. In the meantime while baking, combine in medium bowl your one can of green enchilada sauce and sour cream. Add a couple of dashes of Tabasco sauce, salt or red chili powder its your preference though.
10. OPTIONS FOR CASSEROLE: two diced jalapenos. OPTIONS FOR THE SAUCE: Green chilies diced, green onions diced.