Best Country Corn Bread Recipes

COUNTRY CORN BREAD

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined., Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375° for 20-25 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Serve warm.

COUNTRY SKILLET BACON CORN BREAD

Steps:

• Heat oven to 450ºF.
• Mix first 5 ingredients in large bowl. Add remaining ingredients; stir just until blended.
• Pour into 12-inch cast iron skillet.
• Bake 18 to 20 min. or until golden brown. Cool slightly.

CORN BREAD STUFFING WITH COUNTRY SAUSAGE

Steps:

• Butter a large gratin dish or a 9-by-13-inch baking dish. Break the Country Corn Bread into 1-inch pieces, spread the pieces on a baking sheet and let dry slightly, for at least 4 hours or overnight. Meanwhile, roast the poblanos over a gas flame or under the broiler, turning until charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the poblanos and cut them into 1/2-inch pieces. In a large deep skillet, melt the butter until foaming. Add the onions, celery, carrots and garlic and cook over moderately high heat, stirring, until softened, 8 to 10 minutes. Add the sausage, breaking it up, and cook until no pink remains, about 10 minutes. Stir in the oregano, salt, pepper and poblanos and transfer to a large bowl. Mix in the corn bread, then stir in the turkey stock. Spread the stuffing in the prepared gratin dish. Preheat the oven to 350°. Cover the stuffing with foil and bake for about 30 minutes, or until heated through. Uncover and bake for 15 to 20 minutes, or until the top is crisp and golden. Serve hot. MAKE AHEAD The recipe can be prepared through Step 3 and refrigerated for up to 2 days. Let return to room temperature before baking.

SWEET POTATO CORN BREAD (COOKS COUNTRY) RECIPE

Steps:

• INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 425 degrees. Prick potatoes all over with fork. Microwave on large plate until potatoes are very soft and surfaces are slightly wet, 10 to 15 minutes, flipping every 5 minutes. Immediately slice potatoes in half to release steam. 2. When potatoes are cool enough to handle, scoop flesh into bowl and mash until smooth (you should have about 1 3/4 cups); discard skins. Whisk in milk, melted butter, and eggs. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in separate large bowl. Stir sweet potato mixture into cornmeal mixture until combined. 3. Melt remaining 1 tablespoon butter in 10-inch ovensafe nonstick skillet over medium-high heat until bubbling, about 3 minutes. Swirl butter to coat bottom and sides. Pour batter into hot skillet and smooth top with rubber spatula. Bake until cornbread is golden brown and toothpick inserted in center comes out clean, 25 to 30 minutes. Let cornbread cool in skillet on wire rack for 1 hour. Loosen edges of cornbread from skillet with spatula and slide out onto cutting board. Cut into wedges and serve.

COUNTRY CORN BREAD

Steps:

• Preheat the oven to 350°. Butter a 9-by-13-inch baking dish. In a bowl, combine the flour, cornmeal, sugar, salt, baking powder and baking soda. In another bowl, combine the eggs and buttermilk and add to the dry ingredients. Add the melted butter and stir just until moistened. Pour the batter into the prepared dish and bake for about 40 minutes, or until the corn bread is golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. MAKE AHEAD The corn bread can be wrapped in plastic and frozen for 1 week or refrigerated for up to 2 days.

COUNTRY CORN BREAD

Steps:

• Sift dry ingredients and set aside. Beat whole eggs and egg whites until frothy and light. Add sour cream, corn, and oil. Gradually stir in dry ingredients and beat well. Pour into a 9 x 9 pan that has been thoroughly sprayed with nonstick cooking spray. Bake at 400 degrees for 30 minutes. (This recipe can be made into muffins--bake 15-20 minutes at 400 degrees.) This corn bread is incredible!