Best Ginas Crusty Cornbread Recipes

Gina's Crusty Cornbread image

Provided by linguinelisa

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups all purpose flour
2 cups yellow cornmeal
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons sugar
2 1/4 cups milk
2 eggs
6 tablespoons butter, melted, slightly cooled
2 tablespoons rendered bacon fat, butter, shortening or 2 tablespoons vegetable oil

Steps:

Preheat oven to 400. Place a 10-inch cast iron skillet in oven for 30 minutes.
In large bowl combine flour, cornmeal, salt, baking powder and sugar. Make a well in the center and add milk, eggs and melted butter. Stir just until moistened.
Remove skillet from oven and add bacon fat to skillet. Swirl around to coat bottom and sides, then pour in cornbread mixture. Smooth the top with a spatula, then place in oven and bake about 25 minutes, or until brown.
If you like, you can spread 2 tablespoons of butter on top of hot cornbread to melt.

Gina's Corn Souffle image

Provided by Patrick and Gina Neely : Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

5 tablespoons butter, plus more for baking dish
1/2 medium onion, chopped fine
2 cloves garlic, minced
3 cups fresh whole corn kernels (thawed, if frozen)
Kosher salt and freshly ground black pepper
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
2 cups half-and-half
5 large eggs
1 cup grated extra-sharp white Cheddar

Steps:

Preheat the oven to 400 degrees F.
Coat the bottom and sides of a round 2 quart souffle dish with butter.
Melt the butter in a medium-sized saucepan over medium heat. Add the onion and garlic and saute until tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 more minute. Add the flour and stir until it becomes light blonde in color, about 2 more minutes. Add the half-and-half and whisk until the mixture becomes smooth and thickened. Remove from the heat.
Beat the eggs in a large bowl. Temper the eggs into the corn mixture, then stir in the cheese. Pour the mixture into the buttered souffle dish. Bake for 35 minutes. Remove from the oven and serve.

Crusty Quaker Cornbread image

Provided by Gods_sugarcookie

Time 25m

Yield 9-12 squares, 9-12 serving(s)

Number Of Ingredients 8

1 1/4 cups all-purpose flour
3/4 cup cornmeal (Quaker brand preferred)
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 egg whites or 1 whole egg, beaten

Steps:

Preheat oven to 400F; grease an 8 or 9 inch pan.
Combine dry ingredients and stir in wet ingredients, mixing just until moistened.
Pour into prepared pan and bake in the preheated oven 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
*NOTE: Delicious topped with butter, sour cream, or honey!

Nutrition Facts : Calories 196.7, Fat 7.6, SaturatedFat 1.5, Cholesterol 3.8, Sodium 239.3, Carbohydrate 28.2, Fiber 1.2, Sugar 5.7, Protein 4.3

Chipotle Cornbread image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 12

Steps:

Preheat the oven to 350 degrees F. Coat an 8-by-8-inch baking dish with nonstick spray. Set aside.
Mix the cornmeal, flour, baking powder and salt in a large bowl.
Whisk together the buttermilk, adobo, honey, eggs, chipotle pepper and butter in another bowl. Add the wet ingredients to the dry ingredients and stir until just mixed. Stir in the cheese.
Pour the batter into the prepared baking dish. Bake until golden, 25 minutes. Cut into squares and serve.