Best Juniors Cornbread Recipes
THE KIDS' CORN BREAD
Provided by Food Network
Categories dessert
Yield Makes 1 8-inch round bread
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (375 degrees if using a Pyrex or dark-finish pan). Grease an 8-inch round metal or Pyrex pan or a ceramic souffle dish.
- Combine the flour, cornmeal, wheat germ, baking powder, and salt in a large bowl.
- Make a well in the center of the dry ingredients and add the egg, buttermilk, butter, honey, and marmalade. Using a large spoon or dough whisk, stir just until all of the ingredients are moistened yet thoroughly blended; take care not to overmix.
- Pour the batter into the prepared pan and bake on the center rack of the oven for about 20 to 25 minutes, or until dark golden around the edges and a cake tester inserted in the center comes out clean. The top should feel firm to the touch. Let stand for 30 minutes in the pan before cutting into thick wedges
JUNIOR LEAGUE - SOUTHWEST GREEN CHILE CORN BREAD
Make and share this Junior League - Southwest Green Chile Corn Bread recipe from Food.com.
Provided by JLofAustin
Categories Breads
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Beat butter and sugar until creamy. Add eggs. Stir in flour, cornmeal, baking powder and salt. Add Corn, green chiles, and cheese and mix well. Spoon into a buttered 9x9 baking pan. Bake at 325 for 50 minutes.
JUNIOR'S CORNBREAD
A very delicious sweet cornbread with just a little difference - vanilla! I think vanilla adds just the right touch of mellow richness to almost everything sweet. This cornbread is probably just a little more work than the average cornbread recipe, but it is definitely worth it. I buy my cornmeal from a local mill store around our area, which I think really makes a difference in the amount of corn taste the bread has, so if you have access to a mill store or a catalog that has fresh stone ground cornmeal, it is that much better. To serve this bread the next day, slice bread squares in half and put under the broiler until lightly browned and crisp, serve with honey butter, it is unbelievable! This bread recipe comes from the "Junior's" cookbook
Provided by Naturalbohemian
Categories Quick Breads
Time 45m
Yield 1 13x9x2-inch pan, 12 serving(s)
Number Of Ingredients 11
Steps:
- Butter a 13x9x2-inch baking pan and place it on an oven rack in the middle of the oven.
- Preheat the oven to 400 degrees. (But keep an eye on your butter to make sure it doesn't burn).
- Mix together the flour,cornmeal, sugar, baking powder, and the salt into a large mixing bowl, and make a well in the center of these dry ingredients with a spoon.
- Beat the eggs in another large mixing bowl with an electric mixer.
- Beat on high until the eggs are light yellow and slightly thickened, about 3 minutes.
- Then beat in the milk, water, melted butter, oil, and vanilla.
- Pour this egg mixture into the well in the dry ingredients, all at once.
- Stir the dry ingredients into the wet ingredients just until it comes together in a batter (Do not over mix at this stage, or the cornbread may turn out tough).
- Pour the batter into the hot baking pan (It should sizzle!) and bake until the cornbread is slightly golden brown, about 25 minutes.
- Cut the cornbread into twelve 3inch squares.
- Serve hot or warm.
- (Or toasted the next day with honey butter!).
Nutrition Facts : Calories 373, Fat 17.1, SaturatedFat 6.8, Cholesterol 105, Sodium 806.5, Carbohydrate 47.8, Fiber 1.8, Sugar 12.8, Protein 7.4
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