Best Neelys Quick Bread Recipes

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TRIPLE CORN QUICK BREAD



Triple Corn Quick Bread image

Provided by Patrick and Gina Neely : Food Network

Time 1h25m

Yield 1 loaf

Number Of Ingredients 13

4 tablespoons unsalted butter, divided
1 jalapeno, ribs removed, seeded, and finely chopped
2 cloves garlic, chopped
1 cup corn kernels, defrosted if frozen
1 1/4 teaspoons kosher salt, plus more for seasoning
1/8 teaspoon freshly ground black pepper, plus more for seasoning
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1 tablespoon baking powder
1 1/2 cups extra-sharp shredded yellow Cheddar
3/4 cup whole milk
1 large egg, beaten
3/4 cups canned cream corn

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with nonstick spray.
  • Add 1 tablespoon butter to a medium saute pan over medium-high heat. Once hot, add the jalapeno and garlic and saute until soft, about 3 minutes. Add the corn kernels and saute for another minute. Season the mixture with salt and pepper. Remove from the heat to cool.
  • Meanwhile, whisk together the flour, cornmeal, baking powder, salt, and pepper in a large bowl. Toss in the cheese with your hands.
  • Melt the remaining 3 tablespoons butter.
  • In a second bowl, mix together the milk, melted butter, egg, and creamed corn. Mix the wet ingredients into the dry ingredients, and then stir in the sauteed corn and jalapeno until combined. Pour into the prepared loaf pan and bake for 45 minutes. Cool on a wire rack for 10 minutes before turning out.

NEELY'S GARLIC CHEESE BREAD



Neely's Garlic Cheese Bread image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

One 12-inch loaf Italian bread
4 cloves garlic, peeled
1 stick salted butter, at room temperature
1/4 cup freshly chopped basil leaves
1/4 cup chopped flat-leaf parsley
1/4 cup grated Parmesan
1/4 cup grated mozzarella
Kosher salt and freshly cracked black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice the bread in half, lengthwise.
  • Add the garlic, herbs, butter, and Parmesan to the bowl of a food processor and pulse until well incorporated. Alternatively, you could fold the ingredients together using a rubber spatula.
  • Spread the butter mixture down the inner length of both slices of the bread. Wrap the pieces in aluminum foil and put them onto a sheet tray. Bake until the bread crisps up and the cheese melts, about 10 minutes. At this point, remove the foil, sprinkle the slices with the mozzarella cheese and season with salt and pepper, to taste. Slide the bread back into oven until the cheese bubbles, about 5 minutes. Remove the bread from the oven to a cutting board and slice before serving.

HONEY CORNBREAD MUFFINS-THE NEELY'S



Honey Cornbread Muffins-The Neely's image

Make and share this Honey Cornbread Muffins-The Neely's recipe from Food.com.

Provided by linguinelisa

Categories     Quick Breads

Time 20m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
1 cup milk
2 eggs
1/4 cup butter, melted
1/4 cup honey
non-stick cooking spray

Steps:

  • Preheat oven to 400. Line a muffin pan with 12 paper muffin liners. Spray with non-stick cooking spray.
  • In small bowl combine flour, cornmeal, baking powder, sugar and salt.
  • In large bowl combine milk. eggs, butter and honey. Add dry ingredients to the wet ingredients. Mix just to combine. Spoon into the greased muffin cups and bake about 15 minutes or till brown.

BROCCOLI CHEDDAR CORNBREAD - THE NEELYS



Broccoli Cheddar Cornbread - the Neelys image

Make and share this Broccoli Cheddar Cornbread - the Neelys recipe from Food.com.

Provided by Brookelynne26

Categories     Breads

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 (8 1/2 ounce) boxes corn muffin mix
1/2 cup whole milk
2 minced garlic cloves
1 (8 ounce) container cottage cheese
4 large eggs
1 tablespoon salt
1 cup grated cheddar cheese
2 tablespoons grated cheddar cheese
1/2 cup unsalted butter or 1/2 cup margarine
1 medium onion, chopped
1 (10 ounce) package frozen chopped broccoli, thawed but not drained

Steps:

  • Preheat oven to 375 degrees F.
  • Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.
  • In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish.
  • Bake in oven until golden, 30 minutes.

Nutrition Facts : Calories 681.4, Fat 38.1, SaturatedFat 19.3, Cholesterol 213.7, Sodium 2420.4, Carbohydrate 62.8, Fiber 6.9, Sugar 19.3, Protein 22.6

CINNAMON SWIRL QUICK BREAD



Cinnamon Swirl Quick Bread image

While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. -Helen Richardson, Shelbyville, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 1 loaf.

Number Of Ingredients 11

2 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg, room temperature
1/4 cup canola oil
3 teaspoons ground cinnamon
GLAZE:
1/4 cup confectioners' sugar
1-1/2 to 2 teaspoons whole milk

Steps:

  • Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

Nutrition Facts : Calories 179 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 173mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

MOMMA CALLIE'S BANANA NUT BREAD WITH HONEY BUTTER



Momma Callie's Banana Nut Bread with Honey Butter image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 14

1 stick butter, at room temperature, plus more for loaf pan
1 1/2 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 large very ripe bananas*
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
3/4 cup chopped pecans
Honey Butter, for serving, recipe follows
1 stick salted butter, softened
2 tablespoons honey

Steps:

  • Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3-inch loaf pan.
  • In a large bowl, whisk together the flour, baking soda, baking powder and salt.
  • In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture.
  • In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray.
  • Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling. Slice and serve with Honey Butter.
  • Mix the butter and the honey together in a small bowl with a wooden spoon. Serve with the banana bread.

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