Best White Cornbread Recipes

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MARTHA WHITE BASIC CORNBREAD



Martha White Basic Cornbread image

I got this recipe from a bag of Martha White cornmeal. I wanted to save it here. My daughter uses it for her cornbread dressing.

Provided by CaramelPie

Categories     Quick Breads

Time 25m

Yield 1 9" square pan, 6-8 serving(s)

Number Of Ingredients 6

1 egg, beaten
1 3/4 cups buttermilk
1/4 cup oil or 1/4 cup melted shortening
2 cups martha white plain cornmeal
1 tablespoon baking powder
1 teaspoon salt

Steps:

  • Heat oven to 450 degrees.
  • Grease 9-inch ovenproof skillet or 9-inch square pan; place in oven to heat.
  • In large bowl, combine all ingredients; mix well.
  • Pour batter into greased pan.
  • Bake at 450 degrees for 20 to 25 minutes, or until golden brown.
  • Note: 1 1/3 cup milk can be substituted for buttermilk. Also, recipe can be baked in muffin cups or cornsticks pan. Grease 12 muffin cup or cornsticks pan. Fill muffin cups or cornsticks pan 2/3 full. Bake at 450 degrees for 15 to 20 minutes or until golden brown.
  • Variation: Sausage Cornbread: Stir 1/2 lb. cooked sausage into prepared batter.

Nutrition Facts : Calories 269.2, Fat 12, SaturatedFat 2, Cholesterol 33.9, Sodium 670.2, Carbohydrate 35.3, Fiber 3, Sugar 3.7, Protein 6.7

VENISON AND BLACK BEAN CHILI WITH TOASTED CUMIN CREME FRAICHE AND WHITE CHEDDAR CORNBREAD



Venison and Black Bean Chili with Toasted Cumin Creme Fraiche and White Cheddar Cornbread image

Provided by Bobby Flay

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 29

1/4 cup olive oil
2 pounds venison shoulder, cut into 1/2-inch cubes
Salt and freshly ground pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or low sodium canned or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema, recipe follows
White Cheddar Cornbread, recipe follows
1 tablespoon cumin seed
1 cup creme fraiche or Mexican crema
Salt and freshly ground pepper
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups coarsely ground white cornmeal
2 cups all-purpose flour
2 tablespoons baking powder
2 large eggs, lightly beaten
1 teaspoon salt
2 2/3 cups buttermilk
3/4 cup finely grated white cheddar
1 tablespoon honey

Steps:

  • Heat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
  • Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
  • Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.
  • Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
  • Preheat oven to 400 degrees F.
  • In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.

CLASSIC MARTHA WHITE CORNBREAD DRESSING



Classic Martha White Cornbread Dressing image

[DRAFT]

Provided by Food Network

Categories     side-dish

Time 1h7m

Yield 12 Servings

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
½ cup butter
1 cup chopped onions
1 cup chopped celery
6 cups Martha White® Country-Style Cornbread, crumbled
4 cups crumbled toasted biscuits or dry bread cubes
½ cup chopped fresh parsley
2 tsps. dried sage leaves
½ tsp. dried thyme leaves
½ tsp. pepper
4 cups chicken broth

Steps:

  • 1. HEAT oven to 375°F. Spray 13 x 9-inch (3-quart) baking dish or pan with no-stick cooking spray. Melt butter in large skillet over medium-high heat. Add onions and celery; cook until tender, stirring occasionally. 2. COMBINE onion mixture with all remaining ingredients in large bowl; mix well. Spoon into prepared baking dish. 3. BAKE 45 to 50 minutes or until golden brown.

CORNBREAD WITHOUT WHITE FLOUR OR SUGAR



Cornbread Without White Flour or Sugar image

Fantastic cornbread recipe that uses no white flour and no sugar. Found on a Core recipe board. Just as good as, and better than some cornbread recipes, normal ones, that I have used.

Provided by Kasha

Categories     Breads

Time 35m

Yield 9 serving(s)

Number Of Ingredients 10

1 cup cornmeal
1/2 cup cream of wheat or 1/2 cup semolina
1 cup fat free sour cream or 1 cup nonfat yogurt
1/2 cup unsweetened applesauce
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup Splenda granular
2 teaspoons olive oil
4 egg whites
1/2 cup nonfat milk

Steps:

  • Mix all the ingredients and bake in a square glass pan in a 400° preheated oven for about 30-35 minutes.

Nutrition Facts : Calories 137.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 2.8, Sodium 227.2, Carbohydrate 24.5, Fiber 1.5, Sugar 3, Protein 5.5

WHITE CHICKEN CHILI WITH CILANTRO CORNBREAD



White Chicken Chili with Cilantro Cornbread image

They will never know this is a healthy recipe because it tastes so rich and hearty!

Provided by Laurie Lufkin

Categories     Chili

Time 2h

Number Of Ingredients 32

2 c sweet onion, diced
4 clove garlic, minced
1/4 c olive oil
2 c diced green pepper and green pepper
5 lb skinless/boneless chicken breasts and thighs
1/4 c all purpose flour
1 tsp chili powder
4 tsp cumin
2 tsp ground oregano
4 can(s) 15 oz cannellini beans (do not drain)
9 c chicken stock, light
2 can(s) (4.25 oz) diced green chiles
1 can(s) (15 oz) navy beans
2 c fresh corn kernels (use frozen if unavailable)
2 c shredded montery jack cheese
1/2 c chopped fresh cilantro
to taste salt and pepper
FOR THE CILANTRO CORNBREAD
1 1/3 c all purpose flour
1 1/3 c yellow cornmeal
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2 Tbsp dried cilantro
1 tsp ground corriander
1/2 c salted butter, melted
1 1/3 c buttermilk
2 large eggs, at room temperture, lightly beaten
FOR THE GREEN CHILE SOUR CREAM
1 8 oz container sour cream
1 can(s) (4.25 oz) diced green chiles, do not drain
1 lime juiced

Steps:

  • 1. For the chili: In a large Dutch oven or pot over medium heat, sauté onion and garlic in olive oil until translucent, about 10-15 minutes, stirring occasionally. Add diced peppers and continue to cook until peppers are soft, about 10 more minutes. Add chili powder, cumin and oregano to pot and stir to combine.
  • 2. In a medium bowl, toss chicken with flour and salt and pepper. Add to vegetables and cook 10 minutes, stirring frequently and scraping browned bits from the bottom of the pan until chicken is cooked.
  • 3. In the bowl of a food processor or in a blender, puree cannellini beans and one cup chicken broth until smooth. Add to the chicken and vegetable mixture, along with remaining chicken broth. Stir to combine. Add corn and navy beans and simmer for about an hour. Mixture will thicken. Before serving, stir in Monterey jack cheese and chopped cilantro. Serve with cornbread and chile sour cream
  • 4. For the cornbread: Preheat oven to 350 degrees. Butter a 9 x 9 baking dish and set aside. In a medium bowl whisk together dry in ingredients and spices. Add ½ cup butter, buttermilk and eggs and stir till combined. Bake in preheated oven 30-35 minutes until tester in the center comes out clean.
  • 5. For the Green Chile sour cream: Combine all ingredients in a medium bowl. Refrigerate until ready to use

CAROLINA SHRIMP AND GRITS CORNBREAD FROM MARTHA WHITE®



Carolina Shrimp and Grits Cornbread from Martha White® image

Serving Size (1/6), Calories 450 (Calories from Fat 220), Total Fat 24g (Saturated Fat 4g, Trans Fat g), Cholesterol 220mg, Sodium 1220mg, Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 5g), Protein 34g; Percent Daily Value*: Vitamin A 8%, Vitamin C 15%, Calcium 10%, Iron 15%.

Provided by @MakeItYours

Number Of Ingredients 19

Cornbread
Shrimp
1/2 pound sliced bacon, preferably applewood smoked, cooked and crumbled, reserve drippings
1 large egg
3/4 cup milk
1 tablespoon butter, melted
1 cup shredded sharp cheddar cheese
1 (6 oz.) package Martha White® Cotton Country® Buttermilk Cornbread Mix
1/4 cup roasted red peppers, drained and chopped
1/4 cup chopped green onions
1 tablespoon Pure Vegetable Oil
1 1/4 pounds uncooked medium shrimp, shelled and deveined
Salt and pepper
2 cloves garlic, minced
2 cups sliced mushrooms
1/4 cup chicken broth
1 1/2 tablespoons fresh lemon juice
Hot sauce
Remaining bacon and green onions for garnish

Steps:

  • HEAT oven to 400º F. Return 2 tablespoons bacon drippings to 10 1/4-inch Lodge cast iron skillet. Stir together egg, milk, 1 tablespoon bacon drippings, butter, cheese, and cornbread mix in medium bowl until well blended. Stir in half the reserved bacon, red peppers and 1/4 cup green onions. Pour into prepared skillet and spread evenly. Bake 20 to 25 minutes, or until golden brown.
  • HEAT 1 tablespoon bacon drippings and oil in 12-inch Lodge cast iron skillet over medium-high heat until hot. Add shrimp. Sprinkle with salt and pepper to taste. Cook until shrimp turns pink, stirring occasionally, about 2 minutes. Stir in garlic and mushrooms. Cook and stir 2 to 3 minutes. Add broth and lemon juice and cook, stirring, about 1 minute. Stir in hot sauce to taste.
  • TOP cornbread with shrimp mixture. Sprinkle with remaining crumbled bacon and 1/4 cup green onions. Serve immediately.

SAUSAGE AND CHARD WHITE CORNBREAD PIZZA



Sausage and Chard White Cornbread Pizza image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

1 box instant cornbread mix
1/3 cup milk
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 tablespoon vegetable oil
1 cup whole-milk ricotta
1/4 cup grated Asiago cheese
2 tablespoons grated Pecorino Romano cheese
2 tablespoons grated Parmesan
1 pound Italian sausage, in bulk or removed from the casing
2 cups Swiss chard leaves, chopped
Salt and freshly ground black pepper
Pickled sweet red cherry peppers, such as Peppadews, thinly sliced, for topping

Steps:

  • Preheat the oven to 400 degrees F.
  • Mix the cornbread mix, milk, butter and egg in a bowl until smooth. Coat a large, cast-iron skillet with the oil. Add the cornbread mixture to the skillet and, using your fingers, press it until it covers the entire surface area of the skillet. Bake until golden around the edges, 15 to 20 minutes. Let cool.
  • Mix together the ricotta, Asiago, Pecorino Romano and Parm in a small bowl.
  • In a separate skillet, brown the sausage over medium-high heat, crumbling the sausage with a spoon and cooking until golden brown and no longer pink. Drain on a paper towel, but reserve the fat in the skillet. Lower the heat to medium and add the greens. Season with salt and pepper and saute until wilted and cooked through, about 5 minutes. Let cool.
  • Preheat the broiler.
  • Smear a good layer of the cheese mixture on top of the crust. Top with the crumbled sausage and sauteed chard. Place under the broiler until bubbling and melted, 3 to 5 minutes. Top with the sliced peppers and serve!

SOUTHERN WHITE CORNBREAD



Southern White Cornbread image

This white cornbread is baked in a hot loaf pan coated with hot oil. The result is a delicious crispy crust with a tender inside. This is terrific with berry butter.

Provided by sugarpea

Categories     Quick Breads

Time 1h

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable shortening
3/4 cup sugar
1/2 cup all-purpose flour
2 cups white cornmeal
1/4 teaspoon salt
2 cups buttermilk
1 teaspoon baking soda

Steps:

  • Preheat oven to 350°; grease an 8"x4"x3" nonstick loaf pan with the shortening, leaving excess in the pan and place in oven.
  • Sift together sugar, flour, cornmeal and salt; mix buttermilk and baking soda; stir into cornmeal mixture and mix well; add melted shortening from loaf pan and mix well.
  • Pour the mixture into the hot loaf pan and bake 50-60 minutes until golden brown and toothpick tests clean; cool on wire rack.

Nutrition Facts : Calories 211.4, Fat 3.9, SaturatedFat 1.1, Cholesterol 2, Sodium 244.1, Carbohydrate 40.9, Fiber 1.9, Sugar 17.5, Protein 4.2

MOLASSES BUTTERMILK CORNBREAD WITH MAPLE WHITE DOG



Molasses Buttermilk Cornbread with Maple White Dog image

If the words "candied," "bacon, "and "crunch" don't clue you in, let me warn you that this stuff is seriously addictive. You will not be able to stop nibbling it, so you might want to make extra. You don't have to save it for dessert, either. It would be perfect to your eggs at breakfast if you don't chop it up.From The Sugar Cube, as is the photo.

Provided by Lynnda Cloutier @eatygourmet

Categories     Other Breakfast

Number Of Ingredients 22

CORNBREAD:
- bacon grease, lard or butter for greasing the pan
- 1/4 vanilla bean
- 8 tbsp. unsalted butter, 1 stick
- 1/2 cup buttermilk
- 1 large egg
- 1 egg yolk
- 1/3 cup full fat sour cream or full fat greek yogurt
- 1/4 cup sugar
- 1/4 cup blackstrap molasses
- 1/2 cup medium fine yellow cornmeal
- 3/4 cup flour
- 1 tbsp. plus 1 1/2 tsp. baking powder
- 1 tsp. ground saigon cinnamon (it's more potent than the regular cinnamon)
- 1/4 tsp. ground ginger
- 1/2 tsp. freshly grated nutmeg
- 1/2 tsp. sea salt
MAPLE WHITE DOG WHOOP:
- 1 cup cold heavy cream
- 1/4 cup grade b maple syrup, plus more for drizzling
- 2 tbsp. plus 1 1/2 teaspoon white dog whiskey, optional ( nal (sometimes too much of a good thing can be bad. in this case, too much booze will cause the cream to break down and get water. don't be tempted to add more than 2 to 3 tbsp.)
CANDIED BACON CRUNCH, RECIPE FOLLOWS

Steps:

  • To make cornbread, preheat oven to 350. Coat bottom and sides of 8 inch cast iron skillet or cake pan with bacon grease. Set aside. Split the piece of vanilla bean lengthwise and scrape out seeds with back of a knife and add to small sauté pan. Make sure the pan is shiny metal, not dark nonstick or cast iron or you won't be able to see how dark the butter solids get. Add the pod and 6 Tbsp. of the butter and cook over medium heat til solids drop to the bottom of the pan and turn a nutty brown, 3 to 5 minutes. Remove from heat.
  • In medium bowl, whisk together buttermilk, egg, egg yolk, sour cream, sugar and molasses. In large mixing bowl, whisk together cornmeal, flour, baking powder, cinnamon, ginger, nutmeg and salt. Stir wet ingredients into dry ingredients just til mixed. Stir in the browned butter. Pour the batter into the prepared pan and bake til golden brown and top springs back when pressed, 20 to 25 minutes. Remove from oven and rub the top of the corn bread with remaining butter.
  • To make maple white dog whoop, in bowl of stand mixer fitted with whisk attachment or with a handheld mixer, whip cream and maple syrup together on medium high speed til soft peaks form. Whisk in whisk if using, 1 Tbsp. at a time. With mixer on high, continue whipping til medium stiff peaks form. The cream can be made ahead and stored in airtight container in refrigerator for up to 2 days. Put a slice of warm corn bread on a plate, top with a dollop of maple whipped cream and garnish with the candied bacon. Drizzle with maple syrup. You can omit the bourbon in this recipe and substitute 1/4 tsp. vanilla to round out the flavor.
  • For a variation, use Praline Bacon crunch: Sprinkle 2 to 3 tablespoons toasted finely chopped pecans or hazelnuts onto the pan and toast in a 350 oven til fragrant and beginning to color, 5 to 8 minutes or pecans and 10 to 15 minutes for hazelnuts. Candied Bacon Crunch: 1/4 cup grade B maple syrup 3/4 tsp. Dijon mustard 2 grinds of fresh black pepper 5 slices thick cut applewood smoked bacon, about 1/3 lb. Preheat oven to 400. Line a rimmed baking sheet with parchment paper or a Silpat and place metal oven safe rack like a cooking rack for cookies, on top. In small bowl, mix together maple syrup, mustard, and pepper. Dip bacon in maple mixture, coating both sides liberally and arrange on rack in single layer. Bake for 10 minutes. Flip bacon over, baste with more maple mixture and bake for another 10 minutes. Baste once more during the last 5 minutes of baking. The bacon will take on a rich caramelized color and a lacquered sheen. If you want to tear the bacon into pieces, let it cool completely first. Or you can cut each slice in half and serve

WHITE CORNBREAD



White Cornbread image

Make and share this White Cornbread recipe from Food.com.

Provided by Barb G.

Categories     Quick Breads

Time 30m

Yield 12 Muffins

Number Of Ingredients 6

1 (14 3/4 ounce) can white cream-style corn (I used Del Monte Brand)
1 egg, beaten
1/4 cup milk
1 1/2 cups biscuit mix (like Bisquick)
3/4 cup cornmeal
1/4 cup sugar

Steps:

  • Blend corn, egg and milk in a medium bowl.
  • Combine baking mix, cornmeal and sugar; add to corn mixture.
  • Stir until just blended; Spoon evenly into 12 greased muffin cups; or use paper muffin cups inserts.
  • Bake at 400 degrees for 18 to 20 minutes or until golden brown.

Nutrition Facts : Calories 142.4, Fat 3.3, SaturatedFat 0.9, Cholesterol 18.6, Sodium 301.7, Carbohydrate 26.1, Fiber 1.3, Sugar 6.8, Protein 3.1

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