Cornbread Recipe

[disneyfanatic60]

My son and I both love cornbread. I am thinking about adding it to our Thanksgiving menu. Does anyone have a good recipe? I don't have a cast iron skillet and I know a lot of recipes call for one.

Michele

 

[DawnCt1]

I have used the recipe on the back of the Quaker corn meal box. I also like Indian pudding for Thanksgiving as well. That is also made with corn meal.

 

[piratesmate]

I like any kind of corn bread, but usually made from a box mix. Then I discovered a copycat recipe for the moist, sweet type corn bread they served at Chi-Chi's. Now this is all my kids want!

Corn Spoon Bread
Low-Fat Copycat Recipe for Chi-Chi’s Sweet Corn Bread

1 c frozen corn kernels, thawed
½ c evaporated skimmed milk
1/3 c instant nonfat dry milk pwoder
3 Tbl honey
2 tsp vanilla extract
½ tsp cinnamon
½ c + 2 Tbl yellow cornmeal
½ tsp baking soda
1 c nonfat buttermilk
1 egg, well beaten
1 Tbl melted margarine

In small nonstick skillet, combine corn kernels, evaporated milk, milk powder, 1 T. of the honey, 1 t. of the vanilla and 1/4 t. of the cinnamon; cook over medium heat, stirring constantly, until liquid has been absorbed and kernels are lightly browned and sticky, 8-10 minutes; set aside.
Preheat oven to 325; spray 1 quart baking dish with nonstick cooking spray. In small bowl, combine 2 T. cornmeal, baking soda, 1/4 t. cinnamon; set aside. In medium saucepan, bring 1 c. water to a boil; gradually add the remaining 1/2 c. cornmeal, stirring constantly to break up lumps, until all cornmeal is absorbed. Remove from heat and stir in the buttermilk, the cooked corn kernels, egg, the remaining 2 T. honey, margarine and the remaining 1 t. vanilla; beat until smooth. Add reserved cornmeal mixture and beat until just combined; pour into prepared baking dish. Bake until firm but spoonable, and lightly browned along edges, 10-15 minutes. Serve warm, using an ice cream scoop.


I've been able to fool them a few times by "doctoring" a box of Jiffy mix. This is much less labor intensive!

Cheater's Corn Cake

1 c corn
1 egg
1 tsp vanilla
1 Tbl honey
1 box corn muffin mix
1 c milk, skim is fine
¼ tsp cinnamon

Preheat oven to 375. If using frozen corn or “Niblets” put about 2/3 through a food chopper/processor. I’ve substituted creamed corn & that works great!

In a bowl, combine all ingredients. Spray or grease an 8x8 pan. Pour batter into pan & cover with foil. Put the covered pan into a larger pan ~ ½ full of water. Bake in center of oven for 30 – 40 minutes.