Best 4 Cornbread With A Twist Recipes
Cornbread gets a bad rap for being boring, dry, and overly crumbly. However, this Southern staple has the potential to be anything but boring! With its simple, naturally sweet flavor, cornbread is the perfect blank canvas for culinary creativity. From classic additions like cheese and chili to unexpected ingredients like roasted squash and chocolate chips, there’s no limit to the ways you can twist up this classic recipe. So, whether you're looking for a savory side dish or a sweet treat, we have some ideas for you to change your mind about cornbread.
Check out the recipes below so you can choose the best recipe for yourself!
CORNBREAD....WITH A TWIST!
This recipe has been a family favorite for years. It's just as good room temp as it is warm, and even better the second day!
Provided by Less Than A Chef -
Categories Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use a 9 x 9 pan for the basic recipe, larger if doubling recipe.
- Spray pan with Pam or grease the pan in some other way.
- Mix all ingredients in a bowl until the batter is smooth.
- Bake at 350 for 45 minutes.
- Note: This is often not done cooking immediately. If the middle still jiggles, turn the over off and put the pan in oven while it is cooling down.
Nutrition Facts : Calories 470.9, Fat 25.6, SaturatedFat 13.3, Cholesterol 115.2, Sodium 1381.5, Carbohydrate 55.9, Fiber 5, Sugar 12.1, Protein 9.4
MAGIC CORNBREAD
Something very special happens in the oven while this twist on a southern classic bakes. The result is a rich and custardy center. Serve it with barbecue -- or as dessert with a scoop of vanilla ice cream and a drizzle of honey.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 12 pieces
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish that is at least 2 inches deep. Place the buttered dish in the oven while you mix the batter.
- Whisk together the heavy cream, 1 teaspoon of the sugar and 1/2 teaspoon salt in a small bowl and set aside.
- Whisk together the eggs and melted butter in a large bowl until well blended. Add the milk, vinegar, the remaining sugar and 1 teaspoon salt and beat until mixed well. Whisk together the cornmeal, flour, baking powder and baking soda in a medium bowl.
- Add the flour mixture to the egg mixture and stir until just combined. Pour the batter into the preheated dish, then slowly, pour the seasoned cream into the center of the batter about 1-inch away from the edge. Don't stir the cream into the batter.
- Bake until the top of the cornbread is lightly browned, and a toothpick inserted near the edge of the bread (not the center) comes out clean, about 50 minutes. Serve warm.
CORN DOG TWISTS
Kids will have as much fun making as they will eating these cute twists on hot dogs and buns! Set out bowls of relish, mustard and ketchup for dunkable fun. -Melissa Tatum, Greensboro, North Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Separate cornbread twists; wrap 1 strip around each hot dog. Brush with butter; sprinkle with cheese. Place on a lightly greased baking sheet. , Bake at 375° for 11-13 minutes or until golden brown.
Nutrition Facts : Calories 302 calories, Fat 21g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 815mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 8g protein.
CORNBREAD TWISTS PILLSBURY DISCONTINUED COPY CAT
Make and share this Cornbread Twists Pillsbury Discontinued Copy Cat recipe from Food.com.
Provided by nicoleingermantown
Categories Breads
Time 1h
Yield 30 sticks
Number Of Ingredients 7
Steps:
- Heat milk to lukewarm. Add to bread-machine pan along with the egg, cornbread mix, flour, and yeast. Set on "Dough" cycle.
- When complete, remove dough to floured surface. Roll into 15 x 8-inch rectangle.
- Cut ¾-inch strips the short way. (See picture above.) Dip in butter, then cornmeal, if desired. Knock off excess cornmeal. Twist and lay onto greased cookie sheet or silicone mat. Don't crowd. I use two cookie sheets.
- Cover twists and set in warm place to rise about 30 minutes.
- Preheat oven to 375 degrees.
- Bake 12-15 minutes until golden.
Tips:
- Use fresh corn. Fresh corn has a sweeter, more flavorful taste than frozen or canned corn.
- Don't overmix the batter. Overmixing will make the cornbread tough.
- Use a cast iron skillet. A cast iron skillet will give the cornbread a crispy crust.
- Add some spice. A little bit of chili powder, cumin, or cayenne pepper can add a nice kick to the cornbread.
- Serve with butter and honey. This is the classic way to enjoy cornbread, and it's always a hit.
Conclusion:
Cornbread is a versatile dish that can be enjoyed in many different ways. Whether you like it plain or dressed up with toppings, there's a cornbread recipe out there for everyone. So next time you're looking for a delicious and easy side dish, give cornbread a try. You won't be disappointed.
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