Introducing a culinary journey that will lead you to the golden treasures of flavor! Our exploration into the realm of "Treasure Island Corn Bread" unveils a tantalizing journey of taste and texture. Prepare to embark on an adventure that blends the richness of cornmeal, the sweetness of golden kernels, and the savory dance of spices. Discover the secrets behind creating a moist and fluffy loaf that complements any meal. Let's set sail and dive into the depths of this delectable journey, where each bite promises a treasure trove of taste sensations.
Here are our top 8 tried and tested recipes!
CHEF JOHN'S RUSTIC ITALIAN CORN BREAD
I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother's house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
- Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
- Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
- Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
- Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
- Cut a 1/2-inch deep slash down the center of the loaf.
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 13.3 g, Fat 4.7 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 440.4 mg, Sugar 0.2 g
COUNTRY CORN BREAD
A meal of chili can cornbread is a tradition for our Christmas Eve gatherings at my brother's house. I'm always asked to bring this corn bread-the lightest and fluffiest I've ever tasted. -Burdell Fossum, Plymouth, Minnesota
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined., Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375° for 20-25 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts :
MOM'S ISLAND TREASURES
Soft and chewy. Made with milk chocolate chips, coconut, and pecans. They are a favorite at church and at home.
Provided by Angie Lov.
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside.
- In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the egg then stir in the vanilla. Gradually mix in the dry ingredients. Mix in the chocolate chips, coconut and pecans. Roll dough into 1 inch balls and place the cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 22.7 g, Cholesterol 27.9 mg, Fat 13.5 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 6.8 g, Sodium 159.1 mg, Sugar 14.6 g
TRIPLE CORN QUICK BREAD
Provided by Patrick and Gina Neely : Food Network
Time 1h25m
Yield 1 loaf
Number Of Ingredients 13
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.
CAYMAN ISLANDS CORNBREAD
Adapted from the RSVP section of an old issue of Bon Appetit. This recipe was from a resort in the Cayman Islands. This is a sweeter, more cake-like cornbread and has a bit of rum in it.
Provided by HeatherFeather
Categories Quick Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Grease a 9-inch square baking pan well.
- Combine flour, cornmeal, sugar, baking powder, cinnamon, nutmeg, and salt.
- Whisk together both types of milk, eggs, butter, rum, and vanilla in another bowl.
- Combine both mixtures using a wooden spoon, just enough to dampen all ingredients (it will still be a bit lumpy).
- Pour into prepared pan and bake until golden brown and cake tester comes out clean, about 45 minutes.
- Let cool on rack slightly before cutting into 12 small squares.
CORN BREAD
Categories Bread Bake Vegetarian Cornmeal Gourmet
Yield Makes nine 3-inch squares
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F. Grease a 9-inch-square pan generously. In a bowl whisk together the cornmeal, the flour, the baking powder, the baking soda, and the salt. In a small bowl whisk together the eggs, the buttermilk and the butter, add the buttermilk mixture to the cornmeal mixture, and stir the batter until it is just combined. Heat the greased pan in the oven for 3 to 5 minutes, or until it is very hot, add the batter, spreading it evenly, and bake the corn bread in the middle of the oven for 15 minutes, or until the top is pale golden and the sides begin to pull away from the edges of the pan. Let the corn bread cool for 5 minutes, turn it out onto a rack, and let it cool completely. Cut the corn bread into 9 squares.
DISNEYLAND'S SWEET CORNBREAD RECIPE
This Disneyland's Sweet Cornbread Recipe is so simple and tastes absolutely amazing. You will love this simple appetizer or side dish, perfect for the holidays or barbecues.
Provided by Camille Beckstrand
Categories Side Dish
Time 35m
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray and set aside.
- In a large bowl, dump in all three boxes of dry mixes (the 1 cake mix and the 2 corn muffin mixes). Add in the ingredients called for on the back of the cake mix box (usually 3 eggs, water, and oil). Now add in the ingredients called for on the back of each corn muffin mix (usually 1/2 cup milk and 1 egg per box).
- Mix all the ingredients together until completely combined (but try not to over-mix). Pour batter into prepared pan and bake for 28-33 minutes or until a toothpick stuck into the center of the cake mix comes out clean.
- Serve warm with butter and honey.
Nutrition Facts : Calories 126 kcal, Carbohydrate 21 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 246 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
TREASURE ISLAND CORN BREAD
Steps:
- Combine 1st set of ingredients and let sit for 10 mins. In a separate bowl, combine the 2nd set of ingredients and add to the wet ingredients. Grease a 9x12 pan. Bake at 400 degrees for 30 mins. (If doing corn muffins, bake for only 15-20 mins). Works well in a large cast iron pan too.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Be sure to grease and preheat your pan before cooking the cornbread.
- Do not overmix the batter, as this can result in a tough texture.
- Bake the cornbread until a toothpick inserted into the center comes out clean.
- Let the cornbread cool for a few minutes before serving.
- Serve the cornbread with honey, butter, or your favorite toppings.
Conclusion:
Treasure Island Cornbread is a delicious and easy-to-make recipe that is perfect for any occasion. With its slightly sweet and moist texture, it is sure to be a hit with everyone at your table. Whether you are serving it as a side dish or as a snack, this cornbread is sure to please. So next time you are looking for a delicious and easy-to-make cornbread recipe, give Treasure Island Cornbread a try.
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