Sweet Cornbread With Savory Variations Recipe

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Sweet Cornbread With Savory Variations
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Ingredients
8
Count
Nutrition
441
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. In a bowl, mix flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Pour liquids into flour mixture and stir just until evenly moistened.
  2. Scrape batter into a buttered 8-inch square pan and spread smooth.
  3. Bake in a 400-degree oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 minutes (20 minutes in a convection oven).
  4. Cut bread into squares. Lift from pan with a slender spatula.
  5. Serve hot or cool.
  6. Variations: Vary-the-Corn Bread. Follow directions for Savory or Sweet Cornbread, but instead of yellow cornmeal, use 1 cup polenta, dehydrated masa flour (corn tortilla flour), or stone-ground cornmeal. Double Red Cornbread. Follow directions for Savory or Sweet Cornbread adding 1 tbs. hot or sweet Hungarian paprika or regular paprika to flour mixture. To egg mixture, add 3/4 cup chopped canned roasted red peppers. Increase baking time to 30 minutes (25 minutes in a convection oven). Basil-Parmesan Cornbread. Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (8 1/2 oz.) cream-style corn, 1/4 cup chopped fresh basil, and 1/2 cup grated parmesan cheese. Increase baking time to 30 minutes (25 minutes in a convection oven). Curry Cornbread. Follow directions for Savory or Sweet Cornbread adding 1 1/2 tbs. curry powder to flour mixture. Southwest Cornbread. Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (4 oz.) chopped green chilies and 3/4 cup (3 oz.) coarsely shredded jack cheese. Combine 1 tbs. each sugar and chili powder; sprinkle over batter in pan. Habanero Surprise Muffins. Follow directions for Savory or Sweet Cornbread, completing step 1. Spoon half the batter equally into 12 buttered 2 1/2-inch muffin cups. Top each portion with 2 teaspoons habanero or jalapeno jelly (1/2 cup total). Fill cups equally with remaining batter. Bake in a 400 degree oven until muffins spring back when lightly pressed in center and are lightly browned, 20 to 25 minutes. Makes 12.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 441.15 Kcal (1847 kJ)
Calories from fat 156.26 Kcal
% Daily Value*
Total Fat 17.36g 27%
Cholesterol 130.24mg 43%
Sodium 551.71mg 23%
Potassium 557.48mg 12%
Total Carbs 61.92g 21%
Sugars 13.07g 52%
Dietary Fiber 3.14g 13%
Protein 10.79g 22%
Vitamin A 0.1mg 5%
Iron 2mg 11%
Calcium 230.1mg 23%
Amount Per 100 g
Calories 250.17 Kcal (1047 kJ)
Calories from fat 88.61 Kcal
% Daily Value*
Total Fat 9.85g 27%
Cholesterol 73.86mg 43%
Sodium 312.87mg 23%
Potassium 316.14mg 12%
Total Carbs 35.11g 21%
Sugars 7.41g 52%
Dietary Fiber 1.78g 13%
Protein 6.12g 22%
Vitamin A 0.1mg 5%
Iron 1.1mg 11%
Calcium 130.5mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.6
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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