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    You are in: Home / Cookbooks / Baby Kato's - Picks - Cornbreads
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    56 recipes in

    Baby Kato's - Picks - Cornbreads

    This wonderful cookbook was created for September/07 Theme of the Month - Back to Basics...Cornbread and TeaBiscuits Tutorial....I collected many different cornbread recipes from the zaar community to show its versatility.
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    Sounds wonderful; found in Rachel Ray Magazine. Recipe by Scott Beattie author of Artisanal Cocktails.

    Recipe #431784

    2 Reviews |  By Annacia

    This is posted for ZWT7. Sounds fabulous! Use in cooking, baking. Think of the marvelous salad dressing it will make. The cook time is heating time and it's a total guess. There is also 8 hrs of refrigeration.

    Recipe #455702

    This moist cornbread begs for butter when you take it out of the oven and it's even better the next day so you can prepare it a day ahead wrap in plastic and serve the following day, if you don't care for nutmeg then omit, if you like a sweeter taste then increase the sugar slightly --- serve this along side of your turkey or ham dinner :)

    Recipe #78973

    I found this from the Aunt Jemima Cornmeal website and I've used it several times. It's quite tasty, especially if you're not in the mood for sweet cornbread. :D Bacon drippings definitely MAKE this cornbread.

    Recipe #172285

    1 Reviews |  By Olha

    This cheese-laden loaf is boldly spiced, and in Paraguay it often accompanies a hearty beef soup. Every slice is peppered with moist corn kernels.

    Recipe #161773

    A bit spicy, but worth it. I can't remember what cookbook I found this in but my ex used to request it on a regular basis. It calls for a skillet that can be baked, but I used an 8x8 baking dish.

    Recipe #194682

    This isn't so much a recipe as a method of cooking cornbread in a hurry - especially in small batches. I first encountered these cornbread cakes in Tennessee at a food counter and saw these pancakes. So...I asked what pancakes were doing alongside chicken and gravy. Laughter followed and I was quickly told "well, that's cornbread." Oh really? I've been making them ever since and this recipe has a few of my own ingredients.

    Recipe #187479

    This recipe came from The Baldpate Inn, Estes Park, Colorado. Its a very hearty cornbread, practically a meal in itself. Goes great with stew or chili. Definitely not for the diet conscious.

    Recipe #207470

    Credited to "Candace & Amy" at the Vegan Lunch Box blog: http://veganlunchbox.blogspot.com/2006/02/black-eyed-peas-cornbread.html

    Recipe #199555

    6 Reviews |  By Mikekey

    This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state. On recommendations from other chefs, I changed the amount of onions used from 6 to 4.

    Recipe #186737

    From www.TopSecretRecipes.com. This is a must with my family when we have chili!

    Recipe #40844

    11 Reviews |  By mrib

    This is BY FAR the best cornbread I have ever had. I got it from a special section of the Minnesota Monthly Magazine a few years back. I had a lot of the glaze left over, so you can easily make ½ of the glaze recipe and have enough. I made cornbread in a 9x13 inch pan and it was fully cooked in 25 minutes, which would lead me to believe that cooking time for the muffin tins may need to be reduced (I recommend checking after 15-18 minutes). Enjoy!

    Recipe #153191

    Columbus took cornbread back to the Old World in the 15th century, and thanks to some of his Basque crew, cornbreads took hold and are still produced in local bakeries. Nice with a hearty soup or stew.

    Recipe #250781

    This recipe is the original recipe from the great Redstone restaurant in Minneapolis, Minnesota. They are well known for their delicious cornbread and Maple Butter. Absolutely the best cornbread you'll ever taste!!!

    Recipe #194584

    This cornbread recipe was passed down from my Granny (I call her Ma because she raised me). She likes her Southern Style Cornbread without the sweet taste, so when I prepare the cornbread I add Seasoned Salt to give the cornbread a distinct taste & a modern spin. This recipe can be prepared either way to your liking. This recipe is also prepared in a hot cast-iron skillet & that is the only way I know how to make true Southern Style Cornbread. Delicious freshly baked; this corn bread can also be cooled and used the next day for use in Turkey or Chicken dressing.

    Recipe #114005

    25 Reviews |  By Rita~

    You can omit the jalapeno and or cheese. They have a nice kick to them. I am removing Trans fats from my recipes for better health. This originally had shortening and now replaced with a healthier choice of oil.

    Recipe #50379

    Found in another advertisement from SPLENDA.

    Recipe #28513

    2 Reviews |  By Annacia

    I haven't tried this one yet. I just found it online @ mypeoplepc.com. As I'm not a fan of sweet cornbread I won't be using any sugar at all, but even if I were going to, I would still cut the amount in half and switch it to Splenda. I've now made this several times and it works!

    Recipe #170283

    7 Reviews |  By Annacia

    This is just plain tasty. I consider it to be diabetic friendly too. It's excellent with chili or bean soup.

    Recipe #188754

    1 Reviews |  By Annacia

    This dressed-up cornbread recipe is made with the addition of browned sausage and chopped onion, along with buttermilk or sour cream, cornmeal, egg, and other ingredients. The sausage and onions are browned in the skillet, the cornbread batter is poured over the mixture, and the skillet is moved to the oven to bake.

    Recipe #229054

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