How To make Berry Pecan Cornbread
1/3 c Silken tofu
1 3/4 c Soy milk
1/2 c Cranberry-apple juice
1/4 c Maple syrup
2 ts Vanilla
1 3/4 c Cornmeal
1/2 c Unbleached flour
1/4 c Potato starch
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/4 c Sesame seeds
1 1/2 c Dried tart cherries or
-- cranberries 1/3 c Toasted whole pecans
Preheat oven to 350F. Blend tofu with next 4 ingredients with a fork. Combine with cornmeal, flour, starch, baking powder, soda & salt; mix well & set aside for 10 minutes. Fold in sesame seeds, dried cherries or cranberries & pecans. Pour into an oiled loaf pan & bake 45 minutes. "Vegetarian Times" December, 1993
How To make Berry Pecan Cornbread's Videos
Pecan and Apricot Stuffing - Dressing Recipe
A wonderful all-purpose holiday stuffing and dressing recipe. For more info check the recipe at: Enjoy!
Candied pecan cornbread
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You can add cinnamon, caramel, or whatEVER to tweak this recipe to whatever your greedy butt craves lol
Would you try Cornbread Peach Cobbler? Featuring Cotton Creations Vegan Cornbread
#veganfood #vegan #cobbler
In this video, I share a spin on an old classic. Here's what you get when you create the classic peach cobbler using the Cotton Creations Vegan Cornbread mix.
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Butter Cornbread
Cornbread : Bake at 375 25-30 min or until gold brown and use a toothpick to inserted in the center of the cornbread when it come out clean the bread is done.
1 3/4 cups self- rising cornmeal
3/4 cups self-rising flour
2 eggs
1/4 teaspoon salt
2-3 tablespoon sugar
1 cup milk
1 cup water
1 stick of butter
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Buttermilk Cornbread Recipe - The Scran Line
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Recipe
Buttermilk Cornbread
120g - 1 1/2 cups cornmeal
150g - 1 cup all-purpose flour
50g - 1/4 cup sugar
4 tsp baking powder
1 tsp salt
500ml - 2 cups buttermilk
65g - 1/4 cup creamed corn
1 large egg
6 tbsp unsalted butter, melted and divided
Instructions:
Preheat your oven to 425°F / 220°C. Place a cast iron skillet or regular oven safe non-stick pan in the oven to pre-heat. See notes.
Add the cornmeal, flour, sugar, baking powder and salt into a large mixing bowl. Use a whisk to combine.
Add the buttermilk, creamed corn and egg to a medium sized mixing bowl and whisk to combine. Add the we ingredients to the dry ingredients and mix using a spatula or wooden spoon until well combined. Add half the butter to the mixture and stir in.
Take the hot skillet out of the oven. Add the remaining butter (it will splatter so be careful) and then pour the batter into the skillet. Place in the oven and bake for 25-30 minutes. Allow to cool for 10 minutes and then take out of the skillet by turning upside down on a cooling rack. Slice up and serve with butter or honey.
Notes
Cornbread is best served the day it’s made but will in an airtight container for up to three days. Warm up in the oven before serving.
Homemade Wild berry Cornbread
New Orleans native Charlie Andrews demonstrates on how to make Homemade wild berry cornbread. It has blueberries and black berries in it. This recipe calls for 8 to 10 servings and it is absolutely delicious. Hope you all will give this recipe a try.
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