Best 4 Cornbread Wedges Recipes
**Cornbread Wedges: A Southern Delight with Savory Variations**
Indulge in the irresistible charm of cornbread wedges, a beloved Southern staple that tantalizes taste buds with its golden crust, moist interior, and distinct cornmeal flavor. These versatile wedges can be enjoyed on their own as a hearty snack or elevated into delectable dishes that showcase their unique texture and flavor. From classic cornbread with a hint of sweetness to savory creations infused with herbs, cheese, or even bacon, our collection of cornbread wedge recipes offers a delightful journey through the realm of this iconic Southern comfort food.
CHILI CORNBREAD WEDGES
With a little help from a boxed mix and a can of green chilies, you'll have no trouble baking a pan of this sweet moist corn bread. Serve these thick slices alongside bowls of your family's favorite soup or chili. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place cornbread mix in a large bowl. Combine the milk, egg, chiles and sugar; stir into cornbread mix just until moistened. Fold in corn., Pour into a greased 9-in. round baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Cut into wedges; serve warm.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 319mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERMILK CORNBREAD WEDGES
Bisquick Heart Smart® mix provides a simple addition to classic cornbread - moist and tender wedges ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Spray bottom only of 8x4- or 9x5-inch loaf pan with cooking spray.
- In small bowl, beat Bisquick mix, 1/4 cup cornmeal, the buttermilk, egg product, sugar and oil just until smooth (do not overbeat). Pour into pan. Sprinkle with 1 teaspoon cornmeal.
- Bake 6 to 8 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cut loaf crosswise in half, then cut each square in half diagonally. Serve warm.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Wedge, Sodium 115 mg, Sugar 5 g, TransFat 0 g
CHEESY CORN BREAD
What could be more fun for a Southwestern or a cowboy theme party than corn bread shaped like cactus? Cheddar cheese mixed in makes it even more special. Guests will want seconds. -Sandra Thorn, Sonora, California
Provided by Taste of Home
Time 35m
Yield 16-20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients; cut in shortening until the mixture resembles coarse crumbs. In a small bowl, combine milk and eggs; stir into dry ingredients just until blended. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with cheese. Bake at 400° for 25 minutes or until golden brown. Cut into squares.
Nutrition Facts : Calories 303 calories, Fat 13g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 583mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 2g fiber), Protein 7g protein.
CORNBREAD
Our easy cornbread recipe is a great accompaniment for spicy stews and chillies, or just with a salad for lunch
Provided by Emma Lewis
Categories Afternoon tea, Buffet, Dinner, Side dish, Snack, Supper
Time 45m
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 9
Steps:
- Heat oven to 230C/fan 210C/gas 8. Smear some butter all over a 23cm cake tin or ovenproof frying pan. Melt the butter in a separate pan. Tip in the onion and cook over a gentle heat for 5 mins until softened.
- Meanwhile tip all the dry ingredients into a large mixing bowl. Beat together the buttermilk and eggs in a separate bowl, then stir in the buttery onions. Pour over the dry ingredients and mix together until just combined and you have a batter.
- Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 mins, then turn out, cut into wedges and serve. You can make up to 2 days ahead and store in an airtight container, or freeze for up to 1 month.
Nutrition Facts : Calories 351 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.08 milligram of sodium
Tips:
- Use fresh cornmeal for the best flavor and texture. Fresh cornmeal is more coarse than store-bought cornmeal, which will give your cornbread a more rustic texture.
- Don't overmix the batter. Overmixing will make your cornbread tough. Mix just until the ingredients are combined.
- Let the batter rest for a few minutes before baking. This will allow the cornmeal to absorb the liquid and will help the cornbread rise.
- Bake the cornbread in a hot oven. A hot oven will help the cornbread rise and will give it a crispy crust.
- Serve the cornbread warm with butter and honey. Cornbread is best served warm, and butter and honey are classic accompaniments.
Conclusion:
Cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is easy to make and can be customized to your own taste. With these tips, you can make the perfect cornbread every time.
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