Trap House Cornbread Recipe: A Delicious Twist On A Classic Dish

Trap House Cornbread Recipe: A Delicious Twist On A Classic Dish

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Cornbread is an American staple that’s been around for centuries. But what happens when you put a trap house spin on this classic dish? You get a delicious treat that’s perfect for any occasion. In this article, we’ll give you two different trap house cornbread recipes that are sure to impress your friends and family. So, put on your apron and get ready to cook!

Trap House Cornbread Recipe #1: Sweet and Spicy

Ingredients:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup canned corn, drained

Instructions:

  1. Preheat your oven to 400°F. Grease a 9-inch baking dish with cooking spray.
  2. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, salt, and cayenne pepper.
  3. In a separate bowl, whisk together honey, vegetable oil, eggs, and milk.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded cheese and canned corn.
  5. Pour the batter into the prepared baking dish and bake for 20 to 25 minutes or until a toothpick comes out clean.
  6. Let it cool for 5 minutes before serving. Enjoy!
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Nutritional Information:

Serving Size: 1 slice
Calories: 235
Fat: 10g
Saturated Fat: 2g
Cholesterol: 43mg
Sodium: 270mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 9g
Protein: 6g

Cooking Time:

20 to 25 minutes

Equipment:

  • 9-inch baking dish
  • Large mixing bowl
  • Whisk
  • Spatula
  • Measuring cups and spoons

Serving Suggestions:

This sweet and spicy cornbread is perfect on its own or served with a bowl of chili or soup. You can also top it with some butter or honey for an extra indulgent treat.

Variations:

If you don’t like spicy food, you can omit the cayenne pepper. You can also add some cooked sausage or bacon to the batter for a heartier dish.

Substitutions:

If you don’t have honey, you can substitute it with maple syrup or agave nectar. You can also use olive oil instead of vegetable oil. If you don’t have cheddar cheese, you can use any other type of cheese you like.

Storage:

You can store leftover cornbread in an airtight container in the fridge for up to 3 days. To reheat, wrap it in foil and bake it in the oven at 350°F for 10 to 15 minutes.

Tips:

  • Make sure you don’t overmix the batter, as this can make the cornbread tough.
  • If you want a sweeter cornbread, you can increase the amount of sugar or honey in the recipe.
  • If you want a more savory cornbread, you can omit the sugar and honey and add some herbs and spices to the batter.

Frequently Asked Questions:

Q: Can I use cornmeal mix instead of cornmeal?
A: Yes, you can. Just make sure to adjust the amount of baking powder and salt accordingly.

Q: Can I use almond milk instead of regular milk?
A: Yes, you can. Any type of milk will work in this recipe.

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Q: Can I make this recipe gluten-free?
A: Yes, you can. Just use gluten-free flour instead of all-purpose flour.

Trap House Cornbread Recipe #2: Cheesy and Buttery

Ingredients:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese

Instructions:

  1. Preheat your oven to 400°F. Grease a 9-inch baking dish with cooking spray.
  2. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together melted butter, eggs, and milk.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded cheese.
  5. Pour the batter into the prepared baking dish and bake for 20 to 25 minutes or until a toothpick comes out clean.
  6. Let it cool for 5 minutes before serving. Enjoy!

Nutritional Information:

Serving Size: 1 slice
Calories: 288
Fat: 15g
Saturated Fat: 9g
Cholesterol: 73mg
Sodium: 299mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 9g
Protein: 6g

Cooking Time:

20 to 25 minutes

Equipment:

  • 9-inch baking dish
  • Large mixing bowl
  • Whisk
  • Spatula
  • Measuring cups and spoons

Serving Suggestions:

This cheesy and buttery cornbread is perfect as a side dish for any meal. You can also serve it with some honey or jam for a sweet and savory treat.

Variations:

If you want a more savory cornbread, you can add some herbs and spices to the batter, such as garlic powder, onion powder, or dried thyme. You can also add some cooked bacon or sausage for a heartier dish.

Substitutions:

If you don’t have unsalted butter, you can use salted butter and omit the salt in the recipe. You can also use any type of cheese you like instead of cheddar.

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Storage:

You can store leftover cornbread in an airtight container in the fridge for up to 3 days. To reheat, wrap it in foil and bake it in the oven at 350°F for 10 to 15 minutes.

Tips:

  • Make sure you don’t overmix the batter, as this can make the cornbread tough.
  • If you want a sweeter cornbread, you can increase the amount of sugar in the recipe.
  • If you want a more moist cornbread, you can add some sour cream or Greek yogurt to the batter.

Frequently Asked Questions:

Q: Can I use corn flour instead of cornmeal?
A: No, corn flour is not the same as cornmeal and won’t work in this recipe.

Q: Can I use a different type of cheese?
A: Yes, you can use any type of cheese you like.

Q: Can I make this recipe dairy-free?
A: Yes, you can. Just use a dairy-free butter substitute and almond milk instead of regular milk.

Final Thoughts

Both of these trap house cornbread recipes are easy to make and packed with flavor. Whether you prefer sweet and spicy or cheesy and buttery, you can’t go wrong with either of these dishes. So, why not give

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