Best Phylliss Campground Corn Loaf Recipes
CORNBREAD LOAF
WE LIKE corn bread with our chili, and this makes just enough for two people. I received the recipe from a quilting friend at church and have shared it with many others. Another way that my husband and I like eating corn bread is straight out of the oven, buttered and topped with syrup. -Edna Bjork, Norwalk, Iowa
Provided by Taste of Home
Time 25m
Yield 1 loaf.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, blend egg, milk and shortening; stir into dry ingredients. Pour into a greased 8x4-in. loaf pan. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan and serve warm.
Nutrition Facts : Calories 118 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 190mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
PHYLLIS'S CAMPGROUND CORN LOAF
From a outdoor cooking program on AETN (Arkansas Education Television) with Phyllis Speer.Terrific! Great for camping or oven. Even good cold with salsa.
Provided by Caroline Cooks
Categories Corn
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together corn, tomato, onion, green pepper, salt, peppers, cornmeal and cheese. Combine well and let mixture sit 10 minutes to absorb flavors.
- Beat eggs; add to evaporated milk and water, mixing well.
- Then add egg mixture to cornmeal mixture. Pour into a #10 (castiron)Dutch Oven or greased heavy large baking dish.
- Bake covered in hot coals or at 375°F for one hour.
- Serve hot or cold.
Nutrition Facts : Calories 306.9, Fat 11.5, SaturatedFat 5.9, Cholesterol 97.1, Sodium 881.3, Carbohydrate 41.7, Fiber 4.6, Sugar 5.2, Protein 13.3
CHEESY CORN LOAF
Make and share this Cheesy Corn Loaf recipe from Food.com.
Provided by BamaBelle30
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Sprinkle 2 teaspoons cornmeal on the bottom and sides of a greased 8x4-inch loaf pan; set aside.
- In a large bowl, combine remaining cornmeal, flour, sage, baking powder, salt, pepper, baking soda and cayenne if desired.
- In another bowl, beat the eggs, buttermilk and oil. Stir into dry ingredients until just moistened. Fold in cheese.
- Pour into prepared pan. Bake until a toothpick inserted near the center comes clean, about 40 to 50 minutes.
- Cool for 10 minutes before removing from pan to a wire rack. Store leftover bread in the refrigerator.
Nutrition Facts : Calories 2239.6, Fat 98.7, SaturatedFat 27.5, Cholesterol 523.7, Sodium 4893.7, Carbohydrate 262.1, Fiber 14.9, Sugar 17.9, Protein 77.5
AUNT PHYLLIS'S CORN CASSEROLE
Aquired from my husbands Aunt Phyllis. Every holiday this is the dish that she brings and I love it. I have made it since for potlucks at work and bring home an empty dish.
Provided by Christine Parks
Categories Side Casseroles
Time 1h
Number Of Ingredients 5
Steps:
- 1. Mix everything together and bake on 375 degrees for 45 to 60 minutes.
CORNBREAD LOAF
I made a few minor changes to the original recipe printed in Bon Appetit (December 1992). Original recipe was printed as a request for corn bread served in Le Bus resturant.
Provided by ellie_
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350-degrees F.
- Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal.
- Mix first six ingredients (flour- salt) in large bowl.
- Mix eggs, melted margarine/oil, milk in small bowl.
- Add egg mixture and corn to dry ingredients.
- Stir until combined.
- Pour batter into pan.
- Bake for 1 hour.
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