Cheddar And Green Onion Cornbread Food

KARDEA'S SWEET JALAPENO CHEDDAR CORNBREAD

Kardea's Sweet Jalapeno Cheddar Cornbread image

Provided by Kardea Brown

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1 cup (2 sticks) unsalted butter
1/2 cup buttermilk
1/2 cup milk
1/2 cup honey
2 large eggs
1/4 cup chopped fresh jalapenos (about 2 medium)
2 tablespoons chopped green onions
1 1/2 cups grated Cheddar

Steps:

Preheat the oven to 375 degrees F.
Combine the cornmeal, flour, baking soda, salt and garlic powder in a bowl. Mix well and set aside.
Melt the butter in a large pan or cast-iron skillet over medium-high heat. Transfer the melted butter to a medium bowl, add the buttermilk, milk, honey and eggs and whisk until blended. Stir in the jalapenos, green onions and 1/2 cup of the Cheddar. Add the cornmeal mixture and beat until very few lumps remain.
Pour the batter into the hot skillet and bake for 25 minutes. Sprinkle the cornbread with the remaining 1 cup Cheddar and continue to bake until a toothpick inserted in the center comes out clean, another 10 to 15 minutes. Transfer to a wire cooling rack and allow to cool before slicing.

GREEN ONION CORN BREAD

Green Onion Corn Bread image

Categories Bread Onion Bake Cornmeal Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 10

Ingredients

Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter
1 cup sliced green onions
2 cups yellow cornmeal
1 cup unbleached all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups buttermilk
2 large eggs, beaten to blend

Steps:

Preheat oven to 400°F. Lightly spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter in medium skillet over medium heat. Add 1 cup sliced green onions and sauté until beginning to soften, about 3 minutes. Cool.
Whisk 2 cups cornmeal, 1 cup flour, 1/2 cup sugar, 4 teaspoons baking powder and 1 teaspoon salt in medium bowl to blend. Add onion-butter mixture, buttermilk and eggs; stir until just combined. Transfer batter to prepared pan.
Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)

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