Cheddar Cheese Cornbread Food

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JALAPENO CHEDDAR CORNBREAD



Jalapeno Cheddar Cornbread image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 12 large pieces

Number Of Ingredients 11

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

Steps:

  • Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
  • Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

CHEDDAR CORNBREAD



Cheddar Cornbread image

This special cornbread pleases a crowd with its moist texture and big corn flavor. -Terri Adrian, Lake City, Florida

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 6

2 packages (8-1/2 ounces each) cornbread/muffin mix
2 large eggs, room temperature, lightly beaten
1/2 cup milk
1/2 cup plain yogurt
1 can (14-3/4 ounces) cream-style corn
1/2 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the cornbread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13x9-in. baking dish. , Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

Nutrition Facts : Calories 148 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.

CHEESE-AND-CHIVE CORNBREAD



Cheese-and-Chive Cornbread image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 11

6 tablespoons unsalted butter, at room temperature, plus more for the baking dish
1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
1 1/4 teaspoons baking soda
1 teaspoon kosher salt
1/2 cup sugar
2 large eggs
1 1/2 cups buttermilk
1 1/2 cups shredded monterey jack cheese (about 6 ounces)
2 scallions, finely chopped
1/4 cup finely chopped fresh chives

Steps:

  • Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish. Whisk the flour, cornmeal, baking soda and salt in a large bowl.
  • Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add the cheese, scallions and chives and beat until just combined.
  • Transfer the batter to the prepared baking dish; smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve warm or at room temperature.

CHEESE CORNBREAD



Cheese Cornbread image

This is almost like a cornbread version of macaroni and cheese¿and thus, it would be comforting and filling alongside tomato soup on a cold Fall day.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

8 tablespoons unsalted butter, melted, plus more for buttering the pan
1 1/4 cups stone-ground cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/2 cup 1/2-inch cubes Cheddar, plus 1 cup shredded
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
  • Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
  • Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.

BROCCOLI CHEDDAR CORNBREAD



Broccoli Cheddar Cornbread image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 10

2 (8.5-ounce) boxes corn muffin mix
1/2 cup whole milk
2 cloves minced garlic
1 (8-ounce) container cottage cheese
4 large eggs
1 tablespoon salt
1 cup plus 2 tablespoons grated Cheddar
1 stick unsalted butter or margarine
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli, thawed but not drained

Steps:

  • Preheat oven to 375 degrees F.
  • Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.
  • In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish.
  • Bake in oven until golden, 30 minutes.

CHEDDAR CHEESE CORNBREAD



Cheddar Cheese Cornbread image

Make and share this Cheddar Cheese Cornbread recipe from Food.com.

Provided by evelynathens

Categories     Breads

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon sugar (optional)
1/2 teaspoon baking soda
1 1/4 teaspoons salt
1 1/4 cups buttermilk
2 large eggs, lightly beaten
3 tablespoons butter, melted
1 1/2 cups fresh corn kernels (or frozen)
1 cup grated sharp cheddar cheese

Steps:

  • Preheat the oven to 400F.
  • Generously butter an 8 inch square baking pan.
  • In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt.
  • Mix in the buttermilk, eggs and melted butter.
  • Stir in the corn kernels and cheese and scrape the batter into the prepared pan.
  • Bake for 35-40 minutes, or until golden and a cake tester inserted in the center comes out clean.
  • Let cool slightly in pan before serving.

CHEDDAR CORNBREAD



Cheddar Cornbread image

The sharpness of the Cheddar plays off the sweetness of the coconut oil, but also adds critical umami to this fluffy, light, and very, very tasty cornbread. I also sometimes add chopped jalapenos, scallions, and cilantro, which make it herby and kind of spicy (in a good way). The tofu and flaxseeds give it extra protein and nutrients.

Provided by Raquel Pelzel

Categories     side-dish

Time 1h

Yield Makes one 12-inch skillet of cornbread

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1 cup fine cornmeal
1 cup sugar
2 tablespoons baking powder
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup pureed silken tofu (see Cook's Note)
3 tablespoons flaxseeds, finely ground (or 2 1/2 tablespoons flax meal)
1 1/2 cups whole milk
2 teaspoons distilled white vinegar
6 tablespoons coconut oil, liquefied
6 tablespoons (3/4 stick) unsalted butter
3 ounces sharp Cheddar cheese, grated on the medium-hole side of a box grater (about 1 cup)

Steps:

  • Adjust an oven rack to the middle position and preheat the oven to 425 degrees F.
  • Whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper in a medium bowl.
  • Place the silken tofu in a blender and buzz it until smooth.
  • Whisk together the pureed tofu, ground flaxseeds, and milk in a large bowl. Place a 12-inch oven-safe skillet (preferably cast-iron) or a 2-quart casserole dish in the oven.
  • Whisk the vinegar into the tofu mixture, then add the flour mixture, coconut oil, and 6 tablespoons melted butter. Stir until nearly combined, then add the cheese and stir until incorporated.
  • Place the remaining 1 tablespoon of butter in the skillet in the oven and let it warm up and sizzle for 2 minutes. Then carefully remove the skillet, tilt it to spread the butter around, and pour the cornbread batter into it. Spread it out evenly with a silicone spatula and quickly get the pan back in the oven.
  • Bake until the cornbread is golden brown, resists light pressure, and a cake tester comes out with just a crumb or two attached, about 30 minutes. Remove from the oven and let cool slightly, then slice into wedges and serve warm or at room temperature.

CHEESY CORNBREAD



Cheesy Cornbread image

When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!

Provided by Country Crock®

Time 1h

Yield 16

Number Of Ingredients 10

1 cup flour
1 cup cornmeal
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
⅔ cup milk
1/2 cup Country Crock® Spread, melted
1 cup corn
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
  • Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
  • Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 g

JALAPENO AND CHEDDAR CORNBREAD



Jalapeno and Cheddar Cornbread image

Make and share this Jalapeno and Cheddar Cornbread recipe from Food.com.

Provided by PalatablePastime

Categories     Quick Breads

Time 40m

Yield 15 serving(s)

Number Of Ingredients 10

2 cups yellow cornmeal
1 teaspoon salt
1 tablespoon sugar
2 teaspoons baking soda
1 1/2 cups grated sharp cheddar cheese
1 (15 ounce) can creamed corn
1/2 cup canned sliced jalapeno, drained
1 cup buttermilk
4 eggs, lightly beaten
3/4 cup unsalted butter, melted

Steps:

  • Preheat the oven to 375°F.
  • Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.
  • In a large mixing bowl, combine cornmeal, salt, sugar, and baking soda.
  • Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend.
  • Stir in the melted butter.
  • Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.
  • Remove from oven and let cool in pan 15 minutes then cool on wire rack.

Nutrition Facts : Calories 237.6, Fat 15.1, SaturatedFat 8.8, Cholesterol 86.5, Sodium 523.7, Carbohydrate 20.1, Fiber 1.6, Sugar 3, Protein 7

CHEDDAR CORNBREAD



Cheddar Cornbread image

Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 55m

Number Of Ingredients 10

1 cup all-purpose flour, (spooned and leveled)
1 cup stone-ground yellow cornmeal
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups low-fat buttermilk
2 large eggs
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons butter

Steps:

  • Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
  • Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
  • Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

Nutrition Facts : Calories 343 g, Fat 13 g, Fiber 1 g, Protein 13 g

CHEDDAR BUTTERMILK CORNBREAD



Cheddar Buttermilk Cornbread image

This is a delicious cornbread! I don't like mine too sweet, so feel free to add more sugar. You can also add chives, jalapenos, scallions, thyme or anything else you desire! Making these as muffins works good too. This is adapted from a recipe in Bon Appetit magazine, Dec. 2002. I am on a mission to get rid of all of my food mags and put the recipes I like on Zaar. Wish me luck! LOL

Provided by Scoutie

Categories     Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
pepper
2 cups grated extra-sharp cheddar cheese
1 1/2 cups buttermilk
2 large eggs
1/2 cup unsalted butter, melted, cooled slightly
1 cup corn

Steps:

  • Preheat oven to 400°F Butter 8x8 baking dish.
  • Sautee corn until lightly brown, set aside.
  • Whisk first 7 ingredients in medium bowl to blend. Mix in cheese.
  • Whisk buttermilk, eggs, and melted butter in another medium bowl to blend, then add corn.
  • Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan.
  • Bake until bread is golden on top and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
  • (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.).

Nutrition Facts : Calories 860.9, Fat 50.1, SaturatedFat 30.1, Cholesterol 239.7, Sodium 1640.3, Carbohydrate 76.1, Fiber 4.2, Sugar 19, Protein 29.9

CORNBREAD WITH JALAPENO AND CHEDDAR CHEESE



Cornbread With Jalapeno and Cheddar Cheese image

You can omit the jalapeno and or cheese. They have a nice kick to them. I am removing Trans fats from my recipes for better health. This originally had shortening and now replaced with a healthier choice of oil.

Provided by Rita1652

Categories     Quick Breads

Time 30m

Yield 8-10 wedges

Number Of Ingredients 10

1 cup cornmeal
1 cup flour, sifted
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup canola oil, chilled
1 cup buttermilk (You can use plain milk)
1 egg, beaten
1/2 cup cheddar cheese
1 jalapeno, finely diced

Steps:

  • Mix corn meal, flour sugar, baking powder and salt.
  • Cut in oil till crumbly.
  • Mix in jalapeno and cheese.
  • Mix in egg and milk till just blended do not over mix.
  • Pour batter into a greased hot cast iron pan.
  • Bake in a preheated oven 400 degrees for 20 minutes.

CHEDDAR-BUTTERMILK CORN BREAD



Cheddar-Buttermilk Corn Bread image

Categories     Bread     Cheese     Side     Bake     Cheddar     Cornmeal     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 8x8-inch bread

Number Of Ingredients 10

1 cup all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (packed) coarsely grated extra-sharp cheddar cheese (about 4 ounces)
1 cup buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly

Steps:

  • Preheat oven to 400°F. Butter 8x8x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Mix in cheese. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.)

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