CHEDDAR CHEESE CORNBREAD
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
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 & JALAPEñO CORN STICKS
Categories Appetizer Cheddar Cornmeal Jalapeño Gourmet Sugar Conscious Kidney Friendly
Yield Makes 14 corn sticks or 1 (9-inch) loaf of corn bread
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Heat pans in middle of oven 10 minutes.
- Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapeños, and 2 tablespoons butter, stirring, until just combined.
- Remove pans from oven and divide remaining 2 tablespoons butter among corn stick molds. Quickly divide batter among molds (about 3 tablespoons each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.
- Cool corn sticks in pans 3 to 5 minutes before removing from molds. Serve warm.
CORNBREAD STICKS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 14 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Place two 7-stick cast-iron corn stick molds in the oven to heat at least 15 minutes. Melt 4 tablespoons butter in a medium saute pan over medium-high heat until it foams. Toss in the jalapeno, scallions and garlic. Saute until softened, 2 to 3 minutes. Season with a little salt. Set aside to cool slightly.
- Combine the cornmeal, flour, sugar, baking soda and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg lightly in a small bowl until combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture all at once. Stir the two mixtures together just until combined. Add the jalapeno mixture to the bowl along with any butter in the pan. Add the cheddar cheese and stir to combine (the batter will be thick).
- Remove the hot pans from the oven and brush with the remaining 2 tablespoons melted butter. Divide the batter among the molds, then place back into the oven and bake 10 to 12 minutes, until lightly golden and springy to the touch.
CHEDDAR-JALAPENO CORN STICKS
Make and share this Cheddar-Jalapeno Corn Sticks recipe from Food.com.
Provided by GinnyP
Categories Breads
Time 30m
Yield 14 corn sticks
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Heat 2 well-seasoned cast-iron corn stick pans (or a well-seasoned 9-inch cast-iron skillet) in middle of oven for 10 minutes.
- Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
- Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapeños, and 2T butter, stirring, until just combined.
- Remove pans from oven and divide remaining 2 T butter along corn stick molds.
- Quickly divide batter among molds (about 3 T each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.
- (If using a cast-iron skillet, pour all of the batter into it and bake 15 to 20 minutes.) Cool corn sticks in pans 3 to 5 minutes before removing from molds.
- Serve warm.
Nutrition Facts : Calories 107.4, Fat 6.8, SaturatedFat 4, Cholesterol 33, Sodium 215.2, Carbohydrate 8.1, Fiber 0.7, Sugar 1.3, Protein 3.8
CHEDDAR JALAPEñO CORN STICKS
Categories Bread Bake Thanksgiving Vegetarian Quick & Easy Cheddar Cornmeal Fall Jalapeño Gourmet
Yield Makes 14 corn sticks or 1 (9-inch) round loaf
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Heat corn-stick pans in oven 10 minutes.
- Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl, then add to cornmeal mixture along with Cheddar, scallion, jalapeños (to taste), and 2 tablespoons butter, stirring until just combined.
- Remove pans from oven and divide remaining 2 tablespoons butter among molds. Quickly divide batter among molds (about 3 tablespoons each)and bake until tops are golden and a wooden pick or skewer comes out clean, 12 to 15 minutes (15 to 20 minutes if using skillet).
- Cool corn sticks in pans on a rack 3 to 5 minutes before removing from molds. Serve warm.
- *Available at Bridge Kitchenware (800-274-3435 or 212-838-1901).
CHEDDAR DILL CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 12 large pieces
Number Of Ingredients 10
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In 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 and the dill, 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. 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 CREAMED CORN
I brought this super easy recipe to a school potluck once and it was gone in no time. I've been asked to bring it to every function since. -Jessica Maxwell, Englewood, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 3h10m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving.
Nutrition Facts : Calories 272 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 317mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
IRON-SKILLET CORNBREAD
Ultrarich and almost custardy in the middle, this cornbread from Hillstone (a.k.a. Houston's, Honor Bar, R+D Kitchen, Rutherford Grill, and South Beverly Grill) is the kind of appetizer you should serve before a dinner of celery sticks.
Categories Bon Appétit Cornmeal Bread Side Cheddar Cheese Monterey Jack Chile Pepper Corn Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°F. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
- Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
- Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35-45 minutes. Let cool 10 minutes before serving.
CHEDDAR CORNMEAL MUFFINS
Yummy cheddar cornmeal muffins that go great with just about everything, particularly southern style dishes. Very easy to make and worth it!
Provided by T-Logan
Categories Quick Breads
Time 40m
Yield 6-8 muffins
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees.
- Grease 12 muffin cups.
- Blend flour, cornmeal, baking powder, salt, and cayenne.
- Beat egg with milk and butter.
- Add to dry ingredients.
- Stir until thoroughly moistened.
- Stir in 1 cup of the cheese and spoon into muffin cups.
- Sprinkle 1 tsp of cheese over each muffin.
- Bake 15 to 20 minutes.
- Serve hot with butter or freeze and reheat right before serving.
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