SCALLION AND MOZZARELLA CORNBREAD
Provided by Giada De Laurentiis
Time 52m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Liberally spray an 8-by-8-inch glass baking dish with vegetable oil cooking spray. Set aside.
- In a medium bowl, mix together the cornbread mix, buttermilk, melted butter, eggs, olives, scallions, and cheese until the mixture forms a thick, lumpy batter. Using a spatula spread the batter into the prepared baking dish. Bake until golden brown, 25 to 30 minutes. Allow the cornbread to cool in the pan for 15 minutes. Cut into 1 1/2-inch squares and serve.
- Cook's Note: To remove the cooked cornbread easily from the baking dish, first line the bottom and sides with 2 pieces of parchment paper, each 7 inches wide and 15 inches long, allowing the excess parchment paper to overhang the sides. When cooked and cooled, use the excess parchment paper as handles to remove the cornbread from the pan. Peel away the parchment paper and cut into squares.
CHEESE-AND-CHIVE CORNBREAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
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.
POBLANO-SCALLION CORNBREAD
Golden cornbread gets zesty with the addition of onion, scallion and roasted poblano.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
- Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the poblano peppers, onions and scallions.
- Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.
BACON CORNBREAD WITH CHEDDAR AND SCALLIONS
This cornbread hits all the notes, but skews particularly salty and savory, thanks to sautéed scallions, extra-sharp Cheddar, and bacon, folded into the batter and crowning the top of the cornbread. You can use fancy, thick-cut bacon or flimsier thin-cut varieties. Each has its benefits: Thinner bacon slices form a light, crunchy layer on the crust, while thick-cut slices have more presence in the cornbread. This cornbread belongs at brunch, where it pairs well with eggs cooked in any style, sautéed vegetables and even breakfast sausages, but it would also be at home next to a bowl of chili. If preparing for a crowd, you can bake this off a day in advance and reheat it in the oven just before serving.
Provided by Klancy Miller
Categories breakfast, brunch, dinner, lunch, breads, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Line a large baking sheet with aluminum foil. Place a wire cooling rack on top of the baking sheet and arrange the bacon on the rack. Bake until the bacon is crisp, 20 to 25 minutes. Remove from oven and let cool. Set 5 bacon strips aside, then chop remaining bacon into small pieces.
- Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium. Add the chopped scallions, sprinkle with a small pinch of salt and cook, stirring occasionally, until the scallions are browned in spots, about 5 minutes. Set aside.
- Grease a round 8-inch springform pan or cake pan with butter. In a large bowl, whisk together the cornmeal, flour, baking powder and 1/2 teaspoon kosher salt. Add the milk, egg, honey and 1/4 cup olive oil and whisk until smooth. Stir in the chopped bacon, scallions and cheddar cheese. Pour the batter into the prepared pan; use a spoon to spread the batter into an even layer.
- Arrange the remaining bacon strips on top of the batter, trimming them as necessary, then bake until the cornbread is browned and firm in the center, 40 to 45 minutes. Let cool in the pan for 5 minutes, then run a kitchen knife around the edges of the pan to loosen. Cut into pieces and serve warm.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 44 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 16 grams, Sodium 724 milligrams, Sugar 5 grams, TransFat 0 grams
SCALLION CORNBREAD
This easy and simple Scallion Cornbread is the ultimate chili, soup, or summer side, and tastes even better when you make it in a cast-iron pan.
Categories scallion cornbread recipe cornbread recipe side dish easy fast best simple quick how to make recipe Southern baking cast-iron cornbread
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Butter 2 cast-iron cornstick skillets or 1 (8-inch) cast-iron skillet.
- Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda in a bowl. Whisk together buttermilk, butter, and egg in a separate bowl. Whisk wet ingredients into dry ingredients until combined. Fold in Cheddar cheese and scallions.
- Transfer batter to prepared pans, and bake until a toothpick inserted in the center comes out clean, 10 to 13 minutes for cornstick skillets or 23 to 25 minutes for 8-inch skillet. Serve warm.
SCALLION CORNBREAD
Scallion infused butter give this cornbread a sweet onion flavor.
Categories American Super Bowl baking feed a crowd side dish
Time 1h25m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Lightly butter an 8 1/2-by-4 1/2- inch loaf pan; line with parchment paper, leaving a 2-inch overhang on long sides. Combine butter and scallions in a bowl (let cool slightly if butter is still warm from melting).
- Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda in a bowl. Add buttermilk, eggs, and butter-scallion mixture and stir to combine. Transfer batter to prepared pan.
- Bake until golden and risen, 55 to 60 minutes. Cool in pan on a wire rack 10 minutes, then use overhangs to remove from pan and transfer to rack; cool completely.
CORNBREAD WITH SCALLIONS - CORNBREAD
Make and share this Cornbread With Scallions - Cornbread recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 50m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F
- Place a 10-inch cast-iron skillet in the oven to heat.
- In a medium bowl, whisk the flour, cornmeal, baking powder, salt and pepper.
- In a small bowl, whisk the milk, honey, eggs and 1/3 cup of the oil.
- Add the wet ingredients to the cornmeal mixture and whisk just until combined.
- Stir in the scallions.
- Add the remaining 1 tablespoon of oil to the hot skillet and swirl to coat.
- Pour the batter into the skillet and bake for about 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly, then turn the corn bread out onto a plate. Invert it onto a rack to cool.
- (OR serve the corn bread hot from the skillet.).
Nutrition Facts : Calories 272, Fat 12, SaturatedFat 2, Cholesterol 54.8, Sodium 424.1, Carbohydrate 35.3, Fiber 2.1, Sugar 6.9, Protein 6.5
SCALLION AND CAYENNE CORNBREAD
Provided by Food Network
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees. With a large rubber spatula, combine the liquid into the dry ingredients with several swift strokes then add the green tops of 2 bunches of finely chopped scallions. Mix just enough to combine all the ingredients. Pour this mixture into a hot 9 by 12 baking pan that has been coated with 3 tablespoons of hot duck fat or bacon drippings. Bake for 20 to 25 minutes or until golden and set.
CORN BREAD CASSEROLE WITH FRESH CORN AND GREEN ONIONS
Make and share this Corn Bread Casserole With Fresh Corn and Green Onions recipe from Food.com.
Provided by SweetSueAl
Categories Breads
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter a 9-inch square baking pan.
- In a large bowl, stir together the 1/2 cup melted butter, fresh corn, cream-style corn, sour cream, muffin mix, green onions, pepper, and salt.
- Pour batter into the prepared pan.
- Bake for 60 to 75 minutes or until a toothpick inserted into the center comes out clean.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 445, Fat 28.2, SaturatedFat 15.4, Cholesterol 61.4, Sodium 704.3, Carbohydrate 46, Fiber 4.1, Sugar 12.6, Protein 5.8
FRESH CORN, CHEDDAR, AND SCALLION CORN BREAD
Steps:
- Grease a jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch. Into a bowl sift together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In a small bowl beat together the eggs and the buttermilk. To the cornmeal mixture add the buttermilk mixture, the corn, the Cheddar, and the scallions, stir the batter until it is just combined, and pour it into the pan, spreading it evenly. Bake the corn bread in the middle of a preheated 425°F. oven for 8 to 10 minutes, or until a tester comes out clean.
SCALLION CORNBREAD MUFFINS
Serve these cornbread muffins with our Buttermilk Chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Lightly grease 6 cups of a standard-size muffin pan with vegetable oil. In a large bowl,combine cornmeal, flour, sugar, baking powder, and salt. Make a well in the center; stir in buttermilk, oil, egg, and scallions. Fill muffin cups two-thirds full and bake until a toothpick inserted in center of a muffin comes out clean, 10 to 13 minutes.
SCALLION SKILLET CORNBREAD
Make and share this Scallion Skillet Cornbread recipe from Food.com.
Provided by hauckster
Categories Breads
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°.
- Place a 10-inch cast-iron skillet in the oven to heat.
- In a medium bowl, whisk the flour, cornmeal, baking powder, salt and pepper.
- In a small bowl, whisk the milk, honey, eggs and 1/3 cup of the oil.
- Add the wet ingredients to the cornmeal mixture and whisk just until combined.
- Stir in the scallions.
- Add the remaining 1 tablespoon of oil to the hot skillet and swirl to coat.
- Pour the batter into the skillet and bake for about 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly, then turn the corn bread out onto a plate.
- Invert it onto a rack to cool.
- Alternatively, serve the cornbread hot from the skillet.
Nutrition Facts : Calories 362.6, Fat 16, SaturatedFat 2.6, Cholesterol 73, Sodium 565.5, Carbohydrate 47.1, Fiber 2.8, Sugar 9.2, Protein 8.7
SCALLION-CHEDDAR CORNBREAD STUFFING
This stuffing - or, you can call it a dressing - is baked outside the turkey so that it develops a crisp topping. You'll want to make sure your cornbread is stale here: If working with fresh cornbread, dry it out in your oven. Crumble the pieces, then spread them on a rimmed sheet pan and bake at 300 degrees until firm and dry, but not hard. Timing will depend on how moist the cornbread was to start, so be sure to keep an eye on it.
Provided by Melissa Clark
Categories stuffing and dressing, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees if you are planning to bake the stuffing right away (otherwise don't heat it yet). Butter a shallow 1 1/2-quart baking dish or an 8-inch pan (square or round will work).
- Thinly slice the scallions, separating the white and light green parts from the dark green parts. Save the dark green parts for later.
- In a medium skillet over medium heat, melt 3 tablespoons butter (save the remaining 2 tablespoons butter for the topping). When the white butter foam has mostly disappeared, add white and light-green scallion slices, celery and the pinch of salt. Cook vegetables, stirring them often, until tender, 5 to 8 minutes. Stir in the pepper. (If you're grinding it from a pepper mill, you don't have to measure it. Just turn the mill 10 times over the pan.) Move the skillet to an unlit burner on your stove and let the mixture cool.
- Crack the eggs into a large bowl and whisk them together until well mixed. Add cooled celery mixture, dark green scallion parts, cornbread, sage or rosemary, 1/2 teaspoon salt and cayenne, if using. Stir in the 1 1/2 cups stock, adding more as needed to moisten all the cornbread. You want it moist but not mushy. (Stop before it looks like oatmeal.) Fold in 1/2 cup Cheddar, the Parmesan and parsley.
- Spoon the stuffing into the prepared baking pan. Sprinkle the top with the remaining 1/2 cup Cheddar. Cut the butter into 1/2-inch cubes and scatter those over the top of the stuffing. (At this point, you can wrap the cornbread with plastic wrap and refrigerate it overnight.)
- When ready to bake, if you haven't heated the oven, do so now. Bake stuffing until crisp and browned on top, about 25 to 35 minutes. (It will take longer if you're baking it straight from the fridge.) Serve hot or warm.
BUTTERMILK SCALLION SKILLET CORN BREAD
Categories Bread Milk/Cream Egg Side Bake Vegetarian Quick & Easy Cornmeal Winter Gourmet
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 425° F. Melt butter and cool. Finely chop scallions. Into a bowl sift together cornmeal, flour, sugar, baking powder, baking soda, and salt. Heat a dry well-seasoned 10-inch cast-iron skillet in middle of oven 10 minutes. Put shortening or bacon fat in skillet and heat 5 minutes. Swirl skillet to coat. While skillet is heating, make batter: Separate eggs. In a large bowl with an electric mixer beat yolks until pale and beat in butter and buttermilk. In a bowl with cleaned beaters beat whites until they just hold stiff peaks. Stir flour mixture into yolk mixture and fold in whites and scallions gently but thoroughly. Pour batter into hot skillet and, working quickly, spread evenly. Bake corn bread in middle of oven until a tester comes out clean, 20 to 25 minutes. Corn bread may be made 4 hours ahead and kept, loosely covered, at room temperature.
BACON-SCALLION CORNBREAD
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of bacon and chopped scallions.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Cook bacon until crisp. Drain, let cool, then finely dice.
- Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir bacon and scallions into batter. Transfer batter to pan and smooth top.
- Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.
Nutrition Facts : Calories 562 g, Fat 32 g, Fiber 2 g, Protein 23 g, SaturatedFat 14 g
CORNBREAD STUFFING WITH PANCETTA AND SCALLIONS
Baking this Southern-style stuffing/dressing in a cast-iron skillet makes for a beautiful rustic presentation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h20m
Yield Serves 8 to 12
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Divide cornbread between 2 rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dry, about 25 minutes. Let cool. Break a piece open to make sure it's dried all the way through; if not, bake a few more minutes. Transfer to a large bowl.
- Melt butter in a large ovenproof cast-iron skillet over medium-high. Add scallion white and light-green parts, pancetta, celery, and 1 1/2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add garlic, thyme, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat.
- Increase oven temperature to 375 degrees. Add scallion mixture to bowl with toasted cornbread. Drizzle with stock, stirring to combine. Stir in eggs to evenly coat. Return to skillet. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you're ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with scallion greens sprinkled on top.
SMOKED CHEDDAR CORNBREAD WITH SCALLIONS AND RED PEPPER
Make and share this Smoked Cheddar Cornbread With Scallions and Red Pepper recipe from Food.com.
Provided by drhousespcatcher
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Pam a 9X9X2 baking pan.
- Sift together the dry ingredients in medium bowl. Blend in butter with pastry cutter. Beat the butter milk and eggs in a large bowl. Add cormeal to liquid and blend.
- Gently fold in grated cheese, scallions, red peppers. Blend until evenly ditributed throughout the batter.
- Transfer batter to pan. Bake until corn bread is golden and a toothpick comes out clean about 35 to 40 minutes.
Nutrition Facts : Calories 257.5, Fat 11.2, SaturatedFat 6.3, Cholesterol 72.9, Sodium 314.9, Carbohydrate 32.1, Fiber 1.9, Sugar 8.3, Protein 7.8
WHITE CHEDDAR CORN BREAD WITH SCALLIONS
Make and share this White Cheddar Corn Bread With Scallions recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place a rack in the middle of the oven and preheat the oven to 400°.
- Butter an 8-inch square baking dish and set aside.
- In a food processor, combine the butter, cornmeal, flour, baking powder, egg, sugar, and salt.
- Process for 20-30 seconds until blended.
- Add the scallion and the cheese and pulse for a few seconds just to combine.
- Pour the milk through the feed tube and process until blended well.
- Lift the lid of the processor and scrape the sides and bottom with a spatula to check for lumps.
- If you find any, replace the lid and pulse for another few seconds.
- You can also use an electric mixer to combine all the ingredients.
- Pour the batter into the prepared baking dish and bake for about 25 minutes.
- Watch the cornbread closely, and don't wait until it's brown on top to remove it from the oven.
- Cut into squares and serve immediately.
Nutrition Facts : Calories 377.8, Fat 22.5, SaturatedFat 13.4, Cholesterol 88.7, Sodium 488.8, Carbohydrate 35.4, Fiber 2.1, Sugar 3.4, Protein 9.5
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