Kickin Cornbread Food

KICKIN' CORNBREAD WAFFLE W/ KICKIN' PHILLY SPREAD

Steps:

• Preheat waffle iron and spray with nonstick on both top and bottom of iron.
• Blend mix, egg, shortening, milk and hot sauce. Batter will be lumpy. Cook on waffle iron until done.
• Meanwhile make the spread by blending the cream cheese, scallions, hot sauce, chili powder, and honey. Salt and pepper to taste.

SPICE KICKIN' CAST IRON CORNBREAD!

Steps:

• Heat your oven to 425°, grease your cast iron pan well with bacon grease, and put the pan into the oven to get hot.
• In a large mixing bowl, mix all your dry ingredients.
• Add cooked bacon, green onion, jalapeno, mix well.
• Then add the milk, egg, and vegetable oil.
• Carefully pour the mixture into the pan, and cook for 20 minutes.

JALAPENO PEPPER JACK CORNBREAD

Steps:

• Preheat the oven to 425° and butter the sides and bottom of a 9 x 9 inch non-stick baking pan. Set aside.
• In a large mixing bowl, sift together the yellow cornmeal, all-purpose flour, baking powder, granulated sugar, garlic salt and ground cumin.
• Add the shredded pepper-jack cheese, diced jalapeno and sweet onion. Mix until evenly distributed.
• In a separate bowl, whisk together the eggs, buttermilk, cream corn and melted butter.
• Add the wet ingredients to the dry ingredients. Mix until all of the ingredients are fully moistened.
• Spread the batter evenly into the prepared pan. Bounce the pan on the counter a few times to settle the batter and release air bubbles.
• Bake the cornbread for 30 minutes until the top is golden and a toothpick inserted into the center shows moist crumbs. Rest for 10 minutes before serving.

MEXICAN CORNBREAD

Steps:

• Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
• In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
• Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.

CORN BREAD WITH A KICK

Steps:

• In a large bowl, combine the first 6 ingredients. In another bowl, whisk egg and buttermilk., Place butter in an 8-in. cast-iron or other ovenproof skillet; heat skillet in a 425° oven until butter is melted, 3-5 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened. Fold in peppers and bacon., Carefully swirl the butter in the skillet to coat the sides and bottom of pan; add batter. Bake at 425° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cut into wedges; serve warm.