SUPER MOIST CORNBREAD WITH CREAMED CORN
Steps:
- Preheat oven to 375.
- Using a whisk, combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
- In a separate bowl, whisk together the eggs, milk, and oil.
- Using a large spoon, gently fold the liquid ingredients into the dry ingredients until a batter is formed. Don't over mix.
- Using a colander, or mesh strainer, drain the creamed corn. Let the corn sit in the colander for 2 minutes. Give it a couple of shakes to remove more of the liquid before adding to the batter. You don't want it completely drained.
- Using a large spoon, fold in the corn, cheese, and jalapenos to the batter.
- Pour batter into a lightly greased 9-inch square baking pan. Use the back of the spoon to smooth batter into the pan.
- Bake for 20-25 minutes, until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool for about an hour before slicing.
Nutrition Facts : Calories 206 kcal, Carbohydrate 26 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 46 mg, Sodium 203 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CLASSIC CORNBREAD
Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
- Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
- Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.
CORNBREAD SALAD WITH BACON, CHEDDAR, AND RANCH
Steps:
- Heat the oven to 425 F/220 C/Gas 7.
- Put 1 tablespoon of shortening in a 9- or 10-inch skillet and place the skillet in the oven.
- Combine the cornmeal and flour in a large bowl and add the baking powder, soda, and salt.
- In another bowl whisk the buttermilk with the egg and 3 tablespoons of melted butter.
- Take the skillet out of the oven and place it on a rack.
- Combine the dry mixture with the buttermilk mixture and stir to blend well.
- Pour it into the hot skillet and return the skillet to the oven.
- Reduce the oven temperature to 375 F/190 C/Gas 5 and bake the cornbread for 20 to 24 minutes, or until browned and crusty around the edges.
- Remove the cornbread to a rack and cool completely.
- Stir together salad dressing mix, sour cream, and mayonnaise until blended; set aside.
- Combine the chopped tomatoes, bell peppers, and onions. Toss gently.
- Crumble half of the cornbread into a large bowl.
- Top with half each of beans, tomato mixture, bacon, corn, cheese (if using), and dressing mixture. Repeat layers.
- Cover the bowl and chill the salad for at least 3 hours.
- When ready to serve, take it out of the refrigerator and gently stir the mixture.
Nutrition Facts : Calories 467 kcal, Carbohydrate 45 g, Cholesterol 53 mg, Fiber 7 g, Protein 13 g, SaturatedFat 8 g, Sodium 1131 mg, Sugar 8 g, Fat 27 g, ServingSize 10 Servings, UnsaturatedFat 0 g
RANCH CORNBREAD MUFFINS
Combine buttermilk ranch dressing and shortcut cornbread in this easy and delicious muffin recipe.
Provided by By Stephanie Wise
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups.
- In large bowl, stir cornbread mix, dressing, milk, melted butter and egg until just combined (do not overmix). Divide batter among muffin cups. Top each muffin with a jalapeño slice.
- Bake 16 to 18 minutes or until baked through and lightly golden on top. Serve warm.
Nutrition Facts : ServingSize 1 Serving
RANCH CORNBREAD
While this is delicious in the winter when served with a bowl of any kind of bean soup or chili, it is equally good served with a fresh fruit salad in the summer. Served hot from the oven, with wonderful crusty edges, it is soooo good! The recipe came from a Southern Heritage bread cookbook that I have had for about thirty years.
Provided by NoSpringChicken
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine dry ingredients; add milk and beaten eggs, stir just to combine.
- Add cheese, green pepper, pimentos and ham or bacon, if using; stir gently.
- Heat the 3 tabl;espoons butter until melted in a 9 inch cast iron skillet (a baking dish can be substituted) at 400°F.
- Remove and pour batter into hot skillet; do not stir.
- Increase oven temperature to 425°F and bake for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 243.2, Fat 10.3, SaturatedFat 5.8, Cholesterol 78.1, Sodium 593.6, Carbohydrate 30.5, Fiber 1.8, Sugar 3.9, Protein 7.9
SOUTHERN CORNBREAD
Many debate what makes a Southern cornbread. Generally it is all or mostly cornmeal¿no flour¿making it crumbly and the perfect side dish to a meal with lots of sauce and flavor. The sugar content is hotly contested too: many feel true Southern cornbread should not contain any, while others think a little bit of sugar brings out the corn flavor. We opted for just a little sugar, for that crumbly texture with the sweetness of fresh corn.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl and set aside. Whisk the buttermilk and eggs together in a medium bowl, then fold it into the cornmeal mixture and set aside.
- Heat a 10-inch cast-iron skillet over high heat. Once smoking-hot, turn off the heat, add the butter and swirl it around to coat the pan as it melts. Pour the melted butter into the cornmeal mixture and stir to combine. Pour the cornmeal mixture into the hot skillet (you will hear a sizzling sound when pouring it into the pan) and bake until the edge is golden brown and the center bounces back when pressed with a finger, about 20 minutes. Serve warm or at room temperature.
GREEN CHILE CORNBREAD SKILLET WITH CRISPY PORK AND SPICY HONEY BUTTER
When you take something classic like skillet corn bread, and mix it with the true American Hatch green chile, you get something special. The crisped slow-cooked pork and spicy sweet melted butter don't hurt, either.
Provided by Eric Greenspan
Categories appetizer
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Preheat a deep-fryer to 350 degrees F.
- Coat a 9-inch cast-iron skillet with oil.
- Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, Greek yogurt, honey, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the green chiles and 3/4 cup Cheddar.
- Pour the batter into the prepared skillet and bake for 25 minutes. Use a toothpick to test if the inside is wet. If so, return to the oven and bake until just dry, another 5 minutes. Top with the remaining 1/2 cup Cheddar and let cool for 10 minutes.
- For the pork: Sprinkle the pork pieces with salt and place in a stovetop pressure cooker. Add the garlic, orange juice and orange peels. Close the lid and bring to pressure over high heat. Cook on high for 45 minutes.
- Cool and release the pressure according to the manufacturer's directions. Very carefully open the lid and transfer the pork to a plate using a slotted spoon. Let cool until cool enough to handle. Cut the pork into large chunks, then deep-fry, in batches, until crispy, about 5 minutes. Reserve in a bowl or baking dish until all are fried.
- For the spicy butter: Whisk the butter, honey, cayenne, chili powder and salt in a medium bowl until fully incorporated.
- Top the cornbread skillet with more roasted Hatch green chile. Break up the fried pork pieces with forks or a knife. Top the cornbread with the pork and large dollops of the spicy honey butter. Cut into large wedges and serve.
CORNBREAD WAFFLES WITH RANCH-STYLE EGGS AND CILANTRO CREMA
Steps:
- Make the waffle batter: Whisk together the buttermilk, eggs and honey in a small bowl. Whisk together the flour, cornmeal, baking powder, baking soda, cumin, fine sea salt and cayenne in a large bowl. Make a well in the center of the dry ingredients, add the wet ingredients and gently whisk together until just combined (do not over mix). Fold in the butter, cover the bowl with plastic wrap and refrigerate the batter for 30 minutes.
- While the waffle batter rests, make the red chile sauce: Put the garlic on a cutting board, sprinkle with kosher salt, and use the flat side of your knife blade to smear the garlic and salt to a coarse paste. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes and their juices, the ancho and pasilla chile powders and some salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Use a potato masher to mash the tomatos and cook slightly thickened, about 10 minutes longer. Mash again to make a chunky sauce. Stir in the chipotle puree, honey, vinegar and salt and pepper to taste, cook another 1 to 2 minutes then remove from the heat.
- Make the crema: Combine the cilantro, garlic, cotija and pine nuts in a small food processor and puree the mixture until it is smooth. Whisk together the crema and goat cheese in a medium bowl until smooth. Stir in the cilantro mixture and lime zest and set aside. Season with salt and pepper.
- Make the waffles: Heat the waffle iron according to manufacturer's instructions. Spray with nonstick pan spray, then ladle about 1/4 cup of the batter into each grid, close, and cook until golden brown on both sides and steam stops coming out from the iron, about 4 minutes. Transfer the waffles to a baking sheet.
- Make the eggs: Preheat the broiler to high. Crack 4 eggs into each of 2 small bowls. Heat 2 medium nonstick skillets over medium-high heat (or use 1 skillet and cook the eggs in 2 batches). Add 2 tablespoons butter to each skillet; once the bubbles mostly subside, slip 4 eggs into each skillet and season the tops with salt and pepper. When the whites start to set, after 1 to 2 minutes, cover the skillet and cook until the whites are set and the yolks are still runny, about 2 minutes longer.
- While the eggs cook, assemble the waffles: Combine the Cheddar and Moneterey Jack cheeses in a medium bowl, then top each waffle with about 1/2 cup of cheese and broil until the cheese is bubbly, 2 to 3 minutes. Top each waffle with a fried egg, a generous amount of chile sauce and a dollop of crema. Garnish with scallions and cilantro leaves and serve immediately.
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