Savory Corn Flatbread Food

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SAVORY CORN FLATBREAD



Savory Corn Flatbread image

This tasty flatbread- flavored with sun-dried tomato pesto -is about as far from a traditional recipe as you can get. One evening I had the urge to bake something, so I improvised with the ingredients at hand. My family and I have been hooked ever since. As well as tasting great, this recipe is incredibly quick and easy, because it's heated on a stovetop, rather than in the oven.

Provided by JEPH

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 10m

Yield 4

Number Of Ingredients 6

½ cup all-purpose flour
½ cup cornmeal
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons sun-dried tomato pesto
2 tablespoons cold water, or as needed

Steps:

  • In a medium bowl, mix together the flour, cornmeal, baking powder and salt. Mix in the sun-dried tomato pest until evenly distributed. Add water 1 teaspoon at a time so that the mixture is just moist enough to form a ball.
  • Heat a large heavy skillet over medium heat. Form the dough into a ball. On a lightly floured surface, flatten the dough out to 1/4 inch thickness, or about as thick as a very thin pizza crust. Place the flat dough into the preheated pan, and fry for about 3 to 4 minutes on each side. When done, each side should have several browned spots. Serve immediately, or store at room temperature. It keeps very well.

Nutrition Facts : Calories 136 calories, Carbohydrate 26.4 g, Fat 1.8 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 391.1 mg, Sugar 0.5 g

SAVORY CORN BREAD



Savory Corn Bread image

Want to serve your favorite chili or stew with an equally amazing corn bread? Look no further than this simply perfect recipe. It's the best! I've brought it to potlucks many times. -Krista Klaus, Round Rock, Texas

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 9

1 cup yellow cornmeal
1/2 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 large egg
1 cup buttermilk
1/2 cup 2% milk
1/4 cup canola oil

Steps:

  • Preheat oven to 450°. In a small bowl, whisk cornmeal, flour, baking powder, salt and baking soda. In another bowl, whisk egg, buttermilk, milk and oil until blended. Add to flour mixture; stir just until moistened., Transfer to a greased 8-in. square baking pan. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Serve warm.

Nutrition Facts :

SAVORY CORNBREAD



Savory Cornbread image

A cornbread for your spicy and or tangy dishes -- nothing sweet about it. Most cornbread calls for one egg. I think the extra egg gives the bread more body and tenderness. This bread bakes in a 10- or 12-inch cast-iron skillet. If you don't have one, c'mon, it's time to get real.

Provided by Paprika Pink

Categories     < 30 Mins

Time 25m

Yield 1 skilletful, 12 serving(s)

Number Of Ingredients 8

1 cup cornmeal
1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2/3 teaspoon salt
3/4 cup plain yogurt (or buttermilk)
2 eggs
1/4 cup melted butter (or corn oil, or bacon grease)

Steps:

  • Preheat oven to 400 degrees.
  • Put the butter or other fat into a cast-iron skillet, place the skillet in the oven while it heats and you mix the ingredients.
  • Combine dry ingredients.
  • Lightly beat eggs and combine with yogurt. Add to dry ingredients. Stir just enough to mix.
  • Take the skillet out of the oven. Carefully tilt to coat sides with fat. Pour the melted fat into the batter. Mix well.
  • Transfer batter to hot skillet, smoothing the surface if necessary.
  • Bake for 14 minutes if you're using a 12-inch skillet, until bread pulls away from sides of skillet and is barely golden. If you're using the 10-inch skillet, it may need closer to 20 minutes, but don't overbake.

Nutrition Facts : Calories 101.5, Fat 5.5, SaturatedFat 3.1, Cholesterol 43.2, Sodium 253.1, Carbohydrate 10.6, Fiber 0.8, Sugar 0.8, Protein 2.7

SAVORY CORN CUSTARD



Savory Corn Custard image

This is another inexpensive, easy to make recipe. it would make a nice brunch, lunch dish, or a side to dinner. It's yummy as is, but fresh corn would make it even better.

Provided by Normaone

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/4 lb lean ham, chopped
1 jalapeno pepper, seeded and chopped
1/4 cup diced sun-dried tomato
2 green onions, thinly sliced
1 cup corn kernel, drained if canned,thawed if frozen
1/3 cup swiss cheese, grated
2 large eggs
3/4 cup heavy cream (or milk)
3/4 cup milk
1/4 teaspoon kosher salt

Steps:

  • Heat oven to 350^F.
  • Spray four 5oz.
  • custard cups with cooking spray.
  • Place cups in a 9 x 9 inch baking pan.
  • In a medium skillet, combine oil, ham, jalapeno, tomatoes, and green onions.
  • Saute over medium heat until vegetables are tender but not brown.
  • Stir in the corn and divide among the custarad cups.
  • Top each with some of the cheese.
  • In a medium bowl, whisk the eggs and blend in the cream, milk, and salt.
  • Pour over the vegetables in the cups.
  • Place the baking pan on the oven rack in the middle of the oven.
  • Pour enough hot water into the pan to come halfway up the sides of the cups.
  • Bake about 40 minutes or until a knife inserted in the center comes out clean.
  • Serve.

Nutrition Facts : Calories 370.8, Fat 28.4, SaturatedFat 14.7, Cholesterol 190.1, Sodium 595.5, Carbohydrate 15.4, Fiber 1.7, Sugar 1.9, Protein 15.9

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