Savory Onion Corn Bread Food

JALAPENO CHEDDAR CORNBREAD

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a 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, the scallions and jalapenos, 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 and extra chopped scallions. 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.

SAVORY CORN BREAD

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.

GOLDEN SWEET ONION CORNBREAD

Steps:

• In a 10-in. cast-iron skillet, melt 2 tablespoons butter; tilt to coat bottom and sides. Add the onion, jalapeno and 1/4 teaspoon chili powder; cook over medium-low heat until onion is lightly browned and tender. Stir in 1 tablespoon brown sugar until dissolved; set aside., In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, baking soda, and remaining chili powder and brown sugar. In a small bowl, whisk the buttermilk, eggs and melted butter. Stir into dry ingredients just until moistened. Fold in cheese and chiles., Pour over onion mixture in skillet. Bake at 425° for 20-25 minutes or until golden brown. Meanwhile, in a small saucepan, cook cranberry sauce and lime zest over low heat until heated through. Cool completely., Let cornbread stand for 10 minutes. Invert onto a serving platter; cut into wedges. Pour cranberry mixture over softened butter; serve with cornbread.

ONIONY CORN SPOON BREAD

Steps:

• Preheat oven to 350°F.
• Combine corn, sour cream, corn muffin mix, bell peppers, butter, egg and 2/3 cup french fried onions.
• Pour mixture into greased shallow 2-quart baking dish.
• Bake 40 minutes or until set.
• Top with cheese and remaining onions; bake 5 minutes or until onions are golden.
• Garnish with bell pepper and parsley; if desired.

VIDALIA ONION CORNBREAD

Steps:

• 1. Preheat oven to 450 degrees and spray an 8 X 8 baking pan with cooking oil.
• 2. Saute chopped onion in butter for about 3 minutes until tender but not browned. Remove from heat.
• 3. Measure the cornmeal, corn flour, baking powder, salt and dill in a bowl and mix. In another bowl, beat the egg, add the buttermilk, sour cream, and 1/2 cup cheese, and stir to mix. Combine the wet and dry ingredients, add the cooked onion, and stir until well combined.
• 4. Pour into prepared pan, sprinkle with remaining cheese, and loosely cover with foil for approximately 15 minutes of cooking time. Remove cover and cook for the remaining time. Cool briefly before cutting.

SAVORY CORN SPOON BREAD

Steps:

• Heat oven to 350ºF.
• Add milk to butter in 1-1/2-qt. casserole; stir until butter is melted.
• Stir in remaining ingredients.
• Bake 45 min. or until knife inserted in center comes out clean.