Scallion Cornbread Food

POBLANO-SCALLION CORNBREAD

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.

SCALLION AND MOZZARELLA CORNBREAD

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.

SCALLION CORNBREAD

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

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.

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.

BUTTERMILK SCALLION SKILLET CORN BREAD

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.

TWO MEAT CHILI WITH SCALLION CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• For the chili: In a large pot or Dutch oven over medium-high heat, add the olive oil and bacon and cook until the bacon is light brown and crispy, about 4 minutes. Remove the bacon from the pan with a slotted spoon and set aside for the cornbread.
• Add the garlic, onions and green and red peppers to the bacon renderings and cook until the vegetables begin to soften, about 5 minutes. Add the chile powder, cumin and cayenne pepper to the vegetables and allow the spices to brown to open up the aroma, 1 to 2 minutes. Next, add the tomato paste and cook for 1 to 2 minutes. Add the fire-roasted tomatoes and mix with the vegetables. Mix in the ground beef and pork. Add some salt and pepper and cook for about 3 minutes. Finally, add the beef broth, pinto beans and kidney beans, reduce the heat to medium, cover the pot loosely with a lid and let simmer for 40 minutes.
• For the cornbread: In the meantime, whisk together the butter and sugar in a large mixing bowl. Add the eggs and whisk until combined. Add the cornmeal, flour, baking soda, salt and sugar and whisk to combine. Add the buttermilk and sour cream and whisk together. Add the jalapenos, scallions and reserved bacon and use a spatula to stir until just combined.
• Lightly grease a cast-iron skillet and pour in the batter. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool slightly before serving with the chili.

SCALLION AND CAYENNE CORNBREAD

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.

BACON-SCALLION CORNBREAD

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.

SCALLION CORNBREAD MUFFINS

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.

CORNBREAD WITH SCALLIONS - CORNBREAD

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.).

SCALLION SKILLET CORNBREAD

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.