SPICY CORNBREAD
Cornbread never had so much flavor. The poblano chile pepper and ground coriander smooth out the heat of the cayenne and ground pepper. Serve as you would any cornbread side -- but be prepared for some spice and heat!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Combine the cornmeal, sugar, baking powder, cayenne, coriander, salt, pepper and baking soda in a large bowl.
- Melt 8 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat, then pour into a small bowl and set aside. Return the skillet to medium-high heat, add another tablespoon of butter and once it melts, add the poblano pepper and cook until soft, about 4 minutes. Add the garlic and cook until it is softened and light brown, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
- Whisk together the buttermilk, eggs and the reserved 8 tablespoons of melted butter. Pour the buttermilk mixture into the cornbread mixture and stir until smooth. Separate and reserve a few pieces of poblano from the pepper-garlic mixture, then mix the remaining pepper-garlic mixture into the batter.
- Add the remaining tablespoon of butter to the skillet and melt, swirling to coat (if your pan has cooled a bit, warm it up over low heat). Turn off the heat and pour the cornbread batter into the skillet. Top with the reserved pieces of poblano and bake until the center bounces back when gently pressed with a finger, about 20 minutes. Serve warm or at room temperature.
CORN BREAD WITH A KICK
Nothing says southern cooking like crisp corn bread made in a cast iron skillet. I use a very old skillet that belonged to my great-aunt. It will be passed on for generations. -Geordyth Sullivan, Cutler Bay, Florida
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 174 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
SPICE KICKIN' CAST IRON CORNBREAD!
This is something I concocted at home one night. My husband is a super big spicy guy, and things can't get hot enough for him. I threw this together and it turned out sooooooooo good. Adjust seasonings to your comfort level. You get a huge "kick" of heat, but it's like a flavor explosion in your mouth. Hope ya like it. I have a cast iron "hoe cake" sort of pan. It's got 6 small rectangles in it, and it made 10 small cakes. But feel free to just dump it in your cast iron skillet and cook!
Provided by crazycookinmama
Categories Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 635.6, Fat 38.1, SaturatedFat 11.4, Cholesterol 79.8, Sodium 742.7, Carbohydrate 65.7, Fiber 3.9, Sugar 13.2, Protein 9.7
CAST IRON SKILLET CORN BREAD
This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!
Provided by Alex Guarnaschelli
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
AUNTIE'S CAST-IRON CORNBREAD
In our house growing up, my mother and aunt were two peas in a pod. Truth be told, they still are. So, when it came to whipping up meals for the family, they often worked in tandem. If it was a night for Mommy's chili--that meant Auntie's cornbread was also coming to the party. My aunt adds a touch more sugar to her batter. It gives the perfect touch of sweetness to balance out the spice of my mom's chili. Adding butter to the bottom of the pan before pouring in the batter also creates a crust that helps it stand up to the heartiness of the chili. Crispy. Sweet. And buttery. Nothing could be better.
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- In a 12-inch cast-iron skillet, add 1 tablespoon of butter and place the skillet in the oven.
- In a small bowl, whisk together the oil, buttermilk and eggs. In a large bowl, mix together the cornmeal, all-purpose flour, cake flour, baking powder and sugar. Whisk the egg mixture into the dry mixture until combined. Do not overmix!
- Carefully remove the cast-iron skillet from the oven and pour the batter into the hot skillet. Bake until golden brown and a toothpick comes out clean, 20 to 25 minutes. When done, rub the top with butter and add more for each slice when cut, if desired. Bon appetit!
KATE'S KICKIN' SPICE BLEND
I put this together because I found myself using these same seasonings a lot in everyday cooking and I finally got tired of adding things separately! I use (with a tablespoon of olive oil) to season water before I steam greens or corn, to roast potatoes or yams (cut into 1/2 inch cubes and toss with olive oil), as a dry rub on meat for bbq, and in soups to add a little extra kick. It tastes similar to the seasoning they use in some restaurants for French fries. I use it pretty liberally because I like extra spice, can be used more sparingly if you like less. Start with a tablespoon and make it yours!
Provided by Kate
Categories Everyday Cooking
Time 5m
Yield 14
Number Of Ingredients 8
Steps:
- Mix chili powder, black pepper, oregano, cumin, salt, garlic powder, onion powder, and cayenne pepper together in an airtight container.
Nutrition Facts : Calories 18.4 calories, Carbohydrate 3.6 g, Fat 0.6 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 764.2 mg, Sugar 0.7 g
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