CHIVE-CHEESE CORNBREAD
This cornbread goes well with any main dish. The chives and sharp cheddar cheese give it a special flavor. -Sybil Eades, Gainesville, Georgia
Provided by Taste of Home
Time 30m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine cornmeal, flour, sugar and baking powder. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened. Gently fold in cheese and chives. , Pour into a greased 13x9-in. baking pan. Bake at 400° until golden brown, about 18 minutes. Cut into strips; serve warm.
Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 200mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
CHEESE-AND-CHIVE CORNBREAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish. Whisk the flour, cornmeal, baking soda and salt in a large bowl.
- Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add the cheese, scallions and chives and beat until just combined.
- Transfer the batter to the prepared baking dish; smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve warm or at room temperature.
SKILLET CORNBREAD WITH CHIVES
A true Southerner wouldn't dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don't judge.
Categories Bon Appétit Bread Cornmeal Buttermilk Chive Dinner Side Thanksgiving
Yield Serves 8
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven and set skillet on rack; preheat to 450°F.
- Meanwhile, whisk cornmeal, sugar (if using), kosher salt, baking powder, and baking soda in a large bowl to combine. Whisk egg and buttermilk in a medium bowl; add to dry ingredients and mix to incorporate.
- Carefully remove skillet from oven, add lard, and swirl in pan to coat. Scrape batter into skillet (it should sizzle around edges on contact). Bake cornbread until top is golden brown and center is firm, 15-20 minutes. Let cool 15 minutes before serving.
- Spread butter over cornbread, top with chives, and sprinkle with sea salt.
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.
SPICY CORNBREAD WITH GREEN CHILES
Steps:
- Preheat oven to 425 degrees. Butter a 12-cup muffin pan. In a large mixing bowl, mix together the cornmeal, flour, sugar, baking powder, salt and pepper. Make a well in the center of the mixture and add the egg, buttermilk, oil, corn, chiles and cayenne. Whisking from the center, combine the ingredients into a loose and slightly lumpy batter. Pour the batter into the prepared muffin cups, place a chile stem end upright in the top of each muffin and bake for 15 minutes, or until the muffins begin to pull away from the sides of the pan. Place the pan on a rack to cool for about 10 minutes, and serve warm or at room temperature.
SWEET AND SPICY CORNBREAD
Provided by Sandra Lee
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 375 degrees F.
- Put a 10-inch cast iron skillet over medium-high heat and add the oil. When the oil is hot, add the onions and cook until they are soft and beginning to brown, about 5 minutes. Remove the onions from the pan onto a plate. Leave the remaining oil in the pan.
- In a large bowl, whisk together the baking mix, cornmeal, sugar, baking soda, salt, and cayenne. In another bowl, whisk together the eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the reserved onions and the jalapeno. Pour the batter into the skillet the onions were cooked in and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. (Reserve 2 pieces cornbread for the Online Round 2 Recipe Pork and Cornbread Bites.)
SPICY CHIVE CORNBREAD
This recipe by Canadian chef Christine Cushing is made in muffin tins. It is great with chili or soup.
Provided by Irmgard
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Brush the muffin tin with some melted butter and set aside.
- Meanwhile, sift together the flour, baking powder, baking soda, and salt.
- Stir in the cornmeal and sugar.
- In a medium bowl, combine the yolks, buttermilk, pepper flakes and chives.
- Pour half of the buttermilk mixture into the dry ingredients and stir well with a rubber spatula. Some flour streaks should still be visible.
- Add the cooled, melted butter and the remaining buttermilk mixture.
- Stir until well combined.
- Whip the egg whites in a medium bowl until soft peaks form.
- Fold into the mixture.
- Pour the batter into the prepared muffin tin and bake in the middle of the oven for about 17 to 20 minutes until golden brown or when a skewer inserted in the centre comes out dry.
- Cool slightly on a wire rack and serve warm or cool.
Nutrition Facts : Calories 217.2, Fat 11.8, SaturatedFat 6.9, Cholesterol 63.2, Sodium 401.3, Carbohydrate 24.1, Fiber 1.2, Sugar 4.3, Protein 4.3
QUICK CHILLI CORNBREAD
This spicy, dense bread is an ideal accompaniment for soup or chowder - it's ready in less than an hour
Provided by Lesley Waters
Categories Dinner, Lunch, Side dish, Supper
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Generously butter a 25cm x 16cm baking tin or shallow roasting tray. Combine the semolina or polenta, flour and bicarbonate of soda in a large bowl and season. In a jug, combine the egg, milk, buttermilk or yogurt and chillies.
- Pour the contents of the jug into the bowl of dry ingredients and stir lightly to combine. Do not over stir as this will cause the bread to be tough. Pour the batter into the tin and bake in the oven for 35-40 mins until firm and golden on top. Cut the warm cornbread into pieces to serve. Serve immediately or leave to cool and re-heat, wrapped in foil. Can be frozen for up to 1 month.
Nutrition Facts : Calories 198 calories, Fat 2 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
GOAT CHEESE AND CHIVE CORNBREAD
I love cornbread! This is a sophisticated and delicious variation of cheesy cornbread! From Celebrate magazine.
Provided by KathyP53
Categories Breads
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Pour vegetable oil into a 10" cast iron skillet to depth of 1/8". Place in oven and heat until oil and skillet are hot.
- In a medium bowl, combine flour, cornmeal, sugar, baking powder, salt, and baking soda. Add buttermilk, 1/3 cup vegetable oil, and egg, stirring until combined. Stir in goat cheese and chives. Pour mixture over hot oil in skillet. Bake for 15-20 minutes or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 252.3, Fat 12.8, SaturatedFat 3.1, Cholesterol 30.1, Sodium 543.4, Carbohydrate 28.8, Fiber 1.6, Sugar 5, Protein 6.2
SPICY MEXICAN CORNBREAD
This is a recipe my mother gave me. It is so simple, moist, and delicious. At least we like it. I have no idea where she came across it, I think a friend gave it to her. You can make this as spicy as you want, add more or less jalapeno peppers to the recipe.
Provided by ladyautumn
Categories < 60 Mins
Time 1h
Yield 1 bread, 8 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 9 x 13 baking dish and get it hot.
- Mix together the eggs, sour cream, salt, corn, and oil.
- Then add the cornmeal, green peppers, jalapeno peppers, and baking powder.
- Pour 1/2 of the mixture into the already hot dish and sprinkle 1/2 cup grated sharp cheddar cheese over the mixture. Then add the remainder of the mixture over the cheese.
- Bake at 350 for 30 minutes then add 1/2 cup grated cheese and return to the oven for 15-20 minutes longer.
SPICY CORNBREAD
Found this in one of my cookbooks. Made it last week for lunch and it was good! Hope you'll like it too.
Provided by Chef Dudo
Categories Breads
Time 35m
Yield 1 bread
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F.
- Grease a ten-inch skillet and place it on the middle shelf in the oven.
- Sift the cornmeal, baking powder, sugar, and salt.
- Whisk the eggs then stir in milk, red bell pepper, onion, chilipepper, garlic, corn kernels and 1 cup of the cheese.
- Form a well in the dry ingredients and pour in the wet ingredients.
- Mix well
- Carefully remove the hot pan from the oven and immediately pour the batter into the pan.
- Sprinkle the remaining cheese on top and return to the oven.
- Bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean.
- The top should be golden brown.
- Can be served warm or cold.
SPICY CORNBREAD
Green chilies and ground red pepper add zesty flavor to this moist cornbread laced with corn and bell pepper. Serve it alongside bowls of chili.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield Makes 18 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Mix dressing, chilies, eggs and ground red pepper in large bowl. Add remaining ingredients; mix just until moistened.
- Pour into greased 13x9-inch baking pan.
- Bake 25 to 30 minutes or until golden brown.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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- Meanwhile, whisk cornmeal, sugar (if using), kosher salt, baking powder, and baking soda in a large bowl to combine. Whisk egg and buttermilk in a medium bowl; add to dry ingredients and mix to incorporate.
- Carefully remove skillet from oven, add lard, and swirl in pan to coat. Scrape batter into skillet (it should sizzle around edges on contact). Bake cornbread until top is golden brown and center is firm, 15–20 minutes. Let cool 15 minutes before serving.
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