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.
IRISH SPICY CORNBREAD
A nice mildly spicy cornbread recipe. Great with chili. You may want to adjust the amount of cayenne and hot sauce to taste. For this recipe I use cast iron pans that have 5 small corn cob shapes in them, but any cast iron frying pan will do.
Provided by Brad McGraw
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven and skillet to 400 degrees F (200 degrees C).
- In a large bowl, mix together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Cut in shortening until the mixture resembles coarse bread crumbs. In a small bowl, beat together milk, eggs and hot pepper sauce. Stir milk mixture into the flour/cornmeal mixture until just blended. Remove hot skillet from oven, spray with non-stick cooking spray and pour batter into skillet.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 37.7 g, Cholesterol 40.1 mg, Fat 12.7 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 3.4 g, Sodium 615.5 mg, Sugar 8.6 g
IRON-SKILLET CORNBREAD
Ultrarich and almost custardy in the middle, this cornbread from Hillstone (a.k.a. Houston's, Honor Bar, R+D Kitchen, Rutherford Grill, and South Beverly Grill) is the kind of appetizer you should serve before a dinner of celery sticks.
Categories Bon Appétit Cornmeal Bread Side Cheddar Cheese Monterey Jack Chile Pepper Corn Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°F. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
- Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
- Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35-45 minutes. Let cool 10 minutes before serving.
THE BEST JALAPEñO SKILLET CORNBREAD
Our fluffy cornbread has corn kernels and jalapeños for a spicy kick. And for more fun? We bake ours in a cast iron skillet.
Provided by Jennifer Swartvagher
Yield 8 small slices
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F. Use the vegetable oil to grease a 10-inch cast iron skillet. Place the skillet in the oven to heat.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
- In a separate bowl, combine the eggs, buttermilk, melted butter, and jalapeño peppers.
- With a spatula, add the wet ingredients to the dry ingredients. Stir to combine. Gently fold in the corn kernels and optional shredded cheese.
- Once the skillet is hot in about 10 minutes, approximately the length of time it takes to make the batter, carefully remove from the oven. Pour the batter into it, evenly spreading it across the pan.
- Place the skillet immediately back into the oven. Bake for 20-25 minutes, until the top is lightly brown and a toothpick inserted into the center comes out clean with a few crumbs.
- Remove from the oven and let cool slightly before cutting into wedges and serving.
Nutrition Facts : ServingSize 1 serving, Calories 326 kcal, Fat 10 g, SaturatedFat 4 g, UnsaturatedFat 2 g, Carbohydrate 50 g, Sugar 7 g, Fiber 4 g, Protein 8 g, Cholesterol 64 mg, Sodium 501 mg
JALAPENO CORNBREAD
Jalapeno cornbread is wonderfully light and rich with flavor. It's filled with bold ingredients like sharp cheddar cheese and bits of spicy jalapenos that are perfectly baked in a cast iron skillet.
Provided by Kimberly
Categories Side Dish Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F, and place butter into an 8-inch cast iron or oven-proof skillet.
- Place the skillet in the preheated oven, and allow the butter to melt while you prepare the remaining ingredients.
- In a large bowl, mix together flour, cornmeal, baking powder, and salt. Set aside.
- In a separate medium bowl, combine egg, milk, and buttermilk.
- Add the wet ingredients to the dry ingredients and stir to combine. Carefully stir in the melted butter, then fold in jalapenos and cheese.
- Scoop the batter into the hot skillet. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Serve immediately with extra butter or honey. See post for storage options.
Nutrition Facts : Calories 267 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 Slice, Sodium 592 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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 MEXICAN CORNBREAD
I just threw a few things together tonight, wanting a cornbread mixture that was different than any other night. This went over very well. You can adjust the heat level to your liking. I served this w/ turnip greens and a bit of veal. Yum!
Provided by Heather McDaniel
Categories Other Breads
Time 30m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees.
- 2. In a med.-large bowl, mix cornbread, egg, milk, corn, jalapeno, and cheese.
- 3. Pour evenly into greased muffin tins. Bake 15-20 minutes. If making a loaf, I would suggest a larger pan, as the cook time can be extensive.
GREEN CHILE CORNBREAD SKILLET WITH CRISPY PORK AND SPICY HONEY BUTTER
When you take something classic like skillet corn bread, and mix it with the true American Hatch green chile, you get something special. The crisped slow-cooked pork and spicy sweet melted butter don't hurt, either.
Provided by Eric Greenspan
Categories appetizer
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Preheat a deep-fryer to 350 degrees F.
- Coat a 9-inch cast-iron skillet with oil.
- Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, Greek yogurt, honey, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the green chiles and 3/4 cup Cheddar.
- Pour the batter into the prepared skillet and bake for 25 minutes. Use a toothpick to test if the inside is wet. If so, return to the oven and bake until just dry, another 5 minutes. Top with the remaining 1/2 cup Cheddar and let cool for 10 minutes.
- For the pork: Sprinkle the pork pieces with salt and place in a stovetop pressure cooker. Add the garlic, orange juice and orange peels. Close the lid and bring to pressure over high heat. Cook on high for 45 minutes.
- Cool and release the pressure according to the manufacturer's directions. Very carefully open the lid and transfer the pork to a plate using a slotted spoon. Let cool until cool enough to handle. Cut the pork into large chunks, then deep-fry, in batches, until crispy, about 5 minutes. Reserve in a bowl or baking dish until all are fried.
- For the spicy butter: Whisk the butter, honey, cayenne, chili powder and salt in a medium bowl until fully incorporated.
- Top the cornbread skillet with more roasted Hatch green chile. Break up the fried pork pieces with forks or a knife. Top the cornbread with the pork and large dollops of the spicy honey butter. Cut into large wedges and serve.
SOUTHERN-FRIED CORN RECIPE
Southern-fried corn cooked in a cast-iron skillet is the perfect side dish. With only five ingredients, including fresh sweet corn and bacon, this is a real family favorite.
Provided by Sharon Rigsby
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Add the bacon to a cold 10-inch, cast-iron skillet over medium-low heat and cook for about five minutes or until the fat starts rendering out of the bacon.
- Turn the heat up to medium and cook, frequently turning, for another four to five minutes or until the bacon is browned and crispy. Remove the bacon and drain it on paper towels. Set aside. Leave the grease in the skillet.
- While the bacon is cooking, grab a deep bowl and a sharp knife. Hold each ear of corn up and slice the kernels off. You may have to go around several times to get all of the kernels. Then, take the back of the knife and scrape the cob to get all of that milky goodness. Don't skip this step.
- Add the butter to the skillet and when it is melted, add the corn. Season it with salt and pepper.
- Stir and cook it for anywhere from five to fifteen minutes. (The amount of time it will take to cook depends on how fresh the corn is; just-picked corn barely needs any cooking at all, and if it's older, it will take longer.) For this dish, it's important to taste it as it cooks to know when it's done.
- Remove it from the heat, top with crumbled bacon and serve immediately.
Nutrition Facts : Calories 194 kcal, Carbohydrate 1 g, Protein 3 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 45 mg, Sodium 729 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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