Sweet And Savory Cornbread Food

SWEET AND SAVORY CORNBREAD COOKIES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use a 2-inch ice cream scoop or 1/4-cup measure to scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the chile lime seasoning.
• Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes. Serve warm.

SWEET AND SAVORY SAUSAGE CORNBREAD STUFFING

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and set aside.
• Melt butter in the same skillet. Cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. Add mushrooms and cook for 2 to 3 minutes more. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
• Transfer stuffing to a 2-quart baking dish.
• Broil in the preheated oven until the top is toasted and starts to brown, 2 to 4 minutes.

SWEET AND SAVORY CORNBREAD

Steps:

• Preheat oven to 400.
• Grease two 8" cake pans, and line with parchment paper.
• Combine Mix, eggs, and milk in large bowl, combine until smooth.
• Add pepper, cheese, onion, garlic and sour cream to mixture.
• Pour into two pans.
• Cook for 25 min, or until toothpick comes out clean when removed.

SWEET CORNBREAD WITH SAVORY VARIATIONS

Steps:

• In a bowl, mix flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Pour liquids into flour mixture and stir just until evenly moistened.
• Scrape batter into a buttered 8-inch square pan and spread smooth.
• Bake in a 400-degree oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 minutes (20 minutes in a convection oven).
• Cut bread into squares. Lift from pan with a slender spatula.
• Serve hot or cool.
• Variations: Vary-the-Corn Bread. Follow directions for Savory or Sweet Cornbread, but instead of yellow cornmeal, use 1 cup polenta, dehydrated masa flour (corn tortilla flour), or stone-ground cornmeal. Double Red Cornbread. Follow directions for Savory or Sweet Cornbread adding 1 tbs. hot or sweet Hungarian paprika or regular paprika to flour mixture. To egg mixture, add 3/4 cup chopped canned roasted red peppers. Increase baking time to 30 minutes (25 minutes in a convection oven). Basil-Parmesan Cornbread. Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (8 1/2 oz.) cream-style corn, 1/4 cup chopped fresh basil, and 1/2 cup grated parmesan cheese. Increase baking time to 30 minutes (25 minutes in a convection oven). Curry Cornbread. Follow directions for Savory or Sweet Cornbread adding 1 1/2 tbs. curry powder to flour mixture. Southwest Cornbread. Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (4 oz.) chopped green chilies and 3/4 cup (3 oz.) coarsely shredded jack cheese. Combine 1 tbs. each sugar and chili powder; sprinkle over batter in pan. Habanero Surprise Muffins. Follow directions for Savory or Sweet Cornbread, completing step 1. Spoon half the batter equally into 12 buttered 2 1/2-inch muffin cups. Top each portion with 2 teaspoons habanero or jalapeno jelly (1/2 cup total). Fill cups equally with remaining batter. Bake in a 400 degree oven until muffins spring back when lightly pressed in center and are lightly browned, 20 to 25 minutes. Makes 12.