CORNBREAD SALAD WITH BUTTERMILK-CHIVE DRESSING AND MAPLE BACON
Provided by Trisha Yearwood
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the buttermilk-chive dressing: Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve.
- For the maple-glazed bacon: Preheat the oven to 350 degrees F. Set a wire rack in a baking sheet and spray the rack with cooking spray.
- Lay the bacon slices in 1 layer on the wire rack and brush with the maple syrup. Sprinkle over the brown sugar and cayenne. Bake until dark brown and crispy, 20 to 30 minutes. Let cool slightly, then crumble.
- For the salad: Layer the ingredients in a large salad bowl beginning with the lettuce, then adding the tomatoes, bell pepper and onion.
- When ready to serve, add in the crumbled Sour Cream Cornbread, pour the dressing over the salad and sprinkle the bacon on top.
- Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
- In a medium mixing bowl, combine the creamed corn, cornmeal mix, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.
BUTTERMILK CORNBREAD
Steps:
- Preheat the oven to 450 degrees F.
- Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
- Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
HOT PEPPER HONEY CORNBREAD
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Put a10-inch cast-iron skillet into the oven to heat.
- Whisk together the cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl. Add the sliced peppers and toss to coat.
- Remove the skillet from the oven and add 1 stick of the butter to the skillet to melt. Pour into a bowl. Add the buttermilk, eggs and 1/2 cup of the honey to the bowl and whisk together. Stir the buttermilk mixture into the dry mix, then pour the combined batter into the hot skillet. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
- While the cornbread is cooling, mix the remaining stick of butter and 1/4 cup honey with the cayenne and a pinch of salt in a small bowl until completely combined.
- Serve the cornbread with the hot honey.
CHEF JOHN'S SUCCOTASH
This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe.
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
- Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 20.4 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 62.1 mg, Sugar 3.5 g
30-MINUTE SOUR CREAM SKILLET CORNBREAD
Trisha Yearwood did this one on the Today Show - quick and easy using a box cornbread mix (Jiffy preferred). I've added chopped green chiles or chopped green onions for a bit of flavor, color and spice to jazz it up. Always moist and a favorite!
Provided by Raquel Grinnell
Categories Breads
Time 35m
Yield 1 skillet, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
- In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake for 30 minutes, or until lightly brown.
Nutrition Facts : Calories 184, Fat 14.5, SaturatedFat 4.8, Cholesterol 84.7, Sodium 213.8, Carbohydrate 11.4, Fiber 0.7, Sugar 2.9, Protein 4
SOUR CREAM CORNBREAD
Steps:
- Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
- In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.
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