CORNBREAD
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 375 degrees F.
- Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp. Do not let it burn. Remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the bacon bits, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
MEXICAN CORNBREAD
Another allrecipes find. She says "This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable
Provided by Kaccy G.
Categories Breads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Lightly grease a 9x13 inch baking dish.
- In a large bowl, beat together butter and sugar.
- Beat in eggs one at a time.
- Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
- In a separate bowl, stir together flour, cornmeal, baking powder and salt.
- Add flour mixture to corn mixture; stir until smooth.
- Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Nutrition Facts : Calories 559, Fat 25.7, SaturatedFat 14.7, Cholesterol 182.9, Sodium 840.9, Carbohydrate 71.5, Fiber 3, Sugar 28.1, Protein 14.2
MEXICAN CORNBREAD
Deliciously moist, decadent, this Mexican Cornbread recipe by Mama is studded with sweet corn, cheddar cheese, and spicy bits of jalapeño peppers!
Provided by The SouthernPlate Staff
Categories Appetizer
Time 1h15m
Number Of Ingredients 10
Steps:
- Place a seasoned cast iron skillet (or 8 inch round cake pan) in the oven and preheat to 350.
- In a large bowl, mix together all ingredients.
- Pour 1 tablespoon of vegetable oil into skillet and swirl a bit to cover the bottom (This skillet is hot so hold it with a potholder).
- Pour batter in skillet and bake for 30-40 minutes or until golden brown on top. Turn out onto a plate, cut, and serve.
Nutrition Facts : Calories 743 kcal, ServingSize 1 serving
CARAMELIZED ONION AND CORNBREAD STUFFING
Provided by Tyler Florence
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
TYLER'S MEXICAN CORNBREAD
From Ash's friend, not my little guy! This recipe is so moist and delicious. I've never sampled another Mexican cornbread, muffin or otherwise, that rivaled it.
Provided by Barenakedchef
Categories Quick Breads
Time 30m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Combine all and mix in large bowl.
- Spoon into muffin tins.
- Make sure to grease the tins first.
- Bake at 425° for around 20 minutes.
Nutrition Facts : Calories 139.8, Fat 7.5, SaturatedFat 2.9, Cholesterol 34.8, Sodium 335.8, Carbohydrate 14.4, Fiber 1.1, Sugar 2.4, Protein 4.8
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