CLASSIC CORNBREAD
Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
- Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
- Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.
CORNBREAD W. BASIL, ROASTED RED PEPPERS, MONTEREY JACK CHEESE
Make and share this Cornbread W. Basil, Roasted Red Peppers, Monterey Jack Cheese recipe from Food.com.
Provided by yooper
Categories Quick Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- Butter 9x9x2-inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat.
- Add onion and saute until tender, about 10 minutes.
- Cool.
- Mix cornmeal and next 5 ingredients in large bowl.
- Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal.
- Whisk buttermilk and eggs in medium bowl to blend.
- Add buttermilk mixture to dry ingredients and stir until blended.
- Mix in cheese, corn, red peppers, basil and onion.
- Transfer to prepared pan.
- Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes.
- Cool 20 minutes in pan on rack.
- Cut corn bread into squares.
Nutrition Facts : Calories 364.8, Fat 17.3, SaturatedFat 9.9, Cholesterol 104.4, Sodium 777.4, Carbohydrate 42.5, Fiber 2.8, Sugar 7.8, Protein 11.6
SPICY ROASTED RED PEPPER AND CHEESE CORN BREADS
Categories Bread Milk/Cream Bake Cornmeal Corn Bell Pepper Winter Jalapeño Cilantro Monterey Jack Gourmet
Yield Makes 4 small loaves
Number Of Ingredients 14
Steps:
- Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, the salt, and the sugar. In a large bowl whisk together the eggs, the buttermilk, the butter, the chilies, and the corn, add the cornmeal mixture, and stir the batter until it is just combined. Stir in the roasted peppers, the Monterey Jack, and the coriander, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2-inches, and bake the breads in the middle of a preheated 375°F. oven for 45 to 50 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD
I just started adding my favorite things to basic cornbread and I came up with something great!
Provided by Stephanie
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
- Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
- Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
- Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g
ROASTED JALAPENO AND CHEESE CORNBREAD
This cornbread is best served freshly baked. The roasted peppers provide a light heat, a good strong cheddar is best for full flavour. I sometimes add two tablespoons of finely chopped onion along with the peppers. Source: Homemakers magazine
Provided by Elly in Canada
Categories Quick Breads
Time 45m
Yield 1 cornbread, 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare peppers: over grill or under broiler, roast peppers until skin is charred, transfer to covered bowl and let cool. Peel, seed and chop finely. Set aside.
- In 425 degree oven, heat 8 or 9 inch cast-iron skillet while you prepare the batter.
- Batter: in saucepan, bring milk to boil, stir in prepared peppers. Remove from heat and let stand until at room temperature, beat in egg and melted butter (or oil).
- In a large bowl, whisk together cornmeal, flours, sugar, baking powder, cumin and salt; stir in milk/pepper mixture until just blended.
- Fold in cheese.
- Remove heated skillet from oven and grease with a little oil, scrape in batter, smooth top.
- Return to oven and bake until golden brown on top and bottom, approximately 25 minutes.
- Let cool in skillet for 10 minutes, with offset spatula, loosen bottom of bread and remove from skillet. Serve warm. Enjoy! .
BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD
I just started adding my favorite things to basic cornbread and I came up with something great!
Provided by Stephanie
Categories Cornbread
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
- Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
- Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
- Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g
ROASTED RED PEPPER CORN BREAD
Categories Bread Milk/Cream Pepper Side Bake Thanksgiving Quick & Easy Cornmeal Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 13x9-inch loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Butter 13x9x2-inch metal baking pan. Char pepper directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop pepper.
- Whisk cornmeal and next 4 ingredients in bowl to blend. Add buttermilk, butter, and eggs. Stir just to moisten. Mix in bell pepper; transfer to prepared pan. Bake bread until tester inserted into center comes out clean, about 20 minutes. Cool in pan. (Can be made 1 day ahead. Cover and store at room temperature.)
CORN BREAD
I've tried many recipes for corn bread. But my family and friends agree my version is one of the best they've tasted. It turns our moist and delicious every time.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.
Nutrition Facts :
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