SUNNY'S EASY PEACHY JALAPENO CORNBREAD
Provided by Sunny Anderson
Time 55m
Yield 8 mini loaves
Number Of Ingredients 9
Steps:
- For the batter: Add the cornbread mix to a large bowl. Whisk the eggs, milk, peaches, chili-lime seasoning and jalapenos in a medium bowl. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
- Preheat oven to 400 degrees F. Brush 8 mini loaf pans with the melted butter. Pour a scant 1/2 cup of the batter into each of the loaf pans and spread evenly (each should be about three-quarters of the way full). Bake until the tops are golden, about 20 minutes.
- For the glaze: Add 1/4 cup of the reserved peach syrup to a small pot, then add the lime juice and butter. Stir together and heat until everything begins to simmer. Remove the cornbread from the oven and immediately pour the glaze over the top of the loaves. Allow it to soak in. Serve warm.
JALAPENO CHEDDAR CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 12 large pieces
Number Of Ingredients 11
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
CHEDDAR CORNBREAD
Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
- Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
- Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.
Nutrition Facts : Calories 343 g, Fat 13 g, Fiber 1 g, Protein 13 g
PINEAPPLE-CHEDDAR CORNBREAD
Steps:
- Preheat oven to 375 degrees F. Grease and flour a 2-quart rectangular baking dish; set aside. In a medium bowl combine, flour, cornmeal, sugar, baking powder, and salt; set aside.
- In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add eggs, one at a time; beat well after each addition. Beat in flour mixture on low speed until just combined. Stir in corn, drained pineapple and cheese. Spoon batter into prepared dish.
- Bake about 35 minutes or until toothpick inserted comes out clean.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLUE CORNBREAD WITH PINEAPPLE
Provided by Food Network Kitchen
Time 35m
Yield 16 pieces
Number Of Ingredients 0
Steps:
- Butter an 8- or 9-inch square baking dish and line with parchment paper. Stir the Blue Cornbread with Pineapple mix, 1 cup buttermilk, 2 eggs and 4 tablespoons melted butter in a large bowl until just combined. Pour into the prepared dish and bake at 425 degrees until a toothpick inserted in the middle comes out clean, about 25 minutes. Cool, then slice into squares.
PINEAPPLE AND CHEDDAR CORNBREAD
This cornbread uses cream style corn just like mom made. But it also has pineapple and cheese, nothing like mom made.
Provided by threeovens
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Grease and flour a 2 quart rectangular baking dish and set aside. In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt.
- In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add eggs one at a time, beating well after each addition. Beat in flour/cornmeal mixture just until moistened. Stir in corn, drained pineapple, and cheese. Spoon batter into prepare pan.
- Bake 35 minutes until a toothpick comes out clean. Cut into squares and serve warm.
THREE CORN AND CHEDDAR SPOON BREAD
Make and share this Three Corn and Cheddar Spoon Bread recipe from Food.com.
Provided by CookingONTheSide
Categories Quick Breads
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Beat eggs in medium bowl.
- Add 1 cup cheese, cream style corn, whole kernel corn, muffin mix, sour cream and melted butter; mix until thoroughly combined.
- Pour mixture into greased 2-quart baking dish.
- Bake in oven 45 minutes to 1 hour or until center is set.
- Top with remaining cheese; bake 2 minutes more or until cheese is melted.
- For another option: Add 1 small can drained, diced green chilies or chopped pimiento to batter before baking).
Nutrition Facts : Calories 530.9, Fat 35.2, SaturatedFat 19.4, Cholesterol 142.9, Sodium 875.5, Carbohydrate 42.1, Fiber 3.7, Sugar 11.4, Protein 14.4
CHEDDAR-CORN SPOON BREAD
Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served -- and eaten -- with a spoon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
- In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
- Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.
JALAPENO-CHEDDAR CORNBREAD
A Southern corn bread that even this Yankee can love. I'm originally from New England and wasn't raised on corn bread, and I generally found it dry and tasteless. But now that I'm living in Texas, I tried numerous variations on traditional recipes and developed this one that I like a lot, and that even Southern die-hard corn bread fans rave about.
Provided by TheSlyBear
Categories Breads
Time 45m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 9
Steps:
- Place an 8-inch cast iron skillet in the oven and preheat to 400°F Let the pan get good and hot.
- In a large bowl, mix corn meal, sour cream, corn, oil, eggs and salt with a rubber spatula until all ingredients are incorporated.
- Mix in the cheddar and jalapenos.
- Remove the pan from the oven (use a thick mitt, the handle will be very hot) and place the bacon fat in it. Return to oven for a few minutes until fat melts and gets good and hot.
- Remove pan from oven and pour mixture into the center of the pan, letting it spread to the sides.
- Return pan to oven and bake for 30 minutes.
- Slice into wedges for serving. Do not let the bread cool in the pan -- it will stick.
- Great served still piping hot, or later when cooled.
Nutrition Facts : Calories 357.8, Fat 29.3, SaturatedFat 9.8, Cholesterol 104.2, Sodium 547.2, Carbohydrate 16.4, Fiber 1.6, Sugar 1.2, Protein 8.9
CHEESY CORN BREAD
What could be more fun for a Southwestern or a cowboy theme party than corn bread shaped like cactus? Cheddar cheese mixed in makes it even more special. Guests will want seconds. -Sandra Thorn, Sonora, California
Provided by Taste of Home
Time 35m
Yield 16-20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients; cut in shortening until the mixture resembles coarse crumbs. In a small bowl, combine milk and eggs; stir into dry ingredients just until blended. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with cheese. Bake at 400° for 25 minutes or until golden brown. Cut into squares.
Nutrition Facts : Calories 303 calories, Fat 13g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 583mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 2g fiber), Protein 7g protein.
CHEESY CORNBREAD
When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!
Provided by Country Crock®
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
- Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 g
PINEAPPLE CHEDDAR TEA-BREAD
A really nice not overly sweet breakfast or snack bread. Excellent with morning tea or coffe break snack.
Provided by Steve P.
Categories Quick Breads
Time 1h20m
Yield 1 Loaf, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF In a large bowl, mix together flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, mix together crushed pineapple, melted butter and the egg.
- Add pineapple mixture to flour mixture.
- Mix together by hand.
- Add pineapple juice, as necessary, to moisten.
- Add cheese and nuts.
- Mix well.
- Pour mixture into a greased loaf pan.
- Bake 1 hour at 350 degrees F.
- To make glaze: Whisk together the sugar and lemon juice over low heat just until sugar is disolved.
- Poke holes in the still warm bread and slowly pour the glaze over the bread allowing it to seap into the holes.
- Let bread rest at least several hours or overnight to set before cutting.
Nutrition Facts : Calories 350.5, Fat 10.9, SaturatedFat 4, Cholesterol 41.5, Sodium 579.7, Carbohydrate 57.9, Fiber 1.6, Sugar 32, Protein 7.1
PINEAPPLE CORNBREAD
This is actually a dessert and not actually cornbread. Recipe came from the back of a corn meal mix package. Quick to make and quite tasty too.
Provided by Sassy in da South
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Melt butter in 10-inch cast iron skillet.
- Sprinkle 1 tablespoon brown sugar over butter.
- In large bowl, combine corn meal mix, 1 cup brown sugar, pineapple, egg and pecans; stir to blend.
- Pour batter over brown sugar and butter.
- Sprinkle remaining 1 tablespoon brown sugar over batter.
- Bake at 425 degrees for 25 to 30 minutes or until golden brown.
- Serve warm by spooning into dessert dishes or let cool and cut into wedges.
- Top with whipped cream, if desired.
CHEDDAR CORN BREAD
Steps:
- Preheat oven to 400°F.
- Into a large bowl sift together cornmeal, flour, sugar, salt, baking soda, and baking powder. Put butter in a well seasoned 8-inch cast iron skillet or a 1-quart baking dish and heat in middle of oven until melted. Swirl skillet or baking dish to coat bottom and sides with butter and pour excess into another large bowl.
- Whisk buttermilk and egg into bowl with butter. Stir buttermilk mixture and Cheddar into cornmeal mixture until just combined. Pour batter into hot skillet or baking dish and bake 20 minutes, or until a tester inserted in center comes out clean.
- Cool corn bread in skillet or baking dish on a rack 10 minutes. Corn bread may be made 1 day ahead and cooled to room temperature before being chilled, wrapped in foil. Cut corn bread into 8 wedges. Reheat corn bread, covered with a paper towel to retain moisture, in a microwave oven 30 seconds on high.
VIRGINIA WILLIS' CHEDDAR CORNBREAD
This recipe is from Virginia Willis cookbook, Bon Appetit, Y'all. You can also visit her website at www.virginiawillis.com.
Provided by linguinelisa
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400. Place butter in 10 1/2-inch cast-iron skillet and heat in oven 10 to 15 minutes.
- In a bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. Stir in 1 cup of the cheese.
- Remove skillet from the oven and pour melted butter into the flour mixture. Add buttermilk and eggs and stir to combine. Pour batter back into prepared skillet and smooth the top. Bake until a toothpick inserted in the center comes out clean and the bread is golden, about 20 minutes.
- Just before cornbread is done, remove from the oven and sprinkle with remaining 1/4 cup of cheese. Bake until cheese is melted, 3 to 5 minutes. transfer to a rack to cool slightly before serving.
Nutrition Facts : Calories 186.5, Fat 9.9, SaturatedFat 5.8, Cholesterol 56.6, Sodium 476.4, Carbohydrate 17.4, Fiber 1, Sugar 1.4, Protein 7.3
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