Smoked Cheddar Cornbread With Scallions And Red Pepper Recipes

Steps:

• Preheat oven to 400°F Pam a 9X9X2 baking pan.
• Sift together the dry ingredients in medium bowl. Blend in butter with pastry cutter. Beat the butter milk and eggs in a large bowl. Add cormeal to liquid and blend.
• Gently fold in grated cheese, scallions, red peppers. Blend until evenly ditributed throughout the batter.
• Transfer batter to pan. Bake until corn bread is golden and a toothpick comes out clean about 35 to 40 minutes.

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.

Steps:

• Heat oven to 400 degrees if you are planning to bake the stuffing right away (otherwise don't heat it yet). Butter a shallow 1 1/2-quart baking dish or an 8-inch pan (square or round will work).
• Thinly slice the scallions, separating the white and light green parts from the dark green parts. Save the dark green parts for later.
• In a medium skillet over medium heat, melt 3 tablespoons butter (save the remaining 2 tablespoons butter for the topping). When the white butter foam has mostly disappeared, add white and light-green scallion slices, celery and the pinch of salt. Cook vegetables, stirring them often, until tender, 5 to 8 minutes. Stir in the pepper. (If you're grinding it from a pepper mill, you don't have to measure it. Just turn the mill 10 times over the pan.) Move the skillet to an unlit burner on your stove and let the mixture cool.
• Crack the eggs into a large bowl and whisk them together until well mixed. Add cooled celery mixture, dark green scallion parts, cornbread, sage or rosemary, 1/2 teaspoon salt and cayenne, if using. Stir in the 1 1/2 cups stock, adding more as needed to moisten all the cornbread. You want it moist but not mushy. (Stop before it looks like oatmeal.) Fold in 1/2 cup Cheddar, the Parmesan and parsley.
• Spoon the stuffing into the prepared baking pan. Sprinkle the top with the remaining 1/2 cup Cheddar. Cut the butter into 1/2-inch cubes and scatter those over the top of the stuffing. (At this point, you can wrap the cornbread with plastic wrap and refrigerate it overnight.)
• When ready to bake, if you haven't heated the oven, do so now. Bake stuffing until crisp and browned on top, about 25 to 35 minutes. (It will take longer if you're baking it straight from the fridge.) Serve hot or warm.

Steps:

• Melt 1 tbsp of butter in a small pan and saute the thyme but don't let it burn. Just heat it enough to bring out the flavor and just until the leaves are wilted and soft. Set aside.
• First the dry ingredients: Sift together the cornmeal salt, baking powder, sugar, paprika and flour. Set aside.
• In a mixing bowl, cream the butter and eggs in a mixing bowl using an electric mixer, while simultanously adding in the milk. Once that forms a sauce, using a rubber spatula or wooden spoon, add in the cheddar cheese and fresh thyme folding in gently by hand.
• Pour the entire mixture into a Pyrex baking dish and bake, covered, at 350 for 30 minutes, but check after 20 minutes. It is done when a toothpick stuck into the middle comes out clean.