SPICY CORNBREAD
Cornbread never had so much flavor. The poblano chile pepper and ground coriander smooth out the heat of the cayenne and ground pepper. Serve as you would any cornbread side -- but be prepared for some spice and heat!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Combine the cornmeal, sugar, baking powder, cayenne, coriander, salt, pepper and baking soda in a large bowl.
- Melt 8 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat, then pour into a small bowl and set aside. Return the skillet to medium-high heat, add another tablespoon of butter and once it melts, add the poblano pepper and cook until soft, about 4 minutes. Add the garlic and cook until it is softened and light brown, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
- Whisk together the buttermilk, eggs and the reserved 8 tablespoons of melted butter. Pour the buttermilk mixture into the cornbread mixture and stir until smooth. Separate and reserve a few pieces of poblano from the pepper-garlic mixture, then mix the remaining pepper-garlic mixture into the batter.
- Add the remaining tablespoon of butter to the skillet and melt, swirling to coat (if your pan has cooled a bit, warm it up over low heat). Turn off the heat and pour the cornbread batter into the skillet. Top with the reserved pieces of poblano and bake until the center bounces back when gently pressed with a finger, about 20 minutes. Serve warm or at room temperature.
SPICY CHICKEN AND CORNBREAD - CASSEROLE
This recipe is one that is a mixture of many simular recipes I have tried in the past, but none of them impressed me that much. So through many trials and failures I came up with my own combination of ingredients. I think it is quite good! So decided to share this recipe with you to see what you think.
Provided by llk2day
Categories One Dish Meal
Time 55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a hot skillet add the olive oil and chicken cubes, cook just until no longer pink.
- Stir in the taco seasoning.
- Add all the remaining ingredients with the exception of the corn bread mixture and the cheese.
- Blend together and pour into a greased 9x12 inch casserole dish.
- Mix, but do not bake the corn bread as directed on the package.
- Spread the uncooked cornbread mixture on top of the casserole.
- Sprinkle the cheeses that have been blended together evenly on top of the cornbread mixture.
- Bake in a hot oven at 350 degrees for 35-45 minutes.
- You want the cheese and the corn bread to turn a nice light golden brown color.
- If you are a cornbread lover like myself, use two packages of prepared cornbread instead of one.
SPICY BARBECUED CHICKEN
This spicy, saucy chicken is great served with basil-buttered grilled corn on the cob and fresh coleslaw. -Rita Wintrode, Corryton, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat., In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Lightly coat grill rack with cooking oil., Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165°, brushing tops occasionally with chili sauce mixture.
Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 293mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SPICY CORNBREAD CHICKEN
This one is very easy and a slightly different sort of oven "fried" chicken. Got the kid and husband approval. Adapted from Mr. Food.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 1h15m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Add buttermilk to a shallow bowl or pan.
- Mix the next 6 ingredients together in another bowl.
- Dip a drumstick into the buttermilk, then into the cornmeal mixture (make sure to coat well and completely).
- Place drumstricks in a 13x9 inch baking dish that has been sprayed with non-stick cooking spray (make sure drumsticks are in a single layer).
- Bake at 350° for 50-55 minutes or until browned and juices are clear.
Nutrition Facts : Calories 513.3, Fat 19.5, SaturatedFat 5.4, Cholesterol 160.9, Sodium 675.8, Carbohydrate 39.3, Fiber 4.2, Sugar 5.4, Protein 44.3
SPICY GRILLED BUTTERFLIED CHICKEN WITH CRISPY BREAD
I once had a similar dish at one of my favorite Los Angeles restaurants, Republique. They cook their chicken over an open fire, rotisserie-style, so I tried to recreate that at home on my grill. A whole chicken is slathered in spices, then grilled until tender and super moist. It's finished with a squeeze of grilled lemon to brighten it up. I serve it over crunchy grilled bread to sop up all of the delicious juices.
Provided by Megan Mitchell
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to 375 degrees F. Clean and oil the grates.
- To butterfly the chicken, use strong kitchen shears or poultry shears and cut down either side of the backbone. Pull out the backbone, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
- Place the butterflied chicken onto a rimmed baking sheet and lightly drizzle with grapeseed oil.
- In a small bowl, mix together the lemon zest, chili powder, smoked paprika, cayenne, cumin, garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper. Sprinkle over the chicken, rubbing it in until every part is coated. Carefully lift the skin from the breasts and sprinkle some of the spice mixture directly on the meat as well.
- Place the chicken breast-side down on the grill, close the lid and grill for 15 minutes. Flip the chicken, close the lid and grill until the chicken reaches an internal temperature of 165 degrees F and the juices run clear, 20 to 25 minutes. Remove and let rest for 5 to 10 minutes before cutting into 6 pieces (cut the breasts in half).
- While the chicken rests, drizzle both sides of the bread halves with olive oil and sprinkle with salt and pepper. Grill, flipping halfway, until crispy and charred, 5 to 6 minutes. Grill the lemons cut-side down until charred, 2 to 3 minutes. Slice the bread into 3-inch pieces.
- Pile up the grilled bread on a large platter followed by the chicken pieces and lemon halves. Sprinkle with the scallions and parsley. Serve.
SPICY BREADED CHICKEN
"This is one of our favorite ways to make chicken. The coating really stays on, and the pan is easy to clean afterward," writes Polly Coumos of Mogadore, Ohio. "Besides being low-sodium, the recipe contains no added fat. The seasoning can be adjusted according to your taste. We like to pack this chicken cooked and chilled for picnics."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a plastic bag, mix bread crumbs, milk powder, chili powder, garlic powder and dry mustard; set aside. Place milk in a shallow pan. Dip chicken pieces into milk, then place in bag and shake to coat. Place chicken, bone side down, in a 13x9-in. baking pan coated with vegetable cooking spray. Bake, uncovered, at 375° for 50 to 55 minutes or until juices run clear.
Nutrition Facts : Calories 233 calories, Fat 8g fat (0 saturated fat), Cholesterol 93mg cholesterol, Sodium 154mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
SPICY CORNBREAD
Green chilies and ground red pepper add zesty flavor to this moist cornbread laced with corn and bell pepper. Serve it alongside bowls of chili.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield Makes 18 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Mix dressing, chilies, eggs and ground red pepper in large bowl. Add remaining ingredients; mix just until moistened.
- Pour into greased 13x9-inch baking pan.
- Bake 25 to 30 minutes or until golden brown.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CREAMY-SPICY CORNBREAD CHICKEN BAKE
This chicken bake gets its creamy from condensed cream of chicken soup-and its spicy from a can of chopped green chiles in the cornbread mix.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 425°F.
- Whisk first 4 ingredients in large bowl until blended. Stir in chicken, corn, onions, cilantro and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
- Prepare cornbread batter as directed on package; stir in chiles and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
- Bake 20 to 25 min. or until chicken mixture is hot and bubbly and cornbread topping is golden brown.
Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
SPICY OVEN-FRIED CHICKEN
Steps:
- Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
- Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
- Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.
SPICY SKILLET CORNBREAD
This is the first time I ever made cornbread in a skillet and it is a welcome change from the sweet version and an excellent way to use some fresh sage from the garden. Delicious served with tex-mex dishes or chili. Recipe adapted from The Herb Garden Cookbook.
Provided by ellie_
Categories Quick Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Combine cornmeal, flour, salt, baking powder, peppers and paprika in a large bowl.
- In a measuring cup combine buttermilk, egg and mollases.
- Add liquid ingredients to dry ingredients, stir well to combine.
- Add sage, onions, cheese and corn to mixture.
- Heat corn oil in a cast iron skillet (9- 10 inches) over medium heat until hot (when sprinkled with drops of water the oil will sizzle).
- Pour in batter.
- Remove from heat.
- Place pan in hot oven and bake for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 483, Fat 18.9, SaturatedFat 3.7, Cholesterol 59.5, Sodium 1373.3, Carbohydrate 69.5, Fiber 5.2, Sugar 9.9, Protein 12.1
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