SWEET AND SAVORY CORNBREAD COOKIES
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 8 to 9 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use a 2-inch ice cream scoop or 1/4-cup measure to scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the chile lime seasoning.
- Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes. Serve warm.
SWEET AND SAVORY SAUSAGE CORNBREAD STUFFING
I have been making this dressing, minus the sausage, for over 30 years. This year I tried it with Jimmy Dean® pork sausage. The whole family just loved it. The sausage just took this dressing to another level of deliciousness. This will now be our family's traditional dressing.
Provided by Yoly
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and set aside.
- Melt butter in the same skillet. Cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. Add mushrooms and cook for 2 to 3 minutes more. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
- Transfer stuffing to a 2-quart baking dish.
- Broil in the preheated oven until the top is toasted and starts to brown, 2 to 4 minutes.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 17.8 g, Cholesterol 34.1 mg, Fat 11.7 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 6.6 g, Sodium 633.2 mg, Sugar 3.9 g
SAVORY CORNBREAD
A cornbread for your spicy and or tangy dishes -- nothing sweet about it. Most cornbread calls for one egg. I think the extra egg gives the bread more body and tenderness. This bread bakes in a 10- or 12-inch cast-iron skillet. If you don't have one, c'mon, it's time to get real.
Provided by Paprika Pink
Categories < 30 Mins
Time 25m
Yield 1 skilletful, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Put the butter or other fat into a cast-iron skillet, place the skillet in the oven while it heats and you mix the ingredients.
- Combine dry ingredients.
- Lightly beat eggs and combine with yogurt. Add to dry ingredients. Stir just enough to mix.
- Take the skillet out of the oven. Carefully tilt to coat sides with fat. Pour the melted fat into the batter. Mix well.
- Transfer batter to hot skillet, smoothing the surface if necessary.
- Bake for 14 minutes if you're using a 12-inch skillet, until bread pulls away from sides of skillet and is barely golden. If you're using the 10-inch skillet, it may need closer to 20 minutes, but don't overbake.
Nutrition Facts : Calories 101.5, Fat 5.5, SaturatedFat 3.1, Cholesterol 43.2, Sodium 253.1, Carbohydrate 10.6, Fiber 0.8, Sugar 0.8, Protein 2.7
SWEET CORNBREAD WITH SAVORY VARIATIONS
Make and share this Sweet Cornbread With Savory Variations recipe from Food.com.
Provided by Tracey Edwards
Categories Quick Breads
Time 30m
Yield 12 muffins, 9 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, mix flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Pour liquids into flour mixture and stir just until evenly moistened.
- Scrape batter into a buttered 8-inch square pan and spread smooth.
- Bake in a 400-degree oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 minutes (20 minutes in a convection oven).
- Cut bread into squares. Lift from pan with a slender spatula.
- Serve hot or cool.
- Variations: Vary-the-Corn Bread. Follow directions for Savory or Sweet Cornbread, but instead of yellow cornmeal, use 1 cup polenta, dehydrated masa flour (corn tortilla flour), or stone-ground cornmeal. Double Red Cornbread. Follow directions for Savory or Sweet Cornbread adding 1 tbs. hot or sweet Hungarian paprika or regular paprika to flour mixture. To egg mixture, add 3/4 cup chopped canned roasted red peppers. Increase baking time to 30 minutes (25 minutes in a convection oven). Basil-Parmesan Cornbread. Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (8 1/2 oz.) cream-style corn, 1/4 cup chopped fresh basil, and 1/2 cup grated parmesan cheese. Increase baking time to 30 minutes (25 minutes in a convection oven). Curry Cornbread. Follow directions for Savory or Sweet Cornbread adding 1 1/2 tbs. curry powder to flour mixture. Southwest Cornbread. Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (4 oz.) chopped green chilies and 3/4 cup (3 oz.) coarsely shredded jack cheese. Combine 1 tbs. each sugar and chili powder; sprinkle over batter in pan. Habanero Surprise Muffins. Follow directions for Savory or Sweet Cornbread, completing step 1. Spoon half the batter equally into 12 buttered 2 1/2-inch muffin cups. Top each portion with 2 teaspoons habanero or jalapeno jelly (1/2 cup total). Fill cups equally with remaining batter. Bake in a 400 degree oven until muffins spring back when lightly pressed in center and are lightly browned, 20 to 25 minutes. Makes 12.
Nutrition Facts : Calories 183.6, Fat 7.1, SaturatedFat 3.8, Cholesterol 61.6, Sodium 380.1, Carbohydrate 25.5, Fiber 1.4, Sugar 4.3, Protein 4.9
SWEET AND SAVORY CORNBREAD COOKIES
You just have to try these fun and flavorful sweet and savory cornbread cookies. They are buttery, moist, sweet, and slightly spicy. Serve warm.
Provided by Culinary Envy
Categories Drop Cookies
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Stir muffin mix, milk, and egg together in a large bowl until well combined. Add butter, jalapenos, flour, honey, and onion powder; mix until batter is uniform.
- Portion batter onto the prepared baking sheet using a medium cookie scoop, 1 1/2 inches apart. Sprinkle chile powder over cookies.
- Bake in the preheated oven until puffed, light golden on top, and golden brown underneath, 10 to 12 minutes.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 17.1 g, Cholesterol 24.2 mg, Fat 6 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 250.3 mg, Sugar 2 g
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