Sweet And Spicy Cornbread Recipes

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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



Spicy Cornbread image

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.

2 cups stone-ground cornmeal
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon baking soda
10 tablespoons unsalted butter
1 poblano chile pepper, stemmed, seeded and sliced thinly
2 cloves garlic, chopped
1 cup buttermilk
2 large eggs

SWEET AND SPICY CORNBREAD

Provided by Sandra Lee

Time 50m

Yield 4 servings

Number Of Ingredients 11



Sweet and Spicy Cornbread image

Steps:

  • Heat the oven to 375 degrees F.
  • Put a 10-inch cast iron skillet over medium-high heat and add the oil. When the oil is hot, add the onions and cook until they are soft and beginning to brown, about 5 minutes. Remove the onions from the pan onto a plate. Leave the remaining oil in the pan.
  • In a large bowl, whisk together the baking mix, cornmeal, sugar, baking soda, salt, and cayenne. In another bowl, whisk together the eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the reserved onions and the jalapeno. Pour the batter into the skillet the onions were cooked in and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. (Reserve 2 pieces cornbread for the Online Round 2 Recipe Pork and Cornbread Bites.)

2 tablespoons canola oil
1 medium onion, chopped
1 cup baking mix
2 cups cornmeal
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 large eggs
2 cups milk
1 jalapeno, finely chopped

SWEET JALAPENO CORNBREAD

A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe.

Provided by hotsauce

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 12

Number Of Ingredients 9



Sweet Jalapeno Cornbread image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  • Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.

Nutrition Facts : Calories 294.2 calories, Carbohydrate 40.1 g, Cholesterol 49.2 mg, Fat 12.8 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 532.3 mg, Sugar 13.3 g

⅔ cup margarine, softened
⅔ cup white sugar
2 cups cornmeal
1 ⅓ cups all-purpose flour
4 ½ teaspoons baking powder
1 teaspoon salt
3 large eggs
1 ⅔ cups milk
1 cup chopped fresh jalapeno peppers, or to taste

SPICY CORNBREAD WITH FRESH CORN

Kernels of sweet corn nestle into a cornbread jazzed up with scallions, pepper jack and chipotle pepper.

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 15



Spicy Cornbread with Fresh Corn image

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
  • Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the corn, scallions, pepper jack and chipotle pepper.
  • Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.

Cooking spray
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup milk
1 cup sour cream or 2-percent Greek yogurt
2 tablespoons unsalted butter, melted
1 large egg
1 cup fresh or frozen corn kernels
1/2 cup chopped scallions
1/2 cup grated pepper jack cheese
1 canned chipotle pepper in adobo, minced

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