Argentine Cornbread Recipes

CLASSIC CORNBREAD

Steps:

• Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
• Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
• Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

THE 35 BEST WAYS TO COOK CORNBREAD

Steps:

• Preheat oven to 400°F.
• Fry bacon in 8-10" cast iron skillet over medium heat. Turn occasionally and cook until crispy, about 10 minutes. Remove bacon to paper towel lined plate. Put skillet in oven.
• Melt butter and mix with milk and eggs in a bowl.
• In large bowl, mix cornmeal, flour, baking powder, salt and sugar. Chop jalapeños, crumble bacon and add to the mixture.
• Add wet mixture to the bowl and mix well with a fork.
• Remove skillet fro oven and place on a trivet. Pour cornbread mixture into hot skillet. Place in oven and bake 25 minutes. Test for doneness by sticking toothpick in to center of cornbread. If it is wet when you pull it out, bake an additional five minutes.
• When done, remove cornbread from oven and let rest 5-10 minutes. Cut and serve with butter.

ARGENTINE CORNBREAD

Steps:

• Add all ingredients except bell pepper and corn to the bread machine. (Make sure to add the ingredients in the order of your bread machine's directions).
• Process on bread cycle. At the end of the first kneading, add all the green pepper and corn and continue as normal.
• (Cook time depends on your bread machine).

ARGENTINEAN CORN EMPANADAS

Steps:

• Preheat oven to 375 degrees F.
• Heat 1 tablespoon corn oil in a medium skillet over medium-high heat. Saute onions for 3 minutes, until translucent. Add corn and roasted red peppers; saute for 5 minutes or until the corn is fully cooked. Season with sugar, salt and pepper. Transfer mixture to medium bowl, stir in cheese and heavy whipping cream. Let cool.
• On a cutting board, place 6 empanada shells side by side. Place a spoonful of the corn-cheese filling on 1 side of the circle. Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger. Fold the dough over the filling to make a half-circle. Press the edges with a fork to seal.
• Spray a baking sheet with cooking spray. Place the empanadas on prepared baking sheet.
• In a small bowl, whisk together the egg and water to make egg wash. Brush the top of the empanadas with the egg wash and bake for 20 minutes or until top is browned.
• Let cool and serve.

BREAD MACHINE ARGENTINE CHEESE & CORN BREAD

Steps:

• Add the first ten ingredients to your bread machine in the order suggested by the manufacturer.
• Process on the bread cycle.
• At the beeper (or at the end of the first kneading if your machine does not have a beeper), add the bell pepper and corn.