HOMEMADE CORNBREAD WITH CHEESE AND GREEN ONIONS
This easy Homemade Cornbread with Cheese and Green Onions is a flavorful twist on classic cornbread. Serve it with a big bowl of hearty chili and dig in!
Provided by Melissa Griffiths - Bless this Mess
Categories side
Time 35m
Number Of Ingredients 10
Steps:
- Grease a 9-inch square baking dish well, and set aside. Preheat the oven to 400 degrees F.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients, and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Fold in the cheese and green onions.
- Pour the batter into the prepared pan and bake for 20 to 25 minutes, until the top is a deep golden-brown and a toothpick inserted into the center comes out clean.
- Serve hot.
Nutrition Facts : ServingSize 1 square, Calories 213 calories, Sugar 9.6 g, Sodium 428.6 mg, Fat 9.4 g, SaturatedFat 5.4 g, TransFat 0.1 g, Carbohydrate 27 g, Fiber 1.2 g, Protein 5.5 g, Cholesterol 40 mg
KARDEA'S SWEET JALAPENO CHEDDAR CORNBREAD
Provided by Kardea Brown
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Combine the cornmeal, flour, baking soda, salt and garlic powder in a bowl. Mix well and set aside.
- Melt the butter in a large pan or cast-iron skillet over medium-high heat. Transfer the melted butter to a medium bowl, add the buttermilk, milk, honey and eggs and whisk until blended. Stir in the jalapenos, green onions and 1/2 cup of the Cheddar. Add the cornmeal mixture and beat until very few lumps remain.
- Pour the batter into the hot skillet and bake for 25 minutes. Sprinkle the cornbread with the remaining 1 cup Cheddar and continue to bake until a toothpick inserted in the center comes out clean, another 10 to 15 minutes. Transfer to a wire cooling rack and allow to cool before slicing.
JALAPENO CHEDDAR CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 12 large pieces
Number Of Ingredients 11
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
GREEN ONION-JALAPEñO CORNBREAD
A quick and easy Green Onion-Jalapeño Cornbread recipe.
Categories Bread Onion Side Bake Cornmeal Jalapeño Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in green onions and jalapeño. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix). Transfer batter to prepared pan (batter will come only about 3/4 inch up sides of pan).
- Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool cornbread completely in pan. (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.)
GREEN ONION CORN BREAD
Steps:
- Preheat oven to 400°F. Lightly spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter in medium skillet over medium heat. Add 1 cup sliced green onions and sauté until beginning to soften, about 3 minutes. Cool.
- Whisk 2 cups cornmeal, 1 cup flour, 1/2 cup sugar, 4 teaspoons baking powder and 1 teaspoon salt in medium bowl to blend. Add onion-butter mixture, buttermilk and eggs; stir until just combined. Transfer batter to prepared pan.
- Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)
JALAPENO GREEN ONION ALE CORN BREAD
This sweet and spicy corn bread is perfect for a Mexican meal or grilled food.
Provided by Karen Moorse
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
- Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
- Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 288.5 calories, Carbohydrate 36.1 g, Cholesterol 77.6 mg, Fat 13.4 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 7.8 g, Sodium 627.6 mg, Sugar 9.7 g
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SKILLET CORNBREAD WITH CHEDDAR, JALAPEñO & GREEN ONIONS
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Reviews 1Estimated Reading Time 4 minsServings 12
- Preheat oven to 375 degrees F. While preparing the batter place a 9” or 10” cast iron skillet in the oven for 15 – 20 minutes to get it piping hot.
- In a large mixing bowl combine the cornmeal, flour, sugar, baking powder, baking soda, salt, green onions, jalapeño and cheddar cheese.
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- Heat oven to 350°F (176°C). Grease 23 centimeter cast iron skillet with room temperature butter. Place skillet in oven.
- Whisk together buttermilk, eggs and mayonnaise in a medium bowl. With a rubber spatula, make a well in the centre of the dry ingredients. Add buttermilk mixture along with melted butter and stir just until combined. Fold in the cheddar cheese and green onions. Allow batter to sit at room temperature for 20 minutes.
- Retrieve skillet from oven and carefully pour the batter into pan. Bake for about 25-30 minutes, until a toothpick inserted into the middle comes out clean. Cool for 20 minutes before cutting to serve.
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