CHEESE CORNBREAD
This is almost like a cornbread version of macaroni and cheese¿and thus, it would be comforting and filling alongside tomato soup on a cold Fall day.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
- Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
- Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.
SKILLET CORNBREAD WITH CHIVES
A true Southerner wouldn't dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don't judge.
Categories Bon Appétit Bread Cornmeal Buttermilk Chive Dinner Side Thanksgiving
Yield Serves 8
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven and set skillet on rack; preheat to 450°F.
- Meanwhile, whisk cornmeal, sugar (if using), kosher salt, baking powder, and baking soda in a large bowl to combine. Whisk egg and buttermilk in a medium bowl; add to dry ingredients and mix to incorporate.
- Carefully remove skillet from oven, add lard, and swirl in pan to coat. Scrape batter into skillet (it should sizzle around edges on contact). Bake cornbread until top is golden brown and center is firm, 15-20 minutes. Let cool 15 minutes before serving.
- Spread butter over cornbread, top with chives, and sprinkle with sea salt.
CHIVE-CHEESE CORNBREAD
This cornbread goes well with any main dish. The chives and sharp cheddar cheese give it a special flavor. -Sybil Eades, Gainesville, Georgia
Provided by Taste of Home
Time 30m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine cornmeal, flour, sugar and baking powder. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened. Gently fold in cheese and chives. , Pour into a greased 13x9-in. baking pan. Bake at 400° until golden brown, about 18 minutes. Cut into strips; serve warm.
Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 200mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
CHEESE-AND-CHIVE CORNBREAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish. Whisk the flour, cornmeal, baking soda and salt in a large bowl.
- Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add the cheese, scallions and chives and beat until just combined.
- Transfer the batter to the prepared baking dish; smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve warm or at room temperature.
SOUR CREAM CHIVE BREAD
This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. -Deborah Plank, West Salem, Ohio
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 pieces).
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 105 calories, Fat 2g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 253mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
SPICY CHIVE CORNBREAD
This recipe by Canadian chef Christine Cushing is made in muffin tins. It is great with chili or soup.
Provided by Irmgard
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Brush the muffin tin with some melted butter and set aside.
- Meanwhile, sift together the flour, baking powder, baking soda, and salt.
- Stir in the cornmeal and sugar.
- In a medium bowl, combine the yolks, buttermilk, pepper flakes and chives.
- Pour half of the buttermilk mixture into the dry ingredients and stir well with a rubber spatula. Some flour streaks should still be visible.
- Add the cooled, melted butter and the remaining buttermilk mixture.
- Stir until well combined.
- Whip the egg whites in a medium bowl until soft peaks form.
- Fold into the mixture.
- Pour the batter into the prepared muffin tin and bake in the middle of the oven for about 17 to 20 minutes until golden brown or when a skewer inserted in the centre comes out dry.
- Cool slightly on a wire rack and serve warm or cool.
Nutrition Facts : Calories 217.2, Fat 11.8, SaturatedFat 6.9, Cholesterol 63.2, Sodium 401.3, Carbohydrate 24.1, Fiber 1.2, Sugar 4.3, Protein 4.3
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SKILLET CORNBREAD WITH CHIVES RECIPE | BON APPéTIT
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- Meanwhile, whisk cornmeal, sugar (if using), kosher salt, baking powder, and baking soda in a large bowl to combine. Whisk egg and buttermilk in a medium bowl; add to dry ingredients and mix to incorporate.
- Carefully remove skillet from oven, add lard, and swirl in pan to coat. Scrape batter into skillet (it should sizzle around edges on contact). Bake cornbread until top is golden brown and center is firm, 15–20 minutes. Let cool 15 minutes before serving.
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