Cornbreadwith A Twist Recipes

EVERYDAY CORNBREAD

Steps:

• Preheat the oven to 350°F degrees. Spray an 8-inch baking dish with nonstick cooking spray.
• In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.
• Freezer-Friendly Instructions: Cornbread tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will get tough.

BROWN BUTTER SKILLET CORNBREAD

Steps:

• Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
• Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
• If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.

CORNBREAD....WITH A TWIST!

Steps:

• Use a 9 x 9 pan for the basic recipe, larger if doubling recipe.
• Spray pan with Pam or grease the pan in some other way.
• Mix all ingredients in a bowl until the batter is smooth.
• Bake at 350 for 45 minutes.
• Note: This is often not done cooking immediately. If the middle still jiggles, turn the over off and put the pan in oven while it is cooling down.

CORNBREAD WITH A TWIST

Steps:

• 1. Spray 9x13 pan with cooking spray, or grease. Heat oven to 350.
• 2. In medium bowl, combine mixes, water, egg, and vanilla. Stir to mix well. Pour into prepared pan. Bake at 350 for 30-35 minutes. Bread will be light golden brown, and toothpick comes out clean.
• 3. While bread is baking, melt butter. Add honey. Mix well. As soon as bred comes out of the oven, pour butter honey mixture on bread. Spread to reach corners. Serve while warm. We like ot heat the leftovers in the microwave for 15 seconds. Just like fresh out of the oven.

WEST TEXAS CORNBREAD ---WITH A TWIST!

Steps:

• 1. ESSENTIAL TOOLS: Skillet, colander for draining, 13 x 9 casserole dish, mixing bowl large for cornbread, mixing bowl medium for green chile sauce, spatula, large spoon and whisk
• 2. In a colander, drain beans and diced tomatoes with green chilies.
• 3. Cook hamburger and diced onions, drain. Add back to the skillet the hamburger and onion, drained beans and diced tomatoes with green chilies. Simmer for 10 minutes stirring occasionally. Salt and pepper to taste at this stage.
• 4. Heat oven to 350 degree Spray casserole dish. Set aside.
• 5. Combine cornbread mix your choice. Add creamed corn to the mix. I have used both and prefer the savory over the sweet cornbread mix. Using a buttermilk recipe seems to give it that added twang. Just be sure you make a 9 x 13 dish size of cornbread mix for this recipe.
• 6. Spoon half of the cornbread mix into the bottom of the dish. Add hamburger/bean mixture Add two cups of shredded cheese.
• 7. Layer whole green chilies over hamburger mixture. Then top with the rest of the cornbread mix. Smooth out.
• 8. Cook until cornbread is done. I have timed it at 45 minutes inserted a knife it came out clean but you judge by your oven. If you cook with cast iron check after 30 it tends to cook quicker.
• 9. In the meantime while baking, combine in medium bowl your one can of green enchilada sauce and sour cream. Add a couple of dashes of Tabasco sauce, salt or red chili powder its your preference though.
• 10. OPTIONS FOR CASSEROLE: two diced jalapenos. OPTIONS FOR THE SAUCE: Green chilies diced, green onions diced.