CHIPOTLE CORNBREAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat an 8-by-8-inch baking dish with nonstick spray. Set aside.
- Mix the cornmeal, flour, baking powder and salt in a large bowl.
- Whisk together the buttermilk, adobo, honey, eggs, chipotle pepper and butter in another bowl. Add the wet ingredients to the dry ingredients and stir until just mixed. Stir in the cheese.
- Pour the batter into the prepared baking dish. Bake until golden, 25 minutes. Cut into squares and serve.
EASY CORNMEAL BISCUITS
Cornmeal buttermilk biscuits with shortening are easy to make but provide a twist on a traditional buttermilk biscuit.
Provided by Diana Rattray
Categories Bread
Time 27m
Number Of Ingredients 6
Steps:
- Gather the ingredients. Pre-heat oven to 425 F.
- Put a metal mixing bowl in the freezer. Line a baking sheet with parchment paper or leave it ungreased.
- Take the bowl out of the freezer. Sift the flour, baking powder, salt, and cornmeal into the mixing bowl. Sifting the dry ingredients helps ensure there are no lumps clogging up the dough.
- With a pastry blender or fork, cut in shortening until mixture resembles coarse meal.
- Add milk to the first mixture and stir with a metal spoon just until dry ingredients are moistened.
- Knead just a few times on a floured surface, or until you have a cohesive dough. Don't overwork the dough.
- Pat or gently roll out about to a thickness of about 3/4 of an inch. Cut the biscuits out with a 2-inch biscuit cutter.
- Place on the prepared baking sheet.
- Bake in the preheated oven for 12 to 15 minutes.
Nutrition Facts : Calories 158 kcal, Carbohydrate 20 g, Cholesterol 4 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 261 mg, Sugar 1 g, Fat 7 g, ServingSize 8-10 biscuits (8-10 servings), UnsaturatedFat 0 g
CORNMEAL BISCUITS
Cornmeal gives biscuits a slight crunchiness and a golden hue.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in 3/4 cup buttermilk until the mixture holds together.
- Line a baking sheet with parchment paper. On a lightly floured work surface, roll out dough to a 1-inch thickness. Using a 2-inch-round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchment; discard scraps of dough. Brush tops of biscuits with remaining tablespoon buttermilk. Bake until golden and puffy, about 12 minutes. If desired, spread with butter or honey. Serve warm.
CORNMEAL CHEDDAR BISCUITS
Unlike traditional biscuits, this cheesy version lets you drop them from a spoon...so there's no mess and no fuss...and no precious time wasted! Serve them fresh-from-the-oven with chili or your favorite soup or stew. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, baking powder, sugar and salt. Cut in butter until mixture crumbly. Stir in cheese and milk just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto a ungreased baking sheet. Bake at 450° for 12-15 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 177 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 265mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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