Parmesan Cornbread Recipes

PARMESAN-BASIL CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the corn, parmesan and basil.
• Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.

PARMESAN CORNBREAD

Steps:

• Preheat the oven to 400°F Place a 9 or 10 inch cast-iron skillet in the oven for 5 minutes while you mix up the batter.
• Remove the skillet from the oven and add the butter; swirl it around to melt it and coat the inside completely. Then pour the rest of the butter into the batter. Stir until just combined. Pour the batter into the skillet.
• Bake until the top is golden and a knife inserted in the center comes out clean, about 30 minutes.
• Enjoy!

PARMESAN CORN MUFFINS

Steps:

• In a large bowl, combine the cornbread mix, Parmesan cheese and rosemary. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full. , Bake 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PARMESAN CORNBREAD MUFFINS

Steps:

• Preheat oven to 425°.
• Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk.
• Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist.
• Spoon batter into 10 muffin cups coated with cooking spray. Sprinkle evenly with cheese.
• Bake at 425° for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

HERB AND PARMESAN CORNBREAD

Steps:

• Preheat the oven to 400, grease the muffin pan or small round pan (8x8).
• Combine corn muffin mix, herbs, sugar, salt/pepper. Add the parmesan cheese. Add in the egg and milk as instructed on the box. Blend.
• Pour the batter into your desired pan, pop it in the oven. Wait for about 15 to 20 minutes (which is the wait for the golden brown color).
• You can serve it as is, or brush the top with melted butter, sprinkle with more Parmesan, and pop it under the broiler for about a minute for a yummy cheesy crust.

CORN BREAD WITH GREEN ONIONS AND PARMESAN CHEESE

Steps:

• Preheat oven to 400°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter with oil in heavy medium skillet over medium heat. Add green onions; sauté 3 minutes. Cool.
• Whisk cornmeal, flour, cheese, sugar, baking powder, salt, and pepper in large bowl to blend. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture and green onion mixture to dry ingredients; stir until just blended (do not overmix). Transfer batter to pan.
• Bake bread until tester inserted into center comes out clean, about 20 minutes. (Can be prepared 1 day ahead. Cool. Cover with foil and store at room temperature. Rewarm uncovered in 350°F oven 10 minutes.) Serve warm.

CREAMED CORN WITH PARMESAN

Steps:

• Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
• Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
• Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.

PARMESAN CORNBREAD PUFFS

Steps:

• Spray twelve 1 3/4 inch muffin cups with nonstick coating; set aside.
• In a large bowl stir together flour, cornmeal, sugar, baking powder and salt.
• Beat together egg white, milk and oil.
• Add to flour mixture and stir just till smooth.
• Spoon into prepared muffin cups, filling 3/4 full.
• Bake in a 425 degree oven for 10 to 12 minutes or till golden.
• Remove from pan; cool on a wire rack 5 minutes.
• Place cheese in a plastic bag.
• Add warm puffs, a few at at time; toss to coat with cheese.
• Serve warm.