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.
BLUE CORN BREAD
Provided by Stephan Pyles
Categories Bread Brunch Side Bake Thanksgiving Vegetarian Dinner Lunch Cornmeal Fall Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- Place a well-seasoned cast-iron skillet in the oven to warm for at least 5 minutes.
- Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs, lightly in a medium bowl. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
- Remove the cast-iron skillet from the oven and brush generously with the oil. Reheat the skillet for about 2 minutes, then fill with batter.
- Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.
SERRANO CORN BREAD
I've had this recipe for years. It's yummy, especially hot out of the oven with butter (yes not margarine). Butter is good, very, very good. Easy to make. IF.....any is left, refrigerate. You can always pop it in the microwave for a few seconds.
Provided by Ann Dotson
Categories Savory Breads
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400. In a large bowl, add corn muffin mix, 2 eggs, 2/3 C milk. Mix ingredients, will be slightly lumpy.
- 2. Grate 1 C cheese, set aside, chop onion and peppers into very small pieces.
- 3. Add cream style corn, mix into batter. Add cheese and peppers. (let batter rest for 3-4 minutes) Pour into a greased square baking dish.
- 4. Bake until golden brown. Test in the middle to make sure it's done all the way through.
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