SPICY CORNBREAD
Cornbread never had so much flavor. The poblano chile pepper and ground coriander smooth out the heat of the cayenne and ground pepper. Serve as you would any cornbread side -- but be prepared for some spice and heat!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Combine the cornmeal, sugar, baking powder, cayenne, coriander, salt, pepper and baking soda in a large bowl.
- Melt 8 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat, then pour into a small bowl and set aside. Return the skillet to medium-high heat, add another tablespoon of butter and once it melts, add the poblano pepper and cook until soft, about 4 minutes. Add the garlic and cook until it is softened and light brown, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
- Whisk together the buttermilk, eggs and the reserved 8 tablespoons of melted butter. Pour the buttermilk mixture into the cornbread mixture and stir until smooth. Separate and reserve a few pieces of poblano from the pepper-garlic mixture, then mix the remaining pepper-garlic mixture into the batter.
- Add the remaining tablespoon of butter to the skillet and melt, swirling to coat (if your pan has cooled a bit, warm it up over low heat). Turn off the heat and pour the cornbread batter into the skillet. Top with the reserved pieces of poblano and bake until the center bounces back when gently pressed with a finger, about 20 minutes. Serve warm or at room temperature.
SPICY CORNBREAD WITH CORN
A spicy cornbread, lightly sweetened and only as hot as you wish; moistened with yogurt and pops of sweet corn kernels. It is THE go-to cornbread recipe to make. And don't forget muffins too!
Provided by Alonna
Categories Side Dish
Time 30m
Number Of Ingredients 17
Steps:
- Gather all your ingredients and preheat the oven to 400°F (200°C) for a glass baking dish, or 425°F (220°C) for a metal pan.
- In a medium-sized bowl, stir together the dry ingredients.
- In a separate bowl, whisk the egg well and add the yogurt, milk, and ghee (or melted butter).
- Add in the corn, bell pepper, scallions, and chilies, if using.
- Add the wet ingredients into the dry mix and mix together just until combined. Be careful not to overmix the batter; you don't want to activate the gluten or the bread will not be as tender. You will have a thick batter.
- Pour into a prepared baking pan and bake until the edges are browned and a toothpick comes out clean. Start checking at the 18-minute mark and it may take up to 25 minutes.
- Allow the cornbread to cool for 20 to 30 minutes before servings. This cornbread will stay moist for 2 days. If you want to keep it longer, wrap it tightly and freeze for up to two months.
Nutrition Facts : Calories 198 kcal, Carbohydrate 29 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 32 mg, Sodium 674 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
INDIAN CORNBREAD
A simple and different dish. A great side dish for Thanksgiving as it's a combination of bread and a corn side dish. It does cut into portions but is moist and tender using harvesty ingredients. I hope you give it a go.
Provided by Summerwine
Categories Quick Breads
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Mix all ingredients together and put in a buttered casserole dish.
- Bake uncovered at 350F for 40-45 minutes.
SPICY CORNBREAD
Found this in one of my cookbooks. Made it last week for lunch and it was good! Hope you'll like it too.
Provided by Chef Dudo
Categories Breads
Time 35m
Yield 1 bread
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F.
- Grease a ten-inch skillet and place it on the middle shelf in the oven.
- Sift the cornmeal, baking powder, sugar, and salt.
- Whisk the eggs then stir in milk, red bell pepper, onion, chilipepper, garlic, corn kernels and 1 cup of the cheese.
- Form a well in the dry ingredients and pour in the wet ingredients.
- Mix well
- Carefully remove the hot pan from the oven and immediately pour the batter into the pan.
- Sprinkle the remaining cheese on top and return to the oven.
- Bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean.
- The top should be golden brown.
- Can be served warm or cold.
SPICY INDIAN CORNBREAD
Make and share this Spicy Indian Cornbread recipe from Food.com.
Provided by Donna Luckadoo
Categories Breads
Time 45m
Yield 12-18 Muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F and generously grease a 10-inch cast iron skillet or 12-count muffin pan. (If using the cast iron skillet, make sure you place it in the oven and get it hot before you pour in the batter).
- Mix all the ingredients and pour batter into prepared pans.
- Bake for 35-45 minutes depending on how hot your oven gets.
- Cornbread with be super moist so do not over bake it!
- If you prefer crunchy cornbread, I suggest you bake this using the muffin pans.
- This is great with fried potatoes and pinto beans! Enjoy!
Nutrition Facts : Calories 233.7, Fat 8.9, SaturatedFat 3.5, Cholesterol 41.6, Sodium 796.6, Carbohydrate 32.4, Fiber 2.5, Sugar 8.4, Protein 7
SPICY MEXICAN CORNBREAD
This is a recipe my mother gave me. It is so simple, moist, and delicious. At least we like it. I have no idea where she came across it, I think a friend gave it to her. You can make this as spicy as you want, add more or less jalapeno peppers to the recipe.
Provided by ladyautumn
Categories < 60 Mins
Time 1h
Yield 1 bread, 8 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 9 x 13 baking dish and get it hot.
- Mix together the eggs, sour cream, salt, corn, and oil.
- Then add the cornmeal, green peppers, jalapeno peppers, and baking powder.
- Pour 1/2 of the mixture into the already hot dish and sprinkle 1/2 cup grated sharp cheddar cheese over the mixture. Then add the remainder of the mixture over the cheese.
- Bake at 350 for 30 minutes then add 1/2 cup grated cheese and return to the oven for 15-20 minutes longer.
CHEESY SPICY CORNBREAD!
This is a yummy, easy, savory recipe for cornbread! It's also really good with a can of drained corn, but I have to omit for DH's sake. I like to add a bit of salt because the jiffy mix is a little sweet. I also add 2 tablespoons of flour since I live at high altitude. I've made this different ways, using red onions or green onions, both ways were delish...go with what you like best! Note: If mixture is too dry, just add a splash of milk to moisten. Recipe updated to include milk.
Provided by KPD123
Categories Breads
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients. Mix well.
- Pour into a greased 8x8 casserole dish or a greased muffin tin (I prefer mini muffins).
- Bake 375 degress 15-20 minutes or until cornbread is golden brown.
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