SPICY CORNBREAD MUFFINS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick spray.
- In a medium saute pan, over medium heat, add 2 tablespoons butter. Once the butter has melted add the onions and the peppers and saute until soft, about 4 minutes. Season with salt, to taste. Stir in the corn and cook until heated through. Set aside to cool.
- Melt the remanding butter in a small pan over low heat and once melted, remove from the heat.
- In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
- In another large bowl, add the buttermilk and the eggs. Whisk lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined. Add the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick.
- Using a 1/2 cup measure, evenly scoop the batter into the muffin tin. Bake for 10 minutes. Remove from the oven and let cool for 10 minutes on a wire rack before serving.
NEELY'S HOLIDAY CORNBREAD STUFFING
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans.
- In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.
NEELEY'S BROCCOLI CHEDDAR CORNBREAD
My friend Laura made this bread and said it was to die for. I made it tonight and it is a meal in itself. I read some comments on it and some one added a can of whole kernel corn to it. How about a little bacon? I made a few personal changes to it. It called for cottage cheese, but I used ricotta cheese instead. Laura was...
Provided by Kimi Gaines
Categories Other Breads
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375F. Spray a square baking dish with pam.
- 2. Mix all ingredients together and pour into the pan and bake for 35-40 minutes.
TRIPLE CORN QUICK BREAD
Provided by Patrick and Gina Neely : Food Network
Time 1h25m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with nonstick spray.
- Add 1 tablespoon butter to a medium saute pan over medium-high heat. Once hot, add the jalapeno and garlic and saute until soft, about 3 minutes. Add the corn kernels and saute for another minute. Season the mixture with salt and pepper. Remove from the heat to cool.
- Meanwhile, whisk together the flour, cornmeal, baking powder, salt, and pepper in a large bowl. Toss in the cheese with your hands.
- Melt the remaining 3 tablespoons butter.
- In a second bowl, mix together the milk, melted butter, egg, and creamed corn. Mix the wet ingredients into the dry ingredients, and then stir in the sauteed corn and jalapeno until combined. Pour into the prepared loaf pan and bake for 45 minutes. Cool on a wire rack for 10 minutes before turning out.
CORNBREAD STICKS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 14 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Place two 7-stick cast-iron corn stick molds in the oven to heat at least 15 minutes. Melt 4 tablespoons butter in a medium saute pan over medium-high heat until it foams. Toss in the jalapeno, scallions and garlic. Saute until softened, 2 to 3 minutes. Season with a little salt. Set aside to cool slightly.
- Combine the cornmeal, flour, sugar, baking soda and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg lightly in a small bowl until combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture all at once. Stir the two mixtures together just until combined. Add the jalapeno mixture to the bowl along with any butter in the pan. Add the cheddar cheese and stir to combine (the batter will be thick).
- Remove the hot pans from the oven and brush with the remaining 2 tablespoons melted butter. Divide the batter among the molds, then place back into the oven and bake 10 to 12 minutes, until lightly golden and springy to the touch.
SWEET CORN PUDDING
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 55m
Yield 3 to 5 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Grease casserole dish.
- Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve.
- Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn.
- Pour into casserole dish and bake for 35 minutes or until set.
NEELY'S BBQ CORN
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat a grill to medium-high heat.
- Peel back the husks from the corn without removing them completely and peel off the silk.
- Rub the corn with olive oil and salt and pepper and smooth the husks back into place.
- Arrange on the preheated grill and cook, turning occasionally, until nicely golden and brown, about15 minutes.
- Remove the corn from the grill and peel back the husks. Return to the grill and brush with barbecue sauce. Grill until the sauce begins to caramelize on the kernels, about 5 minutes. Remove to a platter and serve.
CORNBREAD STUFFING WITH APPLES AND SAUSAGE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Heat olive oil over medium-high heat in 12-inch skillet.
- Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
- In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.
BROCCOLI CHEDDAR CORNBREAD - THE NEELYS
Make and share this Broccoli Cheddar Cornbread - the Neelys recipe from Food.com.
Provided by Brookelynne26
Categories Breads
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.
- In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish.
- Bake in oven until golden, 30 minutes.
Nutrition Facts : Calories 681.4, Fat 38.1, SaturatedFat 19.3, Cholesterol 213.7, Sodium 2420.4, Carbohydrate 62.8, Fiber 6.9, Sugar 19.3, Protein 22.6
HONEY CORNBREAD MUFFINS-THE NEELY'S
Make and share this Honey Cornbread Muffins-The Neely's recipe from Food.com.
Provided by linguinelisa
Categories Quick Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400. Line a muffin pan with 12 paper muffin liners. Spray with non-stick cooking spray.
- In small bowl combine flour, cornmeal, baking powder, sugar and salt.
- In large bowl combine milk. eggs, butter and honey. Add dry ingredients to the wet ingredients. Mix just to combine. Spoon into the greased muffin cups and bake about 15 minutes or till brown.
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