CHEDDAR, BACON, AND SCALLION CORNBREAD RECIPE
Steps:
- Preheat oven to 425°F. Cook bacon in a 10-inch cast iron skillet over medium-high heat until fat renders and bacon crisps, about 10 minutes. Transfer bacon to a paper towel lined plate. Pour bacon fat out into a small bowl. Return 2 tablespoons to pan and place pan in oven. Reserve an additional 2 tablespoons fat and discard the rest or save for another use.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and 2 tablespoons reserved bacon fat. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in bacon, cheese, and scallions.
- Using pot holders, carefully remove hot pan from oven. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.
Nutrition Facts : Calories 315 kcal, Carbohydrate 32 g, Cholesterol 81 mg, Fiber 1 g, Protein 11 g, SaturatedFat 8 g, Sodium 526 mg, Sugar 12 g, Fat 17 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
BACON CORNBREAD WITH CHEDDAR AND SCALLIONS
This cornbread hits all the notes, but skews particularly salty and savory, thanks to sautéed scallions, extra-sharp Cheddar, and bacon, folded into the batter and crowning the top of the cornbread. You can use fancy, thick-cut bacon or flimsier thin-cut varieties. Each has its benefits: Thinner bacon slices form a light, crunchy layer on the crust, while thick-cut slices have more presence in the cornbread. This cornbread belongs at brunch, where it pairs well with eggs cooked in any style, sautéed vegetables and even breakfast sausages, but it would also be at home next to a bowl of chili. If preparing for a crowd, you can bake this off a day in advance and reheat it in the oven just before serving.
Provided by Klancy Miller
Categories breakfast, brunch, dinner, lunch, breads, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Line a large baking sheet with aluminum foil. Place a wire cooling rack on top of the baking sheet and arrange the bacon on the rack. Bake until the bacon is crisp, 20 to 25 minutes. Remove from oven and let cool. Set 5 bacon strips aside, then chop remaining bacon into small pieces.
- Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium. Add the chopped scallions, sprinkle with a small pinch of salt and cook, stirring occasionally, until the scallions are browned in spots, about 5 minutes. Set aside.
- Grease a round 8-inch springform pan or cake pan with butter. In a large bowl, whisk together the cornmeal, flour, baking powder and 1/2 teaspoon kosher salt. Add the milk, egg, honey and 1/4 cup olive oil and whisk until smooth. Stir in the chopped bacon, scallions and cheddar cheese. Pour the batter into the prepared pan; use a spoon to spread the batter into an even layer.
- Arrange the remaining bacon strips on top of the batter, trimming them as necessary, then bake until the cornbread is browned and firm in the center, 40 to 45 minutes. Let cool in the pan for 5 minutes, then run a kitchen knife around the edges of the pan to loosen. Cut into pieces and serve warm.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 44 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 16 grams, Sodium 724 milligrams, Sugar 5 grams, TransFat 0 grams
WHITE CHEDDAR CORN BREAD WITH SCALLIONS
Make and share this White Cheddar Corn Bread With Scallions recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place a rack in the middle of the oven and preheat the oven to 400°.
- Butter an 8-inch square baking dish and set aside.
- In a food processor, combine the butter, cornmeal, flour, baking powder, egg, sugar, and salt.
- Process for 20-30 seconds until blended.
- Add the scallion and the cheese and pulse for a few seconds just to combine.
- Pour the milk through the feed tube and process until blended well.
- Lift the lid of the processor and scrape the sides and bottom with a spatula to check for lumps.
- If you find any, replace the lid and pulse for another few seconds.
- You can also use an electric mixer to combine all the ingredients.
- Pour the batter into the prepared baking dish and bake for about 25 minutes.
- Watch the cornbread closely, and don't wait until it's brown on top to remove it from the oven.
- Cut into squares and serve immediately.
Nutrition Facts : Calories 377.8, Fat 22.5, SaturatedFat 13.4, Cholesterol 88.7, Sodium 488.8, Carbohydrate 35.4, Fiber 2.1, Sugar 3.4, Protein 9.5
CHEDDAR AND SCALLION BREAD
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and garlic and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
- Using a serrated knife, cut the bread into 1-inch thick slices and serve.
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.
FRESH CORN, CHEDDAR, AND SCALLION CORN BREAD
Steps:
- Grease a jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch. Into a bowl sift together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In a small bowl beat together the eggs and the buttermilk. To the cornmeal mixture add the buttermilk mixture, the corn, the Cheddar, and the scallions, stir the batter until it is just combined, and pour it into the pan, spreading it evenly. Bake the corn bread in the middle of a preheated 425°F. oven for 8 to 10 minutes, or until a tester comes out clean.
BACON-SCALLION CORNBREAD
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of bacon and chopped scallions.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Cook bacon until crisp. Drain, let cool, then finely dice.
- Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir bacon and scallions into batter. Transfer batter to pan and smooth top.
- Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.
Nutrition Facts : Calories 562 g, Fat 32 g, Fiber 2 g, Protein 23 g, SaturatedFat 14 g
SCALLION-CHEDDAR CORNBREAD STUFFING
This stuffing - or, you can call it a dressing - is baked outside the turkey so that it develops a crisp topping. You'll want to make sure your cornbread is stale here: If working with fresh cornbread, dry it out in your oven. Crumble the pieces, then spread them on a rimmed sheet pan and bake at 300 degrees until firm and dry, but not hard. Timing will depend on how moist the cornbread was to start, so be sure to keep an eye on it.
Provided by Melissa Clark
Categories stuffing and dressing, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees if you are planning to bake the stuffing right away (otherwise don't heat it yet). Butter a shallow 1 1/2-quart baking dish or an 8-inch pan (square or round will work).
- Thinly slice the scallions, separating the white and light green parts from the dark green parts. Save the dark green parts for later.
- In a medium skillet over medium heat, melt 3 tablespoons butter (save the remaining 2 tablespoons butter for the topping). When the white butter foam has mostly disappeared, add white and light-green scallion slices, celery and the pinch of salt. Cook vegetables, stirring them often, until tender, 5 to 8 minutes. Stir in the pepper. (If you're grinding it from a pepper mill, you don't have to measure it. Just turn the mill 10 times over the pan.) Move the skillet to an unlit burner on your stove and let the mixture cool.
- Crack the eggs into a large bowl and whisk them together until well mixed. Add cooled celery mixture, dark green scallion parts, cornbread, sage or rosemary, 1/2 teaspoon salt and cayenne, if using. Stir in the 1 1/2 cups stock, adding more as needed to moisten all the cornbread. You want it moist but not mushy. (Stop before it looks like oatmeal.) Fold in 1/2 cup Cheddar, the Parmesan and parsley.
- Spoon the stuffing into the prepared baking pan. Sprinkle the top with the remaining 1/2 cup Cheddar. Cut the butter into 1/2-inch cubes and scatter those over the top of the stuffing. (At this point, you can wrap the cornbread with plastic wrap and refrigerate it overnight.)
- When ready to bake, if you haven't heated the oven, do so now. Bake stuffing until crisp and browned on top, about 25 to 35 minutes. (It will take longer if you're baking it straight from the fridge.) Serve hot or warm.
CHEDDAR-SCALLION CORN BREAD
This is a very dense corn bread that goes very well with chili.
Provided by sherry monfils @smonfils
Categories Savory Breads
Number Of Ingredients 13
Steps:
- Heat oven to 350. Spray a 9" x 11" pan w/ cooking spray. In lg bowl, stir together flour, cornmeal, baking powder, salt and pepper.
- In another bowl, beat eggs and sugar until smooth. Stir in butter, then sour cream and milk until smooth.
- Add egg mix to flour mix, beat just until combined. Stir in cheese and scallions. Pour into pan. Bake 15 mins.
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- Preheat the oven to 400°. Place a 10-inch cast-iron skillet in the oven to heat. In a medium bowl, whisk the flour, cornmeal, baking powder, salt and pepper. In a small bowl, whisk the milk, honey, eggs and 1/3 cup of the oil. Add the wet ingredients to the cornmeal mixture and whisk just until combined. Stir in the scallions.
- Add the remaining 1 tablespoon of oil to the hot skillet and swirl to coat. Pour the batter into the skillet and bake for about 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let cool slightly, then turn the corn bread out onto a plate. Invert it onto a rack to cool. Alternatively, serve the corn bread hot from the skillet.
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- Preheat the oven to 425°F. At the same time, place an 8-inch cast-iron skillet in the oven to get it really hot.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk and 6 tablespoons of the melted butter until well blended. Pour the egg mixture into the flour mixture and stir everything well to combine. Stir in the cheese and scallions.
- Put on an oven mitt and carefully take the skillet out of the oven; add the remaining 1 tablespoon butter to it. Tilt the skillet to spread the butter evenly on the bottom and up the side. Use a rubber spatula to scrape the batter into the skillet and smooth it into an even layer. Return the skillet to the oven and reduce the temperature to 400°F. Bake the cornbread until it's beautifully golden brown and firm to the touch, and a toothpick inserted in the center comes out clean, about 30 minutes.
- Let the cornbread cool for at least 10 minutes. Serve warm or at room temperature, cut into wedges. It is best served straight from the skillet. Store any leftovers in an airtight container at room temperature for up to three days (toast before serving).
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