A Maize Ing Cornbread Recipes

GLUTEN-FREE "A MAIZE ING" CORNBREAD

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan. Sprinkle pan with 1 tablespoon of the cornmeal.
• In large bowl, mix cake mix, 1 1/3 cups cornmeal, sugar and baking soda; mix well.
• In small bowl, mix sour cream, oil and eggs. Add to cornmeal mixture; mix well. Fold in sausage, cheese and jalapeño chile. Spread in pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm.

A-MAIZE-ING CORNBREAD

Steps:

• Preheat oven to 375 degrees.
• In a large bow, combine flour, cornmeal, baking powder,baking soda, and salt. Mix well.
• In a medium bowl, combine buttermilk, egg cottage cheese, honey, butter chilies, and corn. Beat with a whisk until well blended.
• Add wet/corn ingredients to flour mixture and stir until dry ingredients are moistened. Pour batter into an 8X8 inch bakng pan that has been sprayed with non-stick spray.
• Bake for 35 minutes or until a wooden toothpick inserted in cente comes out clean.
• Cut into 9 squares and serve warm.

A-MAIZE-ING CORN CHOWDER

Steps:

• Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
• Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.
• Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.

CHILI-CHEESE CORN BREAD POKE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a liquid measuring cup or medium bowl, whisk the eggs and milk until well-combined.
• In a large bowl, add the flour, cornmeal, salt, baking powder, and baking soda, and whisk to combine.
• Make a well in the center of the dry ingredients, then pour in the wet ingredients and whisk until smooth. Add the melted butter and stir to combine.
• Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.
• Pour the cornbread batter into the pan, smoothing the top with a spatula.
• Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
• In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, stirring frequently, about 5 minutes.
• Add the ground beef and break apart with a wooden spoon into small pieces. Add the salt, pepper, paprika, garlic powder, chili powder, and cumin. Cook, stirring frequently, until the ground beef is cooked through, about 5 minutes.
• Add the crushed tomatoes and stir. Simmer for 10 minutes.
• Using the bottom of a utensil with a handle that is about 1-inch (2 cm) in diameter, poke multiple holes in the cornbread.
• Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.
• Bake for 3 minutes, or until the cheese is melted.
• Slice and serve with sour cream, scallions, and cilantro.
• Enjoy!

A-MAIZE-ING CORN CHOWDER

Steps:

• Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
• Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.
• Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.