SKILLET CORN BREAD
A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly.
Provided by mjgreenaway
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
- Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
- Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
- Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
- Pour batter into the skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 28.1 g, Cholesterol 64.8 mg, Fat 9.9 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 4.8 g, Sodium 459.2 mg, Sugar 2.2 g
CHEESY CARAMELIZED ONION SKILLET BREAD
This appetizer is perfect for a football game or informal party, but it came about because I have two sons who are always hungry. I needed time to get dinner on the table after coming home from work. They love the skillet bread for the flavor, and I love it because it keeps them in the kitchen to chat while I prepare the rest of dinner! If you'd like, you can use homemade biscuits instead of prepared. -Mary M. Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, toast caraway seeds until fragrant, about 1 minute. Remove and set aside. In the same skillet, heat oil over medium heat. Add onion; cook and stir until softened, 5-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in salt; remove from the heat and cool slightly. Sprinkle cheese over onions in skillet. Place melted butter and caraway seeds in a shallow bowl. Cut each biscuit into fourths. Dip biscuit pieces in butter mixture; place in a single layer over onion mixture in skillet. Bake until puffed and golden brown, 20-25 minutes. Cool in skillet 5 minutes before inverting onto a serving plate. If desired, sprinkle with thyme. Serve warm.
Nutrition Facts : Calories 352 calories, Fat 25g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 874mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
CORNBREAD WITH CARAMELIZED APPLES AND ONIONS
If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for baking.
Provided by Alison Roman
Categories Bread Onion Side Bake Thanksgiving Apple Cornmeal Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Melt butter in an 8" cast-iron skillet over medium-high heat. Pour all but 2 tablespoons butter into a small bowl; set aside.
- Add onion to butter in skillet; season with salt and pepper, and cook, stirring occasionally, until onion is softened and beginning to brown, about 4 minutes. Add apples, 2 tablespoons sugar, and 2 teaspoons thyme and cook, stirring often, until apples are softened, about 4 minutes. Transfer onion mixture to a medium bowl and reserve skillet.
- Whisk cornmeal, flour, baking powder, 1 teaspoon salt, and remaining 3 tablespoonss sugar in a large bowl. Gradually whisk in eggs, buttermilk, and 3/4 cup reserved melted butter until smooth (no lumps should remain). Fold in half of onion mixture and scrape batter into reserved skillet. Top with remaining onion mixture and remaining 1 teaspoon thyme.
- Bake cornbread until golden brown and a tester inserted into the center comes out clean, 30-40 minutes. Let cool slightly before serving.
- DO AHEAD: Cornbread can be made 6 hours ahead. Reheat before serving, if desired.
CARAMELIZED ONION SKILLET CORN BREAD
As part of GMA's $15 Dinner Dare series, each day an anchor unveiled a list of secret ingredients, then a chef had to prepare a tempting family meal live on the air with the newly unveiled ingredients. Emeril Lagasse was the second chef to take on the challenge. His list of surprise ingredients included only vegetables: black beans, pinto beans and spinach, so he contrived this side dish from the GMA pantry. I've never known anyone who could instantly caramelize onions, so this method was a huge surprise. Now, if you'd rather be more traditional, you can always caramelize onions (cut in 1/2 inch pieces) in the skillet over medium heat using a couple of tablespoons of butter and a little oil, sauteing until they turn brown and caramelize, then melt the remaining butter in the skillet (add sugar here if you like sweet cornbread) and continue with the recipe as written. Prep time includes time to heat the skillet.
Provided by ninja
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees with a well-seasoned 10-inch cast iron skillet in it for about 10 minutes.Meanwhile, in a large mixing bowl, combine cornmeal, flour, salt and baking powder. Stir with a whisk to combine ingredients. In a separate small mixing bowl, mix eggs and buttermilk until combined. Add to dry ingredients.
- Carefully remove skillet from oven and melt one stick of butter in it. Add diced onion to pan and stir.Immediately pour batter into the cast iron skillet with the "instantly" caramelized onions and butter.
- Bake at 375 for 20 minutes until a knife inserted in middle comes out clean. Let rest for 10 minutes and then turn out onto a plate.
CARAMELIZED ONION AND CORNBREAD DRESSING
Provided by Tyler Florence
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
CARAMELIZED ONION AND CORNBREAD STUFFING
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered 9 by 13-inch baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
CARAMELIZED ONION BREAD
Make and share this Caramelized Onion Bread recipe from Food.com.
Provided by oliveoil
Categories Breads
Time 3h16m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- To prepare the sponge, place the water in a mixing bowl.
- Sprinkle the yeast over the water, stir in and let sit for 2 minutes.
- Mix in the 1 cup bread flour.
- Cover the bowl with plastic wrap and let sit overnight or for 14-16 hours.
- To prepare the onions, heat the olive oil and sugar in a heavy-bottomed saucepan over medium heat for 1 minute.
- Add the onions, stir well, and saute, stirring occasionally, for 10-12 minutes or until browned and caramelized.
- Remove the pan from the heat and set aside to cool.
- To prepare the dough, place the water in the bowl of an electric mixer or in a mixing bowl.
- Sprinkle the yeast over the top, stir in, and let sit for 2 minutes.
- Add the sponge, bread flour, whole-wheat flour, salt and pepper.
- Mix with the dough hook for 2 minutes, or until the ingrediets are combine.
- Or beat vigoursly with a wooden spoon for 8-10 minutes.
- Let the dough rest for 15 mintes.
- Add the caramelized onions and resume mixing, continuing for 12-14 minutes or until the dough is silky and elastic and pulls away from the sides of the bowl.
- The dough should be very wet and sticky, but still elastic.
- Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
- Let rise in a warm place for 1 1/2 hours, or until doubled in volume.
- Turn over a baking sheet and set a piece of parchment paper on it.
- Place the dough on a well-floured work surface, handling it gently to preserve as much volume as possible and cut into 2 equal pices.
- Gently pull and stretch each piece of dough into a flat round, about 1 1/4 inches thick.
- Transfer to the parchment paper.
- You may have to reshape once you have moved it.
- Cover with plastic wrap, and let rise in a warm place for 45 minutes to 1 hour.
- To avoid the plastic from sticking to the dough, spray the dough with some cooking spray.
- Place a baking stone on the middle rack in the oven and preheat to 450 degrees.
- Using a spray bottle, spritz the oven walls with water.
- Work quickly so the oven does not lose heat.
- You could also quickly place several ice cubes in the bottom of the oven after you have placed the loaves in the oven.
- Slide the loaves, still on the parchment paper, into the oven onto the hot stone.
- Bake for 16-18 minutes, or until the bread brown.
- Transfer the flatbreads to a rack to cool.
- Note: I could only bake one loaf at a time.
- Next time I will forget about turning the dough onto a floured board.
- I'll gently dump half of the dough onto each piece of parchment paper and shape it there.
Nutrition Facts : Calories 1068.8, Fat 16.3, SaturatedFat 2.3, Sodium 2637.2, Carbohydrate 202.8, Fiber 11.4, Sugar 18.7, Protein 27.3
SAVORY ONION CORNBREAD
My corn bread is sweet and spicy, thanks to hot pepper sauce. Serve it with chili after caroling to warm everyone up!
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute onion in butter until tender; set aside. In a bowl, combine egg, corn, milk and hot pepper sauce; stir in muffin mix just until moistened. Pour into a greased 8-in. square baking pan. , Combine sour cream, 1/2 cup cheese, salt, dill and sauteed onion; spoon over batter. Sprinkle with remaining cheese. Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 291 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.
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