CORN BREAD WITH A KICK
Nothing says southern cooking like crisp corn bread made in a cast iron skillet. I use a very old skillet that belonged to my great-aunt. It will be passed on for generations. -Geordyth Sullivan, Cutler Bay, Florida
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients. In another bowl, whisk egg and buttermilk., Place butter in an 8-in. cast-iron or other ovenproof skillet; heat skillet in a 425° oven until butter is melted, 3-5 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened. Fold in peppers and bacon., Carefully swirl the butter in the skillet to coat the sides and bottom of pan; add batter. Bake at 425° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cut into wedges; serve warm.
Nutrition Facts : Calories 174 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
CORN WITH A KICK
I love this zesty summer side dish because it's great with canned, frozen or leftover corn. Tomato and green peppers add bright color and a lot of great summer flavor. -Nancy McDonald, Burns, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan or cast iron skillet, saute onion and green pepper in butter until tender. Stir in the corn, tomato, salt, pepper and cayenne. Cover and simmer for 5-10 minutes or until heated through, stirring occasionally. ,
Nutrition Facts : Calories 125 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 961mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
CORNBREAD WITH A KICK!
This is a cornbread recipe I came up with after experimenting with tons of different cornbread recipes. I could not find one I really enjoyed so I finally made up one of my own. This is a great moist cornbread with a little spice! Delicious
Provided by Beachbunnymom
Categories Quick Breads
Time 50m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 375 degrees.
- Mix 1/3 cup butter and eggs in a large bowl.
- In another bowl, sift flour, cornmeal, baking powder, salt, chili powder, cayenne pepper, and garlic powder.
- Add flour mixture to butter mixture. Add buttermilk, creamed corn, jalapenos, green chilis, and cheese.
- Place 1 tbsp butter in each 9 inch pan. and bake for 5 minutes. Take out of oven and pour batter evenly between pans.
- Bake for 35 minutes or do toothpick test to see if done.
Nutrition Facts : Calories 132, Fat 6.2, SaturatedFat 3.6, Cholesterol 36, Sodium 418.9, Carbohydrate 15.9, Fiber 1.1, Sugar 1.7, Protein 3.8
QUICK CORN BREAD
Steps:
- Heat oven to 400 degrees F. Spray a 9-inch square baking pan with non-stick cooking spray.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside.
- In a separate smaller bowl, whisk together milk, oil and egg or egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix. Spread batter evenly in pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately.
SWEET CORNBREAD PUDDING WITH A KICK
Make and share this Sweet Cornbread Pudding With a Kick recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees.
- Cook onions, peppers,& zucchini in butter and herbs in an oven safe skillet until translucent.
- Combine corn, cream, eggs, baking powder, cornmeal, Cheddar, salt, and pepper`s in a large mixing bowl.
- Add cubed bread and fold to combine.
- Pour batter into skillet, right on top of the onion mixture.
- Sprinkle parmesan on top.
- Bake 50 minutes, or until set.
- Cool slightly before serving.
SWEETEST CORNBREAD
This is a recipe for a very quick and easy cornbread that comes out of the oven so tender, moist, and very sweet! My family enjoys is with chili, jambalaya, ham and bean soup... the list goes on!
Provided by Lisa Hamm
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Pour corn bread mix into a large bowl.
- Whisk milk and eggs together in a separate bowl and pour over the cornbread mix. Stir just enough so that all ingredients are incorporated. Pour in creamed corn and sugar. Stir gently until well incorporated, but do not overmix.
- Pour batter into the prepared baking pan. Melt butter in a microwave-safe bowl, about 30 seconds. Pour over the batter.
- Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Serve hot.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 51.2 g, Cholesterol 69.8 mg, Fat 14.6 g, Fiber 0.7 g, Protein 7.2 g, SaturatedFat 6.6 g, Sodium 1036.3 mg, Sugar 16.2 g
EMERIL'S CORNBREAD, KICKED-UP
This is Emeril's kicked-up version of Alden's grandmother's cornbread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Set a 10-inch cast-iron skillet over medium heat and add the bacon to it. Render the bacon, stirring often until the fat has rendered out, and the meat is caramelized, about 5-6 minutes. Use a slotted spoon to remove the bacon from the pan and set aside. Remove the pan with the bacon fat in it from the stove and place in the oven. Turn off the fire on the stove.
- While the pan heats up in the oven, in a medium-sized bowl, combine the cornmeal, baking powder, baking soda, salt, pepper, cheddar cheese, green onions and the rendered bacon and mix well. In a small bowl combine the buttermilk, egg and melted butter. Add to dry ingredients and stir just to combine.
- Remove the hot skillet from the oven, carefully swirl to evenly distribute hot grease, and quickly pour the cornmeal batter into the skillet. Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.
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