Corn Bread With Tomato Chutney Recipes

CORN AND TOMATO SPOONBREAD

Corn and Tomato Spoonbread image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Unsalted butter, for the ramekins
1/2 cup cornmeal, plus more for the ramekins
2 cups whole milk
1 cup corn kernels (from 2 ears corn)
Kosher salt
4 large eggs
3/4 cup freshly grated parmesan cheese
2 tablespoons minced fresh chives
2 medium tomatoes
2 tablespoons extra-virgin olive oil
Freshly ground pepper
Pickled vegetables, such as carrots, green beans and okra, for serving

Steps:

Preheat the oven to 375 degrees F. Generously butter four 6-ounce ramekins and dust with cornmeal; tap out the excess.
Whisk the milk, corn, cornmeal and a pinch of salt in a large microwave-safe bowl and microwave 5 minutes. Stir and continue to microwave until thick, about 2 more minutes. Meanwhile, beat the eggs in a bowl with a mixer until thick and airy, about 5 minutes.
Whisk 1/2 cup cheese and 1 tablespoon chives into the hot cornmeal mixture until thick. Whisk half of the cornmeal mixture into the eggs, then whisk in the remaining cornmeal mixture until smooth. Divide the batter among the prepared ramekins and sprinkle with the remaining 1/4 cup cheese. Transfer the ramekins to a baking sheet and bake until puffed and set, 20 to 25 minutes.
Meanwhile, chop the tomatoes and toss with the olive oil, the remaining 1 tablespoon chives, and salt and pepper. Top the spoonbread with the tomato mixture. Serve with pickled vegetables.

CORN BREAD WITH TOMATO CHUTNEY

Corn Bread with Tomato Chutney image

My friend Marvin Woods taught me everything I know about Low-Country cooking, the regional cuisine commonly referred to as soul food. In many ways, soul food is an apt description because there is a lot of soul and spirit and passion that goes into Low-Country cooking-dishes like she-crab soup, catfish stew, shrimp and grits, red rice, hoppin' John, and baked macaroni and cheese. No Low-Country feast would be complete without corn bread. My version is steamed in a water bath to make the bread nice and moist; covering it with aluminum foil for the last thirty minutes of cooking gives you a nice crust that isn't overly browned. Paired with tomato chutney, it's a light snack or meal on its own.

Provided by Marcus Samuelsson

Yield Makes 2 loaves

Number Of Ingredients 14

Ingredients

4 ears fresh corn, shucked
2 cups unbleached all-purpose flour
1 cup polenta
2 tablespoons baking powder
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 teaspoon mild chili powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 tablespoon black onion (nigella) seeds (see Tip)
2 tablespoons packed light brown sugar
2 poblano chiles, seeds and ribs removed, chopped
Butter to grease the pans
Tomato Chutney

Steps:

1. Bring a large pot of water to a boil. Add the corn and simmer for 20 minutes. Strain. When the ears are cool enough to handle, cut the kernels from the cobs. Place 1 cup of the corn kernels in a bowl and set aside. Place the remaining kernels in a blender and puree. Set aside.
2. Preheat the oven to 375°F.
3. In a medium bowl, sift together the flour, polenta, baking powder, salt, pepper, chili powder, ginger, cardamom, and black onion seeds. Stir in the brown sugar, chiles, corn kernels, corn puree, and 2 cups water. Mix to combine.
4. Butter two 8 1/2 × 4 1/2-inch loaf pans and divide the batter evenly between them. Let rest for 20 minutes.
5. Place the pans in a shallow baking dish filled halfway with water and place in the oven. Bake for 1 hour. Cover with aluminum foil and bake for another 30 minutes.
6. Turn the loaves out onto a cooling rack and let cool. Serve with the tomato chutney.

TOMATO CORNBREAD BAKE

Tomato Cornbread Bake image

Everyone in the family loves this dish, even the grandchildren. The cornbread topping nicely complements the ground beef, corn and tomatoes.-Lorraine Koehler, Watertown, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1-1/2 pounds ground beef
3/4 cup chopped onion
2-1/2 cups canned diced tomatoes, drained
1-1/2 cups fresh or frozen corn
1 teaspoon salt
1/8 teaspoon pepper
1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
1/3 cup milk

Steps:

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, salt and pepper; bring to a boil. Transfer to a greased 11x7-in. baking dish. , Combine cornbread mix, egg and milk just until moistened. Spoon over meat mixture. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.

Nutrition Facts :

CORN BREAD WITH FRESH TOMATOES AND MOZZARELLA

Corn Bread with Fresh Tomatoes and Mozzarella image

Categories Bread Tomato Side Bake Picnic Super Bowl Thanksgiving Backyard BBQ Mozzarella Cornmeal Tailgating Parsley Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups plus 1 tablespoon unbleached all purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup 1/2-inch cubes mozzarella cheese (about 4 ounces)
1 cup chilled buttermilk
2 large eggs
1/4 cup olive oil
1/4 cup chopped fresh Italian parsley
2/3 cup diced seeded plum tomatoes (about 4 ounces)

Steps:

Position rack in bottom third of oven and preheat to 400°F. Butter 9x9x2-inch baking pan. Whisk 1 1/2 cups flour, cornmeal, sugar, baking powder, salt and baking soda in large bowl to blend well. Combine mozzarella cubes and remaining 1 tablespoon flour in small bowl; toss to coat. Whisk buttermilk, eggs, olive oil and chopped Italian parsley in medium bowl to blend. Add buttermilk mixture to flour mixture and stir just to combine (do not overmix). Sprinkle mozzarella cubes and diced tomatoes over batter; stir gently just to distribute evenly.
Transfer batter to prepared pan. Bake corn bread until beginning to brown on top and tester inserted into center comes out clean, about 22 minutes. Transfer pan to rack. Cool bread 15 minutes. Cut into squares or wedges and serve warm.

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