Cornbread With Scallions Cornbread Recipes

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POBLANO-SCALLION CORNBREAD



Poblano-Scallion Cornbread image

Golden cornbread gets zesty with the addition of onion, scallion and roasted poblano.

Provided by Food Network Kitchen

Time 1h

Yield 6

Number Of Ingredients 14

Cooking spray
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup milk
1 cup sour cream or 2-percent Greek yogurt
2 tablespoons unsalted butter, melted
1 large egg
1 cup roasted poblano pepper strips
1/2 cup sauteed onions
1/2 cup chopped scallions

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
  • Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the poblano peppers, onions and scallions.
  • Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.

SCALLION AND MOZZARELLA CORNBREAD



Scallion and Mozzarella Cornbread image

Provided by Giada De Laurentiis

Time 52m

Yield 4 to 6 servings

Number Of Ingredients 8

Vegetable oil cooking spray
2 (8.5-ounce) boxes cornbread mix (recommended: Jiffy)
1/2 cup buttermilk, at room temperature
3 tablespoons unsalted butter, melted
2 eggs, at room temperature
10 large pimiento-stuffed green olives, coarsely chopped to yield 1/2 cup
5 scallions, light green and white parts only, finely chopped to yield 1/2 cup
1 cup grated mozzarella

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Liberally spray an 8-by-8-inch glass baking dish with vegetable oil cooking spray. Set aside.
  • In a medium bowl, mix together the cornbread mix, buttermilk, melted butter, eggs, olives, scallions, and cheese until the mixture forms a thick, lumpy batter. Using a spatula spread the batter into the prepared baking dish. Bake until golden brown, 25 to 30 minutes. Allow the cornbread to cool in the pan for 15 minutes. Cut into 1 1/2-inch squares and serve.
  • Cook's Note: To remove the cooked cornbread easily from the baking dish, first line the bottom and sides with 2 pieces of parchment paper, each 7 inches wide and 15 inches long, allowing the excess parchment paper to overhang the sides. When cooked and cooled, use the excess parchment paper as handles to remove the cornbread from the pan. Peel away the parchment paper and cut into squares.

BACON CORNBREAD WITH CHEDDAR AND SCALLIONS



Bacon Cornbread With Cheddar and Scallions image

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

12 slices thick-cut bacon (about 1 pound)
1/4 cup plus 1 teaspoon extra-virgin olive oil
2 cups chopped scallions (from about 4 bunches)
Kosher salt
Butter, for greasing the pan
1 cup medium-grind stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 cup whole milk
1 egg, beaten
1 tablespoon honey
8 ounces extra-sharp Cheddar, grated (about 2 cups)

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

SCALLION CORNBREAD



Scallion Cornbread image

Scallion infused butter give this cornbread a sweet onion flavor.

Categories     American     Super Bowl     baking     feed a crowd     side dish

Time 1h25m

Yield 1

Number Of Ingredients 10

3/4 c. (1 1/2 sticks) unsalted butter, melted, plus more for pan
1 bunch scallions, thinly sliced (about 1 cup)
1 c. all-purpose flour, spooned and leveled
1 c. stone-ground cornmeal
1 tbsp. sugar
1 tbsp. baking powder
1 tsp. kosher salt
1/2 tsp. baking soda
1 c. buttermilk
2 large eggs

Steps:

  • Preheat oven to 400°F. Lightly butter an 8 1/2-by-4 1/2- inch loaf pan; line with parchment paper, leaving a 2-inch overhang on long sides. Combine butter and scallions in a bowl (let cool slightly if butter is still warm from melting).
  • Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda in a bowl. Add buttermilk, eggs, and butter-scallion mixture and stir to combine. Transfer batter to prepared pan.
  • Bake until golden and risen, 55 to 60 minutes. Cool in pan on a wire rack 10 minutes, then use overhangs to remove from pan and transfer to rack; cool completely.

SCALLION CORNBREAD



Scallion Cornbread image

This easy and simple Scallion Cornbread is the ultimate chili, soup, or summer side, and tastes even better when you make it in a cast-iron pan.

Categories     scallion cornbread recipe     cornbread recipe     side dish     easy     fast     best     simple     quick     how to make     recipe     Southern     baking     cast-iron     cornbread

Time 30m

Yield 6 servings

Number Of Ingredients 11

4 tbsp. (1/2 stick) unsalted butter, melted, plus more for pan
3/4 c. all-purpose flour, spooned and leveled
3/4 c. yellow cornmeal
1 tbsp. sugar
2 tsp. baking powder
1 tsp. kosher salt
1/4 tsp. baking soda
1 1/3 c. buttermilk
1 large egg
2 oz. Cheddar cheese, grated (about 1/2 cup)
2 scallions, sliced

Steps:

  • Preheat oven to 450°F. Butter 2 cast-iron cornstick skillets or 1 (8-inch) cast-iron skillet.
  • Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda in a bowl. Whisk together buttermilk, butter, and egg in a separate bowl. Whisk wet ingredients into dry ingredients until combined. Fold in Cheddar cheese and scallions.
  • Transfer batter to prepared pans, and bake until a toothpick inserted in the center comes out clean, 10 to 13 minutes for cornstick skillets or 23 to 25 minutes for 8-inch skillet. Serve warm.

CORNBREAD WITH SCALLIONS - CORNBREAD



Cornbread With Scallions - Cornbread image

Make and share this Cornbread With Scallions - Cornbread recipe from Food.com.

Provided by Vino Girl

Categories     Quick Breads

Time 50m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

1 1/3 cups all-purpose flour
1 cup coarse stone-ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 pinch fresh ground pepper
1 1/4 cups low-fat milk
2 tablespoons honey
2 large eggs, beaten
1/3 cup corn oil, plus
1 tablespoon corn oil, divided
8 scallions, white and tender green parts only, thinly sliced

Steps:

  • Preheat the oven to 400°F
  • 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.
  • (OR serve the corn bread hot from the skillet.).

Nutrition Facts : Calories 272, Fat 12, SaturatedFat 2, Cholesterol 54.8, Sodium 424.1, Carbohydrate 35.3, Fiber 2.1, Sugar 6.9, Protein 6.5

CORNBREAD STUFFING WITH PANCETTA AND SCALLIONS



Cornbread Stuffing with Pancetta and Scallions image

Baking this Southern-style stuffing/dressing in a cast-iron skillet makes for a beautiful rustic presentation.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h20m

Yield Serves 8 to 12

Number Of Ingredients 11

Classic Cornbread, cut into 1-inch pieces (12 cups)
5 tablespoons unsalted butter, plus more, softened, for brushing
1 bunch scallions, chopped, white- and light-green bottoms separated from dark-green tops
3 ounces chopped pancetta
2 celery stalks, chopped
Kosher salt and freshly ground pepper
2 cloves garlic, minced (1 tablespoon)
1 tablespoon fresh thyme leaves
1/3 cup dry white wine, such as Sauvignon Blanc
2 cups Simple Giblet Stock or store-bought no-sodium-added chicken stock
3 large eggs, lightly beaten

Steps:

  • Preheat oven to 300 degrees. Divide cornbread between 2 rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dry, about 25 minutes. Let cool. Break a piece open to make sure it's dried all the way through; if not, bake a few more minutes. Transfer to a large bowl.
  • Melt butter in a large ovenproof cast-iron skillet over medium-high. Add scallion white and light-green parts, pancetta, celery, and 1 1/2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add garlic, thyme, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat.
  • Increase oven temperature to 375 degrees. Add scallion mixture to bowl with toasted cornbread. Drizzle with stock, stirring to combine. Stir in eggs to evenly coat. Return to skillet. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you're ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with scallion greens sprinkled on top.

BUTTERMILK SCALLION SKILLET CORN BREAD



Buttermilk Scallion Skillet Corn Bread image

Categories     Bread     Milk/Cream     Egg     Side     Bake     Vegetarian     Quick & Easy     Cornmeal     Winter     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 11

1 stick (1/2 cup) unsalted butter
6 scallions
2 cups stone-ground yellow cornmeal
1 1/2 cups all-purpose flour
4 teaspoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1 tablespoon vegetable shortening or rendered bacon fat
4 large eggs
2 cups well-shaken buttermilk

Steps:

  • Preheat oven to 425° F. Melt butter and cool. Finely chop scallions. Into a bowl sift together cornmeal, flour, sugar, baking powder, baking soda, and salt. Heat a dry well-seasoned 10-inch cast-iron skillet in middle of oven 10 minutes. Put shortening or bacon fat in skillet and heat 5 minutes. Swirl skillet to coat. While skillet is heating, make batter: Separate eggs. In a large bowl with an electric mixer beat yolks until pale and beat in butter and buttermilk. In a bowl with cleaned beaters beat whites until they just hold stiff peaks. Stir flour mixture into yolk mixture and fold in whites and scallions gently but thoroughly. Pour batter into hot skillet and, working quickly, spread evenly. Bake corn bread in middle of oven until a tester comes out clean, 20 to 25 minutes. Corn bread may be made 4 hours ahead and kept, loosely covered, at room temperature.

SCALLION-CHEDDAR CORNBREAD STUFFING



Scallion-Cheddar Cornbread Stuffing image

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

5 tablespoons unsalted butter, plus more for greasing the pan
1 bunch scallions
1 celery rib, including leaves, thinly sliced
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
3 large eggs
6 cups stale cornbread, crumbled into large chunks
1 tablespoon chopped fresh sage or rosemary
Pinch of ground cayenne (optional)
1 1/2 cups turkey or chicken stock, plus more as needed
1 cup grated sharp Cheddar
1/4 cup grated Parmesan
1/4 cup chopped parsley

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.

BACON-SCALLION CORNBREAD



Bacon-Scallion Cornbread image

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

1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature for pan
1 1/2 cups yellow or white cornmeal
1 cup all-purpose flour (spooned and leveled)
6 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
1 cup buttermilk
3 large eggs
3/4 pound bacon
3/4 cup chopped scallions

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

FRESH CORN, CHEDDAR, AND SCALLION CORN BREAD



Fresh Corn, Cheddar, and Scallion Corn Bread image

Categories     Bread     Vegetable     Bake     Quick & Easy     Cheddar     Cornmeal     Corn     Gourmet

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 11

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 cup fresh corn kernels including the pulp scraped from the cobs(cut from about 2 ears of corn)
1 1/2 cups grated sharp Cheddar
3 scallions, sliced thin

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.

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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.
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From pinterest.com


BROWN BUTTER CORNBREAD WITH SCALLION JALAPEñO BUTTER
2022-03-28 While the cornbread bakes, prepare the butter. Mix the softened butter, scallions, jalapeños, honey, salt and pepper until fully combined. Set aside to eat with the bread. Remove cornbread from oven and let cool 5 minutes. Serve warm with scallion jalapeño butter.
From cafehailee.com


CHEDDAR SCALLION SOUTHERN CORNBREAD - THE BAD WIFE
2021-06-17 Put your skillet into the oven, then preheat to 450 degrees. In a large bowl, mix the cornmeal, flour, salt, pepper, and baking powder. Stir to combine. Make a well in the middle of your dry ingredients. Crack the egg into the well, whisking it to break up the yolk.
From thebadwife.net


CHEDDAR, BACON, AND SCALLION CORNBREAD RECIPE - SERIOUS EATS
2018-08-29 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.
From seriouseats.com


17 MAPLE CORNBREAD WITH SCALLIONS IDEAS | RECIPES, FOOD, COOKING …
Oct 26, 2014 - Explore Hattie Felix's board "maple cornbread with scallions" on Pinterest. See more ideas about recipes, food, cooking recipes.
From pinterest.ca


SCALLION AND MOZZARELLA CORNBREAD - GIADZY
2018-03-09 In a medium bowl, mix together the cornbread mix, buttermilk, melted butter, eggs, olives, scallions, and cheese until the mixture forms a thick, lumpy batter. Using a spatula spread the batter into the prepared baking dish. Bake until golden brown, 25 to 30 minutes. Allow the cornbread to cool in the pan for 15 minutes.
From giadzy.com


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