GREEN CHILE BACON CORNBREAD
Green Chile Bacon Cornbread has just the right about of bacon, chiles, and cheese. It's a great side with any meal.
Provided by Paula
Categories Side Dish
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 435 degrees F.
- Add 2 tablespoon oil to 12 inch cast iron skillet and saute onion. Remove from pan with slotted spoon. Then place skillet in oven to preheat.
- In a bowl, mix cornmeal, flour, baking powder, and salt.
- In another bowl, combine buttermilk, eggs, 2 tablespoons oil, onion, garlic, cheese and green chile.
- Add wet ingredients to dry ingredients and stir to combine.
- Pour into hot skillet.
- Bake at 425 degrees F 25 to 30 minutes or until cooked through and browned on top.
- Serve hot.
Nutrition Facts : Carbohydrate 26 g, Protein 11 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 70 mg, Sodium 334 mg, Fiber 3 g, Sugar 3 g, Calories 309 kcal, ServingSize 1 serving
CORNBREAD WITH CHILES AND BACON
We added chopped green chilies, crisp bacon and cheddar cheese to Betty Crocker cornbread mix to make our hearty and tasty cornbread squares.
Provided by Inspired Taste
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 8- or 9-inch square pan with cooking spray.
- In medium bowl, stir together cornbread mix, melted butter, egg and milk just until moistened (batter will be lumpy). Stir in chiles and half of the bacon and cheese. Pour into pan. Sprinkle remaining bacon and cheese over batter.
- Bake 16 to 18 minutes or until edges are golden brown. Cut into squares; serve warm.
Nutrition Facts : ServingSize 1 Serving
BACON AND GREEN CHILE CORNBREAD
Provided by Sunny Anderson
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 450 degrees F.
- In a 10-inch cast iron pan on medium-high heat add the bacon and saute until almost crisp then add the onions and season with a pinch of salt and a couple of grinds of pepper. Saute until the onions are tender, then add the garlic and stir. When the garlic is tender use a slotted spoon to remove the mixture to a medium bowl and set aside. Leave the bacon fat in the cast iron pan and keep it on medium heat while you make the batter.
- In a large bowl combine the cornmeal, baking powder, baking soda and salt. Stir the buttermilk, eggs, butter, and chiles into the bowl with the bacon mixture. Make a well in the center of the dry ingredients and gently pour in the egg mixture. Fold until all the ingredients are combined. Immediately pour the batter into the cast iron pan. Transfer the pan to the oven and bake until golden brown on top and a toothpick inserted in the center comes out clean, about 30 minutes.
- Glaze: Melt the butter, sugar and a pinch of salt together in a small pan over low heat, stirring to dissolve the sugar. Once the cornbread is done, remove it from the oven and immediately pour the glaze over the top. Slice and serve warm.
SMOKY CHILE CORNBREAD
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 375 degrees F.
- Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp. Do not let burn. Remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the bacon bits, chipotle, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
SKILLET CORNBREAD WITH BACON AND CHIVES
Got this recipe off another website and originally I made it on the campfire, but dont try it unless you are campfire cooking savvy cause it does get tricky. Best done on a grill and with a cast iron skillet. This is great for breakfast with cheesy eggs, hash browns and a big slab of grilled ham, or with a big bowl of cheesy potato soup for lunch or supper! Any leftovers make a great addition for stuffing too. I have also added any leftover corn to the batter for added flavor.
Provided by LAURIE
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a 10-inch nonstick, oven-proof skillet over medium heat, lay the bacon flat and cook until crispy, 10 to 12 minutes, turning occasionally.
- Drain the bacon on paper towels.
- Pour off and discard all but 2 tablespoons of bacon fat in the skillet.
- In a large bowl combine the cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, and cayenne pepper. Finely chop the drained bacon and add it to the bowl along with the chives.
- Mix well.
- In another large bowl, combine the eggs, milk, and sour cream.
- Whisk to break up the eggs.
- Pour the milk mixture into the cornmeal mixture.
- Mix with a wooden spoon until well combined.
- Pour the cornbread batter in the skillet with the bacon fat and spread it out evenly.
- Grill over Indirect Medium heat until golden brown around the edges and a toothpick inserted in the center comes out clean, 20 to 30 minutes, rotating the pan occasionally for even cooking.
- Allow to cool completely in the skillet. Invert the cornbread onto a cutting board. Cut into wedges.
- Serve at room temperature.
Nutrition Facts : Calories 359.3, Fat 10.9, SaturatedFat 4.1, Cholesterol 94.5, Sodium 571.3, Carbohydrate 56, Fiber 2.9, Sugar 12.9, Protein 9.8
CORN BREAD WITH CHILES
Pretty specks of green chilies peek out from every hearty piece of golden cornbread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 400°. Lightly grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening or spray with cooking spray.
- Stir together flour, cornmeal, sugar, baking powder, baking soda and salt in large bowl. Stir in remaining ingredients just until moistened (batter will be lumpy). Spread in pan.
- Bake 20 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean. Serve warm or cool.
Nutrition Facts : Calories 205, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 760 mg
SWEET BACON CORN BREAD
Everything is better with bacon, and this corn bread is no exception! Step your recipe up a notch with this new twist on a classic Southern snack.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
- Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
- Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
- Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
- Drizzle with additional maple syrup, if desired.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 29.3 g, Cholesterol 61.5 mg, Fat 8.8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 422.3 mg, Sugar 8.3 g
BACON CORNBREAD WITH CHEDDAR AND SCALLIONS
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
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
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