CHEDDAR CORNBREAD
This special cornbread pleases a crowd with its moist texture and big corn flavor. -Terri Adrian, Lake City, Florida
Provided by Taste of Home
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cornbread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13x9-in. baking dish. , Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.
Nutrition Facts : Calories 148 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
CHEDDAR DILL CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 12 large pieces
Number Of Ingredients 10
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
MEXICAN CHEESE CORN BREAD
This moist Mexican Cheese Corn Bread makes the perfect side for chili and soups. It's great for soaking up every last bit of goodness in your bowl. Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the muffin mix, onion and cumin. In another bowl, whisk the eggs, milk and 1 tablespoon butter; stir into dry ingredients just until moistened. Fold in 1/2 cup cheese., Transfer to a greased 8-in. square baking dish. Bake at 400° for 15 minutes. Brush with remaining butter and sprinkle with remaining cheese; bake 2-4 minutes longer or until cheese is melted and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 327mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 6g protein.
CHEDDAR CORNBREAD
Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
- Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
- Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.
Nutrition Facts : Calories 343 g, Fat 13 g, Fiber 1 g, Protein 13 g
CHEDDAR CHEESE CORNBREAD
Make and share this Cheddar Cheese Cornbread recipe from Food.com.
Provided by evelynathens
Categories Breads
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F.
- Generously butter an 8 inch square baking pan.
- In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt.
- Mix in the buttermilk, eggs and melted butter.
- Stir in the corn kernels and cheese and scrape the batter into the prepared pan.
- Bake for 35-40 minutes, or until golden and a cake tester inserted in the center comes out clean.
- Let cool slightly in pan before serving.
CAST IRON CORNBREAD
When it comes to deciding what to bring to a cookout, this super easy cast iron cornbread is the clear winner. You don't even need a cast iron pan! Ribs or brisket are great, though not cheap, while a bag of chips is just weak sauce. On the other hand, this cornbread is very inexpensive to make, but that'll be the last thing anyone will be thinking about as they eat. In fact, you'll probably be asked to bring it to the next gathering!
Provided by Chef John
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.
- Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.
Nutrition Facts : Calories 281 calories, Carbohydrate 34.1 g, Cholesterol 78.8 mg, Fat 13.6 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 8 g, Sodium 412.6 mg, Sugar 9.1 g
CREAMY CORNBREAD CASSEROLE
This cornbread tastes like the corn cakes from a famous Mexican restaurant chain. Use an ice cream scoop to serve.
Provided by HOBOLTH4
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
- In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
- Bake in preheated oven for 30 minutes, until golden brown.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 26.4 g, Cholesterol 59.8 mg, Fat 13.4 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 7.2 g, Sodium 642.3 mg, Sugar 4.4 g
CUMIN-CHEDDAR CORNBREAD
I found this in Midwest Living magazine. Two additional, simple, ingredients transform a plain box of corn muffin mix into bread that has a smoky, savory flavor and the bread stays together better...no crumbling! This is very quick and easy, my favorite type of recipe!
Provided by Hey Jude
Categories Quick Breads
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Prepare the muffin mix according to package directions and stir the cheese and cumin into the batter. Spread in a greased 8x8x2-inch baking pan or a 8x1 1/2-inch round baking pan.
- Bake in a 400° oven about 15 minutes or till a toothpick inserted near the center comes out clean. Serve the cornbread warm.
Nutrition Facts : Calories 310.2, Fat 12.1, SaturatedFat 4.8, Cholesterol 16, Sodium 757.7, Carbohydrate 42.2, Fiber 4, Sugar 12.3, Protein 7.8
FETA CUMIN CORN BREAD
Steps:
- Preheat the oven to 350°F. Into a large bowl sift together the cornmeal, the flour, the baking powder, the baking soda, the salt, and the cumin, add the Feta and the scallion, and toss the mixture well. In a bowl whisk together the eggs, the milk, the sugar, and the oil, add the milk mixture to the cormeal mixture, and stir the batter until it is just combined. Pour the batter into a greased loaf pan, 9 by 5 by 3 inches, and bake the corn bread in the middle of the oven for 45 to 50 minutes, or until a tester comes out clean. Let the corn bread cool in the pan on a rack for 5 minutes and run a thin knife around the edges of the pan. Turn the corn bread out onto the rack and let it cool completely. The corn bread may be made 2 days in advance and kept wrapped tightly in foil and chilled.
CHEDDAR CORNBREAD
The sharpness of the Cheddar plays off the sweetness of the coconut oil, but also adds critical umami to this fluffy, light, and very, very tasty cornbread. I also sometimes add chopped jalapenos, scallions, and cilantro, which make it herby and kind of spicy (in a good way). The tofu and flaxseeds give it extra protein and nutrients.
Provided by Raquel Pelzel
Categories side-dish
Time 1h
Yield Makes one 12-inch skillet of cornbread
Number Of Ingredients 13
Steps:
- Adjust an oven rack to the middle position and preheat the oven to 425 degrees F.
- Whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper in a medium bowl.
- Place the silken tofu in a blender and buzz it until smooth.
- Whisk together the pureed tofu, ground flaxseeds, and milk in a large bowl. Place a 12-inch oven-safe skillet (preferably cast-iron) or a 2-quart casserole dish in the oven.
- Whisk the vinegar into the tofu mixture, then add the flour mixture, coconut oil, and 6 tablespoons melted butter. Stir until nearly combined, then add the cheese and stir until incorporated.
- Place the remaining 1 tablespoon of butter in the skillet in the oven and let it warm up and sizzle for 2 minutes. Then carefully remove the skillet, tilt it to spread the butter around, and pour the cornbread batter into it. Spread it out evenly with a silicone spatula and quickly get the pan back in the oven.
- Bake until the cornbread is golden brown, resists light pressure, and a cake tester comes out with just a crumb or two attached, about 30 minutes. Remove from the oven and let cool slightly, then slice into wedges and serve warm or at room temperature.
CHEESE, CUMIN & ONION SEED CORNBREAD MUFFINS
Pair these moreish cheesy onion-seed-speckled muffins with your favourite bowl of soup for dunking. They're perfect served with a creamy carrot soup.
Provided by Good Food team
Categories Side dish
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Tip the flour, polenta, bicarb, mustard powder, cayenne and 2 tsp each of the cumin and onion seeds into a bowl with a large pinch of salt. Whisk the oil, milk and eggs together in a jug and pour over the dry ingredients. Beat everything together until smooth. Stir through all but a handful of both cheeses, then divide the mixture between the holes in the tin. Combine the rest of the cheese, cumin and onion seeds and scatter this over the tops.
- Bake the muffins for 20-22 mins until puffed up and golden. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely. Best eaten on the day, but will keep in an airtight container for two days.
Nutrition Facts : Calories 219 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
LUCINDA'S CHEDDAR CORNBREAD
Serve this recipe for cornbread with chili or even ribs. The addition of whole corn kernels makes the texture a little more interesting, but you can leave them out with no problem. Ditto the pickled jalapenos; and you can even switch the cheese for a different one.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapenos, if using.
- Place in a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean. Do not overbake, or the cornbread will be dry. Cut into wedges or squares and serve hot.
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