Fresh Corn And Basil Cornbread Recipes

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PARMESAN-BASIL CORNBREAD



Parmesan-Basil Cornbread image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

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
Kosher salt
1 egg
1 cup milk
1 cup sour cream or plain Greek yogurt
2 tablespoons unsalted butter, melted
1/2 cup corn kernels, cooked or raw
1/2 cup grated parmesan cheese
1/4 cup chopped fresh basil

Steps:

  • Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the corn, parmesan and basil.
  • Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.

CORN WITH BASIL BUTTER



Corn with Basil Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 ears of corn

Number Of Ingredients 8

4 tablespoons unsalted butter, at room temperature
1/4 cup fresh basil
Grated zest of 1 lemon
1 clove garlic
Kosher salt
4 ears of corn, grilled
Freshly ground pepper
Shredded Parmesan cheese, for topping

Steps:

  • Combine the butter, basil, lemon zest, garlic and a pinch of salt in a food processor. Puree until smooth.
  • Spread the basil butter on the grilled corn. Season with salt and pepper; sprinkle with shredded Parmesan.

FRESH CORN AND BASIL CORNBREAD



Fresh Corn and Basil Cornbread image

Provided by Elizabeth Horton de Meza

Categories     Bread     Food Processor     Herb     Side     Bake     Vegetarian     Basil     Cornmeal     Corn     Summer     Hominy/Cornmeal/Masa     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

1 1/2 cups buttermilk
3 large eggs
1/3 cup chopped fresh basil
2 cups yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 1/2 cups fresh corn kernels (from 3 ears)

Steps:

  • Preheat oven to 400°F. Butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, and basil in large bowl. Blend cornmeal and next 4 ingredients in processor 5 seconds. Add 1/2 cup butter; blend until coarse meal forms. Add corn kernels. Using 8 on/off turns, blend until kernels are coarsely chopped. Stir dry ingredients into buttermilk mixture; transfer to pan.
  • Bake cornbread until golden on top and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes. Serve warm or at room temperature.

CORN WITH BASIL



Corn with Basil image

Discover a whole new easy way to love corn! Cooked with onion and celery in butter and mixed with basil--mmm.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 8

2 cups frozen corn
2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, thinly sliced (1/2 cup)
1 jar (2 oz) diced pimientos, drained
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/4 teaspoon salt
1/8 teaspoon garlic powder or 1/4 teaspoon dried minced onion

Steps:

  • Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender.
  • Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 3 g, TransFat 0 g

BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD



Basil, Roasted Peppers and Monterey Jack Cornbread image

I just started adding my favorite things to basic cornbread and I came up with something great!

Provided by Stephanie

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

½ cup unsalted butter, chilled and cubed
1 cup chopped onion
1 ¾ cups cornmeal
1 ¼ cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons salt
½ teaspoon baking soda
1 ½ cups buttermilk
3 eggs
1 ½ cups shredded pepperjack cheese
1 ⅓ cups frozen corn kernels, thawed and drained
2 ounces roasted marinated red bell peppers, drained and chopped
½ cup chopped fresh basil

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
  • Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
  • Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
  • Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
  • Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g

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