Hambalaya Corn Bread Recipes

HAMBALAYA CORN BREAD

Steps:

• In a large skillet, saute green pepper and onions in butter until tender. In a bowl, combine the flour, cornmeal, baking soda and salt. In another bowl, combine eggs and buttermilk; stir into dry ingredients just until moistened. Fold in the ham, sausage and green pepper mixture. , Transfer to a greased 10-in. ovenproof skillet or 9-in. square baking pan. Bake at 425° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

BALKAN-STYLE SAVORY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.
• Sift all-purpose flour, semolina flour, 1/2 cup cornmeal, baking powder, and salt together in a bowl. Whisk spinach, buttermilk, feta cheese, eggs, and vegetable oil together in a separate large bowl. Stir flour mixture into spinach mixture just until pourable batter forms. Pour batter into prepared baking pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

SWEETEST CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Pour corn bread mix into a large bowl.
• Whisk milk and eggs together in a separate bowl and pour over the cornbread mix. Stir just enough so that all ingredients are incorporated. Pour in creamed corn and sugar. Stir gently until well incorporated, but do not overmix.
• Pour batter into the prepared baking pan. Melt butter in a microwave-safe bowl, about 30 seconds. Pour over the batter.
• Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Serve hot.

THE BALDPATE INN CORNBREAD

Steps:

• Heat oven to 350°F.
• Grease a 13 x 9 inch baking pan.
• Using an electric mixer, beat butter and sugar until blended and smooth. Add eggs, one at a time, beating after each. Gradually beat in corn and cheeses. Stir in remaining ingredients.
• Spread evenly in prepared pan.
• Place in oven, close door, immediately reduce heat to 300°F and bake 1 hour or until pick inserted in center comes out with moist crumbs. Top will still look moist.
• Serve warm.

HAMBALAYA CORNBREAD

Steps:

• In large skillet, sauté green pepper and onions in butter until tender.
• In a bowl, combine the flour, cornmeal, baking soda and salt.
• In another bowl, combine eggs and buttermilk; stir into dry ingredients just until moistened.
• Fold in the ham, sausage and green pepper mixture.
• Transfer to a greased 10-inch ovenproof skillet or 9-inch square baking pan.
• Bake at 425° for 20-25 minutes or until a toothpick inserted near center comes out clean.
• Serve warm.
• Refrigerate leftovers.

MOM'S SWEET BUTTERMILK CORN BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
• Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
• Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.