HERB & OLIVE OIL CORNBREAD
Olive oil helps showcase the flavor of fresh herbs in this fragrant cornbread. It is always a huge hit with my family and friends!-Mary Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place an 8-in. cast-iron skillet in oven; heat skillet 10 minutes., Meanwhile, in a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk and 2 tablespoons oil until blended. Add to cornmeal mixture; stir just until moistened. Stir in 1/2 cup cheese., Carefully remove hot skillet from oven. Add remaining oil to skillet; tilt pan to coat bottom and sides. Add batter, spreading evenly. Sprinkle with remaining cheese., Bake 12-15 minutes or until golden brown and a toothpick inserted in center comes out clean. Cut into wedges; serve warm.
Nutrition Facts : Calories 183 calories, Fat 8g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 352mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
HERB-INFUSED OLIVE OIL
For Passover dinner, add a little zest to matzo with olive oil infused with herbs like rosemary and thyme. Though you can use store-bought flavored oil, we suggest creating your own version with your favorite herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- Heat olive oil over medium heat until just bubbling. Add herbs. Cook for 2 minutes, then remove from heat. Steep 1 to 2 hours. Strain out herbs, and funnel into a clean glass container. Refrigerate up to 1 week; bring to room temperature before using.
ITALIAN HERB INFUSED OLIVE OIL
Olive oil with Italian herbs.
Provided by Carol
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Italian Dressing
Time 5m
Yield 12
Number Of Ingredients 5
Steps:
- Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 0.1 g, Fat 28 g, Fiber 0.1 g, SaturatedFat 3.9 g, Sodium 0.1 mg
HERBED CORNBREAD
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of chives, parsley, and thyme.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 12
Steps:
- 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 chives, parsley, and thyme 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 331 g, Fat 14 g, Fiber 2 g, Protein 7 g, SaturatedFat 8 g
HERBED CORNBREAD
This flavorful cornbread is almost like a side dish with ample green herbs, lots of texture and sweetness from the corn pieces. One thing is for sure: this bread is great on its own, and tastes fantastic with a little bit of fresh goat cheese spread on top.
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-by-4 1/2-inch metal loaf pan and set aside.
- Combine the cornmeal, flour, sugar, baking powder, baking soda, granulated garlic and salt in a large bowl and set aside. Place the corn in a small bowl, then take 1 tablespoon of the cornbread mixture and sprinkle it over the corn; toss to combine. Sift out any excess powder from the corn and set aside.
- Whisk together the butter, buttermilk and eggs in a medium bowl.
- Pour the buttermilk mixture into the cornmeal mixture and mix until smooth, then fold in the scallions, basil, dill and corn. Pour the batter into the prepared pan and bake until golden brown and the center bounces back when lightly pressed with a finger, about 45 minutes. Let cool completely, then slide a knife around the edges and invert the bread onto a plate.
OLIVE CORNBREAD
These mini cornbreads are wonderful served with soup. They are very quick and simple to make. If you are not a fan of olives, just leave them out or use an alternate topping of your choice.. If you are not on a gluten free diet, then you can use regular self-raising flour and omit the xanthan gum. Shown in my posted photo with "recipe#237528" and made with a gluten free blended flour. My family tell me that the regular flour version taste even better than the gluten free one that I can eat.
Provided by Jubes
Categories Quick Breads
Time 40m
Yield 8 mini-loaves, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C.
- Combine the polenta, flour, xanthan and salt in a large bowl.
- Add milk, melted butter and egg. Stir until combined.
- Stir in cheddar cheese.
- Spoon mixture among 8 250ml (1 cup) capacity mini-loaf pans and smooth over the surface. Top with sliced olives. You can use muffin pans or friand pans if you do not have the correct tins.
- Bake in preheated oven 25-30 minutes.
- Turn onto a wire rack to cool slightly. Serve warm.
- Best eaten the day they are cooked but can be warmed in the microwave if eating the next day.
- You can use any topping of choice. Chargrilled capsicums (peppers) are also a good topping.
Nutrition Facts : Calories 232.4, Fat 17.2, SaturatedFat 10.4, Cholesterol 72.8, Sodium 209.6, Carbohydrate 13.6, Fiber 1.1, Sugar 0.2, Protein 6.8
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