Irish Spicy Cornbread Recipes

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SPICY CORNBREAD



Spicy Cornbread image

Cornbread never had so much flavor. The poblano chile pepper and ground coriander smooth out the heat of the cayenne and ground pepper. Serve as you would any cornbread side -- but be prepared for some spice and heat!

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 13

2 cups stone-ground cornmeal
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon baking soda
10 tablespoons unsalted butter
1 poblano chile pepper, stemmed, seeded and sliced thinly
2 cloves garlic, chopped
1 cup buttermilk
2 large eggs

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the cornmeal, sugar, baking powder, cayenne, coriander, salt, pepper and baking soda in a large bowl.
  • Melt 8 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat, then pour into a small bowl and set aside. Return the skillet to medium-high heat, add another tablespoon of butter and once it melts, add the poblano pepper and cook until soft, about 4 minutes. Add the garlic and cook until it is softened and light brown, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
  • Whisk together the buttermilk, eggs and the reserved 8 tablespoons of melted butter. Pour the buttermilk mixture into the cornbread mixture and stir until smooth. Separate and reserve a few pieces of poblano from the pepper-garlic mixture, then mix the remaining pepper-garlic mixture into the batter.
  • Add the remaining tablespoon of butter to the skillet and melt, swirling to coat (if your pan has cooled a bit, warm it up over low heat). Turn off the heat and pour the cornbread batter into the skillet. Top with the reserved pieces of poblano and bake until the center bounces back when gently pressed with a finger, about 20 minutes. Serve warm or at room temperature.

SWEET AND SPICY CORNBREAD



Sweet and Spicy Cornbread image

Provided by Sandra Lee

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons canola oil
1 medium onion, chopped
1 cup baking mix
2 cups cornmeal
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 large eggs
2 cups milk
1 jalapeno, finely chopped

Steps:

  • Heat the oven to 375 degrees F.
  • Put a 10-inch cast iron skillet over medium-high heat and add the oil. When the oil is hot, add the onions and cook until they are soft and beginning to brown, about 5 minutes. Remove the onions from the pan onto a plate. Leave the remaining oil in the pan.
  • In a large bowl, whisk together the baking mix, cornmeal, sugar, baking soda, salt, and cayenne. In another bowl, whisk together the eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the reserved onions and the jalapeno. Pour the batter into the skillet the onions were cooked in and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. (Reserve 2 pieces cornbread for the Online Round 2 Recipe Pork and Cornbread Bites.)

IRISH SPICY CORNBREAD



Irish Spicy Cornbread image

A nice mildly spicy cornbread recipe. Great with chili. You may want to adjust the amount of cayenne and hot sauce to taste. For this recipe I use cast iron pans that have 5 small corn cob shapes in them, but any cast iron frying pan will do.

Provided by Brad McGraw

Categories     Cornbread

Time 30m

Yield 10

Number Of Ingredients 10

2 cups all-purpose flour
1 cup yellow cornmeal
⅓ cup white sugar
4 ½ teaspoons baking powder
1 ½ teaspoons salt
1 ½ teaspoons cayenne pepper
½ cup shortening
1 ½ cups milk
2 eggs, beaten
4 ½ teaspoons hot pepper sauce

Steps:

  • Preheat oven and skillet to 400 degrees F (200 degrees C).
  • In a large bowl, mix together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Cut in shortening until the mixture resembles coarse bread crumbs. In a small bowl, beat together milk, eggs and hot pepper sauce. Stir milk mixture into the flour/cornmeal mixture until just blended. Remove hot skillet from oven, spray with non-stick cooking spray and pour batter into skillet.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 37.7 g, Cholesterol 40.1 mg, Fat 12.7 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 3.4 g, Sodium 615.5 mg, Sugar 8.6 g

SPICY CORNBREAD



Spicy Cornbread image

Found this in one of my cookbooks. Made it last week for lunch and it was good! Hope you'll like it too.

Provided by Chef Dudo

Categories     Breads

Time 35m

Yield 1 bread

Number Of Ingredients 12

1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
3 large eggs
1 cup milk
1 small red bell pepper, chopped and diced
1 medium onion, chopped and diced
1/2 teaspoon garlic granules
1 green chili pepper, very finely cut
1 cup corn kernel, fresh, frozen or canned
1 1/2 cups grated cheese

Steps:

  • Preheat oven to 450°F.
  • Grease a ten-inch skillet and place it on the middle shelf in the oven.
  • Sift the cornmeal, baking powder, sugar, and salt.
  • Whisk the eggs then stir in milk, red bell pepper, onion, chilipepper, garlic, corn kernels and 1 cup of the cheese.
  • Form a well in the dry ingredients and pour in the wet ingredients.
  • Mix well
  • Carefully remove the hot pan from the oven and immediately pour the batter into the pan.
  • Sprinkle the remaining cheese on top and return to the oven.
  • Bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean.
  • The top should be golden brown.
  • Can be served warm or cold.

IRISH SPICY CORNBREAD



Irish Spicy Cornbread image

A nice mildly spicy cornbread recipe. Great with chili. You may want to adjust the amount of cayenne and hot sauce to taste. For this recipe I use cast iron pans that have 5 small corn cob shapes in them, but any cast iron frying pan will do.

Provided by Brad McGraw

Categories     Cornbread

Time 30m

Yield 10

Number Of Ingredients 10

2 cups all-purpose flour
1 cup yellow cornmeal
⅓ cup white sugar
4 ½ teaspoons baking powder
1 ½ teaspoons salt
1 ½ teaspoons cayenne pepper
½ cup shortening
1 ½ cups milk
2 eggs, beaten
4 ½ teaspoons hot pepper sauce

Steps:

  • Preheat oven and skillet to 400 degrees F (200 degrees C).
  • In a large bowl, mix together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Cut in shortening until the mixture resembles coarse bread crumbs. In a small bowl, beat together milk, eggs and hot pepper sauce. Stir milk mixture into the flour/cornmeal mixture until just blended. Remove hot skillet from oven, spray with non-stick cooking spray and pour batter into skillet.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 37.7 g, Cholesterol 40.1 mg, Fat 12.7 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 3.4 g, Sodium 615.5 mg, Sugar 8.6 g

IRISH SPICY CORNBREAD



Irish Spicy Cornbread image

A nice mildly spicy cornbread recipe. Great with chili. You may want to adjust the amount of cayenne and hot sauce to taste. For this recipe I use cast iron pans that have 5 small corn cob shapes in them, but any cast iron frying pan will do.

Provided by Brad McGraw

Categories     Cornbread

Time 30m

Yield 10

Number Of Ingredients 10

2 cups all-purpose flour
1 cup yellow cornmeal
⅓ cup white sugar
4 ½ teaspoons baking powder
1 ½ teaspoons salt
1 ½ teaspoons cayenne pepper
½ cup shortening
1 ½ cups milk
2 eggs, beaten
4 ½ teaspoons hot pepper sauce

Steps:

  • Preheat oven and skillet to 400 degrees F (200 degrees C).
  • In a large bowl, mix together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Cut in shortening until the mixture resembles coarse bread crumbs. In a small bowl, beat together milk, eggs and hot pepper sauce. Stir milk mixture into the flour/cornmeal mixture until just blended. Remove hot skillet from oven, spray with non-stick cooking spray and pour batter into skillet.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 37.7 g, Cholesterol 40.1 mg, Fat 12.7 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 3.4 g, Sodium 615.5 mg, Sugar 8.6 g

SPICY CORNBREAD



Spicy Cornbread image

Green chilies and ground red pepper add zesty flavor to this moist cornbread laced with corn and bell pepper. Serve it alongside bowls of chili.

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield Makes 18 servings.

Number Of Ingredients 7

1/2 cup MIRACLE WHIP Dressing
1 can (4 oz.) chopped green chiles, undrained
2 eggs, beaten
1/2 tsp. ground red pepper
2 pkg. (8-1/2 oz. each) corn muffin mix
1 can (11 oz.) whole kernel corn, drained
1/2 cup chopped red bell pepper

Steps:

  • Preheat oven to 400°F. Mix dressing, chilies, eggs and ground red pepper in large bowl. Add remaining ingredients; mix just until moistened.
  • Pour into greased 13x9-inch baking pan.
  • Bake 25 to 30 minutes or until golden brown.

Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

CHEESY SPICY CORNBREAD!



Cheesy Spicy Cornbread! image

This is a yummy, easy, savory recipe for cornbread! It's also really good with a can of drained corn, but I have to omit for DH's sake. I like to add a bit of salt because the jiffy mix is a little sweet. I also add 2 tablespoons of flour since I live at high altitude. I've made this different ways, using red onions or green onions, both ways were delish...go with what you like best! Note: If mixture is too dry, just add a splash of milk to moisten. Recipe updated to include milk.

Provided by KPD123

Categories     Breads

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (8 1/2 ounce) box Jiffy cornbread mix
1 egg
1/4 cup butter, melted
1/3 cup milk
1 (10 ounce) can rotel, drained well (i squeeze out in paper towel)
1 cup cheddar cheese, shredded
1/4 cup onions (optional) or 1/4 cup green onion, finely diced (optional)

Steps:

  • Combine all ingredients. Mix well.
  • Pour into a greased 8x8 casserole dish or a greased muffin tin (I prefer mini muffins).
  • Bake 375 degress 15-20 minutes or until cornbread is golden brown.

SAVORY ONION CORNBREAD



Savory Onion Cornbread image

My corn bread is sweet and spicy, thanks to hot pepper sauce. Serve it with chili after caroling to warm everyone up!

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 11

1 medium sweet onion, chopped
1/4 cup butter
1 large egg
1 cup cream-style corn
1/3 cup whole milk
2 drops hot pepper sauce
1 package (8-1/2 ounces) corn bread/muffin mix
1 cup sour cream
1 cup shredded cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dill weed

Steps:

  • In a small skillet, saute onion in butter until tender; set aside. In a bowl, combine egg, corn, milk and hot pepper sauce; stir in muffin mix just until moistened. Pour into a greased 8-in. square baking pan. , Combine sour cream, 1/2 cup cheese, salt, dill and sauteed onion; spoon over batter. Sprinkle with remaining cheese. Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

Nutrition Facts : Calories 291 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.

IRISH SPICY CORNBREAD



Irish Spicy Cornbread image

A nice mildly spicy cornbread recipe. Great with chili. You may want to adjust the amount of cayenne and hot sauce to taste. For this recipe I use cast iron pans that have 5 small corn cob shapes in them, but any cast iron frying pan will do.

Provided by Brad McGraw

Categories     Cornbread

Time 30m

Yield 10

Number Of Ingredients 10

2 cups all-purpose flour
1 cup yellow cornmeal
⅓ cup white sugar
4 ½ teaspoons baking powder
1 ½ teaspoons salt
1 ½ teaspoons cayenne pepper
½ cup shortening
1 ½ cups milk
2 eggs, beaten
4 ½ teaspoons hot pepper sauce

Steps:

  • Preheat oven and skillet to 400 degrees F (200 degrees C).
  • In a large bowl, mix together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Cut in shortening until the mixture resembles coarse bread crumbs. In a small bowl, beat together milk, eggs and hot pepper sauce. Stir milk mixture into the flour/cornmeal mixture until just blended. Remove hot skillet from oven, spray with non-stick cooking spray and pour batter into skillet.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 37.7 g, Cholesterol 40.1 mg, Fat 12.7 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 3.4 g, Sodium 615.5 mg, Sugar 8.6 g

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