Lets Open Up A Restaurant In Santa Fe Cornbread Torte Recipes

SANTA FE CORNBREAD

Steps:

• Heat oven to 400.
• Grease 13x9x2 inch pan.
• In large bowl,combine all ingredients, mix well. Spread in pan.
• Bake at 400 for 30-40 minutes or until toothpick comes out clean and top is golden brown.
• 16-18 servings.

SOUTHERN CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl and set aside. Whisk the buttermilk and eggs together in a medium bowl, then fold it into the cornmeal mixture and set aside.
• Heat a 10-inch cast-iron skillet over high heat. Once smoking-hot, turn off the heat, add the butter and swirl it around to coat the pan as it melts. Pour the melted butter into the cornmeal mixture and stir to combine. Pour the cornmeal mixture into the hot skillet (you will hear a sizzling sound when pouring it into the pan) and bake until the edge is golden brown and the center bounces back when pressed with a finger, about 20 minutes. Serve warm or at room temperature.

SANTA FE CORN ON THE COB

Steps:

• Soak corn in cold water for 1 hour. Meanwhile, in a microwave-safe dish, combine butter and garlic. Cover and microwave on high for 2 minutes or until garlic is softened, stirring once. Stir in the steak sauce, chili powder and cumin; set aside., Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Brush corn with sauce. Rewrap corn in husks and secure with kitchen string. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes, turning occasionally.

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

EAST COAST GRILL'S CORNBREAD

Steps:

• Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
• In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
• Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.

FIREHOUSE CORNBREAD BY THE 3S

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 15x10x2-inch baking pan.
• Whisk flour, cornmeal, sugar, baking powder, and salt together in a bowl; stir in milk, vegetable oil, and eggs until batter is evenly combined. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 33 minutes.

FIESTA CORNBREAD & SAUSAGE STRATA

Steps:

• In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following: cornbread, sausage mixture, corn and cheese. Repeat layers. In a small bowl, whisk eggs, milk, salsa and sour cream. Pour over layers. Refrigerate, covered, several hours or overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

LET'S OPEN UP A RESTAURANT IN SANTA FE CORNBREAD TORTE

Steps:

• Mix cornbread batter according to the box directions, using the egg and milk, as needed. Set aside.
• In an oven-safe cast iron skillet, saute the corn kernals and diced onion in the olive oil. Season with salt and pepper, if desired.
• Once the kernals are just begining to brown and the onion has become translucent, add cornbread batter to the skillet and stir to incorporate the corn and onions.
• Place the skillet in a pre-heated oven and cook cornbread according to the package directions (About 400 degrees for 15-18 minutes).
• While cornbread bakes, place the salsa in the fridge to chill.
• Fold minced jalapenos into the softened cream cheese. Keep warm.
• When cornbread is cooked, remove from the oven and top immediately with chilled salsa (spread it evenly, as if you were frosting a cake). Cover salsa with the jalapeno cream cheese mixture.
• Tightly cover skillet with foil and allow to cool. Once chilled, the torte will slice easily and you will be able to remove it from the pan neatly. Individual slices may be heated up (I prefer it warm).
• I suggest serving this along side a bowl of chili or a salad with tex-mex dressing.