Southern Corn Bread With Cheddar Recipes

JALAPENO CHEDDAR CORNBREAD RECIPE

Steps:

• Preheat oven to 425F degrees.
• Place a 10 inch cast iron skillet in oven while you make the batter.
• Use gloves to prepare the peppers. Set aside.
• Grate the cheese. Set aside.
• Place the cornmeal in a large mixing bowl.
• Add the flour.
• Add the sugar. Whisk dry ingredients together and set bowl aside.
• Place the buttermilk in a medium sized mixing bowl.
• Add the mayonnaise.
• Whisk the buttermilk and mayonnaise together.
• Add the wet mixture to the dry mixture, stir to combine.
• Add ONE cup of the cheddar cheese.
• Add the diced Jalapenos.
• Fold ingredients together until fully combined.
• Carefully remove the hot skillet from the oven.
• Add the shortening. Swirl shortening in pan until melted.
• Pour batter into the skillet.
• Sprinkle the remaining cup of cheese on top of the batter.
• Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
• Remove skillet from oven when bread is done. Set pan on wire rack to slightly cool.
• Enjoy!

JALAPENO CHEDDAR CORNBREAD

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
• Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

JALAPEñO CORNBREAD WITH CHEDDAR CHEESE

Steps:

• Gather the ingredients.
• Coat a heavy 10-inch cast-iron skillet or 9-inch-square baking pan with vegetable oil and set aside. Heat oven to 400 F.
• In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeño peppers, cheese, and corn kernels.
• Preheat the skillet or pan in the oven or on the stovetop.
• Whisk together the sour cream, milk, egg, and melted butter.
• When the oven is ready, stir the wet mixture into the dry ingredients just until blended. Spread in the hot greased skillet or baking pan.
• Bake for 25 to 30 minutes, until set and lightly browned around the edges.
• Cool in the pan on a rack; cut into squares or wedges.

CHEESE CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
• Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
• Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.

REAL SOUTHERN CORNBREAD

Steps:

• In a large bowl mix together the corn meal, flour, salt, and baking powder.
• In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
• Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
• Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
• Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

CHEDDAR-CORN SPOON BREAD

Steps:

• Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
• In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
• Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.

CHEDDAR CHEESE CORNBREAD

Steps:

• Preheat the oven to 400F.
• Generously butter an 8 inch square baking pan.
• In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt.
• Mix in the buttermilk, eggs and melted butter.
• Stir in the corn kernels and cheese and scrape the batter into the prepared pan.
• Bake for 35-40 minutes, or until golden and a cake tester inserted in the center comes out clean.
• Let cool slightly in pan before serving.

SOUTHERN CORN BREAD WITH CHEDDAR

Steps:

• Preheat oven to 200°C (400°F).
• Pour the oil into a large 25 cm (10 in) cast iron pan and set aside.
• In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
• In another bowl, whisk together the butter, eggs, sour cream and milk. Fold in the flour mixture until just combined. Using a rubber spatula, stir in corn, bell peppers, jalapeño and cheddar. Do not overmix.
• Place the cast iron pan in the oven for 5 minutes to heat the oil. Remove the pan carefully from the oven and pour or spoon in the batter. Return to the oven for 40 minutes or until the centre springs back when touched. Cool for 10 minutes. Cut into wedges like a pie and serve.