Spicy Chive Cornbread Recipes

CHIVE-CHEESE CORNBREAD

Steps:

• In a large bowl, combine cornmeal, flour, sugar and baking powder. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened. Gently fold in cheese and chives. , Pour into a greased 13x9-in. baking pan. Bake at 400° until golden brown, about 18 minutes. Cut into strips; serve warm.

SPICY CORNBREAD

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.

SPICY CORNBREAD WITH GREEN CHILES

Steps:

• Preheat oven to 425 degrees. Butter a 12-cup muffin pan. In a large mixing bowl, mix together the cornmeal, flour, sugar, baking powder, salt and pepper. Make a well in the center of the mixture and add the egg, buttermilk, oil, corn, chiles and cayenne. Whisking from the center, combine the ingredients into a loose and slightly lumpy batter. Pour the batter into the prepared muffin cups, place a chile stem end upright in the top of each muffin and bake for 15 minutes, or until the muffins begin to pull away from the sides of the pan. Place the pan on a rack to cool for about 10 minutes, and serve warm or at room temperature.

GREEN CHILE CORNBREAD SKILLET WITH CRISPY PORK AND SPICY HONEY BUTTER

Steps:

• For the cornbread: Preheat the oven to 400 degrees F. Preheat a deep-fryer to 350 degrees F.
• Coat a 9-inch cast-iron skillet with oil.
• Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, Greek yogurt, honey, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the green chiles and 3/4 cup Cheddar.
• Pour the batter into the prepared skillet and bake for 25 minutes. Use a toothpick to test if the inside is wet. If so, return to the oven and bake until just dry, another 5 minutes. Top with the remaining 1/2 cup Cheddar and let cool for 10 minutes.
• For the pork: Sprinkle the pork pieces with salt and place in a stovetop pressure cooker. Add the garlic, orange juice and orange peels. Close the lid and bring to pressure over high heat. Cook on high for 45 minutes.
• Cool and release the pressure according to the manufacturer's directions. Very carefully open the lid and transfer the pork to a plate using a slotted spoon. Let cool until cool enough to handle. Cut the pork into large chunks, then deep-fry, in batches, until crispy, about 5 minutes. Reserve in a bowl or baking dish until all are fried.
• For the spicy butter: Whisk the butter, honey, cayenne, chili powder and salt in a medium bowl until fully incorporated.
• Top the cornbread skillet with more roasted Hatch green chile. Break up the fried pork pieces with forks or a knife. Top the cornbread with the pork and large dollops of the spicy honey butter. Cut into large wedges and serve.

SPICY CORNBREAD

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.

SPICY CORN BREAD SQUARES

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Sprinkle with pepper flakes. , Bake at 425° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Cut into squares. Serve warm.

CHUNKY CHILI CORNBREAD

Steps:

• Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Set the pan in the machine and close the lid. Select the Dough cycle, and press start.
• When the cycle is complete, remove the dough to a lightly floured surface, and press out all of the air. Roll dough up into a tight loaf, and pinch the seam. Place into a 9x5 inch loaf pan. Let rise for about 40 minutes, or until your finger leaves an impression when you poke the bread gently.
• Preheat the oven to 375 degrees F (190 degrees C). Bake the loaf for 30 to 35 minutes in the preheated oven, until nicely browned. When done, the loaf should sound hollow when tapped on the bottom.

SPICY CHIVE CORNBREAD

Steps:

• Preheat the oven to 400 degrees F.
• Brush the muffin tin with some melted butter and set aside.
• Meanwhile, sift together the flour, baking powder, baking soda, and salt.
• Stir in the cornmeal and sugar.
• In a medium bowl, combine the yolks, buttermilk, pepper flakes and chives.
• Pour half of the buttermilk mixture into the dry ingredients and stir well with a rubber spatula. Some flour streaks should still be visible.
• Add the cooled, melted butter and the remaining buttermilk mixture.
• Stir until well combined.
• Whip the egg whites in a medium bowl until soft peaks form.
• Fold into the mixture.
• Pour the batter into the prepared muffin tin and bake in the middle of the oven for about 17 to 20 minutes until golden brown or when a skewer inserted in the centre comes out dry.
• Cool slightly on a wire rack and serve warm or cool.