Spicy Corn Bread Squares Recipes

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SPICY CORN BREAD SQUARES



Spicy Corn Bread Squares image

Corn bread captures the fabulous flavor of homemade bread without the hassle of rising and kneading the dough. Chili powder and red pepper flakes add zip to this hearty bread.

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon chili powder
1 egg
1 cup buttermilk
2 tablespoons canola oil
1/2 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 262 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 492mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.

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.

SPICY CORNBREAD WITH CORN



Spicy Cornbread with Corn image

A spicy cornbread, lightly sweetened and only as hot as you wish; moistened with yogurt and pops of sweet corn kernels. It is THE go-to cornbread recipe to make. And don't forget muffins too!

Provided by Alonna

Categories     Side Dish

Time 30m

Number Of Ingredients 17

3/4 cup cornmeal (~ See Notes below)
1 cup all-purpose flour
1 teaspoon baking soda
1 3/4 teaspoon fine sea or table salt (~ Or 2 1/2 teaspoons kosher salt)
1 tablespoon granulated sugar (~ Or honey)
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon Kashmiri ground red chili (~ Or see Notes below; more to taste)
1 large egg (~ Well beaten)
2 tbsp ghee (~ Or melted butter; make ghee)
1/4 cup milk
1 cup Greek-style plain yogurt (~ Or sour cream)
3/4 cup sweet corn (~ Optional; 2 large ears or frozen)
1/4 cup red bell pepper (capsicum) (~ Optional; minced (green or yellow too))
2 tbsp scallion greens (~ Optional; chopped)
1 tbsp green chili (~ Optional; see Notes below; more or less to taste)

Steps:

  • Gather all your ingredients and preheat the oven to 400°F (200°C) for a glass baking dish, or 425°F (220°C) for a metal pan.
  • In a medium-sized bowl, stir together the dry ingredients.
  • In a separate bowl, whisk the egg well and add the yogurt, milk, and ghee (or melted butter).
  • Add in the corn, bell pepper, scallions, and chilies, if using.
  • Add the wet ingredients into the dry mix and mix together just until combined. Be careful not to overmix the batter; you don't want to activate the gluten or the bread will not be as tender. You will have a thick batter.
  • Pour into a prepared baking pan and bake until the edges are browned and a toothpick comes out clean. Start checking at the 18-minute mark and it may take up to 25 minutes.
  • Allow the cornbread to cool for 20 to 30 minutes before servings. This cornbread will stay moist for 2 days. If you want to keep it longer, wrap it tightly and freeze for up to two months.

Nutrition Facts : Calories 198 kcal, Carbohydrate 29 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 32 mg, Sodium 674 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

SPICY ITALIAN CORN BREAD



Spicy Italian Corn Bread image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 6

1/2 tablespoon butter
2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
1 tablespoon chili powder
2/3 cup whole milk
2 large eggs, stirred to blend
1/2 cup drained oil-packed sun-dried tomatoes, chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter an 8-inch square baking pan. Whisk the muffin mix and chili powder in a large bowl to blend. Mix in the milk and eggs. Stir in the tomatoes. Spread the batter in the prepared pan. Bake until the corn bread is firm to the touch and golden brown, about 30 minutes. Cool slightly. Cut into squares and serve hot.

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.

CORNBREAD SQUARES



Cornbread Squares image

This inexpensive cornbread will disappear as fast as you can make it. It is always fluffy and moist.-Marcia Salisbury, Waukesha, Wisconsin

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs, lightly beaten
1 cup 2% milk
1/4 cup canola oil

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add the eggs, milk and oil. Beat just until moistened. , Spoon into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 215 calories, Fat 8g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 314mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

CHEESY CORN SQUARES



Cheesy Corn Squares image

My family loves corn, and I love to come up with new ways to fix it. I created this recipe a couple of years ago. It's great with soups, stews and chili.-Peggy Paul, Florence, South Carolina

Provided by Taste of Home

Time 45m

Yield 5 dozen.

Number Of Ingredients 15

1-1/4 cups all-purpose flour
2 tablespoons minced fresh parsley
1 teaspoon baking soda
1 teaspoon seasoned salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
4 large eggs, beaten
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup ricotta cheese
1/3 cup finely chopped onion
1/4 cup grated Parmesan cheese
1/4 cup vegetable oil
2 cups shredded mozzarella cheese, divided
1 teaspoon paprika

Steps:

  • In a large bowl, combine the first seven ingredients. Stir in eggs, corn, ricotta, onion, Parmesan, oil and 1-1/2 cups of mozzarella; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with paprika and remaining mozzarella. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Cut into small squares.

Nutrition Facts :

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

SPICY MEXICAN CORNBREAD



Spicy Mexican Cornbread image

This is a recipe my mother gave me. It is so simple, moist, and delicious. At least we like it. I have no idea where she came across it, I think a friend gave it to her. You can make this as spicy as you want, add more or less jalapeno peppers to the recipe.

Provided by ladyautumn

Categories     < 60 Mins

Time 1h

Yield 1 bread, 8 serving(s)

Number Of Ingredients 10

2 eggs
1 cup sour cream
1 teaspoon salt
1 (15 ounce) can cream-style corn
2/3 cup oil
1 1/2 cups cornmeal (not self-rising)
2 tablespoons green peppers, chopped
2 jalapeno peppers, chopped
3 teaspoons baking powder
1 cup sharp cheddar cheese, grated

Steps:

  • Grease a 9 x 13 baking dish and get it hot.
  • Mix together the eggs, sour cream, salt, corn, and oil.
  • Then add the cornmeal, green peppers, jalapeno peppers, and baking powder.
  • Pour 1/2 of the mixture into the already hot dish and sprinkle 1/2 cup grated sharp cheddar cheese over the mixture. Then add the remainder of the mixture over the cheese.
  • Bake at 350 for 30 minutes then add 1/2 cup grated cheese and return to the oven for 15-20 minutes longer.

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