Spicy Cornbread With Fresh Corn Recipes

SPICY CORNBREAD

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

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.

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 CREAMED CORN

Steps:

• In a large saucepan, combine all the ingredients. Cook over medium heat until cream cheese is melted and mixture is blended, stirring often.

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 FRESH CORN SALAD

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Shuck corn and remove the silks. Cut off the base of the stalk and slice kernels off the cob. Transfer kernels to a rimmed baking sheet. Add green pepper and shallot. Drizzle with oil and season with salt and pepper. Toss and spread out in an even layer.
• Broil in the preheated oven until fragrant, about 5 minutes. Stir and spread back out on the sheet. Continue broiling until corn starts to brown, about 5 minutes more. Cool for 5 minutes.
• Transfer vegetables to a large bowl. Add mayonnaise, lime juice, and cilantro. Stir until vegetables are evenly coated. Gently fold in avocado.

SWEET JALAPENO CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.

CHEESY SPICY CORNBREAD!

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.