Sweet And Savory Cornbread Recipes

SWEET AND SAVORY CORNBREAD COOKIES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use a 2-inch ice cream scoop or 1/4-cup measure to scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the chile lime seasoning.
• Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes. Serve warm.

SWEET AND SAVORY CORNBREAD COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Stir muffin mix, milk, and egg together in a large bowl until well combined. Add butter, jalapenos, flour, honey, and onion powder; mix until batter is uniform.
• Portion batter onto the prepared baking sheet using a medium cookie scoop, 1 1/2 inches apart. Sprinkle chile powder over cookies.
• Bake in the preheated oven until puffed, light golden on top, and golden brown underneath, 10 to 12 minutes.

SWEET AND SAVORY SAUSAGE CORNBREAD STUFFING

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and set aside.
• Melt butter in the same skillet. Cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. Add mushrooms and cook for 2 to 3 minutes more. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
• Transfer stuffing to a 2-quart baking dish.
• Broil in the preheated oven until the top is toasted and starts to brown, 2 to 4 minutes.

SWEET AND SAVORY CORNBREAD PANCAKES RECIPE

Steps:

• In large bowl mix all dry ingredients, in another bowl mix egg, buttermilk, butter and oil.
• Combine the wet into the dry ingredients. Mix thoroughly, it will be semi-lumpy when it's done not perfectly smooth.
• Heat skillet/pan over medium heat. Add batter 1/4 Cup at a time and cook until golden brown, about 3-4 minutes on each side.

BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 350 degrees F.
• Add the cornmeal, flour, sugar, baking powder, and salt to a large bowl. Mix together well with a fork.
• Add the eggs, buttermilk, and melted butter to the dry ingredients. Mix together well with a fork.
• Add the can of creamed corn, no need to drain. Add the jalapeno if using. Mix well.
• Spray a loaf pan with cooking spray. Then pour the batter in.
• Bake for 35 to 40 minutes until a toothpick inserted comes out clean. Serve with butter.

STUFFED ACORN SQUASH WITH APPLE, SAUSAGE AND CORNBREAD

Steps:

• Preheat the oven to 350F.
• Cut the acorn squash in half and scoop the seeds out, leaving a vessel for stuffing.
• Spray the cut side of the acorn squash with olive oil spray, and season with a pinch of kosher salt and pepper.
• Preheat a frying pan over medium high heat. Add olive oil spray to the pan.
• Remove the chicken sausage from the casings. Dice the onion.
• Add the sausage and onion to the pan.
• Add the salt, thyme, coriander and nutmeg.
• Cook for about 10 minutes, or until the sausage is no longer pink and the onions are tender and slightly caramelized.
• Mince the garlic. Dice the apple (you can leave the skin on).
• Add more olive oil spray to the pan, and add the minced garlic. Cook for 1 minute or until fragrant.
• Add the diced apples and cornbread to the mixture.
• Place and acorn squash halves in a baking dish.
• Add the stuffing mixture to the inside of each acorn squash half.
• Drizzle with the maple syrup.
• Pour about 1/2 cup of water around the acorn squash halves. Cover the baking dish with foil.
• Bake the acorn squash for 45 minutes to 1 hour or until fork tender. Cook longer if needed.