CHEESE AND SWEET-PEPPER CORNBREAD
This cornbread tastes best when served on the same day it's baked.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Butter a 9-by-13-inch baking pan. In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, butter, and eggs.
- Pour buttermilk mixture into flour mixture and stir until just combined (do not overmix). Fold in cheese and chiles with juices until evenly distributed. Transfer to baking pan and smooth top. Scatter pepper rounds evenly over top.
- Bake until golden brown along edges and a tester inserted in center comes out with moist crumbs, 20 to 25 minutes.
- Let cool in pan 5 minutes. Turn out onto a wire rack, then invert onto another rack, top-side up. Let cool at least 15 minutes more. Transfer to a cutting board. Cut in half lengthwise, then slice each half into small wedges. Serve warm or room temperature.
GRANDMOTHER'S BUTTERMILK CORNBREAD
This is my grandmother's cornbread recipe and it's the best - sweet and moist!
Provided by Bethany Weathersby
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g
SUPER MOIST CORNBREAD WITH CREAMED CORN
Steps:
- Preheat oven to 375.
- Using a whisk, combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
- In a separate bowl, whisk together the eggs, milk, and oil.
- Using a large spoon, gently fold the liquid ingredients into the dry ingredients until a batter is formed. Don't over mix.
- Using a colander, or mesh strainer, drain the creamed corn. Let the corn sit in the colander for 2 minutes. Give it a couple of shakes to remove more of the liquid before adding to the batter. You don't want it completely drained.
- Using a large spoon, fold in the corn, cheese, and jalapenos to the batter.
- Pour batter into a lightly greased 9-inch square baking pan. Use the back of the spoon to smooth batter into the pan.
- Bake for 20-25 minutes, until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool for about an hour before slicing.
Nutrition Facts : Calories 206 kcal, Carbohydrate 26 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 46 mg, Sodium 203 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CHEESE-AND-CHIVE CORNBREAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish. Whisk the flour, cornmeal, baking soda and salt in a large bowl.
- Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add the cheese, scallions and chives and beat until just combined.
- Transfer the batter to the prepared baking dish; smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve warm or at room temperature.
CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND MONTEREY JACK CHEESE
Steps:
- Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
- Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil and onion. Transfer to prepared pan.
- Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.)
- Cut corn bread into squares.
BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD
I just started adding my favorite things to basic cornbread and I came up with something great!
Provided by Stephanie
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
- Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
- Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
- Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g
BUTTERMILK CORNBREAD WITH MONTEREY JACK CHEESE
Provided by Tom Douglas
Categories Bread Milk/Cream Egg Side Bake Kid-Friendly Cornmeal Monterey Jack Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes one 8-inch square cornbread
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix).
- Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)
More about "buttermilk cornbread with monterey jack cheese recipes"
MEXICAN CORNBREAD - THE SIX FIGURE DISH
From thesixfiguredish.com
Servings 6Calories 471 per servingTotal Time 1 hr
- Immediately begin chopping and dicing your onion, red bell pepper and jalapeno. Remove the seeds from the jalapeno unless you want the cornbread extra spicy.
- In a separate bowl, mix together your eggs, corn oil, sour cream, buttermilk, creamed corn, canned corn, jalapeno, onion, red bell pepper, sharp cheddar cheese and monterey jack cheese.
- Combine your dry ingredients with your wet ingredients and gently mix. Make sure all the ingredients are well incorporated.
BUTTERMILK CHEDDAR JALAPEñO CORNBREAD - OF BATTER AND DOUGH
From ofbatteranddough.com
4.5/5 (2)Total Time 45 minsEstimated Reading Time 4 minsCalories 458 per serving
- In a large bowl, add the flour, cornmeal, cornstarch, brown sugar, baking soda, baking powder, and salt. Stir to combine.
- In a separate bowl, whisk the buttermilk, honey, and eggs. Slowly whisk in the melted butter. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or rubber spatula just long enough to ensure all the dry ingredients are moistened. Pour into the prepared baking dish.
MEXICAN CORNBREAD - IMMACULATE BITES
From africanbites.com
Reviews 9Category SidesCuisine MexicanTotal Time 47 mins
- Then, add melted butter, jalapeno peppers, green chiles, corn kernels, Monterey Jack, and cheddar cheese. Thoroughly mix to incorporate all ingredients. Scrape down the sides of the bowl.
BUTTERMILK CORNBREAD WITH GREEN CHILIES AND CHEESE RECIPE ...
From cookeatshare.com
5/5 Ratings 3Reviews 1Category Quick And Easy
- Set oven to 425 degrees F. Grease the bottom and ½ inch up the sides of 9" square baking pan; set aside. (Note: When using a 9" or 10" cast iron pan, grease it and place in the oven the last few minutes of your cornbread preparation so itâll be piping hot when the batter goes in, make a nice crust on bottom and shorten baking time.)
- In medium mixing bowl stir together the flour, corn meal, sugar, baking powder, baking soda and salt. Make a well in the center of dry mixture; set aside.
- In another bowl beat the eggs. Add the buttermilk, oil, green chilies, optional jalapenos, and cheese, stirring well.
SOUTHERN BUTTERMILK CORNBREAD MUFFINS RECIPE
From thespruceeats.com
4/5 (56)Total Time 25 minsCategory Breakfast, Side Dish, BreadCalories 152 per serving
MOIST MEXICAN CORNBREAD WITH CREAM-STYLE CORN AND PEPPERS ...
From pinterest.com
4/5 (146)Total Time 1 hrServings 9
VEGGIE SAUSAGE CORN BREAD MUFFINS RECIPE
From morningstarfarms.com
Servings 12Total Time 35 mins
MEXICAN CORNBREAD WITH CORN AND PEPPERS RECIPE
From thespruceeats.com
Ratings 146Calories 256 per servingCategory Side Dish, Dinner, Bread
JALAPEñO JACK CORNBREAD RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (1)Category CornbreadServings 8Total Time 40 mins
A TASTE OF THE SOUTH: BUTTERMILK CORNBREAD MINI LOAVES. # ...
From bigdaddykreativ.ca
Estimated Reading Time 3 mins
GREEN CHILE AND CHEESE CORNBREAD RECIPE | FLAVOR BY CASA ...
From modelousa.com
HOW TO MAKE THE BEST REDSTONE CORN BREAD RECIPE
From grillyourlife.com
BUTTERMILK CORNBREAD WITH MONTEREY JACK CHEESE RECIPE ...
From bonappetit.com
Servings 1
- Preheat oven to 425°F. Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix).
- Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover; store at room temperature.
JALAPEñO CHEDDAR MEXICAN CORNBREAD - THE SEASONED MOM
From theseasonedmom.com
Cuisine American, Mexican, SouthernTotal Time 40 minsCategory Bread, Side Dish, SidesCalories 379 per serving
MONTEREY JACK CHEESE AND CORNBREAD RECIPES (54) - SUPERCOOK
From supercook.com
BUTTERMILK AND CORNMEAL AND MONTEREY JACK CHEESE RECIPES ...
From supercook.com
BUTTERMILK JACK RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
BUTTERMILK CORNBREAD | CREATED BY DIANE
BUTTERMILK CORNBREAD WITH MONTEREY JACK CHEESE | RECIPE ...
From pinterest.co.uk
CORNBREAD W. BASIL, ROASTED RED PEPPERS, MONTEREY JACK CHEESE
From recipenode.com
BUTTERMILK CORNBREAD WITH MONTEREY JACK CHEESE ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search