Cheddar Black Pepper Cornbread Recipes

CHEDDAR CORNBREAD

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 425 degrees F.
• Whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper in a medium bowl.
• Place the silken tofu in a blender and buzz it until smooth.
• Whisk together the pureed tofu, ground flaxseeds, and milk in a large bowl. Place a 12-inch oven-safe skillet (preferably cast-iron) or a 2-quart casserole dish in the oven.
• Whisk the vinegar into the tofu mixture, then add the flour mixture, coconut oil, and 6 tablespoons melted butter. Stir until nearly combined, then add the cheese and stir until incorporated.
• Place the remaining 1 tablespoon of butter in the skillet in the oven and let it warm up and sizzle for 2 minutes. Then carefully remove the skillet, tilt it to spread the butter around, and pour the cornbread batter into it. Spread it out evenly with a silicone spatula and quickly get the pan back in the oven.
• Bake until the cornbread is golden brown, resists light pressure, and a cake tester comes out with just a crumb or two attached, about 30 minutes. Remove from the oven and let cool slightly, then slice into wedges and serve warm or at room temperature.

BLACK PEPPER CORN BREAD RECIPE

Steps:

• 1.Preheat oven to 450º. 2.Butter a 9-inch round cake pan and coat the inside with 2 tablespoons cornmeal; set aside. 3.Sift flour, sugar, baking soda, baking powder, and salt into a mixing bowl. Sift in remaining 1 cup cornmeal. 4.In another bowl, beat buttermilk and egg together with melted butter. 5.Fold dry cornmeal mixture into liquid mixture, using a few quick strokes and being careful not to overmix. Pour batter into the prepared pan. Sprinkle with cracked black peppercorns. 6.Bake for 25 to 30 minutes until cornbread is golden brown and is pulling away from sides of pan. Note: *If plain cornmeal is not available, use self-rising cornmeal mix. Increase the cornmeal to 1 1/2 cups (plus 2 tablespoons for dusting the pan), reduce the flour to 1 tablespoon and omit baking soda, baking powder, and salt.

CHEDDAR CORNBREAD

Steps:

• Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
• Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
• Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

PEPPERED CORNBREAD

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.