Griddlecookedcornflatbreadmakkaikiroti Recipes

GRIDDLE CORN CAKES

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened. , Drop batter by 1/4 cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown.

JIFFY® CHILI CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
• Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
• Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
• Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

CHEF JOHN'S GREMOLATA

Steps:

• Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.

CORNCAKES ON THE GRIDDLE

Steps:

• Mix the dry ingredients together in a medium bowl. It will be particularly convenient if you have one of those 2 quart measuring cups with the pour spout.
• Beat the eggs into the milk or buttermilk.
• Mix the milk-egg mixture into the cornmeal mixture. I find that a fork is a better tool than a spoon for this.
• Note -- the batter will be a bit thicker than ordinary pancake batter but should still pour. Different types of cornmeal will make a thicker or thinner batter and it may thicken on standing as you cook -- making it hard to get the centers of the later batches done. Add more milk a little at a time if necessary.
• Heat your griddle medium to medium-high. Butter it lighly and pour out batter to make cakes 3-4 inches across.
• Cook until bubbles appear in the upper surface and the bottom is nicely browned. Turn and cook until the bottom is brown and the cake is cooked through. Reduce heat and/or add more milk to the batter if the centers aren't cooked before the outsides threaten to burn.
• Butter the griddle very lightly between batches --just enough to prevent sticking and encourage browning but not enough to give them a fried texture.
• Serve with butter, jelly, apple butter, or other favorite bread spread.

CORN GRIDDLE CAKES

Steps:

• Preheat the oven to 325°. In a blender, combine the buttermilk, heavy cream, creamed corn, whole eggs, egg yolks and 2 tablespoons of the oil and puree.
• In a large bowl, whisk the cornmeal with the flour, sugar, salt, baking powder and baking soda. Slowly stir in the wet ingredients and fold in the scallions, corn kernels and jalapeño. Do not overmix; there should be a few lumps.
• Heat a large cast iron griddle or skillet. Add 1/2 tablespoon of the vegetable oil until shimmering. Spoon three 1/3 cup portions of the batter into the skillet and cook over moderately high heat until starting to brown around the edges, about 1 minute. Add 1 teaspoon of the butter to the skillet and cook until bubbles form on the surface of the cakes, about 2 minutes. Flip the cakes and cook until browned on the second side. Transfer them to a baking sheet and keep warm in the oven. Repeat with the remaining oil, batter and butter. Serve the corn cakes hot, with butter and honey.

ONE-SKILLET HEARTY CHILI AND CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
• Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
• While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
• Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.