Inas Cornbread Recipes

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CORN MUFFINS



Corn Muffins image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 muffins

Number Of Ingredients 8

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

INA GARTEN'S JALAPENO CHEDDAR CORNBREAD (BAREFOOT CONTESSA)



Ina Garten's Jalapeno Cheddar Cornbread (Barefoot Contessa) image

My mother-in-law was missing part of this recipe (she came in late on the show) so she had me track it down and I'm posting it in case anyone else goes looking.

Provided by Marla Swoffer

Categories     Breads

Time 1h

Yield 1 pan

Number Of Ingredients 11

3 cups plain flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra large eggs, Lightly Beaten
1/2 lb unsalted butter, Melted (Plus Extra To Grease The Pan)
8 ounces aged extra-sharp cheddar cheese, Grated, Divided
1/3 cup scallion, Chopped (White And Green Parts, Plus Extra For Garnish, 3 Scallions)
3 tablespoons fresh jalapenos, Seeded And Minced

Steps:

  • Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
  • In a separate bowl, combine the milk, eggs, and butter.
  • With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix!
  • Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Grease a 9 by 13 by 2-inch baking pan.
  • Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions.
  • Bake for 30 to 35 minutes, or until a toothpick comes out clean.
  • Cool and cut into large squares. Serve warm or at room temperature.

INA'S CORNBREAD



Ina's Cornbread image

Provided by Martha Stewart

Yield Makes one 10-by-7-inch bread

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter
1/2 cup buttermilk
3 tablespoons milk
1 large egg
1 1/2 cups sifted all-purpose flour
1/2 cup granulated sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt

Steps:

  • Heat oven to 325 degrees.
  • Melt butter. Combine with buttermilk, milk, and egg. Sift together dry ingredients; add to buttermilk mixture and stir until just blended. Pour into buttered 10-by-7-inch dish.
  • Bake for 35 to 45 minutes, until firm and golden.

CHEDDAR DILL CORNBREAD (INA GARTEN) ( BAREFOOT CONTESSA)



Cheddar Dill Cornbread (Ina Garten) ( Barefoot Contessa) image

A recipe from Ina Garten the Barefoot Contessa from the Food Network. I watched the show and had to save this recipe for safekeeping as it looks like the perfect accompaniment to soup, salad, meat or poultry dishes. It is less harsh than her jalepeno version. It looks great. It was on her Potluck episode in which she makes this and takes it to a friend. Prep time includes letting it sit at room temp per her instructions. Yum. Enjoy. ChefDLH

Provided by ChefDLH

Categories     Quick Breads

Time 1h5m

Yield 1 piece of cornbread, 12 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 lb unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp white cheddar cheese, grated, divided
1 cup minced fresh dill

Steps:

  • Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix!
  • Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
  • Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar.
  • Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares.
  • Serve warm or at room temperature.

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