ABSOLUTE MEXICAN CORNBREAD
This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.
Provided by Judy Spence
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
- In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Nutrition Facts : Calories 742.7 calories, Carbohydrate 83.6 g, Cholesterol 223.6 mg, Fat 40.9 g, Fiber 2.6 g, Protein 14.5 g, SaturatedFat 24.4 g, Sodium 1050.7 mg, Sugar 37 g
GREEN CHILE BACON CORNBREAD
Green Chile Bacon Cornbread has just the right about of bacon, chiles, and cheese. It's a great side with any meal.
Provided by Paula
Categories Side Dish
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 435 degrees F.
- Add 2 tablespoon oil to 12 inch cast iron skillet and saute onion. Remove from pan with slotted spoon. Then place skillet in oven to preheat.
- In a bowl, mix cornmeal, flour, baking powder, and salt.
- In another bowl, combine buttermilk, eggs, 2 tablespoons oil, onion, garlic, cheese and green chile.
- Add wet ingredients to dry ingredients and stir to combine.
- Pour into hot skillet.
- Bake at 425 degrees F 25 to 30 minutes or until cooked through and browned on top.
- Serve hot.
Nutrition Facts : Carbohydrate 26 g, Protein 11 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 70 mg, Sodium 334 mg, Fiber 3 g, Sugar 3 g, Calories 309 kcal, ServingSize 1 serving
CORNBREAD WITH CHILES AND BACON
We added chopped green chilies, crisp bacon and cheddar cheese to Betty Crocker cornbread mix to make our hearty and tasty cornbread squares.
Provided by Inspired Taste
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 8- or 9-inch square pan with cooking spray.
- In medium bowl, stir together cornbread mix, melted butter, egg and milk just until moistened (batter will be lumpy). Stir in chiles and half of the bacon and cheese. Pour into pan. Sprinkle remaining bacon and cheese over batter.
- Bake 16 to 18 minutes or until edges are golden brown. Cut into squares; serve warm.
Nutrition Facts : ServingSize 1 Serving
BACON AND GREEN CHILE CORNBREAD
Provided by Sunny Anderson
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 450 degrees F.
- In a 10-inch cast iron pan on medium-high heat add the bacon and saute until almost crisp then add the onions and season with a pinch of salt and a couple of grinds of pepper. Saute until the onions are tender, then add the garlic and stir. When the garlic is tender use a slotted spoon to remove the mixture to a medium bowl and set aside. Leave the bacon fat in the cast iron pan and keep it on medium heat while you make the batter.
- In a large bowl combine the cornmeal, baking powder, baking soda and salt. Stir the buttermilk, eggs, butter, and chiles into the bowl with the bacon mixture. Make a well in the center of the dry ingredients and gently pour in the egg mixture. Fold until all the ingredients are combined. Immediately pour the batter into the cast iron pan. Transfer the pan to the oven and bake until golden brown on top and a toothpick inserted in the center comes out clean, about 30 minutes.
- Glaze: Melt the butter, sugar and a pinch of salt together in a small pan over low heat, stirring to dissolve the sugar. Once the cornbread is done, remove it from the oven and immediately pour the glaze over the top. Slice and serve warm.
BACON CORNBREAD WITH CHEDDAR AND SCALLIONS
This cornbread hits all the notes, but skews particularly salty and savory, thanks to sautéed scallions, extra-sharp Cheddar, and bacon, folded into the batter and crowning the top of the cornbread. You can use fancy, thick-cut bacon or flimsier thin-cut varieties. Each has its benefits: Thinner bacon slices form a light, crunchy layer on the crust, while thick-cut slices have more presence in the cornbread. This cornbread belongs at brunch, where it pairs well with eggs cooked in any style, sautéed vegetables and even breakfast sausages, but it would also be at home next to a bowl of chili. If preparing for a crowd, you can bake this off a day in advance and reheat it in the oven just before serving.
Provided by Klancy Miller
Categories breakfast, brunch, dinner, lunch, breads, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Line a large baking sheet with aluminum foil. Place a wire cooling rack on top of the baking sheet and arrange the bacon on the rack. Bake until the bacon is crisp, 20 to 25 minutes. Remove from oven and let cool. Set 5 bacon strips aside, then chop remaining bacon into small pieces.
- Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium. Add the chopped scallions, sprinkle with a small pinch of salt and cook, stirring occasionally, until the scallions are browned in spots, about 5 minutes. Set aside.
- Grease a round 8-inch springform pan or cake pan with butter. In a large bowl, whisk together the cornmeal, flour, baking powder and 1/2 teaspoon kosher salt. Add the milk, egg, honey and 1/4 cup olive oil and whisk until smooth. Stir in the chopped bacon, scallions and cheddar cheese. Pour the batter into the prepared pan; use a spoon to spread the batter into an even layer.
- Arrange the remaining bacon strips on top of the batter, trimming them as necessary, then bake until the cornbread is browned and firm in the center, 40 to 45 minutes. Let cool in the pan for 5 minutes, then run a kitchen knife around the edges of the pan to loosen. Cut into pieces and serve warm.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 44 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 16 grams, Sodium 724 milligrams, Sugar 5 grams, TransFat 0 grams
BUTTERMILK CORNBREAD WITH BACON AND CORN
A classic side dish served with chili, beans, BBQ, and greens. A dab of butter and a drizzle of honey on the top doesn't hurt either.
Provided by lutzflcat
Categories Cornbread
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Place diced bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 8 to 10 minutes. Drain bacon on paper towels and reserve 1 tablespoon bacon drippings.
- Preheat the oven to 425 degrees F (220 degrees C). Spray an 8-inch square metal baking pan with cooking spray.
- Stir cornmeal, flour, baking powder, sugar, baking soda, and salt together in a large bowl until well combined.
- Whisk buttermilk and eggs together in a bowl. Stir in butter and the reserved bacon drippings. Pour buttermilk mixture over the dry ingredients, add bacon and corn, and stir until just combined. Spoon batter into the prepared baking pan, smoothing out the top with a spatula.
- Bake in the preheated oven until top is golden brown and and edges start to pull away from the sides of the pan, about 25 minutes.
- Transfer pan to a wire rack and let cool for 5 to 10 minutes. Cut into 12 squares and serve warm.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 20.4 g, Cholesterol 46 mg, Fat 8.5 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 3.7 g, Sodium 332.6 mg
SMOKY CHILE CORNBREAD
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 375 degrees F.
- Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp. Do not let burn. Remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the bacon bits, chipotle, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
BACON CORN BREAD
"Central Illinois is one of the major corn and pork producing areas of the country, so why wouldn't this bread be a favorite here? asks Carol Roper of Litchfield, Illinois. She dresses up a basic batter with corn, onion and cheese, then tops it with poppy seeds and bacon.
Provided by Taste of Home
Time 40m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first six ingredients just until blended. Pour into a greased 8-in. square baking dish. Sprinkle with bacon, poppy seeds if desired and paprika. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 309mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
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