Best Herb And Parmesan Cornbread Recipes

Parmesan Cornbread image

Provided by Sharon123

Categories Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups cornmeal
1 cup grated parmigiano-reggiano cheese
1/2 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
fresh ground black pepper
1 3/4-2 cups buttermilk (or equal proportions of milk mixed with plain yogurt)
1 egg, beaten
2 -4 tablespoons unsalted butter

Steps:

Preheat the oven to 400°F Place a 9 or 10 inch cast-iron skillet in the oven for 5 minutes while you mix up the batter.
Remove the skillet from the oven and add the butter; swirl it around to melt it and coat the inside completely. Then pour the rest of the butter into the batter. Stir until just combined. Pour the batter into the skillet.
Bake until the top is golden and a knife inserted in the center comes out clean, about 30 minutes.
Enjoy!

Nutrition Facts : Calories 278.9, Fat 10.1, SaturatedFat 5.6, Cholesterol 53.6, Sodium 788.5, Carbohydrate 35.7, Fiber 2.5, Sugar 3.8, Protein 12.1

Parmesan-Basil Cornbread image

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Number Of Ingredients 14

Cooking spray
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt
1 egg
1 cup milk
1 cup sour cream or plain Greek yogurt
2 tablespoons unsalted butter, melted
1/2 cup corn kernels, cooked or raw
1/2 cup grated parmesan cheese
1/4 cup chopped fresh basil

Steps:

Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the corn, parmesan and basil.
Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.