Calico Corn Bread Recipes

Steps:

• Pre heat the oven to 375 and spray the baking dish with the Pam.
• In a frying pan sauté the Serrano peppers and red onions for a minute or two on a low heat, you just want to soften them not caramelize them, put in a bowl and set aside.
• Mix the 2 tablespoons melted butter with the egg and whisk briskly, then add the sour cream and mix again.
• Add the 1/3 cup of milk, whisk and add the Jiffy and mix again for only long enough to mix everything, and then let this sit on the counter for 30 minutes.
• Divide the batter in ½.
• In ½ of the batter add the sautéed peppers and onions, mix.
• In the other ½ mix in the cheddar cheese.
• Put the ½ of the cornbread with the pepper mixture into the pan.
• Sprinkle the chopped green onion on the top.
• Put the rest of the cornbread on top, the one with the cheese in it. Carefully spread it around.
• Add a wee bit more cheese to the top and bake for about 55 minutes, baking times will depend on your oven. This is a dense cornbread so baking times will be longer.

Steps:

• In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture., Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa.

Steps:

• Preheat the oven to 400 degrees.
• In a mixing bowl, combine the corn, cornmeal, eggs, salt, baking soda and buttermilk. Stir well and add the shortening and one-half cup of the cheese. Stir to blend.
• Meanwhile, put the butter in a nine-inch skillet, preferably of black iron. Place it in the oven and heat until the butter melts without browning.
• Pour the batter into the skillet. Sprinkle with the remaining cheese and bake 30 minutes or until the bread is firm and golden brown on top.

Steps:

• In a medium skillet, cook bacon until crisp. Remove bacon to paper towel to drain. Discard drippings. In the same skillet, cook beef and onion until beef is no longer pink; drain. Combine bacon, beef, onion and remaining ingredients in an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes.

Steps:

• In a large bowl, combine flour, cornmeal, baking powder, and salt.
• In another large bowl, whisk the eggs, milk, and oil and stir into dry ingredients just until softened.
• Pour the batter into 2 greased 13x9x2 inch pans.
• Bake at 425 for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
• In a soup kettle, cook sausage over medium heat until no longer pink and drain.
• Stir in the water, celery, green peppers, garlic, pepper, and cayenne.
• Bring to a boil and reduce heat. Cover and simmer 5 to 7 minutes or until vegetables are crisp tender.
• In a very large bowl, crumble corn bread into 1/2 inch pieces. Stir in the white bread, broth, onions, and parsley.
• Divide among 4 greased pans and cover and bake at 350 for 25 minutes. Uncover and bake 10 to 15 minutes longer or until slightly browned.

Steps:

• In a large bowl, combine the corn, zucchini, red pepper, chilies and onion. , In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Drizzle over salad and stir gently. Chill for several hours or overnight.