Cilantro Cornbread Recipes

Steps:

• Preheat oven to 350°F. Lightly brush a 3-quart or 9-by-13-inch baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly.
• In a large bowl, whisk together oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes. Let cool at least 15 minutes, then serve with salsa and more cilantro.

Steps:

• Pre heat oven to 400 degrees, butter well one 10" cast iron skillet, or an 8" square pan. If using the pan, you can also use non-stick cooking spray.
• Whisk or beat well together with a fork: buttermilk, egg, & oil; set aside.
• Stir or whisk together all the dry ingredients, add in lime zest, onions and cilantro stir well.
• Gently stir the wet ingredients into the dry mixing just until everything is incorporated, don't over mix.
• Pour batter into prepared pan, sprinkle with shredded cheese and bake 18-25 minutes. If using the skillet check at 18 minutes and should be done by 22. Using the square pan check at 20, with either test by inserting a thin knife or toothpick it should comes out clean (don't mistake melted cheese for uncooked batter). Serve warm.

Steps:

• Preheat oven to 375°F.
• Stir together cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl.
• Stir grated cheese into mixture.
• Whisk eggs with buttermilk and veggie oil in a separate bowl.
• Stir in cilantro.
• Stir wet ingredients into cornmeal mixture just until combined.
• Spoon into well greased 9 inch round or square cake pan.
• Bake on middle rack of oven for 20 to 25 minutes.
• (Substitute cheddar or monterey jack for the havarti, but the havarti is so good!).
• While great served warm, this bread has more flavour when eaten at room temperature.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Mix butter and sugar in a mixer until light and fluffy. Add eggs a little at a time while mixer is on low speed.
• 3. Sift together cornmeal, cake flour and baking powder. Mix in sour cream, then add dry ingredients and mix for 30 seconds. Add green and red chiles, salt, cayenne and red chile flakes; mix for an additional minute.
• 4. Remove one third of the batter and purée with the cilantro in a blender.
• 5. Spray two (9-inch) cake pans or two 9-by-5-inch loaf pans with non-stick spray. (You can also prepare muffin pans for a yield of 48 muffins) Spoon in some of the plain batter, then pour in some of the green batter and drag a knife across back and forth to create a marbled effect. Top it with remaining plain batter.
• 6. Bake until the center feels firm, the edges are beginning to brown, or a knife inserted in the middle comes out clean, approximately 40 minutes for the cakes, 50 minutes for the loaves, and about 25 minutes for the muffins. Recipe can be halved.

Steps:

• BROILER-BLACKENED CHILIES:.
• Put the chilies on a baking pan on the top rack under the broiler until they blister and turn black. Turn them over and repeat. Remove them from the broiler and drop them into a brown bag to cool. The skin will become loose and flaky as they cool.
• OPEN-FLAME-BLACKENED CHILIES:.
• Alternatively, roast the chilies over a flame or over a barbecue grill. Hold the chilies 4" away from the flame and rotate until all sides of the pepper turn black (I would use a grilling basket or a soaked bamboo skewer in case you wanted to use your hands again someday.).
• MIX:.
• Preheat oven to 350 degrees F. If using cast iron pans (for the best crust), grease them and put them in the oven during preheating.
• In a large bowl, mix together all the dry ingredients.
• In a separate bowl, whisk together the milk, eggs, oil or butter, maple syrup or sugar, and the cilantro.
• Stir the wet ingredients into the dry ingredients with a wooden spoon until thoroughly mixed.
• Take the chilies out of the bag and slice them in half, directly down the middle. Open them up. Remove and discard the seeds. Peel off and discard the blistered skin. Cut the chilies into small pieces and stir them into the batter until they are completely mixed inches.
• Smear a little butter or oil on the bottoms and sides of a 9-inch square baking pan or 12 muffin molds and pour the batter inches
• Bake 20 minutes if using a muffin pan, or 25 minutes if you're using a baking pan.
• Remove from the oven and let cool.
• HONEY BUTTER:.
• Blend the softened butter and honey in a bowl with a fork, whipping lightly to create a creamy spread. Scoop the spread into a ramekin and serve with the cornbread.
• PRESENTATION OF SQUARE PAN CORNBREAD:.
• Make 1 slice directly down the middle of the baking pan and 4 slices across to make 10 rectangular pieces.

Steps:

• Preheat oven to 250°F
• Spread corn bread in a jellyroll pan.
• Bake for 1-1/2 hours or until crisp.
• Combine corn bread, bell peppers, red onion, parsley, cilantro, green onions, garlic and chiles in large bowl, tossing lightly.
• Season with cumin seeds, salt and pepper.
• Whisk olive oil, vinegar and lime juice in a small bowl until thorougly blended.
• Pour over corn bread mixture and toss gently to coat.

Steps:

• Pre-heat the oven to 400 degree F.
• Mix together all ingredients.
• Spray a 13" x 17" half-sheet pan with Pam. (or use two 9" x 13" casserole dishes). Pour in the blended ingredients.
• Bake for 25-30 minutes until golden brown on top.
• Serve hot with butter.