Corn Bread With Basil Recipes

Steps:

• Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender.
• Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender.

Steps:

• Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
• Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil and onion. Transfer to prepared pan.
• Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.)
• Cut corn bread into squares.

Steps:

• Preheat oven to 400°F. Butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, and basil in large bowl. Blend cornmeal and next 4 ingredients in processor 5 seconds. Add 1/2 cup butter; blend until coarse meal forms. Add corn kernels. Using 8 on/off turns, blend until kernels are coarsely chopped. Stir dry ingredients into buttermilk mixture; transfer to pan.
• Bake cornbread until golden on top and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes. Serve warm or at room temperature.

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.

Steps:

• Combine the butter, basil, lemon zest, garlic and a pinch of salt in a food processor. Puree until smooth.
• Spread the basil butter on the grilled corn. Season with salt and pepper; sprinkle with shredded Parmesan.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
• Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
• Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
• Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
• Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.

Steps:

• Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.