Corn Bread With Cheddar Jalapeno And Green Onions Recipes

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
• Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cornmeal, flour, baking soda, salt and garlic powder in a bowl. Mix well and set aside.
• Melt the butter in a large pan or cast-iron skillet over medium-high heat. Transfer the melted butter to a medium bowl, add the buttermilk, milk, honey and eggs and whisk until blended. Stir in the jalapenos, green onions and 1/2 cup of the Cheddar. Add the cornmeal mixture and beat until very few lumps remain.
• Pour the batter into the hot skillet and bake for 25 minutes. Sprinkle the cornbread with the remaining 1 cup Cheddar and continue to bake until a toothpick inserted in the center comes out clean, another 10 to 15 minutes. Transfer to a wire cooling rack and allow to cool before slicing.

Steps:

• Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
• Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
• Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
• Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Steps:

• Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
• Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
• Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

Steps:

• In a large bowl, combine the first five ingredients; cut in shortening until the mixture resembles coarse crumbs. In a small bowl, combine milk and eggs; stir into dry ingredients just until blended. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with cheese. Bake at 400° for 25 minutes or until golden brown. Cut into squares.

Steps:

• 1. Preheat oven to 375 2. If you are using buttermilk, milk or yogurt, ignore this step. If you want to use soured milk (a good substitute for buttermilk), warm the milk gently - one minute in the microwave is sufficient, just enough to take the chill off - and add the vinegar. Let it rest while you prepare the other ingredients. 3. Place the fat in a medium oven-proof skillet or in an 8-inch square baking pan over medium heat (Deb note: would you believe I lack both? I used three of my mini-loaf pans); heat until good and hot, about 2 minutes, then turn off the heat. Meanwhile, combine the dry ingredients in a bowl. Mix the egg into the buttermilk, milk or soured milk. Stir the liquid mixture into the dry ingredients, combining well; if it seems too dry, add another tablespoon or two of milk. Pour the batter into the preheated fat, smooth out the top if necessary, and place in the oven. 4. Bake about 30 minutes, or until the top is lightly brown and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot or warm. Optional additions I used: One cup canned creamed corn, one cup grated extra-sharp cheddar, two thinly sliced scallions, and 1 tablespoon chili powder, but only because the store was out of jalapenos. I usually mince one in.