ITALIAN CORNBREAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
- Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
- In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
GARLIC AND SUN-DRIED TOMATO CORN MUFFIN
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 16 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Grease 2 muffin tins.
- In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.
CORNBREAD WITH SUN-DRIED TOMATOES
Make and share this Cornbread With Sun-Dried Tomatoes recipe from Food.com.
Provided by Juenessa
Categories Breads
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F
- Butter two 9 1/2-inch-diameter deep-dish pie dishes.
- Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend.
- Combine buttermilk, sun-dried tomatoes, reserved sun-dried tomato oil, butter, eggs and egg yolk in medium bowl and whisk to blend.
- Stir buttermilk mixture into dry ingredients.
- Divide cornbread batter between prepared dishes.
- Bake corn breads until tops begin to brown and tester inserted into center comes out clean, about 30 minutes.
- Corn breads can be prepared 6 hours ahead.
- To reheat, cover with aluminum foil.
- Reheat covered in 350°F oven about 10 minutes.
- Cut cornbreads into wedges.
- Transfer to towel-lined basket; serve warm.
Nutrition Facts : Calories 403.8, Fat 15.2, SaturatedFat 7.4, Cholesterol 132.2, Sodium 692.5, Carbohydrate 58.6, Fiber 4.1, Sugar 13.1, Protein 10.3
TURKEY AND CORNBREAD STUFFING WITH SUN-DRIED TOMATOES
Try something new this year. Slivered almonds and sun-dried tomatoes add a delicious twist to this stuffing recipe that's the perfect pair for a moist roasted turkey.
Yield Serves 12
Number Of Ingredients 10
Steps:
- Heat the butter in a 4-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir the broth, poultry seasoning and tomatoes in the saucepan and heat to a boil. Remove the saucepan from the heat. Stir in the almonds, if desired. Add the stuffing and mix lightly.
- Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry. Spoon the stuffing mixture lightly into the neck and body cavities. Fold the loose skin over the stuffing mixture. Tie the ends of the drumsticks together.
- Place the turkey, breast side up, on a rack in a large roasting pan. Brush the turkey with the oil. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
- Roast at 325°F. for 3 1/2 hours or until the thermometer reads 165°F., basting occasionally with the pan drippings. Begin checking for doneness after 3 hours of the roasting time. Let the turkey stand for 10 minutes before slicing.
- • Helper: Bake any remaining stuffing in a covered casserole with the turkey for the last 30 minutes of the roasting time or until the stuffing mixture is hot. Use an instant-read thermometer to check that the center of the stuffing mixture both in the turkey and in the casserole reaches 165°F.
- With Swanson Chicken Broth:
- Serving size 1 serving;
- Calories 584;
- Total Fat 26g;
- Saturated Fat 9g;
- Cholesterol 186mg;
- Sodium 617mg;
- Total Carbohydrate 21g;
- Dietary Fiber 2g;
- Protein 63g
CLASSIC CORNBREAD
This cornbread strikes the right balance between tender and crumbly. To use it in a Thanksgiving stuffing, reduce the sugar to 2 tablespoons.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
- Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.
Nutrition Facts : Calories 329 g, Fat 14 g, Fiber 2 g, Protein 7 g, SaturatedFat 8 g
CORN BREAD WITH SUN-DRIED TOMATOES
Categories Bread Tomato Side Bake Corn Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Butter two 9 1/2-inch-diameter deep-dish pie dishes. Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend. Combine buttermilk, sun-dried tomatoes, reserved sun-dried tomato oil, butter, eggs and egg yolk in medium bowl and whisk to blend. Stir buttermilk mixture into dry ingredients. Divide corn bread batter between prepared dishes.
- Bake corn breads until tops begin to brown and tester inserted into center comes out clean, about 30 minutes. Cool slightly. (Corn breads can be prepared 6 hours ahead. Cool completely. Cover with aluminum foil. Reheat covered in 350°F oven about 10 minutes.)
- Cut corn breads into wedges. Transfer to towel-lined basket; serve warm.
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ITALIAN CORNBREAD WITH SUNDRIED TOMATOES RECIPE - FLAVORITE
From flavorite.net
Estimated Reading Time 2 mins
- Preheat over to 400F. Grease a 10-inch skillet or 13-by-9-inch baking dish with cooking spray. If using dry-pack tomatoes, place them in a small bowl and cover with boiling water. Let stand for 10 minutes to soften, then drain and chop. If using oil-pack tomatoes, drain tomatoes, reserving oil, and chop. In a small skillet, saute the shallot in the butter or reserved tomato oil until softened. Remove from heat and set aside.
- Combine flour, polenta or coarse cornmeal, salt, baking powder, baking soda, basil, and cumin in a large bowl. In a small bowl, mix the eggs, sour cream, corn with its liquid, sautéed shallots and butter or oil, chopped sun-dried tomatoes, and cheese with a wooden spoon. Add to the dry ingredients and stir just until all the ingredients are moistened and thoroughly blended. Take care not to over mix; the batter will be thin. If you are using skillet to bake the cornbread, place the greased skillet in the oven for 5 minutes to preheat.
- Pour batter into prepared baking dish or into the hot 10-inch skillet. Bake in the center of the oven for about 30 to 35 minutes, until the cornbread is golden around the edges and a cake tester inserted into the center comes out clean. Let stand for 15 minutes before cutting into thick wedges to serve.
CORNBREAD, WITH SUNDRIED TOMATOES AND BASIL | ONLY CRUMBS …
From onlycrumbsremain.com
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Grease and line a 20cm (8in) square baking tin.
- Combine 200g (7oz) cornmeal, 100g (3½oz) plain flour, 2tsp baking powder, 1 tbsp sugar, and ½ tsp salt iin a mixing bowl and mix well.
- Add 50g (2oz) grated cheddar, 20g (¾oz) chopped sundried tomatoes and 5 shredded basil leaves and mix into the dry ingredients. Make a well in the centre.
- In another bowl or a jug, lightly beat one egg with a fork then add 350ml (12floz) milk, 1 tbsp olive oil and 1 tbsp of oil from the jar of sundried tomatoes and beat again.
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