MOIST RED PEPPER CORNBREAD
The name of this recipe says it all-except how perfect they are for scooping up that last drop of soups and stews! -Katherine Thompson, Tybee Island, Georgia
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper., Transfer to an 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 563mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
PEPPERED CORNBREAD
Pretty flecks of jalapeno and red peppers peek out from this golden cornbread. It has a mild flavor that appeals to most palates. -Ila Bray, Pelham, North Carolina
Provided by Taste of Home
Time 45m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 217 calories, Fat 15g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
MEAT 'N' PEPPER CORNBREAD
It suits me to be able to brown and bake this cornbread in the same cast-iron-skillet-such convenience! -Rita Carlson, Idaho Falls, Idaho
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 10-in. cast-iron or other ovenproof skillet, lightly brown ground beef, green pepper and onion; drain. Add tomato sauce, chili powder, salt and pepper; simmer 10-15 minutes. , Meanwhile, combine dry ingredients. Combine egg, milk and oil; stir into dry ingredients just until moistened. Pour over beef mixture. , Bake at 400° until golden, 20-25 minutes. Serve in skillet, or cool briefly, then run a knife around edge of skillet and invert on a serving plate; cut into wedges.
Nutrition Facts : Calories 432 calories, Fat 18g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 839mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 3g fiber), Protein 22g protein.
HERB & OLIVE OIL CORNBREAD
Olive oil helps showcase the flavor of fresh herbs in this fragrant cornbread. It is always a huge hit with my family and friends!-Mary Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place an 8-in. cast-iron skillet in oven; heat skillet 10 minutes., Meanwhile, in a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk and 2 tablespoons oil until blended. Add to cornmeal mixture; stir just until moistened. Stir in 1/2 cup cheese., Carefully remove hot skillet from oven. Add remaining oil to skillet; tilt pan to coat bottom and sides. Add batter, spreading evenly. Sprinkle with remaining cheese., Bake 12-15 minutes or until golden brown and a toothpick inserted in center comes out clean. Cut into wedges; serve warm.
Nutrition Facts : Calories 183 calories, Fat 8g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 352mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES
This baked pasta is based on the best pizza topping combo: peppers and olives. Build a tomato sauce with jarred roasted red peppers and green olives, then toss with pasta and lots of mozzarella.
Provided by Kendra Vaculin
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
- While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
- Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
- Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
- Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.
SOUTHERN PANZANELLA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the cornbread croutons: Preheat the oven to 350 degrees F.
- Brush a baking sheet with 2 tablespoons of the melted butter. Gently arrange the Skillet Cornbread cubes on the buttered baking sheet and drizzle with the remaining melted butter. Sprinkle with the salt and pepper. Do not toss the cornbread or it will crumble. Bake, gently turning the cubes with tongs halfway through, until golden brown, 15 to 20 minutes. Allow the cornbread croutons to cool completely.
- For the dressing: Add the olive oil, vinegar, pepper, honey, salt and garlic to a mason jar and shake.
- For the salad: In a large bowl, combine the collards, black-eyed peas, red peppers, tomatoes, toasted cornbread croutons and dressing and toss gently. Add the mozzarella pearls to the bowl (setting aside a handful for garnishing) and toss them in with the rest of the salad.
- Arrange the salad on a platter. Using tongs, bring some of the croutons to the top of the salad to garnish. Arrange the remaining mozzarella pearls around the salad and garnish with the basil leaves.
- Preheat the oven to 450 degrees F.
- Stir together the cornmeal, flour, baking powder and salt in a bowl until combined.
- Stir together the buttermilk, whole milk and egg in a bowl or measuring cup with a fork. Add the baking soda and stir again, making sure it is evenly dissolved. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Slowly add 1/4 cup of the melted shortening to the batter, stirring until just combined.
- Heat the remaining 2 tablespoons shortening over medium heat in a cast-iron skillet. Pour the batter into the hot skillet--it should sizzle. Spread with a spatula to even out the surface. Cook on stovetop for 1 minute. Transfer to the oven and bake until the top is golden brown and the edges are crispy, 20 to 25 minutes.
GREEN ONION CORN BREAD
Steps:
- Preheat oven to 400°F. Lightly spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter in medium skillet over medium heat. Add 1 cup sliced green onions and sauté until beginning to soften, about 3 minutes. Cool.
- Whisk 2 cups cornmeal, 1 cup flour, 1/2 cup sugar, 4 teaspoons baking powder and 1 teaspoon salt in medium bowl to blend. Add onion-butter mixture, buttermilk and eggs; stir until just combined. Transfer batter to prepared pan.
- Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)
ROASTED RED PEPPER CORN BREAD
Categories Bread Milk/Cream Pepper Side Bake Thanksgiving Quick & Easy Cornmeal Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 13x9-inch loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Butter 13x9x2-inch metal baking pan. Char pepper directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop pepper.
- Whisk cornmeal and next 4 ingredients in bowl to blend. Add buttermilk, butter, and eggs. Stir just to moisten. Mix in bell pepper; transfer to prepared pan. Bake bread until tester inserted into center comes out clean, about 20 minutes. Cool in pan. (Can be made 1 day ahead. Cover and store at room temperature.)
JALAPENO GREEN ONION ALE CORN BREAD
This sweet and spicy corn bread is perfect for a Mexican meal or grilled food.
Provided by Karen Moorse
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 288.5 calories, Carbohydrate 36.1 g, Cholesterol 77.6 mg, Fat 13.4 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 7.8 g, Sodium 627.6 mg, Sugar 9.7 g
OLIVE CORNBREAD
These mini cornbreads are wonderful served with soup. They are very quick and simple to make. If you are not a fan of olives, just leave them out or use an alternate topping of your choice.. If you are not on a gluten free diet, then you can use regular self-raising flour and omit the xanthan gum. Shown in my posted photo with "recipe#237528" and made with a gluten free blended flour. My family tell me that the regular flour version taste even better than the gluten free one that I can eat.
Provided by Jubes
Categories Quick Breads
Time 40m
Yield 8 mini-loaves, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C.
- Combine the polenta, flour, xanthan and salt in a large bowl.
- Add milk, melted butter and egg. Stir until combined.
- Stir in cheddar cheese.
- Spoon mixture among 8 250ml (1 cup) capacity mini-loaf pans and smooth over the surface. Top with sliced olives. You can use muffin pans or friand pans if you do not have the correct tins.
- Bake in preheated oven 25-30 minutes.
- Turn onto a wire rack to cool slightly. Serve warm.
- Best eaten the day they are cooked but can be warmed in the microwave if eating the next day.
- You can use any topping of choice. Chargrilled capsicums (peppers) are also a good topping.
Nutrition Facts : Calories 232.4, Fat 17.2, SaturatedFat 10.4, Cholesterol 72.8, Sodium 209.6, Carbohydrate 13.6, Fiber 1.1, Sugar 0.2, Protein 6.8
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