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.
BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD
I just started adding my favorite things to basic cornbread and I came up with something great!
Provided by Stephanie
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g
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.
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND MONTEREY JACK CHEESE
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.
CORNMEAL AND KALE SPOON BREAD WITH RED PEPPERS
Categories Bread Bake Vegetarian Cornmeal Kale Bell Pepper Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Cook kale in large pot of boiling salted water until tender, about 10 minutes. Drain; cool. Squeeze dry. Finely chop kale.
- Heat oil in large nonstick skillet over medium-high heat. Add onions, corn, red peppers, and garlic; stir 3 minutes. Mix in 1 1/2 cups kale. Remove from heat.
- Whisk 2 cups water and cornmeal in bowl to blend. Bring milk and salt to simmer in heavy large saucepan over medium heat. Gradually whisk in cornmeal mixture. Stir until mixture boils and thickens, about 5 minutes. Cool slightly.
- Preheat oven to 350°F. Spray oval 13x9x2-inch baking dish with nonstick spray. Whisk eggs in large bowl to blend; gradually whisk in warm cornmeal mixture. Stir in kale mixture, cheese, and hot pepper sauce. Transfer to prepared dish; smooth top. Bake until set and golden, about 35 minutes. Serve warm.
ROASTED RED PEPPER BREAD
These savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.
Nutrition Facts : Calories 99 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 254mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
SPICY ROASTED RED PEPPER AND CHEESE CORN BREADS
Categories Bread Milk/Cream Bake Cornmeal Corn Bell Pepper Winter Jalapeño Cilantro Monterey Jack Gourmet
Yield Makes 4 small loaves
Number Of Ingredients 14
Steps:
- Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, the salt, and the sugar. In a large bowl whisk together the eggs, the buttermilk, the butter, the chilies, and the corn, add the cornmeal mixture, and stir the batter until it is just combined. Stir in the roasted peppers, the Monterey Jack, and the coriander, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2-inches, and bake the breads in the middle of a preheated 375°F. oven for 45 to 50 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
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