Scallion And Cayenne Cornbread Recipes

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the poblano peppers, onions and scallions.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.

Steps:

• Heat oven to 400 degrees if you are planning to bake the stuffing right away (otherwise don't heat it yet). Butter a shallow 1 1/2-quart baking dish or an 8-inch pan (square or round will work).
• Thinly slice the scallions, separating the white and light green parts from the dark green parts. Save the dark green parts for later.
• In a medium skillet over medium heat, melt 3 tablespoons butter (save the remaining 2 tablespoons butter for the topping). When the white butter foam has mostly disappeared, add white and light-green scallion slices, celery and the pinch of salt. Cook vegetables, stirring them often, until tender, 5 to 8 minutes. Stir in the pepper. (If you're grinding it from a pepper mill, you don't have to measure it. Just turn the mill 10 times over the pan.) Move the skillet to an unlit burner on your stove and let the mixture cool.
• Crack the eggs into a large bowl and whisk them together until well mixed. Add cooled celery mixture, dark green scallion parts, cornbread, sage or rosemary, 1/2 teaspoon salt and cayenne, if using. Stir in the 1 1/2 cups stock, adding more as needed to moisten all the cornbread. You want it moist but not mushy. (Stop before it looks like oatmeal.) Fold in 1/2 cup Cheddar, the Parmesan and parsley.
• Spoon the stuffing into the prepared baking pan. Sprinkle the top with the remaining 1/2 cup Cheddar. Cut the butter into 1/2-inch cubes and scatter those over the top of the stuffing. (At this point, you can wrap the cornbread with plastic wrap and refrigerate it overnight.)
• When ready to bake, if you haven't heated the oven, do so now. Bake stuffing until crisp and browned on top, about 25 to 35 minutes. (It will take longer if you're baking it straight from the fridge.) Serve hot or warm.

Steps:

• Preheat oven to 425 degrees. Lightly oil a cast-iron pan, and heat in oven, about 5 minutes. Meanwhile, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne in a large mixing bowl. Combine buttermilk, milk, and egg in a measuring cup. Add to cornmeal mixture, and whisk together. Add melted butter, whisking to incorporate.
• Fill heated pan with batter until almost full (batter will sizzle when first poured in). Return pan to oven, and bake until dark gold around the edges (time will vary depending on size of pan). Remove from oven, and immediately transfer cornbread from pan to a wire rack. Let cool before serving.

Steps:

• Preheat the oven to 400°F
• Place a 10-inch cast-iron skillet in the oven to heat.
• In a medium bowl, whisk the flour, cornmeal, baking powder, salt and pepper.
• In a small bowl, whisk the milk, honey, eggs and 1/3 cup of the oil.
• Add the wet ingredients to the cornmeal mixture and whisk just until combined.
• Stir in the scallions.
• Add the remaining 1 tablespoon of oil to the hot skillet and swirl to coat.
• Pour the batter into the skillet and bake for about 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
• Let cool slightly, then turn the corn bread out onto a plate. Invert it onto a rack to cool.
• (OR serve the corn bread hot from the skillet.).