SOUTHWESTERN CORNBREAD
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
- In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
- Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.
SPICY STRATA
Provided by Aida Mollenkamp
Categories main-dish
Time 13h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Butter 8-by-8-inch baking dish and set aside. Heat butter over medium heat. When it foams, add scallions, and cook until just softened, about 1 minute. Add asparagus and cook until bright green and beginning to soften, about 2 minutes; remove from heat.
- Whisk eggs, half-and-half, salt, cumin, and pepper in a large bowl until evenly combined. Arrange half of the bread in bottom of prepared dish. Sprinkle with 1/2 cup of the cheese and half each of jalapenos, cilantro, and asparagus mixture. Pour over half of egg mixture. Repeat layering with remaining bread, another 1/2 cup of the cheese, and remaining chilies, cilantro and asparagus mixture. Pour remaining egg mixture over top.
- Sprinkle strata with another 1/4 cup of the cheese and push to ensure bread is submerged in egg custard. Cover with plastic wrap, put a plate and a 1-pound weight on top (a large can of tomatoes or rice in a re-sealable plastic bag works well), place in refrigerator for 1 to 12 hours.
- When ready to bake, heat oven to 325 degrees F and arrange rack in the middle. Let strata sit at room temperature while oven heats, at least 20 minutes.
- Sprinkle strata with remaining 1/4 cup of the cheese and bake until puffed and edges pull away slightly, about 40 to 45 minutes. Cool for at least 5 minutes before serving. Serve with some cilantro, sour cream, and avocado, as desired.
EASY SOUTHWESTERN CORNBREAD
Make and share this Easy Southwestern Cornbread recipe from Food.com.
Provided by Joe Smith 2.0
Categories Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine the Mexicorn, the diced chiles, the milk and the egg. Add the corn muffin mix and stir until just combined.
- Spray a cast iron skillet with nonstick cooking spray and add the cornbread mixture. Sprinkle shredded cheese on top.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 198.2, Fat 7, SaturatedFat 2.7, Cholesterol 31.8, Sodium 493.1, Carbohydrate 29, Fiber 2.2, Sugar 6.2, Protein 5.8
CLASSIC SOUTHERN CORNBREAD
This is a delicious recipe for cornbread, a perfect side dish for any Southern-inspired meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes one 10-inch cornbread
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. When hot, heat a 10-inch cast iron skillet in oven until very hot, 10 to 15 minutes.
- Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Set aside. Combine all but about 1 teaspoon of the butter, buttermilk, and egg. Stir into the dry ingredients just until blended. Stir in chiles, if desired.
- Remove skillet from oven to a trivet or hot pad. Using a pastry brush, quickly coat pan with the remaining teaspoon of melted butter.
- Pour batter into pan, filling each triangle about 2/3 full. Bake until golden brown, 35 to 40 minutes. Cool on a wire rack for 5 minutes. Remove from pan, cool completely on rack.
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