Best Savory Cornbread Recipes

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SWEET AND SAVORY SAUSAGE CORNBREAD STUFFING



Sweet and Savory Sausage Cornbread Stuffing image

I have been making this dressing, minus the sausage, for over 30 years. This year I tried it with Jimmy Dean® pork sausage. The whole family just loved it. The sausage just took this dressing to another level of deliciousness. This will now be our family's traditional dressing.

Provided by Yoly

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 45m

Yield 10

Number Of Ingredients 11

1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
½ cup salted butter
2 cups diced onion
2 cups diced celery
1 (8 ounce) package sliced mushrooms
1 teaspoon dried sage
1 teaspoon salt
½ teaspoon ground black pepper
3 cups crumbled sweet cornbread
3 slices day-old bread, cut into 1-inch cubes
1 cup chicken broth

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and set aside.
  • Melt butter in the same skillet. Cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. Add mushrooms and cook for 2 to 3 minutes more. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
  • Transfer stuffing to a 2-quart baking dish.
  • Broil in the preheated oven until the top is toasted and starts to brown, 2 to 4 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 17.8 g, Cholesterol 34.1 mg, Fat 11.7 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 6.6 g, Sodium 633.2 mg, Sugar 3.9 g

SAVORY CORNBREAD STUFFING



Savory Cornbread Stuffing image

I find most cornbread to be very sweet. This one is grainy and savory, and the stuffing I make with it is my favorite. This is easily doubled for a larger quantity of stuffing. Bake it in a 3-quart baking dish (it will take about 45 to 50 minutes) or in two 9-inch pans.

Provided by Martha Rose Shulman

Categories     side dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 22

1 cup yellow cornmeal, preferably organic stone ground
1/2 cup all purpose flour or whole wheat flour
3/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
2 eggs
1 cup plain low-fat yogurt or buttermilk
1/2 cup milk
1 tablespoon mild honey
2 to 3 tablespoons unsalted butter (to taste)
2 tablespoons extra virgin olive oil, or 1 tablespoon each olive oil and unsalted butter
1 large onion, finely chopped
Salt to taste
4 stalks celery, cut in small dice
4 garlic cloves, minced
2 teaspoons rubbed sage, or 2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
1/2 cup finely chopped flat-leaf parsley
Freshly ground pepper
A double batch of cornbread (see above), crumbled you can do this in a food processor fitted with the steel blade
1/2 cup milk, or as necessary, for moistening
4 tablespoons unsalted butter if baking separately

Steps:

  • Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
  • Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
  • Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
  • Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
  • Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
  • Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 332 milligrams, Sugar 6 grams, TransFat 0 grams

SWEET AND SAVORY CORNBREAD COOKIES



Sweet and Savory Cornbread Cookies image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 8 to 9 cookies

Number Of Ingredients 6

One 8.5-ounce box corn muffin mix, plus ingredients called for on the box
3 tablespoons unsalted butter, melted
3 tablespoons chopped pickled jalapenos
2 tablespoons all-purpose flour
1 tablespoon honey
About 1 teaspoon Mexican chile lime seasoning, such as Tajin

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use a 2-inch ice cream scoop or 1/4-cup measure to scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the chile lime seasoning.
  • Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes. Serve warm.

SAVORY CORNBREAD DRESSING



Savory Cornbread Dressing image

Nothing gets the family hanging around like the aroma of this savory dressing baking alongside the turkey. Drizzled with hot gravy, it tastes even better than it smells. -Norma Poole, Auburndale, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings (9 cups).

Number Of Ingredients 9

2-1/2 cups chopped celery
1-1/4 cups chopped onions
10 tablespoons butter
7-1/2 cups coarsely crumbled cornbread
2-1/2 cups soft bread crumbs
4 teaspoons rubbed sage
4 teaspoons poultry seasoning
2 large eggs, lightly beaten
1-1/3 cups chicken broth

Steps:

  • In a large skillet, saute celery and onions in butter until tender; transfer to a large bowl. Add the cornbread, bread crumbs, sage and poultry seasoning. Combine eggs and broth; add to cornbread mixture, stirring gently to mix., Transfer to a greased 2-qt. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 165° and stuffing is lightly browned.

Nutrition Facts : Calories 277 calories, Fat 12g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 683mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

SAVORY CHEDDAR ZUCCHINI CORNBREAD



Savory Cheddar Zucchini Cornbread image

Make and share this Savory Cheddar Zucchini Cornbread recipe from Food.com.

Provided by Debbwl

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups zucchini, coarsely chopped
1 cup milk
1/2 cup onion, chopped
2 eggs
1/4 cup butter, melted and cooled
1 1/4 cups cornmeal
1 cup whole wheat flour or 1 cup all-purpose flour
1 tablespoon dried dill
4 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese, shredded

Steps:

  • Preheat oven to 400 degrees F. Well grease a 10-inch cast-iron skillet, and place it into the oven while it preheats. (can use a 9x9 Pyrex pan but cast iron works better).
  • Place the zucchini, milk, onion, eggs, and melted butter into a blender, and blend until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
  • Mix together the cornmeal, flour, dill, baking powder, salt, pepper and cheddar cheese in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine.
  • Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 - 40 minutes.

SAVORY ONION CORNBREAD



Savory Onion Cornbread image

My corn bread is sweet and spicy, thanks to hot pepper sauce. Serve it with chili after caroling to warm everyone up!

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 11

1 medium sweet onion, chopped
1/4 cup butter
1 large egg
1 cup cream-style corn
1/3 cup whole milk
2 drops hot pepper sauce
1 package (8-1/2 ounces) corn bread/muffin mix
1 cup sour cream
1 cup shredded cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dill weed

Steps:

  • In a small skillet, saute onion in butter until tender; set aside. In a bowl, combine egg, corn, milk and hot pepper sauce; stir in muffin mix just until moistened. Pour into a greased 8-in. square baking pan. , Combine sour cream, 1/2 cup cheese, salt, dill and sauteed onion; spoon over batter. Sprinkle with remaining cheese. Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

Nutrition Facts : Calories 291 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.

SWEET AND SAVORY CORNBREAD COOKIES



Sweet and Savory Cornbread Cookies image

You just have to try these fun and flavorful sweet and savory cornbread cookies. They are buttery, moist, sweet, and slightly spicy. Serve warm.

Provided by Culinary Envy

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 12

Number Of Ingredients 9

1 (8.5 ounce) package dry corn muffin mix
⅓ cup milk
1 egg
3 tablespoons unsalted butter, melted
3 tablespoons chopped pickled jalapeno peppers
2 tablespoons all-purpose flour
1 tablespoon honey
¼ teaspoon onion powder
1 teaspoon Mexican chile lime seasoning (such as Trader Joe's® Chile Lime Seasoning Blend)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Stir muffin mix, milk, and egg together in a large bowl until well combined. Add butter, jalapenos, flour, honey, and onion powder; mix until batter is uniform.
  • Portion batter onto the prepared baking sheet using a medium cookie scoop, 1 1/2 inches apart. Sprinkle chile powder over cookies.
  • Bake in the preheated oven until puffed, light golden on top, and golden brown underneath, 10 to 12 minutes.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 17.1 g, Cholesterol 24.2 mg, Fat 6 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 250.3 mg, Sugar 2 g

BALKAN-STYLE SAVORY CORNBREAD



Balkan-Style Savory Cornbread image

Savory, salty, and tangy, this cornbread is great for breakfast, lunch, or a snack. The recipe is a mashup of Bulgarian banitsa and Bosnian razljevak. Serve warm, topped with plain yogurt or eat it by its lonesome self. If you love sweet cornbread, this probably isn't your cup of tea.

Provided by jmerar

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h

Yield 12

Number Of Ingredients 12

1 tablespoon butter
2 tablespoons cornmeal for dusting
1 cup all-purpose flour
½ cup semolina flour
½ cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
4 cups chopped fresh spinach
3 cups buttermilk
1 cup brine-packed feta cheese, crumbled
4 eggs, lightly beaten
⅔ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.
  • Sift all-purpose flour, semolina flour, 1/2 cup cornmeal, baking powder, and salt together in a bowl. Whisk spinach, buttermilk, feta cheese, eggs, and vegetable oil together in a separate large bowl. Stir flour mixture into spinach mixture just until pourable batter forms. Pour batter into prepared baking pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 261.3 calories, Carbohydrate 17.2 g, Cholesterol 78.1 mg, Fat 18.3 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 5.3 g, Sodium 519 mg, Sugar 3.7 g

SAVORY CORNBREAD DRESSING



Savory Cornbread Dressing image

Make and share this Savory Cornbread Dressing recipe from Food.com.

Provided by Shellbelle

Categories     Breads

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 8

4 cups crumbled white bread
4 cups crumbled cornbread
1/2 cup chopped white onion
1 cup chopped celery
salt and pepper
1 teaspoon sage (optional)
3 cups hot chicken broth
1/3 cup melted butter or 1/3 cup margarine

Steps:

  • Combine breadcrumbs, cornbread, onion, celery, and seasoning in a large bowl; mix well.
  • Blend in broth and butter.
  • Mixture should be very soft to allow for loss of moisture during baking.
  • Add more broth if necessary.
  • Spoon dressing into a lightly greased pan; bake at 350 for 1 hour or until well browned.
  • Serve.

Nutrition Facts : Calories 107.9, Fat 7, SaturatedFat 4.1, Cholesterol 16.2, Sodium 380, Carbohydrate 8.5, Fiber 0.6, Sugar 1.4, Protein 2.8

SAVORY CORNBREAD MUFFINS WITH JALAPEñOS AND CORN



Savory Cornbread Muffins With Jalapeños and Corn image

Cornbread bakes nicely in a muffin tin. I've added corn, chilies and cheese to this cornbread. With soup and a salad, it makes a great lunchtime muffin.

Provided by Martha Rose Shulman

Categories     quick, side dish

Time 25m

Yield 12 muffins

Number Of Ingredients 13

1 cup yellow cornmeal, preferably organic stone-ground
1 cup whole-wheat flour
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon finely chopped fresh sage or 1 teaspoon rubbed sage
2 eggs
1 1/2 cups buttermilk
1/4 cup canola oil
1 tablespoon honey
1 cup corn kernels
2 tablespoons minced jalapeños
1/2 cup grated Cheddar or Monterey Jack (optional)

Steps:

  • Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
  • Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced jalapeño and optional cheese.
  • Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 4 grams, TransFat 0 grams

SAVORY PUMPKIN CORNBREAD



Savory Pumpkin Cornbread image

Made with pumpkin, this herbal cornbread reminds me of cornbread stuffing.

Provided by sueb

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 14

cooking spray
1 cup pumpkin puree
3 eggs
½ cup milk
⅓ cup vegetable oil
2 tablespoons honey
1 ½ cups all-purpose flour
1 ½ cups cornmeal
4 teaspoons baking powder
2 teaspoons poultry seasoning
1 teaspoon salt
½ teaspoon garlic powder
1 ½ cups chopped onion
1 ½ cups chopped celery

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Mix pumpkin puree, eggs, milk, vegetable oil, and honey together in a small bowl.
  • Combine flour, cornmeal, baking powder, poultry seasoning, salt, and garlic powder in a large bowl. Pour in pumpkin mixture; stir until well blended. Fold in onion and celery. Spread batter in the greased baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool briefly before slicing, about 10 minutes.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 31.7 g, Cholesterol 47.3 mg, Fat 8.4 g, Fiber 2.7 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 445.9 mg, Sugar 5.4 g

CORNBREAD PUDDLE CAKES W/ SAVORY GINGERSNAP GRAVY



Cornbread Puddle Cakes w/ Savory Gingersnap Gravy image

Gingersnap gravy? Brilliant... and tasty! Fancy enough for a dinner party, delicious enough to sneak in the middle of the night.

Provided by Jackie Mento

Categories     Other Side Dishes

Time 40m

Number Of Ingredients 24

CORNBREAD PUDDLE CAKE
1 can(s) creamed corn, 14.75 oz
3/4 c heavy cream
1 c evaporated milk
1 c cornmeal (i like yellow because it's pretty)
2 Tbsp sugar
1 tsp salt
4 eggs, separated
2 Tbsp butter, softened to butter the baking dishes
GINGERSNAP GRAVY
MIX THE SEASONING MIX FIRST
1/4 tsp black pepper
1/8 tsp white pepper
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp thyme, dried
1/4 tsp sage, dried
1/8 tsp cumin
NOW MAKE THE GRAVY
3 Tbsp butter, (2 tbl to saute and 1 tbl to finish gravy)
1/2 c red onions, chopped finely
1 tsp garlic, minced
3 c chicken stock, 2 of the 14.5 oz cans
12 gingersnap cookies

Steps:

  • 1. Preheat oven to 425 degrees. Heat heavy cream, evaporated milk, creamed corn, sugar, cornmeal and salt till thoroughly combined in a medium sized heavy saucepan, stirring frequently, then simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool for 5 minutes, stirring occasionally, then whisk in egg yolks.
  • 2. Beat egg whites until soft peaks form. Whisk gently into cornmeal mixture.
  • 3. Spread mixture evenly in 6 to 8 generously buttered 7 oz ramekins. Bake for 15 to 20 minutes. Be careful not to over bake. You want the middle to be very moist, but not runny. NOTE: I needed 8 portions for my dinner party but you can easily fill only 6 of the 7 oz ramekins. The puddle cakes rise some and will deflate a little after baking.
  • 4. While the puddle cakes are baking, combine your spices for the seasoning mix and set aside. Saute the onions and garlic in 2 T of the butter until softened but not browned, then add the seasoning mix and saute to blend.
  • 5. Add 3 cups of chicken stock, boiling to reduce to approximately 2 cups NOTE: Reduce the broth so you will have more of an intensified chicken broth. The time for this will vary - for my range this took about 15 minutes, uncovered. Add the crumbled gingersnaps and heat until softened, then whisk to blend. Whisk in the remaining 1 T of butter. NOTE: When you taste this gravy on its own you are going to think it is really spicy (great on mashed potatoes!) but when you taste it with the delicate flavor of the puddle cakes they complement each other well. Two of my sisters who do not like spicy foods at all even enjoyed them together.
  • 6. Let the puddle cakes cool briefly and then serve either in the baking dish or run a knife around the rim and gently remove. Serve with a generous dollop of gingersnap gravy. Because of the creamy texture of the souffles paired with the gravy this dish goes very well with any simply prepared grilled meat. And if you have any leftover souffles serve with a spicy dish of chili topped with all the fixings! Boo Yah!

SAVORY CORNBREAD



Savory Cornbread image

A cornbread for your spicy and or tangy dishes -- nothing sweet about it. Most cornbread calls for one egg. I think the extra egg gives the bread more body and tenderness. This bread bakes in a 10- or 12-inch cast-iron skillet. If you don't have one, c'mon, it's time to get real.

Provided by Paprika Pink

Categories     < 30 Mins

Time 25m

Yield 1 skilletful, 12 serving(s)

Number Of Ingredients 8

1 cup cornmeal
1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2/3 teaspoon salt
3/4 cup plain yogurt (or buttermilk)
2 eggs
1/4 cup melted butter (or corn oil, or bacon grease)

Steps:

  • Preheat oven to 400 degrees.
  • Put the butter or other fat into a cast-iron skillet, place the skillet in the oven while it heats and you mix the ingredients.
  • Combine dry ingredients.
  • Lightly beat eggs and combine with yogurt. Add to dry ingredients. Stir just enough to mix.
  • Take the skillet out of the oven. Carefully tilt to coat sides with fat. Pour the melted fat into the batter. Mix well.
  • Transfer batter to hot skillet, smoothing the surface if necessary.
  • Bake for 14 minutes if you're using a 12-inch skillet, until bread pulls away from sides of skillet and is barely golden. If you're using the 10-inch skillet, it may need closer to 20 minutes, but don't overbake.

Nutrition Facts : Calories 101.5, Fat 5.5, SaturatedFat 3.1, Cholesterol 43.2, Sodium 253.1, Carbohydrate 10.6, Fiber 0.8, Sugar 0.8, Protein 2.7

RAINBOW TROUT & SAVORY CORNBREAD STUFFING



Rainbow Trout & Savory Cornbread Stuffing image

Make and share this Rainbow Trout & Savory Cornbread Stuffing recipe from Food.com.

Provided by Danny Beason

Categories     One Dish Meal

Time 28m

Yield 4 serving(s)

Number Of Ingredients 20

4 whole rainbow trout (boneless)
1 small yellow onion (diced)
1/2 cup celery (diced)
2 tablespoons butter (melted)
1 egg (beaten)
1/2 cup chicken stock or 1/2 cup fish stock
1/2 cup milk
1 cup cornbread (cut into small cubes)
1 cup fresh breadcrumb
1 tablespoon fresh sage
1 granny smith apple (peeled, cored and diced)
1 tablespoon butter
1 tablespoon peeled shallot (minced)
1 tablespoon lemon juice
1/4 cup white wine
1/2 cup chicken stock
2 teaspoons dried sage or 2 tablespoons fresh sage, chopped
3/4 cup apple cider
1/2 cup heavy cream
3 tablespoons butter (cold & cut into cubes)

Steps:

  • Saute onion and celery in butter.
  • Cool.
  • In large bowl, combine cornbread cubes, bread crumbs, egg and onion mix.
  • Salt& pepper to taste.
  • Mix well.
  • Add beaten egg and chicken stock.
  • Mix well.
  • Add enough milk to moisten stuffing.
  • Blend in apple& sage.
  • Place trout skin side down and open on a sheet pan.
  • Divide stuffing among the four, placing stuffing on one side.
  • Fold half of trout over stuffing (put fish back together).
  • Sauce:.
  • Melt butter in small saute pan.
  • Add shallots.
  • Cook 1 minute until softened.
  • Add lemon juice, then white wine.
  • Reduce to about 2 tablespoons.
  • Add chicken stock.
  • Reduce to half.
  • Add apple cider.
  • Reduce to half.
  • Add heavy cream and sage.
  • Reduce to half.
  • Just prior to serving, drop butter cubes into pan and swirl pan until melted.
  • Do not allow sauce to go above a simmer at this point.
  • Lightly dredge trout in flour or Wondra.
  • Pan sear each side in clarified butter or canola oil until golden brown.
  • Turn.
  • Place in oven for 8-12 minutes to finish.

SWEET CORNBREAD WITH SAVORY VARIATIONS



Sweet Cornbread With Savory Variations image

Make and share this Sweet Cornbread With Savory Variations recipe from Food.com.

Provided by Tracey Edwards

Categories     Quick Breads

Time 30m

Yield 12 muffins, 9 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar, add up to 1/3 cup
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
1/4 cup butter, cooled and melted or 1/8 lb margarine

Steps:

  • In a bowl, mix flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Pour liquids into flour mixture and stir just until evenly moistened.
  • Scrape batter into a buttered 8-inch square pan and spread smooth.
  • Bake in a 400-degree oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 minutes (20 minutes in a convection oven).
  • Cut bread into squares. Lift from pan with a slender spatula.
  • Serve hot or cool.
  • Variations: Vary-the-Corn Bread. Follow directions for Savory or Sweet Cornbread, but instead of yellow cornmeal, use 1 cup polenta, dehydrated masa flour (corn tortilla flour), or stone-ground cornmeal. Double Red Cornbread. Follow directions for Savory or Sweet Cornbread adding 1 tbs. hot or sweet Hungarian paprika or regular paprika to flour mixture. To egg mixture, add 3/4 cup chopped canned roasted red peppers. Increase baking time to 30 minutes (25 minutes in a convection oven). Basil-Parmesan Cornbread. Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (8 1/2 oz.) cream-style corn, 1/4 cup chopped fresh basil, and 1/2 cup grated parmesan cheese. Increase baking time to 30 minutes (25 minutes in a convection oven). Curry Cornbread. Follow directions for Savory or Sweet Cornbread adding 1 1/2 tbs. curry powder to flour mixture. Southwest Cornbread. Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (4 oz.) chopped green chilies and 3/4 cup (3 oz.) coarsely shredded jack cheese. Combine 1 tbs. each sugar and chili powder; sprinkle over batter in pan. Habanero Surprise Muffins. Follow directions for Savory or Sweet Cornbread, completing step 1. Spoon half the batter equally into 12 buttered 2 1/2-inch muffin cups. Top each portion with 2 teaspoons habanero or jalapeno jelly (1/2 cup total). Fill cups equally with remaining batter. Bake in a 400 degree oven until muffins spring back when lightly pressed in center and are lightly browned, 20 to 25 minutes. Makes 12.

Nutrition Facts : Calories 183.6, Fat 7.1, SaturatedFat 3.8, Cholesterol 61.6, Sodium 380.1, Carbohydrate 25.5, Fiber 1.4, Sugar 4.3, Protein 4.9

SAVORY PEPITA PAN DE ELOTE (MEXICAN CORNBREAD) WITH CHARRED POBLANO BUTTER RECIPE BY TASTY



Savory Pepita Pan De Elote (Mexican Cornbread) With Charred Poblano Butter Recipe by Tasty image

Inspired by the classic Mexican sweet treat pan de elote, this cornbread is vastly different from traditional American cornbread, with its fluffy, cake-like texture that is normally very sweet and light. This gluten-free, savory version of pan de elote is studded with toasted pepitas (pumpkin seeds) for added texture and excitement. In a non-traditional twist, this holiday side is served with a smoky, salty, buttery spread made from charred poblano peppers and salty Cotija cheese.

Provided by Tasty

Categories     Bakery Goods

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

4 large poblano chiles, cleaned and dried
1 ½ sticks unsalted butter, room temperature
½ cup crumbled cotija cheese
½ cup fresh cilantro, chopped
1 ½ teaspoons kosher salt, plus more to taste
1 lime, zested
fresh lime juice, squeezed
1 can corn kernel, drained
½ cup crema Mexicana
1 cup masa harina, (preferably amarillo or yellow)
1 tablespoon baking powder
2 teaspoons kosher salt
1 stick unsalted butter, room temperature
3 large eggs, yolks and egg whites separated
¼ cup granulated sugar
½ cup pepitas, toasted

Steps:

  • Make the charred poblano butter: Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper or aluminum foil.
  • Place the poblanos on the prepared baking sheet, spacing evenly. Roast the peppers, using tongs to rotate every 10 minutes, until the peppers are well-charred and browned all over, about 30 minutes total. Immediately transfer the poblanos to a medium bowl and cover with plastic wrap. Let the peppers steam for 10-15 minutes to loosen the skins.
  • Remove a pepper from the bowl and re-cover the remaining peppers. Use your hands (wear gloves if you have sensitive skin) to peel off the charred skin and discard, along with the seeds. Place the pepper flesh into a separate bowl and repeat with the remaining peppers. Do not rinse the peppers to remove the seeds or skin; it will wash away that charred flavor. Let the peppers cool.
  • Transfer the poblanos to a food processor, along with the butter, Cotija cheese, cilantro, salt, lime zest, and lime juice. Process on high speed until completely smooth. Season with more salt and lime juice to taste if needed, then transfer to an airtight container and cover. Set aside at room temperature if using the same day, or refrigerate for up to 2 weeks.
  • Make the pepita pan de elote: Reduce the oven temperature 350˚F (180˚C). Line an 8-inch round cake pan with parchment paper and grease with nonstick spray.
  • Add the corn kernels and crema Mexicana to a food processor and process on high speed until creamy, yet chunky in texture, about 30 seconds.
  • In a medium bowl, whisk together the masa harina, baking powder, and salt.
  • In a large bowl, use an electric hand mixer on high speed to cream the butter until soft, about 30 seconds. Add the sugar and egg yolks and continue beating until fluffy, about 1 minute. Add the corn mixture and beat to combine. Add the dry ingredients and mix on low speed until just combined, then mix in the pepitas until just incorporated.
  • In a separate medium bowl, use the hand mixer with clean, dry beaters to whip the egg whites until they hold stiff, glossy peaks, 1-2 minutes.
  • Add about ¼ of the egg whites at a time to the corn batter and gently fold with a rubber spatula, taking care not to deflate the egg whites, until just incorporated.
  • Pour the batter into the prepared pan and use a spatula to smooth the top.
  • Bake the pan de elote for about 40 minutes, until a wooden toothpick inserted into the center of the cake comes out clean and the edges of the cake are golden brown. Remove from the oven and let cool completely.
  • Serve the pepita pan de elote with the charred poblano butter alongside.
  • Enjoy!

Nutrition Facts : Calories 238 calories, Carbohydrate 26 grams, Fat 12 grams, Fiber 2 grams, Protein 8 grams, Sugar 7 grams

SAVORY BUFFALO CHICKEN AND CORNBREAD CUPCAKES



Savory Buffalo Chicken and Cornbread Cupcakes image

It only takes 35 minutes to make these savory buffalo chicken and cornbread cupcakes. They're a great game-day appetizer.

Provided by Paula Jones

Categories     Dinner

Time 35m

Yield 6

Number Of Ingredients 7

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
6 frozen fully cooked Buffalo chicken wing drummettes
1 package (8 oz) cream cheese, softened
1/4 cup ranch dressing

Steps:

  • Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups. Line cookie sheet with foil, cooking parchment paper or silicone baking mat.
  • In medium bowl, stir together muffin mix, milk, melted butter and egg just until blended (batter will be lumpy). Divide batter among muffin cups. Bake 16 to 18 minutes or until golden brown.
  • Place drummettes on cookie sheet. Bake 15 to 20 minutes or until crispy and brown. Remove muffins from pan to cooling rack. Cool muffins and drummettes at least 5 minutes.
  • In small bowl, mix cream cheese and ranch dressing until smooth. Spoon mixture into small resealable food-storage plastic bag; seal bag. Squeeze bag to pipe dressing on muffins. Top each with 1 drummette.

Nutrition Facts : ServingSize 1 Serving

SAVORY CORNBREAD POPS



Savory Cornbread Pops image

Not all cake was created sweet, but it's all delicious in our book. These handheld pops make festive appetizers, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 1h25m

Yield 2-1/2 dozen.

Number Of Ingredients 7

1 package (8-1/2 ounces) cornbread/muffin mix
6 ounces cream cheese, softened
2 tablespoons Louisiana-style hot sauce
1 to 3 tablespoons finely chopped pickled jalapeno slices
30 lollipop sticks
1/4 cup butter, melted
Crushed corn chips

Steps:

  • Prepare and bake cornbread according to package directions, using a greased 8-in. baking pan. Cool completely on a wire rack., In a small bowl, beat the cream cheese, hot sauce and pickled jalapenos until blended. Crumble cornbread over cream cheese mixture and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or until firm. , Dip in melted butter and roll in corn chips. Refrigerate until serving.

Nutrition Facts : Calories 70 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

SAVORY CORNBREAD



SAVORY CORNBREAD image

Categories     Bread     Side     Bake     Picnic     Thanksgiving     Vegetarian     Quick & Easy     Corn     Fall     Winter     Potluck

Yield 14 muffins

Number Of Ingredients 11

2 c. corn meal
3/4 c flour
1 c. milk
2 eggs
1 can creamed corn
3 jalapeños (optional)
3/4 c shredded cheddar cheese (optional)
1 stick butter (melted)
1.5 tsp salt
2 tsp baking powder
.5 tsp baking soda

Steps:

  • Preheat oven to 450. Mix all dry ingredients in a bowl Mix creamed corn, butter, eggs, milk into bowl with dry ingredients. Dice jalapeños and add to mixture. Add cheese, stir. Pour into med muffin pan. Bake for 15 minutes.

SAVORY PARMESAN CORNBREAD



Savory Parmesan Cornbread image

Savory Parmesan Cornbread is a cheesy twist on southern quick bread. Infused with garlic, dried herbs, and olive oil for a flavorful moist treat. | On Ty's Plate

Provided by @MakeItYours

Number Of Ingredients 19

1 c yellow cornmeal
1/4 c all-purpose flour
1 c parmesan cheese (grated)
12 oz evaporated milk* (see notes)
1/4 c butter (melted)
1/4 c olive oil
2 eggs
2 tsp sugar
1 1/2 tsp garlic powder
1/2 tsp kosher salt
1 tsp dried parsley
1 tsp baking powder
1/2 tsp baking soda
pinch of red pepper flakes
1/2 batch cornbread
4 tbsp melted butter
1/4 c grated parmesan
1/2 tsp garlic powder
pinch red pepper flakes (optional)

Steps:

  • Whisk the cornmeal, flour, sugar, kosher salt garlic powder, parsley, baking soda, and baking powder in a mixing bowl.
  • Add the canned milk into a measuring cup and beat in the eggs. Create a well in the dry milk and pour in the olive oil, butter, and egg-milk mixture.
  • Beat until smooth. Spread the batter in a buttered baking dish. Bake at 400 degrees for 25 minutes or until a tester comes out clean.
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