Best 4 Ina Garten Corn Bread Recipes
Are you looking for a moist, delicious cornbread recipe that will be a hit at your next gathering? Ina Garten's Corn Bread recipe is sure to impress. Made with fresh corn kernels, buttermilk, and a hint of honey, this cornbread is perfectly sweet and savory. It's also incredibly easy to make, so you can have it on the table in no time.
In addition to the classic cornbread recipe, this article also includes two variations: a skillet cornbread and a cornbread muffin recipe. The skillet cornbread is cooked in a cast iron skillet, giving it a crispy crust and a tender interior. The cornbread muffins are perfect for individual servings or for packing in lunches.
No matter which recipe you choose, you're sure to enjoy Ina Garten's delicious cornbread. It's the perfect side dish for any meal, and it's also great for snacking on its own.
JALAPENO CHEDDAR CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 12 large pieces
Number Of Ingredients 11
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
CORN MUFFINS
Steps:
- Preheat the oven to 350 degrees F.
- Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
CHEDDAR DILL CORNBREAD (INA GARTEN) ( BAREFOOT CONTESSA)
A recipe from Ina Garten the Barefoot Contessa from the Food Network. I watched the show and had to save this recipe for safekeeping as it looks like the perfect accompaniment to soup, salad, meat or poultry dishes. It is less harsh than her jalepeno version. It looks great. It was on her Potluck episode in which she makes this and takes it to a friend. Prep time includes letting it sit at room temp per her instructions. Yum. Enjoy. ChefDLH
Provided by ChefDLH
Categories Quick Breads
Time 1h5m
Yield 1 piece of cornbread, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix!
- Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares.
- Serve warm or at room temperature.
INA GARTEN'S JALAPENO CHEDDAR CORNBREAD (BAREFOOT CONTESSA)
My mother-in-law was missing part of this recipe (she came in late on the show) so she had me track it down and I'm posting it in case anyone else goes looking.
Provided by Marla Swoffer
Categories Breads
Time 1h
Yield 1 pan
Number Of Ingredients 11
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, combine the milk, eggs, and butter.
- With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix!
- Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Cool and cut into large squares. Serve warm or at room temperature.
Tips:
- To ensure the cornbread is moist and flavorful, use fresh corn kernels. If fresh corn is unavailable, frozen or canned corn can be substituted.
- Use buttermilk instead of regular milk in the batter. Buttermilk adds a tangy flavor and helps make the cornbread light and fluffy.
- Do not overmix the batter. Overmixing can result in a tough, dense cornbread.
- Bake the cornbread in a hot oven. This will help create a crispy crust and a light, fluffy interior.
- Let the cornbread cool slightly before serving. This will allow the flavors to meld and the bread to set.
Conclusion:
Ina Garten's Corn Bread is a delicious and versatile recipe that can be enjoyed as a side dish, snack, or even a main course. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen. Whether you're a seasoned baker or a beginner, you'll love the moist, flavorful texture and the slightly sweet taste of this classic Southern dish. So next time you're looking for a quick and easy bread to serve with your favorite meal, give Ina Garten's Corn Bread a try – you won't be disappointed!
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