Best 4 Rachael Rays Cracked Corn And Pepper Squares Recipes
Cracked corn and pepper squares are delightful Southern treats, captivating taste buds with their distinctive cornmeal crust and savory pepper filling. These delectable squares are a harmonious blend of textures, featuring a crispy outer layer that yields to a soft and flavorful interior. The subtle sweetness of the cornmeal pairs perfectly with the spicy kick of the pepper, creating a tantalizing taste experience. Whether served as an appetizer, side dish, or even a main course, these versatile squares are sure to impress.
This article presents a collection of tempting cracked corn and pepper square recipes, each offering unique variations on this classic dish. From the traditional Southern-style squares to more modern takes infused with bold flavors, there's a recipe here to suit every palate. The recipes include step-by-step instructions, detailed ingredient lists, and helpful tips to ensure perfect results every time. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more of these irresistible cracked corn and pepper squares.
RACHAEL RAY'S CRACKED CORN AND PEPPER SQUARES
This is a great change from the usual chile cornbread recipes. Rachael uses pepperjack cheese in a corn muffin mix and adds frozen corn to it. It's great with honey butter. I always omit the scallion when making this but the original recipe calls for it.
Provided by linguinelisa
Categories Quick Breads
Time 28m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400. Grease and 8x9 square baking pan.
- In medium sized bowl, combine corn muffin mix, egg and milk till just combined. Add cheese, corn and scallion till just combined. Pour into greased pan and bake till golden, about 15 to 18 minutes.
Nutrition Facts : Calories 199.3, Fat 8.4, SaturatedFat 3.8, Cholesterol 33.2, Sodium 394.9, Carbohydrate 24.7, Fiber 2.2, Sugar 5.5, Protein 6.8
CORN BASTERS
At the peak of season, sweet corn needs little more than to be heated up! I like to shuck mine and just throw it on a hot grill to warm it and char it up for flavor. When it comes off the grill, I baste it or squirt it with melted flavored butters. Here are a few favorites:
Provided by Rachael Ray : Food Network
Categories side-dish
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small pot and melt butter over low heat. Transfer to a small bowl, for basting, or to a squirt bottle. Serve warm with grilled corn.
- Yield: about 1/2 cup butter topping
- Prep Time: 2 minutes
- Cook Time: less than 5 minutes
- Ease of preparation: easy
- Garlic Gazpacho Butter:
- 1 large clove garlic
- 1 fresh jalapeno, seeded
- A handful cilantro leaves
- 1 teaspoon coarse salt
- 1/2 cup vegetable juice (recommended: V8 or Bloody Mary mix
- 2 teaspoons hot sauce
- 1/2 stick butter, softened
- Finely chop the garlic, jalapeno and cilantro and mash with the salt to paste it. Transfer to a small pot and add the vegetable juice or Bloody Mary mix, hot sauce and butter. Heat the combination over low heat until butter melts and transfer to a small bowl, for basting, or to a squirt bottle. Serve warm with grilled corn.
- Yield: 1 cup butter topping
- Prep Time: 5 to 6 minutes
- Cook Time: less than 5 minutes
- Ease of preparation: easy
- Equally tasty are dry topping blends to sprinkle on plain buttered corn.
- Pizza Corn Sprinkler:
- 1 cup grated Parmigiano or Romano
- 1 tablespoon dried oregano or Italian dried seasoning blend
- 2 teaspoons red pepper flakes
- 1 teaspoon granulated garlic
- 1 teaspoon sweet paprika
- Combine all ingredients and sprinkle on buttered corn on the cob or popped corn.
- Yield: 1 cup
- Prep Time: 2 minutes
- Cook Time: none
- Ease of preparation: easy
- TIDBIT:
- Buttered corn with chopped chives is easy and adds just a little something extra to plain corn with no effort.
CRACKED CORN AND CHEESE SQUARES
Provided by Rachael Ray : Food Network
Time 28m
Yield 4 + servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.
- Pour batter into baking dish and bake at 400 degrees F until golden, 15 to 18 minutes.
RIO GRANDE RUB STEAKS WITH CRACKED CORN AND CHEESE SQUARES &
Make and share this Rio Grande Rub Steaks With Cracked Corn and Cheese Squares & recipe from Food.com.
Provided by ElizabethKnicely
Categories Steak
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- RIO GRANDE RUB STEAKS:.
- Let steaks rest from refrigerator for a few minutes to take the chill off.
- Preheat grill pan or indoor electric grill to high heat. Combine spice rub ingredients: Ancho chile, cumin, coriander, and cayenne. Rub spice blend into steaks.
- Coat sliced red onion with a drizzle of oil. Season with salt and pepper.
- Grill steaks and onion slices 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season steaks with salt. Top with separated rings of red onions. Serve with hot Cracked Cornbread and Cheese Squares and Mexican Salad.
- CRACKED CORN AND CHEESE SQUARES:.
- Preheat oven to 400°F Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.
- Pour batter into baking dish and bake at 400°F until golden, 15 to 18 minutes.
- Yield: 4+ servings.
- MEXICAN SALAD:.
- Cut avocados in half, working around the pit. Separate the 2 halves. Remove the pit and scoop out avocado flesp with a spoon. Wedge avocados in a pile in the center of a large plater. Seed the wedge tomatoes and arrange around the avocados. Spread slices onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt, drizzle platter with oil and serve.
- Yield: 4 servings.
Nutrition Facts : Calories 652.2, Fat 34.8, SaturatedFat 11.4, Cholesterol 35, Sodium 717.1, Carbohydrate 73.5, Fiber 15, Sugar 18.4, Protein 19
Tips:
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. For a vegan version, omit the bacon, cheese, and eggs, and use non-dairy milk and butter replacements.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- To make the squares ahead of time, assemble them and bake them according to the recipe. Then, let them cool completely and store them in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat them in a preheated oven at 350 degrees Fahrenheit for about 15 minutes, or until they're warmed through.
- These squares are also great for freezing. To freeze them, assemble them and bake them according to the recipe. Then, let them cool completely and cut them into squares. Place the squares in a single layer on a baking sheet and freeze for about 1 hour, or until they're frozen solid. Transfer the squares to a freezer-safe bag and freeze for up to 3 months. When you're ready to serve, thaw them overnight in the refrigerator or at room temperature for about 1 hour. Then, reheat them in a preheated oven at 350 degrees Fahrenheit for about 15 minutes, or until they're warmed through.
Conclusion:
Rachael Ray's Cracked Corn and Pepper Squares are a delicious and versatile dish that can be served as an appetizer, side dish, or main course. They're easy to make and can be tailored to your own taste preferences. Whether you like them spicy or mild, vegetarian or vegan, these squares are sure to be a hit. So next time you're looking for a quick and easy recipe, give Rachael Ray's Cracked Corn and Pepper Squares a try.
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