Time 1h5m Yield 8 Number Of Ingredients 10 Steps:
Heat oven to 350°F. Cut onion into 5 (1/2-inch thick) rings; keep rings intact. In 10-inch cast-iron skillet, melt butter over medium-low heat. Gently place onion slices close together in the butter. If last ring looks too large to fit in skillet, remove outside rings until small enough to fit. Sprinkle with salt, and cook 3 to 4 minutes without moving, until onions soften but don’t fall apart. Remove from heat. With large, flat spatula, gently turn onions, keeping rings together as much as possible. In large bowl, mix both pouches cornbread mix, eggs and milk. Stir in cheeses and herbs. Pour batter over onions. Bake 28 to 32 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean. Run knife around edge of cornbread. Let cornbread cool 10 minutes. Place a plate over skillet, and carefully flip over. Remove skillet. Cut into 8 wedges.
Time 1h5m Yield 1 loaf, 8-10 serving(s) Number Of Ingredients 11 Steps:
Preheat the oven to 190°C/275°F/gas mark 5. Grease a 900g (2lb) loaf tin and set aside. Fry the onion gently for 10-15 minutes until softened, stirring occasionally. Remove from heat and leave to cool. Place the maize meal, rice flour, soya flour, baking powder, sugar and salt in a bowl and mix well. Stir in the cheese. In a small bowl, beat together the milk, eggs, and melted butter, then add to the flour mixture, stirring to mix well. Reserve about 1 tablespoon of the cooked onions. Stir the remaining onions into the bread mixture. Transfer the mixture to the loaf tin and level the surface. Sprinkle the reserved onions over the top. Bake for about 30 minutes, or until the loaf is risen and golden brown. Turn out and cool on a wire rack. Serve warm or cold in slices.
Time 15m Yield 8 Number Of Ingredients 9 Steps:
Preheat the oven to 450 °F. Spray an 8-inch square baking pan with vegetable oil cooking spray. In a medium saucepan, melt the butter and sauté the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
Time 45m Yield 8 servings Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside. Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar. Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.
Time 40m Number Of Ingredients 12 Steps:
Heat the oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Tip the flour, polenta, bicarb, mustard powder, cayenne and 2 tsp each of the cumin and onion seeds into a bowl with a large pinch of salt. Whisk the oil, milk and eggs together in a jug and pour over the dry ingredients. Beat everything together until smooth. Stir through all but a handful of both cheeses, then divide the mixture between the holes in the tin. Combine the rest of the cheese, cumin and onion seeds and scatter this over the tops. Bake the muffins for 20-22 mins until puffed up and golden. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely. Best eaten on the day, but will keep in an airtight container for two days.
Time 55m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish. Bake in preheated oven for 25 minutes. Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.
Time 50m Yield 8-10 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 425°. Sauté onion in butter, set aside. Mix Jiffy according to package directions. Stir in creamed corn. Pour into greased 11x13 casserole dish. Combine sour cream and shredded cheese. Add sautéed onions and stir. Drop by spoonful across cornbread mixture. Sprinkle with Parmesan. Bake for 25-30 minutes until light brown.
Time 1h Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Beat cottage cheese, butter, and eggs in a large bowl. Stir corn bread mixes into butter mixture until just moistened. Fold in broccoli, onion, and 1 cup Cheddar cheese. Pour batter into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the baking dish for 10 minutes before slicing and serving warm.
Yield Makes 10 servings Number Of Ingredients 13 Steps:
Preheat oven to 400°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter with oil in heavy medium skillet over medium heat. Add green onions; sauté 3 minutes. Cool. Whisk cornmeal, flour, cheese, sugar, baking powder, salt, and pepper in large bowl to blend. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture and green onion mixture to dry ingredients; stir until just blended (do not overmix). Transfer batter to pan. Bake bread until tester inserted into center comes out clean, about 20 minutes. (Can be prepared 1 day ahead. Cool. Cover with foil and store at room temperature. Rewarm uncovered in 350°F oven 10 minutes.) Serve warm.
Time 55m Yield 9 servings. Number Of Ingredients 11 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.
Yield 10 servings Number Of Ingredients 14 Steps:
Preheat oven to 400°. Melt 1T butter in 10-inch cast iron skillet over med heat. Add green onions. Saute 5mins. Trans to small bowl. Mix next 6 ingr. in large bowl. Whisk buttermilk and eggs in med bowl. Stir into dry ingr. Stir in 7T melted butter, then cheee, corn, red pepper, chiles, and green onions. Add 1/2T melted butter to skillet. Heat over high heat til foamy, about 1min. Pour batter into skillet. Trans to oven. Bake cornbread until golden, about 40mins. Cool 20mins in skillet.
Time 35m Yield 12-16 servings. Number Of Ingredients 8 Steps:
In a skillet, saute onion in oil until tender. Place biscuit mix in a bowl. Combine eggs and milk; stir into biscuit mix just until combined. Stir in the onion, 1 cup of cheese and 4 teaspoons of parsley. Spread the batter into two greased 8-in. round baking pans. Sprinkle with remaining cheese and parsley. Drizzle with butter. Bake at 400° for 15-20 minutes or until cheese is melted and top of bread is lightly browned.
