Corn Bread

Instructions

WHAT TO DO

1)   preheat oven to 400 degrees

2)   whisk cornbread mix, egg, and milk together in mixing bowl until smooth

3)   pour mix into oiled muffin pan, filling each muffin mold ⅔ way full

4)   place 2-3 slices of sausage on each individual muffin

5)   bake until surface is golden brown, or middle is cooked (10-12 minutes)

6)   garnish with cilantro leaves

 

Ingredients
  • 1 package jiffy cornbread mix
  • 1 egg
  • ⅓ cup half and half
  • 1 pinch black pepper
  • ½ pound italian sausage, thinly sliced and pre-caramelized
  • cilantro leaves for garnish
The Back Story

Sausage corn bread

WHAT TO GET

1 package jiffy cornbread mix

1 egg

⅓ cup half and half

1 pinch black pepper

½ pound italian sausage, thinly sliced and pre-caramelized

cilantro leaves for garnish

WHAT TO DO

1)   preheat oven to 400 degrees

2)   whisk cornbread mix, egg, and milk together in mixing bowl until smooth

3)   pour mix into oiled muffin pan, filling each muffin mold ⅔ way full

4)   place 2-3 slices of sausage on each individual muffin

5)   bake until surface is golden brown, or middle is cooked (10-12 minutes)

6)   garnish with cilantro leaves

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

cornbread

1.    whisk all ingredients in mixing bowl and pour into muffin molds

2.   bake at 350 until golden brown on top

3.   serve on side chili

Ingredients
  • 1 box mix cornbread
  • 2 eggs
  • ⅓ cup milk
  • 2 tablespoons vegetable oil
  • ⅔ cup grated sharp cheddar cheese, grated
  • 1 tablespoon parsley
  • 1 charred jalapeno, small diced
Instructions

Method

-      Mix dry ingredients together, and add a pinch of pepper

-      In a stand mixer or using a hand-held mixer set to low speed, stir in butter, milk, jalapenos and thyme

-      Pour batter into a buttered cast iron skillet, and bake at 375-degrees for 20 minutes

Ingredients
  • 4 eggs
  • 3 cups all-purpose flour
  • 2 cups milk
  • 1 cup sugar
  • 1 cup cornmeal
  • ¾ cups butter, melted
  • 2 tablespoons chopped jalapeno peppers
  • 2 teaspoons thyme
  • Pinch of pepper
The Back Story

Method for cornbread

-        Preheat the oven to 375°

-        Take the corn with husk and place directly on the flame

-        Slowly toast corn for about 10 minutes or until charred

-        Let the corn cool, remove husk, and slice off kernels

-        In a bowl, whisk all dry ingredients together

-        Slowly mix in the eggs, olive oil, and low-fat buttermilk and mix thoroughly

-        Add 1 tablespoon of cilantro and ¾ of the charred corn to the mix

-        Ladle the batter into a non-stick muffin pan filling ¾ of each cup

-        Add the remaining cilantro and corn to the top of each cup

-        Bake in the oven at 375° for 12-14 minutes

Method for watermelon salad

-        Cube watermelon into 1” pieces and set aside

-        In a mixing bowl, combine kale, sunflower seeds, and balsamic vinaigrette

-        Toss the salad together and top with watermelon cubes

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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