Alton’s Creamed Corn Cornbread | Good Eats | Food Network
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Creamed Corn Cornbread
Recipe courtesy of Alton Brown
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 8 servings
Level: Easy
Ingredients
2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil
Directions
Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
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Alton’s Creamed Corn Cornbread | Good Eats | Food Network
Jalapeno Biscuits with Sweet Potato Gravy | Lodge Dutch Oven Cooking Recipe
Today we are doing some Lodge dutch oven cooking as we make buttery soft and flaky jalapeno biscuits with savory sweet potato gravy. Full recipes are below!
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Texas Style Cuisine
JALAPENO CORN BISCUITS
1 1/2 cup self rising flour
1/3 cup corn meal
2 tbsp corn starch
2 tbsp sugar
2 tsp pepper
1/2 tsp salt
1 stick butter (frozen and grated)
2 tbsp shortning
2 jalapenos
1/2 cup frozen corn
SWEET POTATO GRAVY
1 yellow onion diced
1 sweet potato diced
2 carrots diced
2 stalks celery diced
1/2 tsp each salt and pepper
Saute with 2 tbsp butter until golden. Add another 1 tbsp butter and 3 tbsp flour.
Saute again and add 1 cup milk. Let thicken.
Add the meat of 2 baked sweet potatoes. Let cook 10 minutes.
Add 1/3 cup half and half. Serve over biscuits.
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Bama Country - Country by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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How to Make Flaky Biscuits
Making homemade Biscuits is a breeze with this recipe! They are so easy to make from scratch, and all you need are 6 simple ingredients. With this easy recipe, your biscuits will come out super buttery and flaky on the inside and crisp outside. By the by, they are soooo delicious served warm with some homemade Honey Butter! Let me know what you like to eat them with!
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CTF E199: Jalapeno Cheddar Biscuits from a Jiffy Buttermilk Biscuit Mix
Sometimes pre-packaged mixes can be altered to make a yummier recipe. Use Jiffy baking mixes as a foundation for fast and easy recipes. In this video, Angie from Canterbury Trails Farm whips up some quick Jalapeno Cheddar Biscuits using a Jiffy Buttermilk Biscuit mix, cheddar and diced jalapenos. These biscuits go great with Tortilla soup!
Check out the Tortilla Soup recipe here:
Long-term storage of Jalapenos how-to:
Ina's Buttermilk Cheddar Biscuits | Barefoot Contessa: Cook Like a Pro | Food Network
Ina makes quick. easy buttermilk Cheddar biscuits for a breakfast meeting!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Buttermilk Cheddar Biscuits
Recipe courtesy of Ina Garten
Total: 1 hr 5 min
Prep: 40 min
Cook: 25 min
Yield: 8 biscuits
Level: Easy
Ingredients
2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tablespoon water or milk
Maldon sea salt, optional
Directions
Preheat the oven to 425 degrees F.
Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
2008, Barefoot Contessa Back to Basics, All Rights Reserved
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Ina's Buttermilk Cheddar Biscuits | Barefoot Contessa: Cook Like a Pro | Food Network
Molly Makes Cornbread Muffins with Honey Butter | From the Test Kitchen | Bon Appétit
These extra corny cornbread muffins are corny not because they tell dad jokes, but because there are actual kernels of fresh corn in there, plus sour cream for moistness, and cornmeal so you can actually taste corn.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.