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Gallery Cornbread Turkeys Recipe Summary Servings: 12
Ingredients Ingredient Checklist Vegetable oil cooking spray 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter 2 cups fresh (from about 3 ears) or thawed frozen corn kernels 3 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired) 2 shallots, minced 1 cup plus 2 tablespoons all-purpose flour 2 1/4 cups yellow cornmeal 1 tablespoon plus 1 teaspoon coarse salt 3/4 teaspoon freshly ground pepper 3 tablespoons sugar 1 tablespoon plus 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 3 large eggs 2 1/4 cups buttermilk, well shaken 1 1/2 cups grated cheddar cheese
Gallery Cornbread Turkeys
Recipe Summary Servings: 12
Gallery
Cornbread Turkeys
Cornbread Turkeys
Cornbread Turkeys
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- Vegetable oil cooking spray 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter 2 cups fresh (from about 3 ears) or thawed frozen corn kernels 3 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired) 2 shallots, minced 1 cup plus 2 tablespoons all-purpose flour 2 1/4 cups yellow cornmeal 1 tablespoon plus 1 teaspoon coarse salt 3/4 teaspoon freshly ground pepper 3 tablespoons sugar 1 tablespoon plus 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 3 large eggs 2 1/4 cups buttermilk, well shaken 1 1/2 cups grated cheddar cheese
Directions
Preheat oven to 350 degrees. Coat two 5-cup turkey-shaped pans with cooking spray. Melt 1/2 cup butter and let cool.
Melt remaining 2 tablespoons butter in a skillet over medium-high. Cook corn, jalapeno, and shallots, stirring occasionally, until soft, 4 to 6 minutes.
Whisk together flour, cornmeal, salt, pepper, sugar, baking powder, and baking soda in a large bowl. Make a well in the center of the mixture and add eggs; whisk eggs into flour mixture.
Whisk together melted butter and buttermilk; stir into flour mixture, along with corn mixture and cheddar. Mix until well combined.
Divide the batter evenly between prepared pans; smooth tops. Transfer to oven and bake, rotating pans halfway through, until a cake tester inserted into the centers comes out clean, 30 to 35 minutes. Let cool slightly before inverting onto a wire rack. Serve warm or at room temperature.
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All Reviews for Cornbread “Turkeys”
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All Reviews for Cornbread “Turkeys”
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
