Beyond the Muffin Tin: 2 New Ways to Transform Cornbread
A classic cornbread recipe is a must-have in any kitchen, but once you've mastered the basics, it's time to dress up the usual fare and set your sights on next-level interpretations. On this morning's all-new episode of The Kitchen, Sunny Anderson and Jeff Mauro introduced two fresh spins on this tried-and-true favorite, both savory and satisfying dishes that go beyond the ordinary comfort food.
Part casserole and part bread, Sunny's Tex-Mex Spoonbread boasts layer upon layer of flavor: first buttery browned chorizo, then a loose grits-style cornmeal mixture made light and fluffy thanks to a few whipped eggs. To make sure there's plenty of texture in her spoonbread, Sunny adds a handful of corn kernels to the cornmeal batter, plus a duo of gooey cheeses for over-the-top richness. After baking in the oven, this big-batch dish turns out golden brown along the edges and fully set in the middle.
Jeff saves time in the kitchen when making his Sausage and Chard White Cornbread Pizza by starting with a box of instant cornbread mix, which he uses to make the pizza crust. While a combination of four cheeses promises a decadent smear to act in place of pizza sauce, toppings like hearty Italian sausage and fresh Swiss chard round out the dish to make it a meal. Just before serving, add a few pickled sweet peppers for bright taste and a bold bite.
Tune in to an all-new episode of The Kitchen on Saturday at 11a|10c.