Rachael Ray’s Cracked Corn and Pepper Squares: A Spicy Cornbread Revelation

I remember the first time I tasted something that truly challenged my preconceived notions about cornbread. It was at a summer potluck, and nestled amongst the predictable honey-glazed versions and crumbly sweet loaves was a pan of these intriguing squares. The flecks of vibrant corn and the subtle heat hinted at something special, and one bite confirmed it: this wasn’t just cornbread, it was an experience. The pepperjack gave it a delightful tang, the corn popped with sweetness, and the scallions added a fresh, savory counterpoint. It was a symphony of flavors in a humble square, and I’ve been making my own version ever since.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 15-18 minutes
• Total Time: 20-23 minutes
• Servings: 9
• Yield: 9 squares
• Dietary Type: Vegetarian

Ingredients

• 1 (8 1/2 ounce) package Jiffy corn muffin mix
• 1 egg
• 1/3 cup milk
• 1/3 lb pepperjack cheese, grated
• 1/2 cup frozen corn kernels
• 1 scallion, thinly sliced

Equipment Needed

• 8×9 inch square baking pan
• Medium sized mixing bowl
• Measuring cups and spoons
• Grater

Instructions

1. Preheat your oven to 400°F (200°C). While the oven heats, grease an 8×9 inch square baking pan thoroughly. This will prevent the cornbread from sticking and ensure easy removal. I like to use cooking spray, but you can also use butter or shortening.

2. In a medium-sized bowl, combine the Jiffy corn muffin mix, egg, and milk. Mix until just combined. Be careful not to overmix, as this can result in a tough cornbread. A few lumps are perfectly fine!

3. Add the grated pepperjack cheese, frozen corn kernels, and thinly sliced scallion to the bowl. Gently fold the ingredients together until they are evenly distributed throughout the batter. Again, avoid overmixing.

4. Pour the batter into the prepared baking pan and spread it evenly.

5. Bake in the preheated oven for 15 to 18 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Check for doneness at the 15-minute mark, as oven temperatures can vary. If the top is browning too quickly, you can loosely tent it with foil for the remaining baking time.

6. Once baked, remove the pan from the oven and let the cornbread cool slightly before cutting it into squares. This allows it to set up a bit and makes it easier to handle.

Expert Tips & Tricks

• Spice it up: For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the batter.
• Cheese choices: While pepperjack is the star here, you can experiment with other cheeses like cheddar, Monterey Jack, or even a smoked gouda for a unique flavor profile.
• Corn power: Feel free to use fresh corn kernels if you have them available. Just make sure they are cooked before adding them to the batter.
• Make it ahead: The dry ingredients can be pre-mixed and stored in an airtight container. When ready to bake, simply add the wet ingredients and proceed with the recipe.
• Don’t overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough and dense cornbread. Mix only until the ingredients are just combined.
• Oven Placement: Place the baking pan in the center rack of the oven to ensure even cooking.

Serving & Storage Suggestions

These cracked corn and pepper squares are delicious served warm as a side dish with chili, soups, or stews. They’re also great on their own as a snack or as part of a brunch spread.

For serving, consider cutting the cornbread into squares or wedges and arranging them on a platter. You can also offer a side of honey butter or sour cream for dipping.

Leftovers can be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To reheat, simply warm them in the oven or microwave. If frozen, thaw them completely before reheating. Reheating in the oven will help retain their crisp texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	199.3 kcal	N/A
Calories from Fat	N/A	38%
Total Fat	8.4 g	12%
Saturated Fat	3.8 g	19%
Cholesterol	33.2 mg	11%
Sodium	394.9 mg	16%
Total Carbohydrate	24.7 g	8%
Dietary Fiber	2.2 g	8%
Sugars	5.5 g	N/A
Protein	6.8 g	13%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use a gluten-free corn muffin mix to make this recipe suitable for those with gluten sensitivities.
• Dairy-Free: Substitute the milk with almond milk, soy milk, or oat milk. You can also use a dairy-free pepperjack cheese alternative.
• Vegan: Use a vegan corn muffin mix, substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water and allowed to sit for 5 minutes), and use a dairy-free pepperjack cheese alternative.
• Herbaceous: Add a tablespoon of chopped fresh herbs like cilantro, chives, or parsley to the batter for an extra layer of flavor.
• Sweet Heat: Drizzle a little honey or maple syrup over the cornbread after baking for a sweet and spicy combination.

FAQs (Frequently Asked Questions)

Q: Can I use a different size pan?
A: Yes, but you may need to adjust the baking time. A smaller pan will require a longer baking time, while a larger pan will require a shorter baking time. Keep an eye on the cornbread and check for doneness with a toothpick.

Q: Can I make this ahead of time?
A: Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to bake it fresh for the best texture.

Q: What can I do if my cornbread is too dry?
A: Make sure you’re not overbaking it. Also, adding a tablespoon of sour cream or yogurt to the batter can help keep it moist.

Q: Can I freeze these squares?
A: Yes, you can freeze them. Wrap them individually in plastic wrap and then place them in a freezer bag. They will keep in the freezer for up to 2 months.

Q: What is the best way to reheat these squares?
A: The best way to reheat them is in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also reheat them in the microwave, but they may not be as crispy.

Final Thoughts

Rachael Ray’s Cracked Corn and Pepper Squares are more than just a cornbread recipe; they’re an invitation to explore the unexpected and embrace bold flavors. Whether you’re serving them alongside a comforting bowl of chili or enjoying them as a savory snack, these squares are sure to delight. Don’t be afraid to experiment with variations and substitutions to create your own signature version. And most importantly, don’t forget to share your creations and experiences with others! Food is best enjoyed when it’s shared with good company. So, grab your mixing bowl, preheat your oven, and get ready to embark on a culinary adventure!