Arizona Cornbread Recipes
ARIZONA CORNBREAD
Unlike other cornbreads, this one uses yeast. With oil and sour cream, this moist, tender loaf has a bit of zip to it from the peppers. -Margaret Pache, Mesa, Arizona
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first six ingredients; set aside. In a saucepan, heat the sour cream, oil and onions to 120°-130°. Add to cornmeal mixture; beat until blended. Beat in eggs, cheese, corn and jalapenos. Stir in enough flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 2 loaves. Grease two 9x5-in. loaf pans; dust with additional cornmeal. Place loaves seam side down in prepared pans. Cover and let rise until doubled, about 30 minutes. , Brush butter over loaves. Bake at 375° until golden brown, 30-35 minutes; cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 164 calories, Fat 7g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 151mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
PALO VERDE'S GREEN CHILE CORNBREAD
Not just another corn bread recipe. This recipe comes from The Boulder's, a 5 star resort in Scottsdale, Arizona
Provided by Galley Wench
Categories Breads
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degree f.
- Cream butter and sugar.
- Add eggs slowly, one at a time.
- Add chiles, corn and cheese, mixing well to incorporate.
- Sift together dry ingredients, then add and mix until smooth.
- Pour into well-buttered, square 9 inch pan and bake about 1 hour.
ARIZONA GREEN CHILE CORNBREAD (GREEN CHILI CORNBREAD)
Make and share this Arizona Green Chile Cornbread (Green Chili Cornbread) recipe from Food.com.
Provided by NELady
Categories Breads
Time 50m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together, except for 2 handfuls of cheese. Pour into a greased casserole dish (the flatter, the better). Sprinkle remaining cheese on top. Bake at 350* for 40 minutes or so. Recipe can easily be doubled, tripled, etc., But, if using a deep dish, allow extra baking time.
Nutrition Facts : Calories 439.7, Fat 28.4, SaturatedFat 10.4, Cholesterol 92.5, Sodium 965.6, Carbohydrate 36.1, Fiber 3, Sugar 5.2, Protein 14.6
MRS. PATTI'S MEXICAN CORNBREAD
Cornbread with a touch of spice.
Provided by MAIL8D
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
- Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
- Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
- Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 34.6 g, Cholesterol 103.6 mg, Fat 40.2 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 16 g, Sodium 913.8 mg, Sugar 3.7 g
ARIZONA CACTUS AND BEANS
Being surrounded by land filled with wild prickly pear cactus in Arizona, I was inspired to find different ways to enjoy this local plant. This is a simple but tasty recipe that is best if served with warm cornbread.
Provided by CERAWALLACE
Categories Side Dish
Time 33m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes.
- Stir cactus, chili powder, garlic, fenugreek seeds, coriander, and cumin into the potato mixture. Cook, stirring frequently, until cactus is softened, about 5 minutes. Add pinto beans; cook, stirring gently, until just heated through, about 3 minutes.
Nutrition Facts : Calories 159.9 calories, Carbohydrate 30 g, Fat 2.7 g, Fiber 9.6 g, Protein 6.9 g, SaturatedFat 0.4 g, Sodium 216.7 mg, Sugar 1.6 g
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