CAJUN MEXICAN CORNBREAD
Here is a cornbread recipe that I came up with after trying a few other recipes and mixed it up my way. Hope you enjoy. I make this with lots of things, especially good with Chili, Red Beans and Rice, Smothered Round Steak and gravy, (the list could go on......)
Provided by HappyVal
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350*.
- Lightly oil your 10 inch black iron skillet (bottom and sides) and let it get hot in the oven while mixing above ingredients.
- If you do not have a skillet use a 9 X 13 pan.
- Once skillet is hot, pour in mixture.
- Bake for 40-45 minutes.
Nutrition Facts : Calories 411.6, Fat 16.6, SaturatedFat 7.1, Cholesterol 71.2, Sodium 1063.6, Carbohydrate 58, Fiber 5, Sugar 17.9, Protein 9.2
CAJUN CORNBREAD
This is an awesome seafood cornbread, though it almost comes out like a casserole. It has so many ingredients it doesnt firm up quite as hard as cornbread usually.
Provided by southernmojo
Categories Breads
Time 1h15m
Yield 1 pan, 28 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- In a large bowl, combine cornmeal, flour, baking soda and sugar.
- In another bowl, mix together milk, egg, and oil.
- Add onion, salt, green pepper, corn, cheese, green onion, and jalapeno to milk mixture, combining well. Stir into flour mixture. Then gently stir in seafood.
- Transfer mixture to 13x9x2 pan coated with non-stick cooking spray. Bake 55 to 60 minutes or until golden brown and knife inserted into center comes out clean.
Nutrition Facts : Calories 82.8, Fat 4, SaturatedFat 1.3, Cholesterol 12.1, Sodium 190.5, Carbohydrate 9.8, Fiber 0.7, Sugar 1.8, Protein 2.5
MAQUE CHOUX SKILLET CORNBREAD
Steps:
- Preheat the oven to 425 degrees F.
- Add the bacon to a 10-inch cast-iron skillet over medium heat and let the fat render out, stirring occasionally, until the edges begin to brown. Toss in the jalapeño, red bell pepper and corn and saute until tender, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, whisk the cornmeal, flour, baking powder, baking soda and 1 1/2 teaspoons salt together in a large bowl. Stir in the buttermilk, eggs and melted butter, then the green onions, until combined.
- Pour the batter into the hot skillet and bake until golden brown, about 25 minutes. Slice into wedges and serve with tomato butter.
- Heat a 10-inch cast-iron skillet over medium-high heat.
- Set the tomato in the hot pan cut-side down. Cook until the tomato softens and is caramelized, 6 to 8 minutes.
- Let the tomato cool slightly, then add to a food processor along with the butter and salt. Pulse until combined. Remove the butter with a rubber spatula to a small bowl.
CREOLE CORNBREAD
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. -Enid Hebert, Lafayette, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Nutrition Facts : Calories 272 calories, Fat 14g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
CAJUN CORNBREAD CASSEROLE
The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, "Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This delicious and spicy cornbread-topped casserole is a complete meal, with grains, beans and vegetables all in one dish. Serve with hot sauce on the table.
Provided by Tara Parker-Pope
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Grease an 8- or 9-inch square baking pan or casserole dish.
- Drain tomato juices into a skillet, and chop tomatoes into smaller pieces. Set chopped tomatoes aside to use in Step 5.
- Add water as necessary until a thin layer of liquid covers the skillet.
- Sauté onion, celery, garlic and bell pepper over high heat until onion is translucent, bell pepper slices are tender and all of the water has evaporated, about 4 minutes.
- Turn off heat, and mix in 1 to 2 tablespoons of Cajun Seasoning, chopped tomatoes and kidney beans, stirring to combine. Set aside.
- In a small mixing bowl, whisk cornmeal, baking powder, salt and, if desired, additional Cajun Seasoning (several dashes, so the mix looks speckled when stirred). You can also add 1 to 2 teaspoons of sugar if you like a sweet cornbread topping. Then stir in nondairy milk and applesauce. It should be thick but spreadable, like hummus, and not dry.
- Pour bean mixture into your baking dish, and pat down firmly with a spatula. Spread cornbread mixture on top, and bake for 30 to 35 minutes, or until the cornbread is a deep golden, cracked and firm to the touch. Allow to set out for 15 minutes before serving.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 2 grams, Carbohydrate 61 grams, Fat 3 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 592 milligrams, Sugar 9 grams
CRAWFISH CORNBREAD
A yummy Cajun twist on Mexican cornbread. Everyone can't quit talking about this recipe. It's sure to become a favorite.
Provided by JERKIE3
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 18.6 g, Cholesterol 81.3 mg, Fat 10.8 g, Fiber 1.5 g, Protein 10.4 g, SaturatedFat 3.3 g, Sodium 533.8 mg, Sugar 2.6 g
CAJUN CORN BREAD STUFFING
Categories Herb Pepper Pork Side Bake Christmas Thanksgiving Stuffing/Dressing Sausage Cornmeal Corn Fall Winter Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Arrange corn bread on large baking sheet. Bake until slightly dry and toasted, about 20 minutes. Transfer to very large bowl; cool.
- Melt butter in heavy large Dutch oven over high heat. Add sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and sauté until vegetables are just tender and mixture is very moist, about 15 minutes. Stir vegetable mixture into corn bread. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
- To bake stuffing in turkey:
- Add 1/2 up chicken broth to stuffing and mix thoroughly. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover tightly with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover stuffing and bake until top begins to brown, about 15 minutes.
- To bake all stuffing in pan:
- Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer stuffing to prepared baking dish. Cover tightly with buttered aluminum foil. Bake until stuffing is firm and heated through, about 45 minutes. Uncover stuffing and bake until just beginning to brown to top, about 15 minutes.
REAL SOUTHERN CORNBREAD
This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!
Provided by Jason
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl mix together the corn meal, flour, salt, and baking powder.
- In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
- Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
- Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
- Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 36.3 g, Cholesterol 34.3 mg, Fat 22 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 4 g, Sodium 620.9 mg, Sugar 4.3 g
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