Cheese Cilantro Cornbread Recipes

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MOMAPHET'S CILANTRO LIME CORNBREAD



Momaphet's Cilantro Lime Cornbread image

This recipe was developed for the Southern USA Cornbread Challenge of the Food Friends and Fun 2014 Culinary Quest on Yuko.com. I added to a basic buttermilk cornbread one of my favorite flavor combinations lime, cilantro & garlic. The cilantro and lime really pair well together and are the dominant flavors. I haven't tried the chipotle addition but it's another flavor I like with these so I thought I would suggest it. The smaller amounts will give you fairly subtle flavors add more for greater umph.

Provided by momaphet

Categories     Quick Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/8 teaspoon baking powder
3/4 teaspoon salt
1/2-1 teaspoon garlic powder
3 -4 tablespoons cilantro, chopped fine
3 -4 green onions, sliced (include a little of the green)
1 medium lime, zested
1 cup buttermilk
1/3 cup vegetable oil
1 large egg
2/3 cup monterey jack cheese, shredded
for a little kick add 1/4- 1/2 tsp dried chipotle powder or 1/2-1 chipotle pepper, with adobe blended into the milk mixture

Steps:

  • Pre heat oven to 400 degrees, butter well one 10" cast iron skillet, or an 8" square pan. If using the pan, you can also use non-stick cooking spray.
  • Whisk or beat well together with a fork: buttermilk, egg, & oil; set aside.
  • Stir or whisk together all the dry ingredients, add in lime zest, onions and cilantro stir well.
  • Gently stir the wet ingredients into the dry mixing just until everything is incorporated, don't over mix.
  • Pour batter into prepared pan, sprinkle with shredded cheese and bake 18-25 minutes. If using the skillet check at 18 minutes and should be done by 22. Using the square pan check at 20, with either test by inserting a thin knife or toothpick it should comes out clean (don't mistake melted cheese for uncooked batter). Serve warm.

CHEESE CORNBREAD



Cheese Cornbread image

This is almost like a cornbread version of macaroni and cheese¿and thus, it would be comforting and filling alongside tomato soup on a cold Fall day.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

8 tablespoons unsalted butter, melted, plus more for buttering the pan
1 1/4 cups stone-ground cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/2 cup 1/2-inch cubes Cheddar, plus 1 cup shredded
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
  • Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
  • Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.

CHEESE CILANTRO CORNBREAD



Cheese Cilantro Cornbread image

Make and share this Cheese Cilantro Cornbread recipe from Food.com.

Provided by Derf2440

Categories     Quick Breads

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/2 cups cornmeal
1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 cups grated jalapeno havarti cheese
2 large eggs
1 1/2 cups buttermilk
1/4 cup vegetable oil
1/4-1/2 cup chopped fresh cilantro

Steps:

  • Preheat oven to 375°F.
  • Stir together cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl.
  • Stir grated cheese into mixture.
  • Whisk eggs with buttermilk and veggie oil in a separate bowl.
  • Stir in cilantro.
  • Stir wet ingredients into cornmeal mixture just until combined.
  • Spoon into well greased 9 inch round or square cake pan.
  • Bake on middle rack of oven for 20 to 25 minutes.
  • (Substitute cheddar or monterey jack for the havarti, but the havarti is so good!).
  • While great served warm, this bread has more flavour when eaten at room temperature.

CHIVE-CHEESE CORNBREAD



Chive-Cheese Cornbread image

This cornbread goes well with any main dish. The chives and sharp cheddar cheese give it a special flavor. -Sybil Eades, Gainesville, Georgia

Provided by Taste of Home

Time 30m

Yield 15 servings.

Number Of Ingredients 9

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
2 large eggs, room temperature
1 cup 2% milk
1/4 cup butter, melted
1 cup shredded sharp cheddar cheese
3 tablespoons minced chives

Steps:

  • In a large bowl, combine cornmeal, flour, sugar and baking powder. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened. Gently fold in cheese and chives. , Pour into a greased 13x9-in. baking pan. Bake at 400° until golden brown, about 18 minutes. Cut into strips; serve warm.

Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 200mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

CHEESY CORNBREAD



Cheesy Cornbread image

When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!

Provided by Country Crock®

Time 1h

Yield 16

Number Of Ingredients 10

1 cup flour
1 cup cornmeal
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
⅔ cup milk
1/2 cup Country Crock® Spread, melted
1 cup corn
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
  • Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
  • Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 g

CORNBREAD CASSEROLE



Cornbread Casserole image

Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. -Carrina Cooper, McAlpin, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 7

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
2 tablespoons butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Steps:

  • In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.

Nutrition Facts : Calories 311 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 777mg sodium, Carbohydrate 50g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.

CHEESY CREAMED CORN WITH CILANTRO



Cheesy Creamed Corn with Cilantro image

Provided by Paul Grimes

Categories     Milk/Cream     Cheese     Garlic     Side     Vegetarian     Kid-Friendly     Father's Day     Backyard BBQ     Corn     Summer     Cilantro     Butter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1 1/2 cups chopped scallions (about 6 large)
12 ears corn, kernels cut from cobs
2/3 cup heavy cream
2 teaspoons cornstarch
1 large garlic clove
6 ounces queso fresco or mild feta, crumbled (1 1/3 cups)
1 cup cilantro sprigs

Steps:

  • Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.
  • Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.
  • Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.

BEER CHEESE CORNBREAD



Beer Cheese Cornbread image

Beer cheese soup is a rich, creamy comfort food favorite of my family in the Midwest. I love when the crispy croutons on top soak up a little flavor from the soup -- and that's what sparked the inspiration for this twist on cornbread! It's slightly sweet like a Northern-style cornbread, balanced with a hint of hops from the IPA and sharpness from the Cheddar.

Provided by Gabriela Rodiles

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter
1 cup all-purpose flour
1 cup fine grind cornmeal
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup cooked corn, roughly chopped (see Cook's Note)
1 cup shredded sharp Cheddar
Kosher salt
1 cup IPA beer
2 large eggs
2 tablespoons vegetable oil

Steps:

  • Place a 10-inch cast-iron skillet (see Cook's Note) on the center rack of the oven and preheat to 400 degrees F.
  • Melt 6 tablespoons of the butter and let cool in a medium heatproof bowl.
  • Whisk together the flour, cornmeal, sugar, baking powder, baking soda, corn, 3/4 cup of the Cheddar and 1 1/2 teaspoons salt in another medium bowl. Make a well in the center.
  • Add the beer, eggs and vegetable oil to the cooled butter and whisk together. Pour into the well in the dry ingredients. Stir together gently until just combined.
  • Once the oven has preheated, carefully remove the cast-iron skillet and add the remaining 2 tablespoons butter, swirling until completely melted. Pour in the cornbread batter and smooth the top. Sprinkle with the remaining 1/4 cup Cheddar.
  • Bake until the cornbread is golden brown and springs back to the touch, about 20 minutes. Remove from the oven, let cool for 10 minutes and serve.

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