Cheesy Corn Bites Recipes

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CHEESY CORN BITES



Cheesy Corn Bites image

From Rachael Ray Mag Everyday March 2008...can't WAIT to try these!!! As an optional suggestion, I will add chopped jalapenos or green chiles to spice it up a notch! Yumm-o!!

Provided by Meredith .F

Categories     < 30 Mins

Time 30m

Yield 4 dozen, 4-6 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, room temp
1 cup monterey jack pepper cheese, shredded
1 large egg
1/2 cup frozen corn kernels
48 Tostitos Scoops (shaped tortilla chips)
chopped chives (to garnish) or cilantro (to garnish)

Steps:

  • Preheat the oven to 350 degrees. In a large bowl, mix the cream cheese, pepper jack cheese, egg & corn.
  • Arrange the chips on a large baking sheet and place 1 tsp corn mixture in each. Bake until the filling sets, approx 20 minute.
  • Sprinkle the corn bites with garnish, serve warm.

Nutrition Facts : Calories 340.9, Fat 29.7, SaturatedFat 18.2, Cholesterol 140.4, Sodium 337.6, Carbohydrate 6.4, Fiber 0.4, Sugar 0.3, Protein 13.4

MINI CHEESY CORNBREADS



Mini Cheesy Cornbreads image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 4 mini cornbreads

Number Of Ingredients 9

2 1/2 cups yellow cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3/4 cup grated Parmesan
3/4 cup grated sharp white Cheddar (on the fine holes of a box grater)
1 3/4 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted and cooled, plus 2 tablespoons, cut into 4 pieces
3 large eggs

Steps:

  • Place four 6 1/2-inch cast-iron skillets in the oven and preheat the oven to 425 degrees F.
  • Whisk the cornmeal, sugar, baking soda and salt in a large bowl. Add the Parmesan and Cheddar and toss lightly to mix.
  • Whisk the buttermilk, melted butter and eggs in a second bowl. Pour into the cornmeal mixture and mix until just combined.
  • Carefully remove the skillets from the oven. Divide the remaining 2 tablespoons butter among the skillets and let it melt. Swirl the skillets to coat them with the butter and divide out the batter. Bake the cornbreads until golden on the edges and a tester inserted in the center comes out clean. 14 to 15 minutes. Let cool on a rack.

COWBOY CHEESE BITES



Cowboy Cheese Bites image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 35 bites

Number Of Ingredients 6

All-purpose flour, for dusting
1 sheet frozen puff pastry (from a 17.3-ounce package, such as Pepperidge Farm), thawed
1 tablespoon salted butter, melted
1 cup grated manchego cheese
1 cup grated Parmesan
One 12-ounce jar sliced jalapenos, drained

Steps:

  • Preheat the oven to 400 degrees F; line 2 baking sheets with parchment.
  • On a floured surface, carefully roll out the sheet of pastry into a 10-by-12-inch rectangle. Dock the pastry all over with the tines of a fork and then brush it with the melted butter. Sprinkle over the manchego and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into rounds using a 1 1/2-inch round pastry cutter. Gently press 1 slice of jalapeno into the middle of each round. Transfer to the prepared baking sheets. Sprinkle over the remaining 1/2 cup Parmesan.
  • Bake until golden brown and puffed, 10 to 12 minutes. Allow to cool before serving.

CHEESY CORN BITES



Cheesy Corn Bites image

From Rachael Ray Mag Everyday March 2008...can't WAIT to try these!!! As an optional suggestion, I will add chopped jalapenos or green chiles to spice it up a notch! Yumm-o!!

Provided by Meredith .F

Categories     < 30 Mins

Time 30m

Yield 4 dozen, 4-6 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, room temp
1 cup monterey jack pepper cheese, shredded
1 large egg
1/2 cup frozen corn kernels
48 tortilla chips, scoop shaped
chopped chives (to garnish) or cilantro (to garnish)

Steps:

  • Preheat the oven to 350 degrees. In a large bowl, mix the cream cheese, pepper jack cheese, egg & corn.
  • Arrange the chips on a large baking sheet and place 1 tsp corn mixture in each. Bake until the filling sets, approx 20 minute.
  • Sprinkle the corn bites with garnish, serve warm.

Nutrition Facts : Calories 340.9, Fat 29.7, SaturatedFat 18.2, Cholesterol 140.4, Sodium 337.6, Carbohydrate 6.4, Fiber 0.4, Sugar 0.3, Protein 13.4

CORN DOG BITES



Corn Dog Bites image

A faster, easier version of a corn dog. Very kid-friendly! Serve with ketchup and mustard!

Provided by cyndib

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 30m

Yield 8

Number Of Ingredients 10

cooking spray
1 (16 ounce) package hot dogs
1 cup all-purpose flour
1 cup yellow corn meal
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 egg
¼ cup vegetable oil

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
  • Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
  • Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
  • Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.

Nutrition Facts : Calories 434.4 calories, Carbohydrate 41.5 g, Cholesterol 55.4 mg, Fat 25 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 8.2 g, Sodium 1072.7 mg, Sugar 16 g

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

CHEDDAR CORN BISCUITS



Cheddar Corn Biscuits image

Everyone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. -Susan Braun, Swift Current, Saskatchewan

Provided by Taste of Home

Time 40m

Yield 16 biscuits.

Number Of Ingredients 9

4-1/4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon ground mustard
3/4 teaspoon salt
3/4 cup cold butter, cubed
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups shredded cheddar cheese
2 large eggs, room temperature, lightly beaten
2 tablespoons 2% milk

Steps:

  • Preheat oven to 425°. In a large bowl, whisk flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Add corn, cheese and eggs; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets; brush with milk. Bake 18-22 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 270 calories, Fat 13g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 476mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

CORNBREAD BITES



Cornbread Bites image

You loved our cornbread hors d'oeuvres baked in mini-muffin tins, so we found a way to make them even more scrumptious. Mix in one of the sweet, savory, or spicy flavor combinations below, or create your own. You'll have appetizers to feed an army, or at least a few dozen of your closest friends.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 dozen

Number Of Ingredients 17

Unsalted butter, softened, or vegetable oil cooking spray, for tin
1 cup flour
1 cup coarse yellow cornmeal
1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg, lightly beaten
1/4 cup safflower oil
1/4 teaspoon finely grated orange zest
1/4 teaspoon finely chopped fresh rosemary
1/4 teaspoon freshly ground pepper
3/4 teaspoon finely chopped jalapeno chile
1/4 cup plus 2 tablespoons grated white cheddar cheese
2 tablespoons caramelized onion
1 1/2 strips cooked bacon, broken into small pieces

Steps:

  • Preheat oven to 375 degrees. Lightly butter a 12-cup mini-muffin tin or coat with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  • Combine buttermilk, egg, and oil. Stir buttermilk mixture into flour mixture until combined. Divide batter into 3 batches (1 cup each), and stir a flavor combination into each.
  • Fill cups of muffin tin three-quarters full with 1 batch of batter. Bake until tops are golden and a toothpick inserted into centers comes out clean, about 12 minutes. Transfer to a wire rack, and let cool for 5 minutes. Turn out muffins from tin. Repeat with remaining batter. Serve warm or at room temperature. Muffins can be stored at room temperature for up to 2 days.

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