Cheesy Green Chili Onion Cornbread Recipes

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CHEESY CORNBREAD-TOPPED CHILI RECIPE BY TASTY



Cheesy Cornbread-Topped Chili Recipe by Tasty image

Here's what you need: onion, celery, red pepper, carrot, fire-roasted tomato, red kidney bean, chickpeas, black beans, corn, taco seasoning, salt, pepper, cornbread mix, mexican blend cheese, fresh cilantro, sour cream

Provided by Dylan Keith

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 cups onion, diced
2 cups celery, diced
2 cups red pepper, diced
2 cups carrot, diced
15 oz fire-roasted tomato
15 oz red kidney bean
15 oz chickpeas
15 oz black beans
15 oz corn
1 package taco seasoning
salt, to taste
pepper, to taste
1 box cornbread mix, prepared
2 cups mexican blend cheese
fresh cilantro
sour cream

Steps:

  • Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste.
  • Mix in package of taco seasoning.
  • Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.
  • Simmer for 15 minutes.
  • Preheat oven to 375˚F (190˚C).
  • Prepare boxed cornbread mix according to box instructions, then fold in the cheese.
  • Spread cheesy cornbread batter over chili.
  • Bake at 375˚F (190˚C) for 20 minutes.
  • Let cool for a few minutes, then garnish with sour cream and cilantro
  • Enjoy!

Nutrition Facts : Calories 695 calories, Carbohydrate 102 grams, Fat 19 grams, Fiber 23 grams, Protein 33 grams, Sugar 23 grams

CHEESY ONION CORNBREAD



Cheesy Onion Cornbread image

The crispy onions on top give an almost sweet flavour to this wonderfully cheesy bread. It goes great with fruit chutney.

Provided by Kitzy

Categories     Quick Breads

Time 1h5m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 11

1 onion, thinly sliced
175 g maize flour
85 g rice flour
25 g soya flour
1 tablespoon baking powder
1 teaspoon caster sugar
1 teaspoon salt
115 g mature cheddar cheese, coarsely grated
200 ml milk, warmed
2 eggs, lightly beaten
40 g butter, melted

Steps:

  • Preheat the oven to 190°C/275°F/gas mark 5. Grease a 900g (2lb) loaf tin and set aside. Fry the onion gently for 10-15 minutes until softened, stirring occasionally. Remove from heat and leave to cool.
  • Place the maize meal, rice flour, soya flour, baking powder, sugar and salt in a bowl and mix well. Stir in the cheese. In a small bowl, beat together the milk, eggs, and melted butter, then add to the flour mixture, stirring to mix well.
  • Reserve about 1 tablespoon of the cooked onions. Stir the remaining onions into the bread mixture. Transfer the mixture to the loaf tin and level the surface. Sprinkle the reserved onions over the top.
  • Bake for about 30 minutes, or until the loaf is risen and golden brown. Turn out and cool on a wire rack. Serve warm or cold in slices.

Nutrition Facts : Calories 196.5, Fat 12.4, SaturatedFat 7.1, Cholesterol 84.1, Sodium 587, Carbohydrate 13.4, Fiber 0.8, Sugar 1.5, Protein 8.3

ZESTY CHEDDAR AND GREEN CHILI CORNBREAD



Zesty Cheddar and Green Chili Cornbread image

This is my recipe for cornbread and I think it is great! You can make this mild or spicy, it only depends on the heat level of your chilies. I buy the fire roasted mild green chilies which are very good. I also like to use sharp cheddar because I think that it is more flavorful. You can use regular or buttermilk, I prefer buttermilk as the cornbread comes out more moist. Enjoy! Be careful to mix this only until combined in order to avoid it getting tough.

Provided by TaterBug

Categories     Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup whole wheat pastry flour
1 cup yellow cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup low-fat buttermilk
1/4 cup canola oil
7 ounces hot green chili peppers (fire roasted)
6 ounces reduced-fat sharp cheddar cheese, shredded

Steps:

  • Stir together well flour, cornmeal, sugar, baking powder, and salt.
  • Beat eggs, buttermilk, oil together until well mixed.
  • Add shredded cheddar and chilies to flour mixture and stir.
  • Add wet ingredients to dry and stir until just mixed. Do not overmix as this will make tough cornbread.
  • I use a 9x9x2 in pan and bake for 27-35 minutes at 400°F, depending on your oven.
  • As another variation I like to add a half cup or so of roasted corn (drained) and cut back on the amount of chilies and cheese.

Nutrition Facts : Calories 269.1, Fat 10.7, SaturatedFat 2.1, Cholesterol 58.6, Sodium 587.2, Carbohydrate 33.8, Fiber 3.3, Sugar 9.3, Protein 11.6

GREEN CHILI CORNBREAD



Green Chili Cornbread image

I serve this wonderful cornbread with honey butter to help tone down the bread's spiciness.-Tracy Golder, Bloomsburg, Pennsylvania

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
2 tablespoons butter, melted
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies, drained
1-1/2 cups shredded pepper Jack cheese
1/4 teaspoon hot pepper sauce
HONEY BUTTER:
1/2 cup butter, softened
2 tablespoons honey

Steps:

  • In a large bowl, combine cornbread mix, egg and butter. Stir in the corn, chilies, cheese and hot pepper sauce. , Pour into a greased 11x7-in. baking dish. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. , In a small bowl, combine butter and honey. Serve with warm bread.

Nutrition Facts : Calories 388 calories, Fat 25g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 802mg sodium, Carbohydrate 35g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.

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