Corn Bread Pork Casserole Recipes

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CORN BREAD PORK CASSEROLE



Corn Bread Pork Casserole image

Rich, creamy mushroom stuffing inside moist chops makes this dish special enough to serve company. "Although the recipe serves just two, it can easily be doubled or tripled," notes LaDonna Reed, a field editor from Ponca City, Oklahoma.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 9

2 boneless pork loin chops (4 ounces each)
1/2 pound sliced fresh mushrooms
2 tablespoons all-purpose flour
1/2 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 tablespoon shredded Parmesan cheese
2 garlic cloves, minced
Pepper to taste
1/2 cup crushed cornbread stuffing

Steps:

  • In a large skillet coated with cooking spray, brown pork chops on both sides; set aside. In the same skillet, saute mushrooms until tender. Transfer mushrooms to a 1-1/2-qt. baking dish coated with cooking spray., In a small bowl, combine flour and broth until smooth. Stir in the sour cream, cheese, garlic and pepper; pour over mushrooms. Top with pork chops. , Cover and bake at 350° for 25 minutes. Sprinkle with stuffing. Bake 10 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 363 calories, Fat 13g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 434mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

CREOLE PORK CHOPS & CORNBREAD CASSEROLE



Creole Pork Chops & Cornbread Casserole image

From The Black Family Reunion cookbook. Leah Chase, Chef/Co-Owner of Dooky Chase Restaurant, New Orleans,La.

Provided by mightyro_cooking4u

Categories     Pork

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 16

4 tablespoons shortening, Butter Flavor Crisco, divided
8 pork chops, 1/2 inch thick
1/3 cup onion, chopped
1/3 cup celery, chopped
1/4 cup bell pepper, green, chopped
1 garlic clove, minced
2 cups cornbread, crumbled
1 egg, lightly beaten
1 (14 1/2 ounce) can tomatoes, whole, drained, cut up
1 (8 ounce) can tomato sauce
1 teaspoon brown sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 bay leaf

Steps:

  • Heat oven to 350 degrees. Melt 2 T Butter Flavor Crisco in large skillet on medium heat. Add 4 chops. Brown both sides. Repeat with remaining chops. Remove from skillet. Set aside. Add remaining 2 T Butter Flavor Crisco, onion, celery, green pepper and garlic to skillet. Cook and stir until tender. Remove from heat.
  • Combine cornbread, egg and half of onion mixture in medium bowl. Set aside.
  • Add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf to remaining mixture in skillet. Simmer about 10 minutes. Remove from heat. Remove bay leaf.
  • Place 4 pork chops in 3 qt casserole. Spread cornbread mixture over chops. Arrange remaining chops on top. Pour sauce over chops. Cover.
  • Bake at 350 degrees for 45 to 55 minutes, or until chops are tender.

PORK AND CORNBREAD STUFFING CASSEROLE



Pork and Cornbread Stuffing Casserole image

Make and share this Pork and Cornbread Stuffing Casserole recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 teaspoon paprika
1/16 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 (1 3/4 lb) pork chops, bone-in
2 tablespoons butter
1 1/2 cups onions, chopped
3/4 cup celery, thinly sliced
3/4 cup carrot sticks
1/4 cup parsley, chopped, fresh
1 (14 ounce) can chicken broth
4 cups prepared stuffing, corn bread

Steps:

  • Preheat oven to 350 degrees F. Lightly coat 13x9-inch dish with nonstick cooking spray; set sdifr.
  • Combine butter in large skillet over medium-heat. Add pork chops. Cook 2 minutes or just until browned; turn over and cook 1 minute longer. Transfer to plate; set aside.
  • Add onion, celery, carrots and parsley to skillet. Cook and stir 4 minutes or until onions are translucent. Add broth; bring to a boil over high heat. Remove from heat; add stuffing and fluff with a fork. Transfer mixture to prepared baking dish. Place browned pork chops on top. Cover; bake 25 minutes or until pork is no longer pink in center.
  • VARIATION: For a one-skillt meal, use an ovenproof skillet. Place browned pork chops on mixture in skillet, cover and bake as directed.

Nutrition Facts : Calories 2051.6, Fat 124.5, SaturatedFat 42.2, Cholesterol 547.1, Sodium 2008.2, Carbohydrate 53.2, Fiber 7.9, Sugar 8.6, Protein 169.4

CORNBREAD CASSEROLE



Cornbread Casserole image

A cheap and easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!

Provided by Sarah Peipert

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 6

Number Of Ingredients 5

¼ pound butter, melted
1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 (8.5 ounce) package corn bread mix
1 ounce sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 54.4 g, Cholesterol 43.8 mg, Fat 21.2 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 11.3 g, Sodium 1188 mg, Sugar 9 g

PORK AND CORN CASSEROLE



Pork and Corn Casserole image

A satisfying supper includes this casserole fresh from the oven, a garden salad and buttermilk biscuits. It's a winner every time!-Karen Sesto, South Portland, Maine

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 9

7 cups uncooked egg noodles
1 pound ground pork
1 small green pepper, chopped
1 can (14-3/4 ounces) cream-style corn
1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted
1 jar (2 ounces) diced pimientos, drained
8 ounces process cheese (Velveeta), cubed
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • Cook noodles according to package directions; drain. Meanwhile in a large skillet, cook pork and green pepper over medium heat until meat is no longer pink; drain. , In a large bowl, combine the noodles, corn, soup, pimientos, cheese and pork mixture., Transfer to a greased shallow 2-1/2-qt. baking dish. Combine bread crumbs and butter; sprinkle over noodle mixture. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown.

Nutrition Facts : Calories 455 calories, Fat 21g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 915mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein.

MEXICAN CORN BREAD CASSEROLE



Mexican Corn Bread Casserole image

This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.

Provided by OBSIDIAN1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, diced
½ red bell pepper, chopped
1 pound ground beef
1 teaspoon minced garlic
1 teaspoon chili powder
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
½ cup frozen corn
1 cup shredded Mexican cheese blend, divided, or more to taste
1 cup salsa
1 cup cornmeal
¾ teaspoon salt
½ teaspoon baking soda
1 cup milk
2 eggs, beaten

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
  • Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
  • Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
  • Bake in the preheated oven until browned on top, about 30 minutes.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 21.5 g, Cholesterol 100.6 mg, Fat 16.3 g, Fiber 1.9 g, Protein 18.2 g, SaturatedFat 7.5 g, Sodium 707.9 mg, Sugar 3.8 g

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