Cornbread With Corn And Cheese Recipes

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SUPER MOIST CORNBREAD WITH CREAMED CORN



Super Moist Cornbread with Creamed Corn image

You'd almost swear there was pudding in this recipe. Using creamed corn and Munster cheese is the secret to this super moist cornbread recipe.

Provided by Lea Ann Brown

Categories     Bread     Mexican

Time 15m

Number Of Ingredients 12

1 cup yellow corn meal
1 cup all-purpose flour
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon New Mexico Red Chile Powder ((optional) or ancho chile powder)
2 large eggs (beaten)
1 cup buttermilk
3 Tablespoons canola oil
1-14 1/2 ounce can creamed corn (half drained)
1 cup muenster cheese (shredded)
5-6 Tablespoons jalapenos (deseeded, chopped. 1 - 2 jalapenos depending on size)

Steps:

  • Preheat oven to 375.
  • Using a whisk, combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
  • In a separate bowl, whisk together the eggs, milk, and oil.
  • Using a large spoon, gently fold the liquid ingredients into the dry ingredients until a batter is formed. Don't over mix.
  • Using a colander, or mesh strainer, drain the creamed corn. Let the corn sit in the colander for 2 minutes. Give it a couple of shakes to remove more of the liquid before adding to the batter. You don't want it completely drained.
  • Using a large spoon, fold in the corn, cheese, and jalapenos to the batter.
  • Pour batter into a lightly greased 9-inch square baking pan. Use the back of the spoon to smooth batter into the pan.
  • Bake for 20-25 minutes, until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool for about an hour before slicing.

Nutrition Facts : Calories 206 kcal, Carbohydrate 26 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 46 mg, Sodium 203 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

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

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.

CHEESY CORN CASSEROLE



Cheesy Corn Casserole image

There are a lot of corn casseroles out there, but this one is extra good because of the tangy cheddar cheese!

Provided by GLOEGGLER

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 55m

Yield 12

Number Of Ingredients 7

1 (11 ounce) can whole kernel corn, drained
1 (11 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 egg
1 (8.5 ounce) package dry corn bread mix
1 small onion, diced
1 cup shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish.
  • Bake in preheated oven for 25 minutes.
  • Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.

Nutrition Facts : Calories 185.9 calories, Carbohydrate 20 g, Cholesterol 34.2 mg, Fat 9.7 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 477.2 mg, Sugar 3.5 g

CHEDDAR CHEESE CORNBREAD



Cheddar Cheese Cornbread image

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

Provided by evelynathens

Categories     Breads

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon sugar (optional)
1/2 teaspoon baking soda
1 1/4 teaspoons salt
1 1/4 cups buttermilk
2 large eggs, lightly beaten
3 tablespoons butter, melted
1 1/2 cups fresh corn kernels (or frozen)
1 cup grated sharp cheddar cheese

Steps:

  • Preheat the oven to 400F.
  • Generously butter an 8 inch square baking pan.
  • In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt.
  • Mix in the buttermilk, eggs and melted butter.
  • Stir in the corn kernels and cheese and scrape the batter into the prepared pan.
  • Bake for 35-40 minutes, or until golden and a cake tester inserted in the center comes out clean.
  • Let cool slightly in pan before serving.

CORNBREAD WITH BROCCOLI AND CHEESE



Cornbread with Broccoli and Cheese image

Holly Cummings of Baytown, Texas writes, "I first made this recipe and took it to a church fellowship. One couple liked it so much they now call it "Holly Bread!"

Provided by Taste of Home

Time 50m

Yield 12-15 servings.

Number Of Ingredients 9

1 cup chopped onion
1 cup butter, cubed
2 packages (8-1/2 ounces each) cornbread/muffin mix
2 cups shredded cheddar-Monterey Jack cheese
6 large eggs
1-1/2 cups 4% cottage cheese
1 package (9 ounces) frozen broccoli cuts, thawed and drained
1 cup fresh or frozen corn, thawed
2 tablespoons canned jalapeno slices, chopped

Steps:

  • In a large skillet, saute onion in butter until tender; set aside. In a large bowl, combine cornbread mix and shredded cheese. In another bowl, beat the eggs, cottage cheese and onion mixture. Stir into cornbread mixture just until moistened. Fold in the broccoli, corn and jalapeno. , Transfer to a greased 13x9-in. baking pan. Bake at 400° for 35-40 minutes or until lightly browned and edges pull away from sides of pan. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 290 calories, Fat 20g fat (12g saturated fat), Cholesterol 135mg cholesterol, Sodium 497mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 11g protein.

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.

CORNBREAD WITH CORN AND CHEESE



Cornbread with Corn and Cheese image

Provided by Marian Burros

Categories     side dish

Time 50m

Yield 9 pieces

Number Of Ingredients 9

1 cup cream-style canned corn
1 cup stone-ground yellow cornmeal
3 eggs
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup buttermilk, whole or reduced fat
1/3 cup olive oil
1 cup coarsely grated extra-sharp aged white Cheddar cheese
2 tablespoons unsalted butter

Steps:

  • Place oven rack in middle of oven. Heat to 400 degrees.
  • Combine corn, cornmeal, eggs, salt, baking soda and buttermilk. Stir well; add oil and 3/4 cup of the cheese. Stir to blend.
  • Place butter in 9-by-9-inch baking pan and put in oven until melted, not browned.
  • Pour batter into pan. Sprinkle with remaining cheese. Bake for 20 minutes or until tester inserted in center comes out clean.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 6 grams, Sodium 249 milligrams, Sugar 2 grams, TransFat 0 grams

CORNBREAD WITH CORN AND CHEESE



Cornbread With Corn and Cheese image

Make and share this Cornbread With Corn and Cheese recipe from Food.com.

Provided by chia2160

Categories     Quick Breads

Time 30m

Yield 9 serving(s)

Number Of Ingredients 11

1 cup cream-style corn
1 cup stone-ground yellow cornmeal
3 eggs
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup buttermilk (whole or reduced fat)
1/3 cup olive oil
1 cup extra-sharp white cheddar cheese, grated
cayenne pepper, a pinch (optional)
grated nutmeg (optional)
2 tablespoons unsalted butter

Steps:

  • Place oven rack in middle of oven. Heat to 400 degrees.
  • Combine corn, cornmeal, eggs, salt, baking soda and buttermilk. Stir well; add oil and ¾ cup of the cheese. Stir to blend.
  • Place butter in 9-by-9-inch baking pan and put in oven until melted, not browned.
  • Pour batter into pan. Sprinkle with remaining cheese. Bake for 20 minutes or until tester inserted in center comes out clean.

Nutrition Facts : Calories 254.6, Fat 17.9, SaturatedFat 6.5, Cholesterol 93.5, Sodium 356.7, Carbohydrate 16.9, Fiber 1.3, Sugar 2.2, Protein 8.1

CHEESE AND SWEET-PEPPER CORNBREAD



Cheese and Sweet-Pepper Cornbread image

This cornbread tastes best when served on the same day it's baked.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h5m

Number Of Ingredients 12

3/4 stick unsalted butter, melted, plus more, room temperature, for pan
1 1/2 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons coarse salt
1 3/4 cups low-fat buttermilk
2 large eggs
8 ounces Monterey Jack cheese, shredded (about 3 cups)
1 can (4 ounces) hot or mild chopped green chiles
5 ounces sweet mini peppers (about 6), cut into thin rounds

Steps:

  • Preheat oven to 400 degrees. Butter a 9-by-13-inch baking pan. In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, butter, and eggs.
  • Pour buttermilk mixture into flour mixture and stir until just combined (do not overmix). Fold in cheese and chiles with juices until evenly distributed. Transfer to baking pan and smooth top. Scatter pepper rounds evenly over top.
  • Bake until golden brown along edges and a tester inserted in center comes out with moist crumbs, 20 to 25 minutes.
  • Let cool in pan 5 minutes. Turn out onto a wire rack, then invert onto another rack, top-side up. Let cool at least 15 minutes more. Transfer to a cutting board. Cut in half lengthwise, then slice each half into small wedges. Serve warm or room temperature.

CORN AND CHEESE BREAD



Corn And Cheese Bread image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 40m

Yield Eight servings

Number Of Ingredients 9

1 cup cream-style corn
1 cup yellow cornmeal
3 eggs
Salt to taste, if desired
1/2 teaspoon baking soda
3/4 cup buttermilk
1/3 cup melted white shortening or oil
3/4 cup grated sharp Cheddar cheese
2 tablespoons butter

Steps:

  • Preheat the oven to 400 degrees.
  • In a mixing bowl, combine the corn, cornmeal, eggs, salt, baking soda and buttermilk. Stir well and add the shortening and one-half cup of the cheese. Stir to blend.
  • Meanwhile, put the butter in a nine-inch skillet, preferably of black iron. Place it in the oven and heat until the butter melts without browning.
  • Pour the batter into the skillet. Sprinkle with the remaining cheese and bake 30 minutes or until the bread is firm and golden brown on top.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 7 grams, Sodium 299 milligrams, Sugar 2 grams, TransFat 1 gram

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