Cornbread Casserole Recipe 55

CORNBREAD CASSEROLE

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.

CORNBREAD CASSEROLE

Steps:

• In a large skillet, saute onion in olive oil over medium heat until fragrant and golden, about 3-4 minutes. If using fresh chilies, saute with the onion. Add the bell pepper and cook 3-4 minutes. Add the fresh or frozen corn, saute 3-4 minutes. If using canned chilies, add along with spices and salt, saute 2 minutes, then turn heat off. Stir in fresh cilantro.
• In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk. In a medium bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.
• Add the sauteed corn/pepper mixture to the dry ingredients along with the egg mixture and stir to combine all. Add 3/4 cup grated cheese. Pour the batter into a 2-quart greased baking dish, ( 8×9, 11 x 7) or you can bake it in a 10-inch cast ioron skillet) and top with the remaining 3/4 cup cheese. Batter should ideally not be over 2 inches high.
• uncovered, for 25-35 minutes, or until puffed (it will dome) and golden!
• with cilantro and/ or scallions! Serve warm.

CORNBREAD CASSEROLE

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.

TACO CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally., Meanwhile, prepare cornbread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips., Bake, uncovered, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.

SOUTHWESTERN CORNBREAD CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8 (8-oz) individual baking dishes with cooking spray. In 10-inch skillet, heat oil over medium heat. Cook onions in oil 5 minutes, stirring occasionally, until tender.
• In large bowl, mix beans, corn, tomatoes, enchilada sauce and salsa. Stir in chicken, cilantro and onions. Spoon mixture into baking dishes.
• In medium bowl, stir muffin mix, milk and eggs just until moistened. Spoon topping by heaping spoonfuls over chicken mixture.
• Bake uncovered 20 to 25 minutes or until filling is bubbly and topping is golden brown. Sprinkle with cheese blend. Bake 5 minutes longer or until cheese is melted. Garnish with jalapeños.

LAYERED CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350°F. Lightly brush a 3-quart or 9-by-13-inch baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly.
• In a large bowl, whisk together oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes. Let cool at least 15 minutes, then serve with salsa and more cilantro.

CORNBREAD CASSEROLE

Steps:

• Mix all ingredients except sour cream in a bowl.
• Add sour cream last.
• Bake at 350 for 35 minutes or until a knife inserted in middle comes out clean.