Cornbread Casserole Recipes

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CORNBREAD CASSEROLE



Cornbread Casserole image

Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. -Carrina Cooper, McAlpin, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 7

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
2 tablespoons butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon paprika

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.

Nutrition Facts : Calories 311 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 777mg sodium, Carbohydrate 50g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.

CORNBREAD CASSEROLE



Cornbread Casserole image

Cornbread Casserole takes just 20 minutes of prep before baking in the oven. When it comes out, it smells amazing and is beautifully golden. A simple tasty weeknight dinner.

Provided by Sylvia Fountaine

Categories     main

Time 55m

Yield 8

Number Of Ingredients 21

2 tablespoons olive oil or butter
1 onion, diced
1 red bell pepper, diced
4 cups corn (frozen or fresh) see notes
4-ounce can diced green chilies ( or use 1/2 cup diced poblano pepper or one chopped jalapeno, and saute it with the onion )
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1/2 teaspoon salt
2 tablespoons chopped cilantro (or scallions)
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
2 teaspoon sugar
2 teaspoons baking powder
--
2 large eggs
1 cup sour cream
1/4 cup melted butter, slightly cooled.
-
1 1/2 cups grated cheese- cheddar, jack or mozzarella

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.

Nutrition Facts : Calories 383 calories, Sugar 6.2 g, Sodium 674.3 mg, Fat 21.8 g, SaturatedFat 10.5 g, TransFat 0.2 g, Carbohydrate 39.6 g, Fiber 4.1 g, Protein 12.1 g, Cholesterol 92.8 mg

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

CORNBREAD CASSEROLE



Cornbread Casserole image

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

Provided by Rubies

Categories     Corn

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (15 1/4 ounce) can whole kernel corn
1 (14 3/4 ounce) can cream-style corn
1/2 cup butter, melted
2 eggs, beaten
1 (8 1/2 ounce) box cornbread mix
1 (8 ounce) container sour cream

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.

LAYERED CORNBREAD CASSEROLE



Layered Cornbread Casserole image

This easy hearty cornbread dish is great during the holidays when you need to feed a crowd quickly and easily. It's a little like a Tex-Mex riff on lasagna with a filling of shredded chicken (leftover turkey is tasty, too), cheddar cheese, and pickled jalapeños.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h30m

Number Of Ingredients 12

1/2 cup corn oil, plus more for baking dish
1 1/4 cups fine yellow cornmeal, plus more for baking dish
1 1/2 cups whole milk
1 can (14.75 ounces) cream-style corn
3 large eggs
3/4 teaspoon baking soda
2 teaspoons kosher salt (we use Diamond Crystal)
8 ounces cheddar, or a mixture of cheddar and Monterey Jack, shredded (2 cups)
2 cups shredded cooked chicken or turkey (10 ounces)
1/2 cup chopped fresh cilantro leaves, plus more for serving
1/2 cup sliced pickled jalapeños, drained
Salsa, for serving (optional)

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



Cornbread Casserole image

From the folks at the Cooking Dragon mailing list. You can use a 9x13 pan, or 2 9" pie plates. Easy and oh-so-tasty.

Provided by DrGaellon

Categories     Corn

Time 50m

Yield 8-12 serving(s)

Number Of Ingredients 5

8 ounces cream cheese, softened
1/2 cup butter, melted (4 oz)
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn (with its canning liquid)
2 (8 1/2 ounce) boxes Jiffy corn muffin mix or 2 (8 1/2 ounce) boxes Jiffy cornbread mix

Steps:

  • Preheat oven to 350°F Spray a 13x9 baking pan (or 2 9" pie plates) with non-stick spray.
  • Beat together cream cheese, butter, cream-style corn, kernel corn (including the canning liquid) and corn muffin mix until thoroughly blended.
  • Pour into prepared pan(s). Bake in preheated oven 45 minutes, or until golden brown. It will still be soft and moist in the middle, so you won't really be able to cut it into individual pieces; it'll be more scoopable.

Nutrition Facts : Calories 534.3, Fat 29.4, SaturatedFat 14.8, Cholesterol 63, Sodium 1015.9, Carbohydrate 63, Fiber 5.7, Sugar 16.2, Protein 8.4

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