CORNBREAD CASSEROLE
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
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 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
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
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
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
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
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
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
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
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
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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