Cornbread Mix Recipes Recipes Recipe For Stuffed

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STUFFED CORNBREAD: AREPAS



Stuffed Cornbread: Arepas image

Provided by Tyler Florence

Categories     main-dish

Yield 4 to 5 arepas

Number Of Ingredients 4

1 1/2 cups arepa flour, see note
Pinch salt
1 1/2 cups warm water
1 teaspoon canola oil, plus extra for cooking arepas

Steps:

  • Preheat oven to 350 degrees F.
  • In a bowl, mix flour and salt. Pour in water and mix with a spoon until the dough comes together. Cover with plastic wrap and let rest for 5 minutes. Remove dough from bowl and knead for about 5 minutes moistening your hands and the board with water as you work. (Kneading in the additional moisture is an important step in making a tender arepa.) The dough should be smooth and not crack around the edges; it should be moist but not sticky. Form into disks about 3-inches around and 1/2-inch thick. (The disks can be wrapped tightly in plastic wrap at this point and cooked later.) Add the oil to a non-stick pan over medium heat and cook arepas on each side just until a crust forms. Do not let brown. Place on an ungreased baking sheet and bake for 15 to 20 minutes or until the arepas make a hollow sound when tapped. Open a slit in 1 side of the arepa to make a pocket (or slice in half). Arepas can be stuffed with meat, beans and plantains or your favorite filling.

STUFFED CORNBREAD



Stuffed Cornbread image

This is my favorite meal. It is cornbread made with breakfast sausage and cheddar cheese in the middle. I make this in a 10-inch iron skillet, but it can be made in a regular cake pan.

Provided by Darlene Summers

Categories     Quick Breads

Time 50m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 9

1 lb roll breakfast sausage (your favorite)
1 medium onion (chopped)
2 eggs
1 1/2 cups of buttermilk self-rising cornmeal mix
1 (15 ounce) can creamed corn
1/2 cup sour cream (may use fat-free)
1/4 cup canola oil
2 cups shredded cheddar cheese
1/2 cup milk

Steps:

  • Preheat oven to 425°.
  • Grease a 10-inch iron skillet and set aside.
  • In another skillet, scramble and fry sausage and onion together till sausage is browned (drain grease).
  • In a large bowl, combine well the eggs, cornmeal mix, corn, sour cream, milk and oil.
  • Using greased iron skillet, pour half of the cornmeal mixture into the skillet and then sprinkle the sausage mixture over the cornmeal batter. Sprinkle the cheese over the sausage. Then pour the remaining half of the cornmeal mixture over all that.
  • Bake for 35 to 40 minutes at 425°. Let stand 10 minutes and enjoy.

CORNBREAD STUFFED MEATLOAF



Cornbread Stuffed Meatloaf image

Provided by Guy Fieri

Categories     main-dish

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 23

2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand
1/2 pound bacon, chopped
1 red bell pepper, diced
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 tablespoons chopped fresh flat-leaf parsley
Salt and pepper
1 egg, beaten
3 tablespoons olive oil, plus 3 tablespoons
1 cup diced red onion
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 pounds ground beef
1 pound ground pork
2 teaspoons sea salt
2 teaspoons freshly cracked black pepper
2 tablespoons chopped parsley leaves
1 tablespoon chopped thyme leaves
1 teaspoon dry mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 eggs
6 ounces sliced Cheddar

Steps:

  • For the stuffing: Preheat oven to 275 to 300 degrees F.
  • Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F.
  • In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft.
  • In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.
  • For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.
  • In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.
  • Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.

MEXICAN STUFFED CORNBREAD



Mexican Stuffed Cornbread image

One dish meal. Wonderful casserole that kids and adults both enjoy. Great when you want to feed a bunch of men!

Provided by Bethanna

Categories     One Dish Meal

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb ground beef
onion powder (optional)
garlic powder (optional)
3 cups cornmeal
1 (15 ounce) can cream-style corn
1 tablespoon sugar
1 small onion, chopped
3 cups shredded Mexican blend cheese, divided
1 cup oil
3 eggs
1 3/4 cups milk
1 (15 ounce) can rotel
Velveeta cheese (optional)

Steps:

  • Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
  • Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
  • Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
  • Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
  • Top with remaining cornmeal mixture.
  • Sprinkle remaining 1 cup cheese on top.
  • Bake at 350 for one hour.

BBQ PORK-STUFFED CORN MUFFINS



BBQ Pork-Stuffed Corn Muffins image

This new American classic-part Chinese pork bun, part corn dog-looked good, tasted great, and felt oh-so-right in my hand. Not only did the warm muffin feel good, but also I was eating cornbread with barbecue pork and my fingers were absolutely spotless!

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 30m

Yield 8

Number Of Ingredients 7

cooking spray
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 egg
⅓ cup milk
¼ cup shredded pepperjack cheese
1 cup pulled pork in barbeque sauce
¼ cup shredded pepperjack cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Line muffin tin with paper baking cups. Spray each cup with cooking spray.
  • Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
  • Fill muffin cups halfway with batter.
  • Add 1 to 2 tablespoons of pulled pork to each cup.
  • Top with remaining batter.
  • Use the remaining 1/4 of shredded cheese to top each muffin.
  • Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 22.7 g, Cholesterol 52 mg, Fat 10.2 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 3.8 g, Sodium 641.4 mg, Sugar 0.5 g

CORNBREAD-STUFFED BAKED APPLES



Cornbread-Stuffed Baked Apples image

Fill your kitchen with the sweet aroma of these Cornbread-Stuffed Baked Apples. Tender apples meet a flavorful cornbread mix in this holiday recipe.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 12 servings

Number Of Ingredients 5

6 Braeburn apples (2-1/2 lb.), cut lengthwise in half, cored
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1-2/3 cups hot water
4 slices cooked OSCAR MAYER Bacon, crumbled
1/2 cup chopped toasted pecans

Steps:

  • Heat oven to 350ºF.
  • Scoop out centers of apples, leaving 1/4-inch-thick shells. Chop enough removed apple to measure 1/2 cup; place in medium bowl. Discard remaining removed apple or reserve for another use.
  • Add stuffing mix, hot water and bacon to chopped apples; mix lightly. Spoon into apple shells. Place in 13x9-inch baking dish.
  • Bake 35 to 40 min. or until apples are tender.

Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

CORNBREAD MIX



Cornbread Mix image

Donna Smith of Victor, New York always keeps a plastic bag of this cornbread mix in her freezer. "All I have to do is add egg and milk for great, light-textured corn bread," she says.

Provided by Taste of Home

Time 10m

Yield 9 servings per batch.

Number Of Ingredients 9

4-1/4 cups all-purpose flour
4 cups cornmeal
3/4 cup sugar
1/4 cup baking powder
1 to 2 teaspoons salt
1 cup shortening
ADDITIONAL INGREDIENTS:
1 large egg
1 cup milk

Steps:

  • In a large bowl, combine the dry ingredients; cut in shortening until crumbly. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months. Yield: 5 batches (11-2/3 cups total)., To prepared cornbread: In a large bowl, whisk egg and milk. Stir in 2-1/3 cups cornbread mix just until moistened (the batter will be lumpy). Pour into a greased 8-in. square baking pan. Bake at 425° for 20-25 minutes or until bread tests done.

Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 164mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

CORNBREAD STUFFED PORK CHOPS



Cornbread Stuffed Pork Chops image

Tart apple adds a delicious flavor to the moist stuffing that fills these savory chops. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

1 bacon strip, diced
1/4 cup chopped onion
1/2 cup cornbread stuffing mix
1/2 cup chopped peeled tart apple
2 tablespoons chopped pecans
2 tablespoons raisins
2 tablespoons plus 1 cup chicken broth, divided
1/4 teaspoon rubbed sage
Dash ground allspice
2 bone-in pork loin chops (1 inch thick and 7 ounces each)
1 tablespoon butter

Steps:

  • Select saute setting on a 3- or 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Add onion to drippings; cook and stir until tender, 3-4 minutes. Remove to a small bowl. Stir in stuffing mix, apple, pecans, raisins, 2 tablespoons broth, sage, allspice and bacon. Cut a pocket in each pork chop by slicing almost to the bone. Fill with stuffing; secure with toothpicks., Add butter to pressure cooker. When butter is hot, brown chops on both sides; remove and keep warm. Add remaining 1 cup broth to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Return pork chops to pan. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°. Discard toothpicks before serving.

Nutrition Facts : Calories 519 calories, Fat 26g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 1159mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 3g fiber), Protein 37g protein.

CORNBREAD-STUFFED BACON-WRAPPED PORK TENDERLOIN



Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin image

This is a delicious and easy meal that is stuffed and wrapped with all the right ingredients. Try the Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin for yourself.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 1h5m

Yield 4

Number Of Ingredients 8

7 slices Smithfield® Thick Cut Hickory Smoked Bacon, divided
1 Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin
3 tablespoons butter or margarine
¼ cup apple cider
¾ cup cornbread stuffing mix
⅓ cup chopped red cooking apple (Rome, Jonathan)
3 tablespoons dried cranberries
2 tablespoons chopped pecans, toasted

Steps:

  • Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
  • Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.
  • Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.
  • Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
  • Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 31.6 g, Cholesterol 114.6 mg, Fat 23.2 g, Fiber 3.2 g, Protein 31.4 g, SaturatedFat 10 g, Sodium 1165.7 mg, Sugar 7.5 g

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