Cotnbread Casserole From Scratch 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

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

CREAMY CORNBREAD CASSEROLE



Creamy Cornbread Casserole image

This cornbread tastes like the corn cakes from a famous Mexican restaurant chain. Use an ice cream scoop to serve.

Provided by HOBOLTH4

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 12

Number Of Ingredients 6

1 (15 ounce) can whole kernel corn, drained and 1/2 liquid reserved
1 (14.75 ounce) can cream-style corn
2 eggs
1 (8 ounce) package dry corn bread mix
1 cup sour cream
8 ounces Cheddar cheese, shredded

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
  • In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
  • Bake in preheated oven for 30 minutes, until golden brown.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 26.4 g, Cholesterol 59.8 mg, Fat 13.4 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 7.2 g, Sodium 642.3 mg, Sugar 4.4 g

SOUTHWESTERN CORNBREAD CASSEROLE



Southwestern Cornbread Casserole image

Treat your family to a cheesy Southwestern casserole dinner that features chicken, Progresso® beans, corn, Betty Crocker® muffin mix, Old El Paso® salsa and enchilada sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 14

2 teaspoons vegetable oil
3 medium onions, chopped (1 1/2 cups)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (10 oz) diced tomatoes with green chiles, drained
1 can (10 oz) Old El Paso™ enchilada sauce
1/2 cup Old El Paso™ Thick 'n Chunky salsa
2 cups chopped cooked chicken
1/4 cup chopped fresh cilantro
2 pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
4 eggs
1 1/2 cups shredded Mexican cheese blend (6 oz)
Sliced fresh jalapeño chiles, if desired

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.

Nutrition Facts : Calories 447, Carbohydrate 54 g, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 868 mg

TACO CORNBREAD CASSEROLE



Taco Cornbread Casserole image

A whole can of chiles adds fire to this cornbread casserole. For less heat, you can use just enough of the can for your taste. -Lisa Paul, Terre Haute, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

2 pounds ground beef
2 envelopes taco seasoning
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup water
1 cup cooked rice
1 can (4 ounces) chopped green chiles
2 packages (8-1/2 ounces each) cornbread/muffin mix
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup sour cream
2 cups corn chips
2 cups shredded Mexican cheese blend or cheddar cheese, divided
1 can (2-1/4 ounces) sliced ripe olives, drained
Optional: Shredded lettuce, chopped tomatoes and chopped red onion

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.

Nutrition Facts : Calories 817 calories, Fat 40g fat (17g saturated fat), Cholesterol 183mg cholesterol, Sodium 1982mg sodium, Carbohydrate 74g carbohydrate (20g sugars, Fiber 4g fiber), Protein 36g protein.

CORNBREAD



Cornbread image

Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 8

1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Steps:

  • Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
  • In a 1-quart saucepan, heat the butter over low heat until melted.
  • In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
  • Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g

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.

CORN SPOON BREAD CASSEROLE FROM SCRATCH



Corn Spoon Bread Casserole from Scratch image

I have this good recipe adapted from The Pioneer Woman Southern comfort food to share here. Enjoy it.

Provided by pink cook

Categories     < 4 Hours

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

2 eggs, whisked
1 cup sour cream
1 cup heavy whipping cream (or use evaporated milk)
2 tablespoons vegetable oil
1/2 cup butter, melted
2 (15 ounce) cans sweet whole kernel corn, undrained (or use fresh or frozen corn kernels)
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar (optional)
1 tablespoon baking powder
1/2 teaspoon salt (or more to taste)
1/4 teaspoon pepper
add 1/2 cup shredded cheddar cheese, chopped jalapenos or red pepper, if you like

Steps:

  • Mix the wet ingredients and the dry ingredients in separate bowls, and then combine them. Add salt and fresh cracked pepper to taste.
  • Pour into a greased 8-9 inch square pan or 10 inch cast iron skillet, or 1-1/2 quart casserole baking dish. Top with small dabs of butter (about 2 or 3 tablespoons).
  • Bake at 350ºF. for 50-55 minutes, or until golden brown and get set in the middle, (To test, give it a shake, it shouldn't jiggle too much in the middle when it's ready).
  • UPDATE NOTE: I made the correction in Step 2 for the baking size pan for 12 servings, and added optional ingredients according with a review posted below.
  • Thanks for letting me know, for your suggestions and reviews.

Nutrition Facts : Calories 307.4, Fat 22.8, SaturatedFat 12.3, Cholesterol 88.5, Sodium 504.7, Carbohydrate 24.1, Fiber 1.9, Sugar 3, Protein 5

COTNBREAD CASSEROLE FROM SCRATCH



Cotnbread Casserole from Scratch image

A blend of another corn dog casserole & a cornbread recipe from America's Test Kitchen. You could use any sort of mild sausage.

Provided by chakrates

Categories     Grains

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups celery, sliced thinly
1 1/2 tablespoons butter
1 cup green onion, sliced thinly
1 lb hot dog, sliced crosswise
2 tablespoons butter
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
4 teaspoons sugar
1/2 teaspoon salt
2 large eggs
2/3 cup buttermilk
2/3 cup milk
1 1/2 cups cheddar cheese

Steps:

  • Preheat oven to 425.
  • Saute celery in butter for 5 minutes.
  • Add onions, saute 5 minutes.
  • Place in large bowl and set aside.
  • Saute hot dogs & set aside.
  • In a large bowl, whisk cornmeal, baking powder, baking soda, sugar & salt.
  • Make well in center of bowl.
  • Add eggs and stir.
  • Add milk & buttermilk & stir until just combined.
  • Add vegetable, hot dogs & cheese.
  • Pour into 9" square pan and bake until golden brown & slightly cracked, about 25 minutes.
  • Cool on wire rack for 5 to 10 minutes.

Nutrition Facts : Calories 427.6, Fat 31.6, SaturatedFat 15.4, Cholesterol 115.9, Sodium 1210.7, Carbohydrate 20.2, Fiber 1.7, Sugar 5.9, Protein 16.2

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