Mini Cheddar Bacon Loaves Cornbread Recipes

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BACON-CHEDDAR MEAT LOAVES



Bacon-Cheddar Meat Loaves image

It's easy to get your family eating healthier with menus as delicious as the one Tonya Vowels of Vine Grove, Kentucky shares here. Who'd ever guess that mini Bacon-Cheddar Meat Loaves this moist, tender and full of flavor could possibly be light-especially when topped with bacon and melted cheese!

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 8

4 egg whites
1/2 cup crushed reduced-fat Ritz crackers (about 12 crackers)
1/3 cup plus 8 teaspoons shredded reduced-fat cheddar cheese, divided
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
2 turkey bacon strips, cut in half

Steps:

  • In a large bowl, combine the egg whites, crackers, 1/3 cup cheese, onion, salt and pepper. Crumble beef over mixture and mix well. Shape into four small loaves; place in an ungreased 11x7-in. baking dish. Top each with a half-strip of bacon., Bake at 350° for 35-40 minutes or until no pink remains and a thermometer reads 160°. Sprinkle with remaining cheese; bake 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 296 calories, Fat 15g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 672mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

MINI CHEDDAR LOAVES



Mini Cheddar Loaves image

It's hard to believe you need only four ingredients to bake up a batch of these beautiful miniature loaves. "Sliced warm from the oven, this golden bread is simple and delicious," notes Melody Rowland of Chattanooga, Tennessee.

Provided by Taste of Home

Time 45m

Yield 4 mini loaves (4 slices each).

Number Of Ingredients 4

3-1/2 cups biscuit/baking mix
2-1/2 cups shredded sharp cheddar cheese
2 large eggs
1-1/4 cups 2% milk

Steps:

  • In a large bowl, combine biscuit mix and cheese. Beat eggs and milk; stir into cheese mixture just until moistened. Pour into four greased and floured 5-3/4x3x2-in. loaf pans. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Remove from pans; slice and serve warm.

Nutrition Facts : Calories 254 calories, Fat 14g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 605mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

MINI CHEDDAR BACON LOAVES -- CORNBREAD!



Mini Cheddar Bacon Loaves -- Cornbread! image

From chindeep.com, April 6, 2012 -- recipe by Melissa. Serve warm for breakfast with strawberry jam, or serve at room temperature. Add pickled jalapenos and these might be perfect served with chili! NOTE: Time for frying bacon is included in the prep time.

Provided by KerfuffleUponWincle

Categories     Quick Breads

Time 38m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 teaspoon smoked paprika
1 teaspoon onion powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large egg
4 tablespoons butter (melted)
5 slices thick-cut bacon (fried, drained, and crumbled)
1 cup extra-sharp cheddar cheese (grated ~ divided)
1 tablespoon jalapeno pepper (OPTIONAL ~ SLICED PICKLED JALAPENOS, finely minced)

Steps:

  • Preheat oven to 350°F.
  • Butter 8 mini loaf pans, or large muffin tins.
  • Combine flour, cornmeal, sugar, paprika, onion powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • In a large bowl, use a wire whisk to combine buttermilk, egg and melted butter.
  • Stir in the flour mixture until just combined.
  • Fold in the bacon. and 1/2 cup cheese. and the (OPTIONAL) minced pickled jalapenos.
  • Pour about 1/2 cup batter into each of the buttered loaf tins.
  • Bake for 8 minutes.
  • Sprinkle the rest of the cheese evenly over the tops of the loaves. Bake just until a toothpick inserted in the center of the loaves comes out clean (about 8-10 minutes more.).
  • Cool for 10 minutes. Loosen edges and turn out onto a wire rack. Serve warm, or at room temperature.
  • NOTE: My little loaf pan has eight openings (3.7" x 2.4" each).

MINI CHEESY CORNBREADS



Mini Cheesy Cornbreads image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 4 mini cornbreads

Number Of Ingredients 9

2 1/2 cups yellow cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3/4 cup grated Parmesan
3/4 cup grated sharp white Cheddar (on the fine holes of a box grater)
1 3/4 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted and cooled, plus 2 tablespoons, cut into 4 pieces
3 large eggs

Steps:

  • Place four 6 1/2-inch cast-iron skillets in the oven and preheat the oven to 425 degrees F.
  • Whisk the cornmeal, sugar, baking soda and salt in a large bowl. Add the Parmesan and Cheddar and toss lightly to mix.
  • Whisk the buttermilk, melted butter and eggs in a second bowl. Pour into the cornmeal mixture and mix until just combined.
  • Carefully remove the skillets from the oven. Divide the remaining 2 tablespoons butter among the skillets and let it melt. Swirl the skillets to coat them with the butter and divide out the batter. Bake the cornbreads until golden on the edges and a tester inserted in the center comes out clean. 14 to 15 minutes. Let cool on a rack.

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