CHEESY CORNBREAD
When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!
Provided by Country Crock®
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
- Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 g
MINI CORN DOG MUFFINS
Mix up a Coney Island favorite with our savory Mini Corn Dog Muffins. These yummy, cheesy Mini Corn Dog Muffins are served with a side of spicy mustard.
Provided by My Food and Family
Categories Sausage
Time 27m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375ºF.
- Prepare muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with cooking spray.
- Press 1 each VELVEETA cube and hot dog slice into batter in center of each muffin cup.
- Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing from pans. Serve warm with mustard.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 4 g, Protein 2 g
MINI CORN MUFFINS WITH SPICY CHEDDAR FILLING
I'm an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. -Margaret Blair, Lorimor, Iowa
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn., Fill greased mini muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Reduce oven setting to 350°., Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon a rounded teaspoon of filling into the center. Bake 10-12 minutes or until cheese is melted.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
UPSIDE-DOWN CHEESY ONION CORNBREAD
Want a beautiful and delicious bread to go along with holiday meals or even just weeknight soups? This cheesy, herbed sweet onion cornbread has got you covered!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Cut onion into 5 (1/2-inch thick) rings; keep rings intact.
- In 10-inch cast-iron skillet, melt butter over medium-low heat. Gently place onion slices close together in the butter. If last ring looks too large to fit in skillet, remove outside rings until small enough to fit. Sprinkle with salt, and cook 3 to 4 minutes without moving, until onions soften but don't fall apart. Remove from heat. With large, flat spatula, gently turn onions, keeping rings together as much as possible.
- In large bowl, mix both pouches cornbread mix, eggs and milk. Stir in cheeses and herbs.
- Pour batter over onions. Bake 28 to 32 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean.
- Run knife around edge of cornbread. Let cornbread cool 10 minutes.
- Place a plate over skillet, and carefully flip over. Remove skillet. Cut into 8 wedges.
Nutrition Facts : Calories 360, Carbohydrate 41 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 0 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 3 g, TransFat 0 g
SPICY CORNBREAD MINI-MUFFINS
These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one.
Provided by AnniecatMT
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 40m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
- Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
- Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
- Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.
Nutrition Facts : Calories 78.5 calories, Carbohydrate 8.3 g, Cholesterol 16.7 mg, Fat 3.9 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 155.7 mg, Sugar 1.9 g
CORNBREAD BITES
You loved our cornbread hors d'oeuvres baked in mini-muffin tins, so we found a way to make them even more scrumptious. Mix in one of the sweet, savory, or spicy flavor combinations below, or create your own. You'll have appetizers to feed an army, or at least a few dozen of your closest friends.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 dozen
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees. Lightly butter a 12-cup mini-muffin tin or coat with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Combine buttermilk, egg, and oil. Stir buttermilk mixture into flour mixture until combined. Divide batter into 3 batches (1 cup each), and stir a flavor combination into each.
- Fill cups of muffin tin three-quarters full with 1 batch of batter. Bake until tops are golden and a toothpick inserted into centers comes out clean, about 12 minutes. Transfer to a wire rack, and let cool for 5 minutes. Turn out muffins from tin. Repeat with remaining batter. Serve warm or at room temperature. Muffins can be stored at room temperature for up to 2 days.
MINI SKILLET CORNBREAD
My husband says this recipe is close enough to the cornbread his mother used to make, so I consider it a winner. His criteria were to "put butter on the cornbread without it crumbling to pieces" and "be able to break it up into a glass of milk without it turning to mush."
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place butter in a 6-in. ovenproof skillet or baking dish. Melt in a 425° oven; tilt to coat bottom and sides. In a bowl, combine cornbread mix and cornmeal. In another bowl, beat egg, milk and vinegar. Add to cornmeal mixture; stir until moistened. Pour into prepared skillet. Bake, uncovered, for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
CHEESY MINI CORN MUFFINS
Make and share this Cheesy Mini Corn Muffins recipe from Food.com.
Provided by BLUE ROSE
Categories Quick Breads
Time 25m
Yield 24 mini muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Mix yogurt and oil in a mixing bowl. Add eggs, sugar and mix. Add corn, cheese, flour, corn meal, baking powder and salt.
- Mix until all ingredients are moistened.
- Lightly spray mini muffin cups.
- Fill each cup with about 1 tbs mixture.
- Bake for 13 to 15 minutes or until toothpick comes out clean.
- Remove from pan.
Nutrition Facts : Calories 81.6, Fat 3.5, SaturatedFat 0.9, Cholesterol 10.3, Sodium 143.9, Carbohydrate 11.2, Fiber 0.6, Sugar 3.7, Protein 1.9
CHEESY CORNBREAD
Bake some Cheesy Cornbread with help from My Food and Family. This cheese and onion cornbread recipe makes a great side for a southern-style dinner.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Prepare corn muffin batter as directed on package. Stir in remaining ingredients.
- Pour into 8-inch square pan sprayed with cooking spray.
- Bake 18 to 20 min. or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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