Moms Cornbread Casserole Recipes

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MOM'S MEXICAN CORNBREAD



Mom's Mexican Cornbread image

This cornbread containing meat, cheese, peppers, and other ingredients is a family favorite. It's great alone or with a bowl of beans on the side. You may add extra cheese or peppers to suit your own taste. If making a double batch, use 1 can of whole-kernel corn and 1 can of cream-style corn.

Provided by snowylady

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 10

1 pound ground beef
1 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 egg
1 onion, chopped
1 (14.5 ounce) can cream-style corn
1 cup shredded Cheddar cheese
2 jalapeno peppers, chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Coat a 9X12 inch baking dish with cooking spray.
  • Heat a large skillet over medium heat; cook the ground beef in the skillet until no longer pink. Set aside.
  • In a large bowl, stir together the cornmeal, salt, and baking soda. Mix in milk, egg, onion, corn, Cheddar cheese, and jalapeno pepper. Stir in browned beef. Pour into the prepared baking dish.
  • Bake in the preheated oven until golden brown, about 1 hour.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 17.3 g, Cholesterol 50.2 mg, Fat 10.2 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 4.7 g, Sodium 490.8 mg, Sugar 2.8 g

MAMA'S CORNBREAD CASSEROLE



Mama's Cornbread Casserole image

This has to be one of my most favorite recipes my mother ever made. She baked it on special occasions as a substitute for traditional stuffing. If you like the taste of sweet corn with a spicy kick, you may enjoy this.

Provided by ed.wilcox

Categories     Quick Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (15 ounce) can cream-style corn
1 (5 ounce) can Mexican-style corn
8 ounces sour cream
1/2 cup butter or 1/2 cup margarine, melted
2 eggs, slightly beaten
1 (8 1/2 ounce) package Jiffy cornbread mix
8 ounces jalapeno jack cheese, shredded

Steps:

  • Mix eggs, butter, sour cream, and cornbread mix together.
  • Pour in both cans of corn.
  • Stir in half the cheese.
  • Pour into a baking pan or casserole dish.
  • Bake at 350F for 30 minutes.
  • Remove from the oven and sprinkle the remaining cheese on top.
  • Bake until the cheese has melted and the center of the casserole is solid.

Nutrition Facts : Calories 934.7, Fat 63.2, SaturatedFat 35.9, Cholesterol 244.7, Sodium 1629.6, Carbohydrate 70.8, Fiber 5.2, Sugar 4, Protein 26.1

MOM'S BUTTERMILK CORNBREAD



Mom's Buttermilk Cornbread image

This recipe was given to me by my mom. Good old Southern skillet cornbread.

Provided by MarkWayne

Categories     Cornbread

Time 30m

Yield 6

Number Of Ingredients 7

1 ½ cups cornmeal
1 cup buttermilk
1 large egg
2 tablespoons vegetable oil, or more to taste
1 teaspoon salt, or to taste
1 teaspoon baking powder
¼ teaspoon baking soda

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
  • Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 29.5 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 515 mg

CORNBREAD BREAKFAST CASSEROLE



Cornbread Breakfast Casserole image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 2 servings.

Number Of Ingredients 8

1 tube (11-1/2 ounces) refrigerated cornbread or plain twists
1/4 pound bulk pork sausage
3 large eggs
2 tablespoons half-and-half cream
1/8 teaspoon pepper
Dash salt, optional
1/2 cup Mexican cheese blend or cheddar cheese
2 tablespoons chopped green chilies

Steps:

  • Unroll and separate cornbread dough along perforations into 16 pieces. Using 10 or 11 pieces, line the bottom and sides of an ungreased shallow 3-cup baking dish. Flatten and press dough pieces together to seal perforations. Bake at 375° for 11-14 minutes or until golden brown., Meanwhile, crumble sausage into skillet; cook over medium heat until no longer pink. Drain well and set aside., In a bowl, combine the eggs, cream, pepper and salt if desired. In the same skillet, cook and stir eggs over medium heat until completely set., In a bowl, combine the sausage, scrambled eggs, cheese and chilies. Spoon into prebaked crust. Top with remaining dough. Flatten and press together to cover top; seal edges., Bake 18-22 minutes longer or until top is deep golden brown. Serve immediately.,

Nutrition Facts : Calories 915 calories, Fat 52g fat (19g saturated fat), Cholesterol 372mg cholesterol, Sodium 1881mg sodium, Carbohydrate 75g carbohydrate (18g sugars, Fiber 0 fiber), Protein 32g protein.

MOM'S CORN CASSEROLE



Mom's Corn Casserole image

This is a slightly sweeter version of a few of the corn casserole recipes I've seen on Zaar. It's always the dish I'm requested to bring at family get togethers!

Provided by run for your life

Categories     Vegetable

Time 55m

Yield 10 portions, 10 serving(s)

Number Of Ingredients 6

3 tablespoons butter (melted)
1 cup sour cream
1 (15 1/4 ounce) can creamed corn
1 (15 1/4 ounce) can whole corn (drained)
1 egg
1 (8 1/2 ounce) box Jiffy cornbread mix (can use Jiffy Corn Muffin Mix Copycat, Recipe 345502)

Steps:

  • Mix all ingredients well.
  • Bake at 350 for 45 minutes in greased 7x11 baking dish.

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