Santa Fe Cornbread Recipes

SANTA FE CORNBREAD

Steps:

• Heat oven to 400.
• Grease 13x9x2 inch pan.
• In large bowl,combine all ingredients, mix well. Spread in pan.
• Bake at 400 for 30-40 minutes or until toothpick comes out clean and top is golden brown.
• 16-18 servings.

SANTA FE CORN ON THE COB

Steps:

• Soak corn in cold water for 1 hour. Meanwhile, in a microwave-safe dish, combine butter and garlic. Cover and microwave on high for 2 minutes or until garlic is softened, stirring once. Stir in the steak sauce, chili powder and cumin; set aside., Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Brush corn with sauce. Rewrap corn in husks and secure with kitchen string. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes, turning occasionally.

SANTA FE TRAIL CORNBREAD RECIPE

Steps:

• Santa Fe Trail Cornbread 1 C. cornmeal, flour and Monterey Jack cheese or cheddar cheese, ea. 1 tab. Minced onion 1 tsp. Baking soda salt to taste 8 oz. Carton sour cream ½ C. water 4 oz. Can green chilies 1 egg, beaten Combine dry ingredients. Add remaining ingredients. Bake 35 to 40 minutes in 400 degrees.

SANTA FE CORNMEAL PIZZA

Steps:

• In a small bowl, combine the cornmeal and 2/3 cup water. In a large saucepan, bring the remaining water to a boil. Gradually whisk in the cornmeal mixture; cook and stir until thickened. Stir in 2 tablespoons Parmesan cheese. When cool enough to handle, pat into a greased 12-in. pizza pan. Bake at 375° for 15 minutes or until lightly browned. Cool slightly., Meanwhile, in a large skillet, saute the onion, green pepper and garlic in oil until tender. Add the tomato sauce, mushrooms, basil, oregano and pepper. Cover and cook for 5 minutes. Add the beans. , Sprinkle 1/2 cup mozzarella and 2 tablespoons Parmesan cheese over crust. Top with the bean mixture and remaining cheeses. Sprinkle with olives. Bake at 375° for 15-20 minutes or until cheese is melted.

LET'S OPEN UP A RESTAURANT IN SANTA FE CORNBREAD TORTE

Steps:

• Mix cornbread batter according to the box directions, using the egg and milk, as needed. Set aside.
• In an oven-safe cast iron skillet, saute the corn kernals and diced onion in the olive oil. Season with salt and pepper, if desired.
• Once the kernals are just begining to brown and the onion has become translucent, add cornbread batter to the skillet and stir to incorporate the corn and onions.
• Place the skillet in a pre-heated oven and cook cornbread according to the package directions (About 400 degrees for 15-18 minutes).
• While cornbread bakes, place the salsa in the fridge to chill.
• Fold minced jalapenos into the softened cream cheese. Keep warm.
• When cornbread is cooked, remove from the oven and top immediately with chilled salsa (spread it evenly, as if you were frosting a cake). Cover salsa with the jalapeno cream cheese mixture.
• Tightly cover skillet with foil and allow to cool. Once chilled, the torte will slice easily and you will be able to remove it from the pan neatly. Individual slices may be heated up (I prefer it warm).
• I suggest serving this along side a bowl of chili or a salad with tex-mex dressing.

STEVEN SATTERFIELD'S CORNBREAD

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside.
• In a medium bowl, whisk together cornmeal, flour, salt, and baking soda; set aside. In a small bowl, whisk together eggs and buttermilk. Whisk egg mixture into cornmeal mixture and stir in melted butter until mixture is well combined.
• Pour batter into prepared baking dish and transfer to oven. Bake until center is set and golden brown, about 25 minutes. Let cool completely before using. Cornbread for dressing is best when made a day in advance.

SANTA FE STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

SOUTHWESTERN CORN BREAD STUFFING

Steps:

• Preheat oven to 325°F. Cut corn bread into 4 equal pieces. Crumble 3 pieces onto large baking sheet (reserve remaining piece for another use). Bake until slightly dry, about 20 minutes. Transfer to very large bowl.
• Melt butter in heavy large skillet over medium-high heat. Add onions, bell peppers, all chilies, sage and oregano and sauté until vegetables are tender, about 10 minutes. Transfer to bowl with corn bread. Mix in cilantro, corn chips and corn kernels. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
• To bake stuffing in the turkey:
• Fill main turkey cavity with stuffing. Mix enough cream-style corn into remaining stuffing to moisten (about 1/2 to 3/4 cup cream-style corn, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 40 minutes. Uncover and bake until top begins to brown, about 15 minutes.
• To bake all stuffing in pan:
• Preheat oven to 325°F. Butter 13x9x2-inch baking dish. Mix in 1 1/4 cups cream-style corn into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until beginning to brown, about 20 minutes.