SOUTHWESTERN CORNBREAD
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
- In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
- Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.
SANTA FE STEW
Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.
Provided by steph
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 525.1 calories, Carbohydrate 61.5 g, Cholesterol 72.1 mg, Fat 15.3 g, Fiber 11.7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 2401.7 mg, Sugar 8.4 g
SANTA FE CORNBREAD
This is a family favorite that my grandmother clipped from a newspaper years ago. I add more jalapeno than the recipe calls for because I like it spicy. Also, I use pickled jalapenos rather than fresh because they give more flavor. This is definitely a better the next day dish. Trust me!
Provided by jacknalecsmom
Categories Quick Breads
Time 45m
Yield 16-18 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 368.9, Fat 21.2, SaturatedFat 10.9, Cholesterol 92.3, Sodium 900.9, Carbohydrate 36.4, Fiber 3, Sugar 9, Protein 9.3
SANTA FE TRAIL CORNBREAD RECIPE
Provided by ClaudiaJan
Number Of Ingredients 11
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 TRAIL MIX
Make and share this Santa Fe Trail Mix recipe from Food.com.
Provided by QueenJellyBean
Categories Lunch/Snacks
Time 1h15m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300°F Line 14x11 baking sheet with foil and set aside.
- Combine pecans, cashews, pistachios, pine nuts and sunflower seeds in a large bowl.
- Combine butter, cumin and garlic powder in a small microwavable bowl. Microwave on high 45-50 seconds or until butter is melted and foamy. Stir to blend.
- Place butter mixture, chile sauce, chipotle chile and orange juice concentrate in food processor or blender; process until smooth. Pour sauce over nut mixture; stir to coat evenly. Spread mixture in a single layer on prepared baking sheet.
- Bake about 1 hour, stirring every 10 minutes. Remove from the oven and spray mixture evenly with cooking spray. Sprinkle 1 1/2 tsp dried cilantro over mixture. Stir mixture with a spatula and repeat with additional cooking spray and remaining dried cilantro. Set baking sheet on wire rack to cool.
- Leave uncovered at least 1 hour before storing in airtight container or resealable plastic food storage bag.
Nutrition Facts : Calories 434.6, Fat 39.4, SaturatedFat 6.8, Cholesterol 11.4, Sodium 285.1, Carbohydrate 17.2, Fiber 5.1, Sugar 4.9, Protein 9.4
SOUTHWESTERN CORN BREAD STUFFING
Categories Herb Pepper Side Bake Christmas Thanksgiving Stuffing/Dressing Corn Fall Winter Jalapeño Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 13
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.
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