Southwestern Corn Bread Recipes

SOUTHWESTERN CORNBREAD

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.

EASY SOUTHWESTERN CORNBREAD

Steps:

• Preheat oven to 400 degrees.
• In a large mixing bowl, combine the Mexicorn, the diced chiles, the milk and the egg. Add the corn muffin mix and stir until just combined.
• Spray a cast iron skillet with nonstick cooking spray and add the cornbread mixture. Sprinkle shredded cheese on top.
• Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

SOUTHWEST CORNBREAD

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix just until moistened.
• Pour into greased 13x9-inch pan.
• Bake 25 to 30 min. or until golden brown.

SOUTHWESTERN CORN BREAD

Steps:

• Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt. , In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn., Pour into a 9-in. square baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

SOUTHWESTERN CORN BREAD CHICKEN

Steps:

• In a large skillet, heat canola oil over medium heat. Add chicken and onion and cook until onion is translucent. Stir with a large spatula breaking up the ground chicken.
• Add bell pepper, corn, black beans and tomato and stir, cooking for 8 minutes. Remove from heat and set aside.
• In a separate large saucepan, boil 1 ½ cups water and butter. Stir in stuffing mix and cover.
• Remove from heat. Let stand 5 minutes and add to the chicken mixture. Stir to combine ingredients and serve.

SOUTHWEST CORNBREAD SALAD

Steps:

• Cube cornbread.
• Layer cornbread cubes, romaine, beans, corn, bell pepper, tomatoes, Cheddar cheese, and green onions in a large trifle bowl, in that order.
• Stir avocado, jalapeno, lime juice, cilantro, olive oil, cumin, and garlic salt for dressing in a bowl until well combined. Drizzle over salad.

REAL SOUTHERN CORNBREAD

Steps:

• In a large bowl mix together the corn meal, flour, salt, and baking powder.
• In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
• Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
• Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
• Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

SOUTHWEST CORN BREAD BAKE

Steps:

• In a large bowl, combine the chili beans, corn, onion and cumin. Transfer to an 8-in. square baking dish coated with cooking spray., In another bowl, combine the dry ingredients. Combine milk and oil; stir into dry ingredients just until moistened. , Drop by tablespoonfuls over chili mixture; carefully spread over the top. Bake, uncovered, at 350° for 20-25 minutes or until golden brown.

SOUTHERN PRIDE SWEET CORNBREAD

Steps:

• Grease a 9x13 inch baking pan with shortening.
• Preheat oven to 375°F.
• Mix sugar, butter, eggs, milk, honey and water together in a large bowl.
• Mix dry ingredients together in a separate bowl: cornmeal, flour,baking powder, and salt.
• While stirring, add dry ingredients to sugar, egg, and milk mixture and mix thoroughly.
• Mixture will be slightly lumpy.
• Pour into greased rectangular pan.
• Bake for 25-30 minutes or until golden brown on top.
• Serve with butter.

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.

SOUTHWESTERN CORNBREAD CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8 (8-oz) individual baking dishes with cooking spray. In 10-inch skillet, heat oil over medium heat. Cook onions in oil 5 minutes, stirring occasionally, until tender.
• In large bowl, mix beans, corn, tomatoes, enchilada sauce and salsa. Stir in chicken, cilantro and onions. Spoon mixture into baking dishes.
• In medium bowl, stir muffin mix, milk and eggs just until moistened. Spoon topping by heaping spoonfuls over chicken mixture.
• Bake uncovered 20 to 25 minutes or until filling is bubbly and topping is golden brown. Sprinkle with cheese blend. Bake 5 minutes longer or until cheese is melted. Garnish with jalapeños.