Spiced Beef Corn Bread Cobbler Recipes

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SPICED BEEF CORN BREAD COBBLER



Spiced Beef Corn Bread Cobbler image

Categories     Ginger     Tomato     Bake     Kid-Friendly     Quick & Easy     Cheddar     Ground Beef     Cornmeal     Spice     Winter     Cinnamon     Gourmet     Small Plates

Yield Makes 4 (main course) servings

Number Of Ingredients 18

1 medium onion, chopped
4 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 pound ground beef chuck
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
3/4 teaspoon ground ginger
1 1/4 teaspoons salt
1 (14- to 15-ounce) can diced tomatoes in juice
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/3 cup whole milk
1 large egg
2 ounces coarsely grated sharp Cheddar (1/2 cup plus 2 tablespoons)

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 9 1/2-inch (6-cup capacity) pie plate.
  • Cook onion in 2 tablespoons oil in a deep 10-inch heavy skillet over moderate heat, stirring occasionally, until edges are golden, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add beef and cook, breaking up large lumps, until no longer pink, 4 to 5 minutes. Add sugar, spices, and 1 teaspoon salt and cook, stirring, 1 minute. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, 8 to 10 minutes.
  • While beef simmers, whisk together cornmeal, flour, baking powder, and remaining 1/4 teaspoon salt in a medium bowl. Whisk together milk, egg, and remaining 2 tablespoons oil in a small bowl, then stir into cornmeal mixture until just combined. Fold in 1/2 cup cheese.
  • Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet. Skim off and discard fat from juices if desired, then pour juices over beef in pie plate.
  • Spoon 4 mounds of corn bread batter over beef, then sprinkle remaining 2 tablespoons cheese over batter. Bake until a wooden pick or skewer inserted into center of corn bread comes out clean, 15 to 25 minutes.
  • Serve cobbler warm.

SPICY CORNBREAD



Spicy Cornbread image

Cornbread never had so much flavor. The poblano chile pepper and ground coriander smooth out the heat of the cayenne and ground pepper. Serve as you would any cornbread side -- but be prepared for some spice and heat!

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 13

2 cups stone-ground cornmeal
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon baking soda
10 tablespoons unsalted butter
1 poblano chile pepper, stemmed, seeded and sliced thinly
2 cloves garlic, chopped
1 cup buttermilk
2 large eggs

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the cornmeal, sugar, baking powder, cayenne, coriander, salt, pepper and baking soda in a large bowl.
  • Melt 8 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat, then pour into a small bowl and set aside. Return the skillet to medium-high heat, add another tablespoon of butter and once it melts, add the poblano pepper and cook until soft, about 4 minutes. Add the garlic and cook until it is softened and light brown, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
  • Whisk together the buttermilk, eggs and the reserved 8 tablespoons of melted butter. Pour the buttermilk mixture into the cornbread mixture and stir until smooth. Separate and reserve a few pieces of poblano from the pepper-garlic mixture, then mix the remaining pepper-garlic mixture into the batter.
  • Add the remaining tablespoon of butter to the skillet and melt, swirling to coat (if your pan has cooled a bit, warm it up over low heat). Turn off the heat and pour the cornbread batter into the skillet. Top with the reserved pieces of poblano and bake until the center bounces back when gently pressed with a finger, about 20 minutes. Serve warm or at room temperature.

SPICED BEEF HOT DISH WITH BACON JALAPENO CORNBREAD



Spiced Beef Hot Dish With Bacon Jalapeno Cornbread image

Provided by Molly Yeh

Categories     main-dish

Time 3h20m

Yield 10 to 12 servings

Number Of Ingredients 25

3 strips bacon
3 pounds boneless beef chuck, 1-inch cubes
Kosher salt and freshly ground black pepper
Oil, if needed
2 medium carrots, chopped
1 jalapeno, minced
1 medium yellow onion, chopped
2 cloves garlic, minced
1 tablespoon baharat
1 teaspoon chili powder
One 14-ounce can fire-roasted diced tomatoes
One 14-ounce can beef broth
Two 14-ounce cans chickpeas, drained
1/2 cup golden raisins
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 large egg
1 stick unsalted butter, melted and cooled
1 cup whole milk Greek yogurt, plus more for serving
1 tablespoon honey
1 jalapeno, minced
Chopped fresh parsley, for garnish

Steps:

  • For the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside.
  • Reduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste.
  • For the cornbread: Preheat the oven to 400 degrees F.
  • Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon.
  • Using a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.

SPICY CORNBREAD



Spicy Cornbread image

Found this in one of my cookbooks. Made it last week for lunch and it was good! Hope you'll like it too.

Provided by Chef Dudo

Categories     Breads

Time 35m

Yield 1 bread

Number Of Ingredients 12

1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
3 large eggs
1 cup milk
1 small red bell pepper, chopped and diced
1 medium onion, chopped and diced
1/2 teaspoon garlic granules
1 green chili pepper, very finely cut
1 cup corn kernel, fresh, frozen or canned
1 1/2 cups grated cheese

Steps:

  • Preheat oven to 450°F.
  • Grease a ten-inch skillet and place it on the middle shelf in the oven.
  • Sift the cornmeal, baking powder, sugar, and salt.
  • Whisk the eggs then stir in milk, red bell pepper, onion, chilipepper, garlic, corn kernels and 1 cup of the cheese.
  • Form a well in the dry ingredients and pour in the wet ingredients.
  • Mix well
  • Carefully remove the hot pan from the oven and immediately pour the batter into the pan.
  • Sprinkle the remaining cheese on top and return to the oven.
  • Bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean.
  • The top should be golden brown.
  • Can be served warm or cold.

MOM'S SWEET BUTTERMILK CORN BREAD



Mom's Sweet Buttermilk Corn Bread image

This corn bread is a little on the sweet side. It's made with white cornmeal, but yellow works too. I learned to make it from my other mom (MIL). It is baked in a cast-iron skillet. Can be used to make stuffing or put leftovers in a cup with milk and put it in the fridge overnight for a comforting breakfast.

Provided by Nandabear

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 10

Number Of Ingredients 9

¼ cup vegetable oil
2 cups white cornmeal
¾ cup all-purpose flour
⅓ cup white sugar
4 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
  • Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
  • Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 35.6 g, Cholesterol 39.2 mg, Fat 7.8 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 1.6 g, Sodium 589.1 mg, Sugar 9.3 g

CORN COBBLER



Corn Cobbler image

While thinking of a shortcut for what we Pennsylvania Dutch call "Corn Pie", I thought of using biscuit mix instead of pied dough. I tried my version on some friends who were visiting, and they scraped the dish clean!

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 11

2 cups diced peeled potatoes
1/2 cup chopped onion
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 cups water
4 cups fresh corn
2-3/4 cups milk, divided
1/4 cup sliced green onions
2 tablespoons minced fresh parsley
6 hard-boiled large eggs, sliced
3 cups biscuit/baking mix

Steps:

  • In a large saucepan, place the potatoes, onion, salt, pepper and water. Bring to a boil. Cook, uncovered, for 5 minutes. Add the corn; return to a boil and cook for 2 minutes. Drain. Add 1-3/4 cups milk, green onions and parsley. , Pour into a greased 13-in. x 9-in. baking dish. Top with eggs. Combine the baking mix and remaining milk just until smooth; drop by teaspoonfuls onto corn mixture. Bake at 450° for 13-15 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 398 calories, Fat 15g fat (5g saturated fat), Cholesterol 170mg cholesterol, Sodium 1112mg sodium, Carbohydrate 56g carbohydrate (11g sugars, Fiber 4g fiber), Protein 14g protein.

CORN BREAD BEEF BAKE



Corn Bread Beef Bake image

Enjoy this delicious beef that's baked in the oven and topped with corn bread twists - a wonderful Mexican-style dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 7

1 pound ground beef
1 can (14 1/2 ounces) Mexican-style stewed tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1/2 cup frozen whole kernel corn
2 teaspoons chili powder
1 can (11 1/2 ounces) refrigerated corn bread twists

Steps:

  • Heat oven to 350°.
  • Cook beef in 10-inch ovenproof skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  • Stir in tomatoes, beans, tomato sauce, corn and chili powder; heat to boiling. Immediately top with corn bread twists left in round shape (do not unwind), pressing down gently.
  • Bake uncovered 35 to 40 minutes or until corn bread is golden brown.

Nutrition Facts : Calories 430, Carbohydrate 46 g, Cholesterol 45 mg, Fat 2, Fiber 6 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1075 mg

SPICY AND TENDER CORNED BEEF



Spicy and Tender Corned Beef image

It will be a mighty 'lucky' group who gets to eat this corned beef on St. Patrick's Day. A spicy and fork-tender treat. My Mother was Irish and she cooked it this way. I'm married to an Irishman, I'm a Lucky Lassie to have him, and he loves this dish!

Provided by June Mc

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h30m

Yield 6

Number Of Ingredients 10

½ (12 fluid ounce) can or bottle dark beer
1 tablespoon dry mustard
1 pinch salt and ground black pepper to taste
3 cloves garlic, cut into slivers
3 whole cloves, or to taste
1 (3 pound) round-cut corned beef roast with spice packet
1 (16 ounce) package carrots, cut into 2-inch pieces
1 (16 ounce) package small red potatoes
1 head green cabbage, cored and cut into wedges
1 tablespoon butter, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Pour beer into a roasting pan and add contents of corned beef seasoning packet, dry mustard, salt, and black pepper to the beer. Stir to combine. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay the corned beef into the roasting pan.
  • Bake in the preheated oven for 1 hour; scatter carrots around corned beef and roast for about 1 1/2 hour more. Distribute red potatoes around the meat and roast until corned beef and vegetables are tender, about 40 minutes more.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage wedges, cover, and steam until tender, about 10 minutes. Transfer to a platter and season with salt and black pepper. Let butter melt over the hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.

Nutrition Facts : Calories 423.8 calories, Carbohydrate 33.2 g, Cholesterol 102.4 mg, Fat 21.8 g, Fiber 8.6 g, Protein 23.4 g, SaturatedFat 7.6 g, Sodium 1260.2 mg, Sugar 10.6 g

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