CHEESY GREEN CHILE CORNBREAD
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the onions, green chiles and cheese.
- Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.
CHEESY GREEN CHILE CORNBREAD
Provided by Erin Jeanne McDowell
Categories side-dish
Time 55m
Yield One 9-by-9 inch cornbread (12 servings)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Lightly grease a 9-by-9-inch baking pan with nonstick cooking spray.
- In a medium bowl, whisk the butter, sugar and honey to combine. Add the eggs one at a time and whisk well to combine.
- In another medium bowl, whisk the flour, cornmeal, baking powder and salt together to combine. Add half of the flour mixture to the wet ingredients and stir with a rubber spatula until fully incorporated. Add the milk and sour cream and stir until the mixture is evenly combined.
- Add the remaining flour mixture and stir until incorporated. Fold in 1 cup of the cheese, the chiles and corn, stirring just until the batter is uniformly combined.
- Pour the batter into the prepared pan and spread into an even layer. Sprinkle the remaining cheese over the surface. Bake until a toothpick inserted into the center comes out clean, 20 to 24 minutes.
- Let the cornbread cool at least 15 minutes in the pan and serve warm, or cool fully before serving.
CORN BREAD, GREEN CHILI AND PINE NUT STUFFING
Provided by Michael McLaughlin
Categories Nut Pepper Side Bake Thanksgiving Stuffing/Dressing Pine Nut Hot Pepper Fall Bon Appétit Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Cool corn bread completely. Cover and let stand at room temperature overnight.
- Combine raisins and tequila in large saucepan. Simmer 5 minutes. Remove from heat. Let stand until most of tequila is absorbed, stirring occasionally, about 2 hours. Drain well.
- Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.
- Melt butter in large skillet over medium heat. Add chopped chilies, onions, thyme, marjoram and sage. Cook until onions just begin to color, stirring occasionally, about 10 minutes. (Bread, raisins and chili mixture can be made 1 day ahead. Cover separately. Store bread and raisins at room temperature; chill chili mixture.)
- Crumble corn bread into large bowl. Add raisins, chili mixture, sourdough bread cubes and pine nuts. Toss to blend. Season stuffing to taste with salt and pepper. Mix eggs into stuffing.
- To bake stuffing in turkey:
- Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 8-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.
HATCH CHILE CORNBREAD STUFFING
Steps:
- Preheat oven to 350 degrees F. Line a baking pan with parchment paper.
- In a medium-sized bowl stir together milk, corn, butter and eggs.
- In a large bowl whisk together cornmeal, baking powder, baking soda, salt and sugar. Add mixture from the medium-sized bowl to the dry ingredients and mix just until combined. Fold in the cheese and chile.
- Pour into the baking pan. Bake 30 to 35 minutes, or until golden and a wooden pick inserted in the center comes out clean. Let it cool and tear it into small pieces and allow to dry over night.
- In a saute pan, saute the onions, celery, figs and pinon nuts until golden brown. Add the corn bread mixture and stock and mix until just combined. Keep warm.
BEST GREEN CHILI AND CORNBREAD STUFFING
This is a recipe that has been handed down to 3 generations. It is wonderful! If you don't like it spicy, you can leave out the chilis and jalapenos.
Provided by mhouze
Categories Healthy
Time 1h50m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Boil celery until done.
- In a skillet melt butter and sweat onions.
- Add celery to onions and simmer.
- In a giant mixing bowl mix corn bread mix, tortillas, stuffing mix, eggs, jalapenos and chilis.
- Add celery and onion mixture.
- Mix in 4 cans of broth, should be a soupy consistancy. Add more broth if needed.
- Place mixture in a 11x13 glass baking dish and place in oven.
- Check stuffing every 15 minutes, adding more broth when it starts to dry up. DO NOT LET IT DRY OUT!
- Bake for a total of 1.5 hours.
BACON AND GREEN CHILE CORNBREAD
Provided by Sunny Anderson
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 450 degrees F.
- In a 10-inch cast iron pan on medium-high heat add the bacon and saute until almost crisp then add the onions and season with a pinch of salt and a couple of grinds of pepper. Saute until the onions are tender, then add the garlic and stir. When the garlic is tender use a slotted spoon to remove the mixture to a medium bowl and set aside. Leave the bacon fat in the cast iron pan and keep it on medium heat while you make the batter.
- In a large bowl combine the cornmeal, baking powder, baking soda and salt. Stir the buttermilk, eggs, butter, and chiles into the bowl with the bacon mixture. Make a well in the center of the dry ingredients and gently pour in the egg mixture. Fold until all the ingredients are combined. Immediately pour the batter into the cast iron pan. Transfer the pan to the oven and bake until golden brown on top and a toothpick inserted in the center comes out clean, about 30 minutes.
- Glaze: Melt the butter, sugar and a pinch of salt together in a small pan over low heat, stirring to dissolve the sugar. Once the cornbread is done, remove it from the oven and immediately pour the glaze over the top. Slice and serve warm.
CHORIZO-GREEN CHILE STUFFING
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion and celery, season with salt and cook, stirring, until softened, about 8 minutes. Add the chorizo and cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the garlic and cook 1 to 2 more minutes. Add the sage and rosemary and cook 1 more minute, then remove from the heat.
- Combine the cornbread, chiles and sausage mixture in a large bowl. Add 3 cups chicken stock and toss with your hands until the bread is very moist, adding up to 1 more cup stock if needed. Season with salt. Transfer to a 3-quart baking dish and bake until the stuffing is hot throughout and golden brown on top, 30 to 35 minutes.
GREEN CHILE AND CHEDDAR CORNBREAD
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Mix the cornbread batter according to the recipe on the box. Stir in the green chiles and half of the Cheddar. Pour the cornbread mixture into a greased baking dish or Dutch oven and bake the cornbread according to package directions until golden brown. Remove from the oven and sprinkle immediately with the remaining Cheddar. Let rest 5 minutes before slicing and serving.
SPICY CORNBREAD WITH GREEN CHILES
Steps:
- Preheat oven to 425 degrees. Butter a 12-cup muffin pan. In a large mixing bowl, mix together the cornmeal, flour, sugar, baking powder, salt and pepper. Make a well in the center of the mixture and add the egg, buttermilk, oil, corn, chiles and cayenne. Whisking from the center, combine the ingredients into a loose and slightly lumpy batter. Pour the batter into the prepared muffin cups, place a chile stem end upright in the top of each muffin and bake for 15 minutes, or until the muffins begin to pull away from the sides of the pan. Place the pan on a rack to cool for about 10 minutes, and serve warm or at room temperature.
GREEN CHILI CORNBREAD
I serve this wonderful cornbread with honey butter to help tone down the bread's spiciness.-Tracy Golder, Bloomsburg, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine cornbread mix, egg and butter. Stir in the corn, chilies, cheese and hot pepper sauce. , Pour into a greased 11x7-in. baking dish. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. , In a small bowl, combine butter and honey. Serve with warm bread.
Nutrition Facts : Calories 388 calories, Fat 25g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 802mg sodium, Carbohydrate 35g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.
GROUND BEEF CHILI & CORNBREAD STUFFING BAKE
Here's an easy, cheesy beef and chili bake with everything they love-including chunky salsa and savory cornbread stuffing.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Add hot water to stuffing mix; stir just until moistened.
- Brown meat in large skillet; drain. Stir in beans, tomato sauce, salsa and cumin. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese. Cover with stuffing.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 85 mg, Sodium 1260 mg, Carbohydrate 38 g, Fiber 6 g, Sugar 6 g, Protein 34 g
SOUTHWEST CORN BREAD STUFFING WITH CORN AND GREEN CHILIES
Categories Side Bake Thanksgiving Corn Hot Pepper Fall Jalapeño Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add all chilies; sauté until beginning to soften, about 8 minutes. Stir in 1 package corn and green onions. Transfer to very large bowl. Mix in cilantro. Coarsely crumble corn bread into vegetable mixture; toss to blend.
- Blend second package of corn, eggs, sugar, salt, and pepper in processor to coarse puree. Stir mixture into stuffing.
- To bake stuffing in turkey:
- Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
- Available at Latin American markets and many supermarkets.
GREEN CHILI STUFFING
Published in Gourmet magazine, November 1992. This recipe is for baking the stuffing separately. It also can be used to stuff a 12- to 14-pound turkey with the changes noted next to the ingredients.
Provided by swissms
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large skilled, cook the onion and celery in 8 T butter over medium heat, stirring occasionally, until softened and light golden. Add the green chilies with the juice, the jalapenos, chili powder, thyme, oregano, cumin and salt and pepper to taste. Cook the mixture, stirring, for 3 minutes.
- Transfer the mixture to a large bowl, add the pecans, toasted bread cubes, and salt and pepper to taste. Combine the stuffing gently but thoroughly.
- Note: if using to stuff a turkey, cool completely before stuffing the turkey.
- Baking: Preheat oven to 325°F Spoon the stuffing into a buttered 3- to 4- quart casserole, drizzle it with the broth and dot the top with the additional 2 T butter. Bake the stuffing, covered, in the middle of the oven for 30 minutes. Uncover and bake 30 minutes more.
Nutrition Facts : Calories 406.8, Fat 26.5, SaturatedFat 10.4, Cholesterol 38.2, Sodium 847.7, Carbohydrate 37.9, Fiber 4.3, Sugar 6.2, Protein 7.2
More about "best green chili and cornbread stuffing food"
GREEN CHILE CORNBREAD STUFFING - GARLIC & ZEST
From garlicandzest.com
4.9/5 (7)Category Side DishCuisine American, Southern, SouthwesternCalories 431 per serving
- Preheat the oven to 325°. Place cornbread on a sheet pan and bake for 30 minutes, tossing a few times. try dry out the cornbread and get crust on it. Set aside.
- In a large skillet over medium high heat, add the sausage and break apart with the back of a wooden spoon. Cook until browned.
- Stir in the celery, onion, and garlic and cook for 2-3 minutes until the vegetables start to get tender.
GREEN CHILE CORNBREAD STUFFING RECIPE - FOOD FANATIC
From foodfanatic.com
5/5 (1)Category ThanksgivingAuthor Meghan YagerCalories 533 per serving
GREEN CHILE CORNBREAD STUFFING RECIPE | CAKE 'N KNIFE
From cakenknife.com
Reviews 1Estimated Reading Time 3 mins
GREEN CHILE CORNBREAD STUFFING IS SURE TO BE THE TALK …
From texashillcountry.com
GREEN CHILE CORNBREAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GREEN CHILIES & CHEDDAR CORNBREAD MUFFINS RECIPE
From pauladeen.com
EASY SLOW COOKER BEEF & BEAN CHILI RECIPE - SOUTHERN FOOD JUNKIE
From southernfoodjunkie.com
BEST HOMEMADE CORNBREAD RECIPE - HOW TO MAKE CORNBREAD
From delish.com
CHEESY GREEN CHILE CORNBREAD • FOOD FOLKS AND FUN
From foodfolksandfun.net
HATCH CHILE CORNBREAD • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
BEST CORNBREAD STUFFING RECIPE — HOW TO MAKE CORNBREAD …
From delish.com
HATCH GREEN CHILE CORNBREAD DRESSING - MADE IN NEW MEXICO
From madeinnewmexico.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love