HOMEMADE CORNBREAD WITH CHEESE AND GREEN ONIONS
This easy Homemade Cornbread with Cheese and Green Onions is a flavorful twist on classic cornbread. Serve it with a big bowl of hearty chili and dig in!
Provided by Melissa Griffiths - Bless this Mess
Categories side
Time 35m
Number Of Ingredients 10
Steps:
- Grease a 9-inch square baking dish well, and set aside. Preheat the oven to 400 degrees F.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients, and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Fold in the cheese and green onions.
- Pour the batter into the prepared pan and bake for 20 to 25 minutes, until the top is a deep golden-brown and a toothpick inserted into the center comes out clean.
- Serve hot.
Nutrition Facts : ServingSize 1 square, Calories 213 calories, Sugar 9.6 g, Sodium 428.6 mg, Fat 9.4 g, SaturatedFat 5.4 g, TransFat 0.1 g, Carbohydrate 27 g, Fiber 1.2 g, Protein 5.5 g, Cholesterol 40 mg
CHEESE CORNBREAD
This is almost like a cornbread version of macaroni and cheese¿and thus, it would be comforting and filling alongside tomato soup on a cold Fall day.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
- Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
- Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.
VIDALIA ONION CORNBREAD
Turn your packaged corn muffin mix into a savory cornbread tonight. Just add in a sweet Vidalia onion, sharp cheddar, sour cream and dill. You'll never make plain cornbread again! Pairs perfectly with your favorite meat entree, stew or chili.
Provided by Paula Deen
Categories bbq classics comfort food Family Supper guys night southern tailgating vegetarian
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 °F. Spray an 8-inch square baking pan with vegetable oil cooking spray.
- In a medium saucepan, melt the butter and sauté the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
JIFFY CORNBREAD CASSEROLE WITH ONIONS AND CHEESE
Make and share this Jiffy Cornbread Casserole With Onions and Cheese recipe from Food.com.
Provided by keort
Categories Potluck
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°.
- Sauté onion in butter, set aside.
- Mix Jiffy according to package directions. Stir in creamed corn. Pour into greased 11x13 casserole dish.
- Combine sour cream and shredded cheese. Add sautéed onions and stir. Drop by spoonful across cornbread mixture. Sprinkle with Parmesan.
- Bake for 25-30 minutes until light brown.
Nutrition Facts : Calories 200.6, Fat 16.3, SaturatedFat 9.9, Cholesterol 44.2, Sodium 289.4, Carbohydrate 10.2, Fiber 0.7, Sugar 3, Protein 5.1
CHEESE AND ONION CORNBREAD
Make and share this Cheese And Onion Cornbread recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375*.
- In large bowl, mix all ingredients except cheese.
- Mix well.
- Fold in cheese.
- Bake for 40 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 217.2, Fat 10, SaturatedFat 4.5, Cholesterol 72, Sodium 642.1, Carbohydrate 23.6, Fiber 1.6, Sugar 0.7, Protein 8.6
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.
CHEESE-AND-CHIVE CORNBREAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish. Whisk the flour, cornmeal, baking soda and salt in a large bowl.
- Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add the cheese, scallions and chives and beat until just combined.
- Transfer the batter to the prepared baking dish; smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve warm or at room temperature.
CHEESE, CUMIN & ONION SEED CORNBREAD MUFFINS
Pair these moreish cheesy onion-seed-speckled muffins with your favourite bowl of soup for dunking. They're perfect served with a creamy carrot soup.
Provided by Good Food team
Categories Side dish
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Tip the flour, polenta, bicarb, mustard powder, cayenne and 2 tsp each of the cumin and onion seeds into a bowl with a large pinch of salt. Whisk the oil, milk and eggs together in a jug and pour over the dry ingredients. Beat everything together until smooth. Stir through all but a handful of both cheeses, then divide the mixture between the holes in the tin. Combine the rest of the cheese, cumin and onion seeds and scatter this over the tops.
- Bake the muffins for 20-22 mins until puffed up and golden. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely. Best eaten on the day, but will keep in an airtight container for two days.
Nutrition Facts : Calories 219 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
SPRING ONION & FETA CORNBREAD SCONES WITH CHIPOTLE BUTTER
Enjoy these moreish spring onion and feta cornbread scones warm with a spicy chipotle butter. Eat them on their own, or with your favourite soup and salads
Provided by Esther Clark
Categories Side dish
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/200C fan/gas 8. Mix the flour, cornmeal and ½ tsp salt in a large bowl, add the butter and rub everything together with your fingertips to create a fine, breadcrumb-like mixture. (Alternatively, do this by pulsing everything together in a food processor.) Stir through the spring onions, feta, parmesan and chilli flakes, then add 220ml of the milk and briskly stir with a cutlery knife to distribute - if it feels a little dry, add the remaining milk. Bring together and lightly knead just so the mixture comes together.
- Line a baking sheet with parchment. Form the dough into a 25cm round about 2cm thick and lay on the baking sheet. Starting from the centre, cut the scones out into eight triangles, then pull each one around 1cm away from the next. Brush the tops with the beaten egg. Put in the oven and bake for 20-25 mins until golden brown. Leave to cool for 15 mins.
- Beat together the butter, chipotle paste and a pinch of salt. Cut open the warm scones and spread with the butter. The butter will keep, covered, for three days in the fridge and the scones for two days in an airtight container.
Nutrition Facts : Calories 551 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
SOUTHERN SAUSAGE ONION CORNBREAD
FLAVOR GALORE! This cornbread has the best flavor and is so moist! A real treat when combined with good homecooked vegetables! Will make any meal seem so special!
Provided by Seasoned Cook
Categories Quick Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown sausage and onion. Drain well.
- In medium size bowl combine eggs, sugar, milk, oil, corn and cheese. Stir in cornmeal mix.
- Pour one-half of mixture into a greased 9 x 9 inch baking dish. Sprinkle sausage and onions over mixture. Pour remaining mixture over top.
- Bake in a 350 degree oven for 35 to 40 minutes. May sprinkle small amount of cheese over top during last 3-5 minutes of baking.
CHEESY CORNBREAD
Bake some Cheesy Cornbread with help from My Food and Family. This cheese and onion cornbread recipe makes a great side for a southern-style dinner.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Prepare corn muffin batter as directed on package. Stir in remaining ingredients.
- Pour into 8-inch square pan sprayed with cooking spray.
- Bake 18 to 20 min. or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
SAVORY ONION CORNBREAD
My corn bread is sweet and spicy, thanks to hot pepper sauce. Serve it with chili after caroling to warm everyone up!
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute onion in butter until tender; set aside. In a bowl, combine egg, corn, milk and hot pepper sauce; stir in muffin mix just until moistened. Pour into a greased 8-in. square baking pan. , Combine sour cream, 1/2 cup cheese, salt, dill and sauteed onion; spoon over batter. Sprinkle with remaining cheese. Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 291 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.
EASY CHEESE AND ONION BREAD
I was searching for a quick bread recipe without all the time and work it takes to knead dough and then wait for it to rise. I searched Food Network.com and found a recipe for "Beer Bread". Although simple and fast to make, I did not like the taste of it. So I altered the ingredients and experimented a bit and after just two trys, I came up with this version. I was so pleased with it....I felt compelled to share it with others who like me, want a quick homemade bread that everyone will love! Make sure your oven is the required temperature. Let cool before slicing otherwise it will crumble and fall apart. When slicing, use a very sharp knife and saw gently while pressing down to get the best results. This bread is great with stews, chili, heartly soups, and open faced turkey or beef sandwiches. Very filling!
Provided by Alznwonderland
Categories Quick Breads
Time 1h5m
Yield 1 slice, 12 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 375 degrees.
- Mix together flour, baking powder, sugar and salt.
- Add milk, water, butter, cheese, and onions.
- Stir until mixed.
- Dough should be a bit moist but not watery. Should look very sticky and lumpy.
- Scoop into greased bread pan. (cooking spray works fine).
- Even out with a spoon so top is completely flat.
- Bake for 55 minutes.
- Let cool for 30 minutes before slicing.
CHEESY ONION CORNBREAD
The crispy onions on top give an almost sweet flavour to this wonderfully cheesy bread. It goes great with fruit chutney.
Provided by Kitzy
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 190°C/275°F/gas mark 5. Grease a 900g (2lb) loaf tin and set aside. Fry the onion gently for 10-15 minutes until softened, stirring occasionally. Remove from heat and leave to cool.
- Place the maize meal, rice flour, soya flour, baking powder, sugar and salt in a bowl and mix well. Stir in the cheese. In a small bowl, beat together the milk, eggs, and melted butter, then add to the flour mixture, stirring to mix well.
- Reserve about 1 tablespoon of the cooked onions. Stir the remaining onions into the bread mixture. Transfer the mixture to the loaf tin and level the surface. Sprinkle the reserved onions over the top.
- Bake for about 30 minutes, or until the loaf is risen and golden brown. Turn out and cool on a wire rack. Serve warm or cold in slices.
Nutrition Facts : Calories 196.5, Fat 12.4, SaturatedFat 7.1, Cholesterol 84.1, Sodium 587, Carbohydrate 13.4, Fiber 0.8, Sugar 1.5, Protein 8.3
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- Heat oven to 350°F (176°C). Grease 23 centimeter cast iron skillet with room temperature butter. Place skillet in oven.
- Whisk together buttermilk, eggs and mayonnaise in a medium bowl. With a rubber spatula, make a well in the centre of the dry ingredients. Add buttermilk mixture along with melted butter and stir just until combined. Fold in the cheddar cheese and green onions. Allow batter to sit at room temperature for 20 minutes.
- Retrieve skillet from oven and carefully pour the batter into pan. Bake for about 25-30 minutes, until a toothpick inserted into the middle comes out clean. Cool for 20 minutes before cutting to serve.
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