Cheesy Corn Bread Food

CHEESY CORNBREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
• Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

CHEESY CORN BREAD

Steps:

• In a large bowl, combine the first five ingredients; cut in shortening until the mixture resembles coarse crumbs. In a small bowl, combine milk and eggs; stir into dry ingredients just until blended. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with cheese. Bake at 400° for 25 minutes or until golden brown. Cut into squares.

CHEESY JALAPENO CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
• Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese. Set aside.
• In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
• In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)
• Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.

CHEDDAR CORNBREAD

Steps:

• Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
• Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
• Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

CHEESY JALAPENO SKILLET CORN BREAD

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• In a 12-inch skillet over high heat, combine the butter with 2 tablespoons of the oil. As soon as the butter melts, add the onions, all the chile peppers, and 1 tablespoon plus 2 teaspoons of the seasoning mix. Stir well, then cook, stirring occasionally, until the vegetables begin to brown, about 6 to 8 minutes. Remove from the heat and set aside to cool to room temperature. The mixture should be a golden tan color, the onions a medium tan brown, and the peppers dark red and dark green. The vegetables retain a slight crunch.
• Preheat the oven to 350 degrees F.
• While the vegetables are cooling, make the cornbread batter. Combine the corn flour, all-purpose flour, sugar, cornmeal, baking powder, and the remaining seasoning mix in a large bowl. Add the egg, milk, melted butter, 1/2 cup each of the grated Cheddar and Monterey Jack, and the vegetable mixture. Mix until just combined.
• Pour the remaining 2 tablespoons oil into a 12-inch cast-iron skillet. Make sure that the oil covers the entire bottom of the skillet; lift and roll the skillet if necessary. Heat the oil just until it begins to smoke, about 4 to 5 minutes. Add the batter to the skillet, the mixture will begin to sizzle right away. Remove the skillet immediately and sprinkle the top of the batter evenly with the remaining 1/2 cup each Cheddar and Monterey Jack.
• Bake until a knife inserted into the middle of the cornbread comes out clean, about 30 minutes. Remove from oven and let stand for 10 minutes before cutting.

CHEESE CORNBREAD

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.

CHEDDAR CHEESE CORNBREAD

Steps:

• Preheat the oven to 400F.
• Generously butter an 8 inch square baking pan.
• In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt.
• Mix in the buttermilk, eggs and melted butter.
• Stir in the corn kernels and cheese and scrape the batter into the prepared pan.
• Bake for 35-40 minutes, or until golden and a cake tester inserted in the center comes out clean.
• Let cool slightly in pan before serving.

CHEESY CORN SPOON BREAD

Steps:

• In a skillet, sauté onion in butter until tender; set aside.
• In a bowl, beat eggs; add sour cream, both cans of corn, salt and pepper.
• Stir in corn bread mix just until blended.
• Fold in sautéed onion, jalapeño and 1 1/2 cup cheese.
• Transfer to a greased shallow 3-quart baking dish.
• Sprinkle with the remaining cheese.
• Bake, uncovered, at 375°F for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.

CHEESY MEXICAN CORNBREAD

Steps:

• Preheat oven to 350.
• In a bowl, combine corn muffin mix and onion.
• In another bowl, combine the remaining ingredients.
• Add wet mixture to the dry.
• Mix until moist.
• Pour into 13x9 baking dish.
• Bake at 350 for 50-55 minutes.
• Serve warm!

CHEESY CORNBREAD

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.

CHEESY SPICY CORNBREAD!

Steps:

• Combine all ingredients. Mix well.
• Pour into a greased 8x8 casserole dish or a greased muffin tin (I prefer mini muffins).
• Bake 375 degress 15-20 minutes or until cornbread is golden brown.

CHEESY MEXICAN CORNBREAD

Steps:

• Set oven to 400 degrees.
• Butter a 13 x 9-inch baking pan.
• In a bowl combine first 7 ingredients; mix well.
• Add in drained corn and green chilies; mix to combine.
• In a small bowl, mix/whisk together milk, melted butter; add to the corn mixture along with the cheddar cheese; mix well to combine.
• Pour into prepared baking dish.
• Bake for about 20-25 minutes, or until golden brown.

CHEESY ONION CORNBREAD

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.

CHEESY GREEN CHILE CORNBREAD

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.