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.
QUICK CHILLI CORNBREAD
This spicy, dense bread is an ideal accompaniment for soup or chowder - it's ready in less than an hour
Provided by Lesley Waters
Categories Dinner, Lunch, Side dish, Supper
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Generously butter a 25cm x 16cm baking tin or shallow roasting tray. Combine the semolina or polenta, flour and bicarbonate of soda in a large bowl and season. In a jug, combine the egg, milk, buttermilk or yogurt and chillies.
- Pour the contents of the jug into the bowl of dry ingredients and stir lightly to combine. Do not over stir as this will cause the bread to be tough. Pour the batter into the tin and bake in the oven for 35-40 mins until firm and golden on top. Cut the warm cornbread into pieces to serve. Serve immediately or leave to cool and re-heat, wrapped in foil. Can be frozen for up to 1 month.
Nutrition Facts : Calories 198 calories, Fat 2 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
CHILI CASSEROLE WITH CORNBREAD
From Betty's Soul Food Collection... Chili and cornbread partner in a homey one-dish dinner bake.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
- Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
- Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.
Nutrition Facts : Calories 440, Carbohydrate 57 g, Cholesterol 55 mg, Fiber 6 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 13 g, TransFat 1/2 g
EASY CHILI CORNBREAD BAKE
Chili and cornbread go so well together, why not bake them in the same pan! I've been making this for years and my kids love it. I use ground turkey, but ground beef could be substituted if preferred. You can make this in individual 12- to 16-ounce casseroles if you prefer. Serve with tortilla chips and top with sour cream if desired.
Provided by Valerie Brunmeier
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
- Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 64.6 g, Cholesterol 106.3 mg, Fat 18.9 g, Fiber 9.8 g, Protein 27.2 g, SaturatedFat 6.6 g, Sodium 1455.3 mg, Sugar 5.5 g
CHILLI CHEESE CORNBREAD
This cornbread recipe creates the most incredible flavour, and the cornmeal gives it a brilliant, rustic, spongy texture.
Provided by Jamie Oliver
Categories Bread Recipes Jamie's America Bread Dinner Party Bonfire night recipes American Vegetables
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- This is one of the most delicious cornbreads I've ever had. You get incredible flavour from the onions and sweetcorn, while the cornmeal gives it a rustic, spongy texture that's so brilliant. Two of my favourites, chilli and cheese, do their thing in this bread and really take the flavour to a whole other level. You can serve this cornbread alongside soups or stews, but frankly, I think a good slice of this, with a bit of crunchy salad, makes a brilliant lunch. You could also reheat it in a dry pan the next day for breakfast and eat it with poached eggs and some smoky bacon . . . totally delicious.
- Preheat the oven to 200ºC/400ºF/gas 6. Grease a 22cm cake tin with oil and line the base with greaseproof paper.
- Peel and finely slice the onions. Melt the butter in a frying pan on a medium heat, add the onions, then fry gently for 15 to 20 minutes, or until caramelised, golden and sticky.
- Hold the corn cobs upright on a board and carefully run a small knife from the top of the corn to the bottom, cutting all the kernels off.
- Add to the caramelised onions and cook for a further 5 minutes. Remove from the heat and set aside to cool.
- Beat the eggs in a large bowl, then mix in the cornmeal, milk, baking powder, flour and a good pinch of sea salt and black pepper.
- Grate the cheese, add most of it to the bowl, then beat until well mixed. Deseed, finely chop and stir in 2 chillies, along with the cooled onion and corn mixture.
- Pour the mixture into the prepared cake tin. Finely slice and sprinkle over the remaining chilli, then pop the cornbread into the oven for 35 minutes, or until golden and cooked through. About 10 minutes before it's ready, sprinkle over your remaining cheese and return it to the oven.
- Cool for 15 minutes, then turn it out onto a wire rack or serving plate, cheesy side up. Serve straightaway - it's unbelievably good when it's warm.
Nutrition Facts : Calories 337 calories, Fat 14.5 g fat, SaturatedFat 7.4 g saturated fat, Protein 12.5 g protein, Carbohydrate 39.1 g carbohydrate, Sugar 2.8 g sugar, Sodium 0.7 g salt, Fiber 0.3 g fibre
CHILI CORNBREAD BAKE
A casserole recipe that has become a favorite at our house. It's an excellent make and take - makes for an empty pan and recipe requests.Recipe has made it's way into a number of our local fund raiser cookbooks thanks to the sharing of a local teacher extrordinaire who is also an awesome cook!
Provided by Gerry
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 - grease a 2 quart casserole.
- In large pan over medium heat cook ground beef, onions, pepper and garlic until meat is browned - drain.
- Stir in beans, tomato sauce and taco seasoning; reduce heat and simmer 10 minutes.
- In medium bowl: combine flour, cornmeal, sugar, baking powder and salt; mix well.
- In small bowl: combine corn, milk and egg - beat well and add to dry ingredients.
- Spoon half of the cornbread mixture into greased casserole; sprinkle with half the cheese.
- Spoon chili over cheese; sprinkle with remaining half of the cheese.
- Spoon remaining corn bread mixture evenly over the cheese spreading gently to cover.
- Bake at 350 for 30 to 40 minutes or until top is golden brown.
ONE-SKILLET HEARTY CHILI AND CORNBREAD
The perfect quick and easy comfort food on a cool evening! Start on the stovetop and finish in the oven.
Provided by SunnyDaysNora
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 45m
Yield 8
Number Of Ingredients 26
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
- Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
- While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
- Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 45.4 g, Cholesterol 66.9 mg, Fat 13.8 g, Fiber 9.6 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 1111.2 mg, Sugar 11.5 g
CHILI WITH CORNBREAD TOPPING
Cornbread is the perfect partner for canned chili in the easy warmer-upper for two.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes., In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili. , Bake at 400° for 15-18 minutes or until topping is golden brown.
Nutrition Facts : Calories 657 calories, Fat 19g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1714mg sodium, Carbohydrate 80g carbohydrate (21g sugars, Fiber 9g fiber), Protein 41g protein.
PALO VERDE'S GREEN CHILE CORNBREAD
Not just another corn bread recipe. This recipe comes from The Boulder's, a 5 star resort in Scottsdale, Arizona
Provided by Galley Wench
Categories Breads
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degree f.
- Cream butter and sugar.
- Add eggs slowly, one at a time.
- Add chiles, corn and cheese, mixing well to incorporate.
- Sift together dry ingredients, then add and mix until smooth.
- Pour into well-buttered, square 9 inch pan and bake about 1 hour.
CHILI CORN DOG CASSEROLE
With simple stuff...comes a moist, down-home and wholesome meal, snack, or a fun side dish. I serve this up next to pulled pork sandwiches or as the main event alongside mac and cheese. Can't think of anything more Americana than beans and weenies...unless it's a chili corn dog! Top with shredded Cheddar cheese, it'll make you want to slap your mama.
Provided by Terry E.
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat; cook and stir green bell pepper, onion, and celery in hot oil until onion is translucent, about 5 minutes. Stir in hot dog pieces and cook and stir until hot dogs begin to brown, 6 more minutes. Stir in the chili and heat the mixture thoroughly.
- Beat cornbread mix, egg, and milk in a bowl with a spoon until batter is just moistened, and spread half the cornbread batter into the prepared baking dish. Top batter with the hot dog mixture; spread remaining half of cornbread batter over the top.
- Bake in the preheated oven until casserole is bubbling and cornbread topping is golden brown, about 25 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 396.9 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 24.9 g, Fiber 3.1 g, Protein 13.1 g, SaturatedFat 9 g, Sodium 1411.6 mg, Sugar 7.2 g
CHILI CORNBREAD
Our daughter made this recipe for a 4-H food show and won a blue ribbon. It's so simple to prepare, even on hurried, hectic days. We like to eat these squares with sour cream and salsa. - Tracy Johnson, Canyon, Texas
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Sprinkle a greased 13x9-in. baking pan with 1 tablespoon of cornmeal; set aside. In a bowl, combine the salt, baking soda and remaining cornmeal. , In another bowl, beat eggs; add corn, milk and oil. Stir into dry ingredients just until moistened. Pour half of the batter into prepared pan. Layer with beef, cheese, chilies and onion. Top with remaining batter. , Bake at 350° for 45-50 minutes or until golden brown. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 420 calories, Fat 22g fat (11g saturated fat), Cholesterol 178mg cholesterol, Sodium 824mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.
CHILI WITH CORNBREAD DUMPLINGS
Tasty chili topped with corn muffin dumplings makes this recipe a easily put together mid-week meal. Even my son who is my best critic when it comes to chili gave this a thumb-up.
Provided by lisar
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400.
- In a large skillet heat vegetable oil. Add chopped onion and garlic and sauté just a few minutes to the flavors to blend.
- Add ground beef and cooked until browned. Add oats and incorporate well.
- Add beans, spaghetti sauce, chicken broth and seasonings; simmer 20 minutes.
- Spoon chili into a sprayed 13 x 9 baking dish. Sprinkle evenly with cheese.
- Spoon corn muffin batter (prepared according to package directions), like dumplings over the top of the casserole. Bake 20 to 25 minutes or until corn bread dumplings test done.
Nutrition Facts : Calories 725.4, Fat 27.2, SaturatedFat 9.6, Cholesterol 69.7, Sodium 1542.3, Carbohydrate 82.5, Fiber 13.3, Sugar 21.9, Protein 38.1
GREEN CHILI CORN BREAD
Categories Bread Bake Super Bowl Vegetarian Cinco de Mayo Cheddar Cornmeal Hot Pepper Bon Appétit
Yield Makes 1 loaf
Number Of Ingredients 12
Steps:
- 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.
- Preheat oven to 400°F. Butter 9 x 5 x 2 3/4-inch metal loaf pan. Whisk cornmeal and next 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs and butter in another medium bowl to blend. Add egg mixture to dry ingredients and stir just until blended. Mix in chilies. Transfer batter to prepared pan.
- Bake bread until deep golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 10 minutes. Turn bread out onto rack and cool completely. (Can be prepared 2 weeks ahead. Wrap in foil; freeze. Unwrap and thaw at room temperature.)
GREEN CHILE CORNBREAD SKILLET WITH CRISPY PORK AND SPICY HONEY BUTTER
When you take something classic like skillet corn bread, and mix it with the true American Hatch green chile, you get something special. The crisped slow-cooked pork and spicy sweet melted butter don't hurt, either.
Provided by Eric Greenspan
Categories appetizer
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Preheat a deep-fryer to 350 degrees F.
- Coat a 9-inch cast-iron skillet with oil.
- Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, Greek yogurt, honey, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the green chiles and 3/4 cup Cheddar.
- Pour the batter into the prepared skillet and bake for 25 minutes. Use a toothpick to test if the inside is wet. If so, return to the oven and bake until just dry, another 5 minutes. Top with the remaining 1/2 cup Cheddar and let cool for 10 minutes.
- For the pork: Sprinkle the pork pieces with salt and place in a stovetop pressure cooker. Add the garlic, orange juice and orange peels. Close the lid and bring to pressure over high heat. Cook on high for 45 minutes.
- Cool and release the pressure according to the manufacturer's directions. Very carefully open the lid and transfer the pork to a plate using a slotted spoon. Let cool until cool enough to handle. Cut the pork into large chunks, then deep-fry, in batches, until crispy, about 5 minutes. Reserve in a bowl or baking dish until all are fried.
- For the spicy butter: Whisk the butter, honey, cayenne, chili powder and salt in a medium bowl until fully incorporated.
- Top the cornbread skillet with more roasted Hatch green chile. Break up the fried pork pieces with forks or a knife. Top the cornbread with the pork and large dollops of the spicy honey butter. Cut into large wedges and serve.
CHILE CORN BREAD
Provided by Food Network
Time 1h
Yield 8 servings per loaf
Number Of Ingredients 13
Steps:
- Pre-heat oven to 425-degrees F.
- In a large bowl, combine first 5 ingredients and mix together. In a separate bowl, beat eggs slightly, and blend into mixture. Blend in buttermilk and oil. When well blended, add the remaining ingredients 1 at a time (the batter will be lumpy).
- Grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans. Pour batter into pans, distribute evenly.
- Bake 30 to 45 minutes.
CORNBREAD-CHILI CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
- In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.
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CORNBREAD CHILI CASSEROLE - READY SET EAT
From readyseteat.com
Cuisine AmericanCategory Main DishServings 8Total Time 50 mins
- Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Stir together corn muffin mix, eggs, corn with peppers, sour cream and sugar in large bowl.
- Spread batter in bottom of prepared dish. Spoon chili evenly over top of batter, up to 1/2 inch of sides of dish. Sprinkle with cheese.
CHILI AND CORNBREAD RECIPES - THE IDEA ROOM
From theidearoom.net
CHILI CORNBREAD CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
3.8/5 (13)Total Time 1 hr 30 minsCategory Healthy Casserole RecipesCalories 494 per serving
- To prepare chili: Heat oil in a Dutch oven over medium heat. Add onion and cook until beginning to soften, about 4 minutes. Add bell pepper and garlic and cook for 1 minute. Add beef and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Stir in beans, tomatoes and their juice, chili powder, cumin, paprika and cayenne (if using). Bring to a boil; reduce heat to maintain a simmer, cover and cook until slightly thickened, about 20 minutes.
- Preheat oven to 350 degrees F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
- To prepare cornbread: Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, milk and oil in a medium bowl. Add the wet ingredients to the dry ingredients along with cilantro and stir until just combined. Transfer the chili to the prepared baking dish and sprinkle with cheese. Spread the cornbread batter evenly over the chili.
- Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes. Let stand for 10 minutes before serving.
CHILI CORNBREAD CASSEROLE - BELLE OF THE KITCHEN
From belleofthekitchen.com
4.9/5 (36)Total Time 55 minsCategory MainCalories 608 per serving
- Preheat oven to 375 degrees and lightly coat a 2-quart casserole dish with cooking spray. Set aside.
- Brown ground beef with onion in a large skillet. Once meat is cooked and onion is soft, add in garlic, chili powder, and cumin. Cook until garlic is fragrant, about 30 seconds. Add in crushed tomatoes and corn, then simmer for 5-7 minutes. Remove from heat and stir in black beans and season with salt and pepper to taste.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and baking soda. In a separate smaller bowl, whisk together milk, eggs and butter. Add liquid mixture to dry ingredients and mix until combined.
- Pour chili into prepared baking dish and top with cornbread batter. Bake for about 28-35 minutes or until cornbread is lightly golden.
CHILI CORNBREAD SKILLET - BUDGET BYTES
From budgetbytes.com
4.7/5 (60)Total Time 1 hrServings 6Calories 696 per serving
- Dice the onion and mince the garlic. Slice the jalapeño lengthwise, scrape out the seeds, and then dice the pepper. Add the cooking oil, onion, garlic, and jalapeño to a large 4-quart oven safe skillet. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).
- Drain the canned beans then add them to the skillet with the tomato paste, diced tomatoes, chili powder, cumin, oregano, salt, and water. Stir to combine.
- Allow the chili to come up to a simmer. Let the chili continue to simmer, stirring occasionally, as you prepare the cornbread topping.
- Begin to preheat the oven to 425ºF. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl with the cornmeal mixture and stir just until everything is moistened.
CHILI & CORNBREAD - LIFE MADE SIMPLE
From lifemadesimplebakes.com
5/5 (1)Total Time 1 hr 40 minsCategory SoupCalories 388 per serving
- In a large pot over medium-high heat, add butter and canola oil. Add peppers, chilies, onion and garlic and cook until tender, about 5 minutes.
- Add chuck and brown, about 3 minutes. Add ground beef and sausage, stirring gently, trying not to break it up too much. Cook meat until it is nicely browned, about 5 minutes.
- Add onion powder, garlic powder, chili powder, paprika, cayenne, cumin, coriander, Nature's Seasonings, salt and pepper. Stir and cook for 1 minute.
- Add tomato sauce, tomato paste and diced tomatoes. Cook for 2 minutes, stirring frequently to prevent sauce from burning.
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