CORNBREAD CASSEROLE
Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.
Nutrition Facts : Calories 311 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 777mg sodium, Carbohydrate 50g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.
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.
CREAMY CORNBREAD CASSEROLE
This cornbread tastes like the corn cakes from a famous Mexican restaurant chain. Use an ice cream scoop to serve.
Provided by HOBOLTH4
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
- In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
- Bake in preheated oven for 30 minutes, until golden brown.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 26.4 g, Cholesterol 59.8 mg, Fat 13.4 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 7.2 g, Sodium 642.3 mg, Sugar 4.4 g
BREAKFAST CORNBREAD CASSEROLE WITH HAM AND KALE
The combination of ham and kale is traditional for a reason: it's so unbelievably good. But this satisfying casserole is easy to adapt to other greens and meat pairings, depending on what you have on hand: Try cooked sausage with frozen spinach or Andouille with frozen mustard greens.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.
- For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.
- For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.
- To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don't worry if the corn isn't completely covered; the batter will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.
CORNBREAD CASSEROLE
Make and share this Cornbread Casserole recipe from Food.com.
Provided by Rubies
Categories Corn
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients except sour cream in a bowl.
- Add sour cream last.
- Bake at 350 for 35 minutes or until a knife inserted in middle comes out clean.
CREAMED CORN CASSEROLE
This custardy creamed corn casserole recipe is SO good you'll want to scrape the dish clean to get every last bit of caramelized goodness... My favorite of all the corn casserole recipes I've tried, just like my grandma made it!
Provided by Tara Kuczykowski
Categories Side Dishes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a sauce pan, heat the butter slowly over medium-low heat, swirling the pan until it's just melted. Set it aside while you measure out the rest of the ingredients.
- Whisk the flour into the melted and cooled butter until well incorporated. Then whisk in the sugar, eggs and milk.
- Stir the creamed corn into the butter mixture, along with the drained whole kernel corn. Season with salt and pepper.
- Pour into a shallow 8x8" baking dish.
- Bake uncovered at 350 degrees for approximately 1 hour and 15 minutes, until the center is set and the corn casserole is brown and caramelized on top. Let stand for 5 minutes, serve warm.
Nutrition Facts : Calories 235 calories, Carbohydrate 23.5 grams carbohydrates, Cholesterol 81.9 milligrams cholesterol, Fat 14.3 grams fat, Fiber 1.3 grams fiber, Protein 4.5 grams protein, SaturatedFat 8.2 grams saturated fat, ServingSize 1/2 cup, Sodium 457.7 milligrams sodium, Sugar 12.3 grams sugar
MEXICAN CORNBREAD CASSEROLE
Mexican cornbread casserole is simple, easy, and delicious. Makes the perfect weeknight meal when life is busy and your short on time, serve with tortillas for dipping and dinner is done.
Provided by Shannon
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Spray a 9x13 casserole dish with nonstick cooking spray and set aside. In a large skillet sauté ground beef and season with taco seasoning until no longer pink, add in diced onions, corn, black beans, and diced green chilies and sauté an additional 3 minutes, pour into prepared casserole pan.
- Prepare cornbread according to package directions and add in grated cheddar cheese. Mix to combine and pour over the top of the beef mixture.
- Bake for 15-20 minutes until cornbread is golden brown, drizzle with sour cream and chopped cilantro and serve.
- Garnish with fresh chopped cilantro, sour cream, and jalapenos (optional)
Nutrition Facts : Calories 430 kcal, Carbohydrate 33 g, Protein 25 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 73 mg, Sodium 586 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
LAYERED CORNBREAD CASSEROLE
This easy hearty cornbread dish is great during the holidays when you need to feed a crowd quickly and easily. It's a little like a Tex-Mex riff on lasagna with a filling of shredded chicken (leftover turkey is tasty, too), cheddar cheese, and pickled jalapeños.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly brush a 3-quart or 9-by-13-inch baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly.
- In a large bowl, whisk together oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes. Let cool at least 15 minutes, then serve with salsa and more cilantro.
CORN CASSEROLE
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F In a large bowl, whisk together the eggs, sugar, and nutmeg until well blended. Pour in the melted butter and whisk to combine. In a small bowl or measuring cup, combine the milk and flour and whisk until smooth; pour into egg mixture and whisk to combine. Stir in the whole corn and cream corn and mix well. Pour into a 2 qt. baking dish and bake for 50-60 minutes. Serve warm.
CHILI CORNBREAD CASSEROLE
Chili cornbread casserole with savory chili, melty cheese, and sweet cornbread topping is easy to make and tastes amazing!
Provided by April Woods
Categories Main Course
Number Of Ingredients 8
Steps:
- In a 9x13" casserole dish, mix together the 3 cans of chili, diced tomatoes, kidney beans and cannellini beans. Spread evenly along the bottom of the dish.
- Sprinkle the shredded cheese evenly over the chili mixture.
- Using a blender (upright or immersion) blend together the cornbread mix, creamed corn, and eggs. Pour cornbread batter over the cheese and chili.
- Bake at 400F degrees for 25 to 30 minutes until top is browned and chili mixture bubbling in the corners.
Nutrition Facts : Calories 392 kcal, ServingSize 1 serving
MEXICAN CORNBREAD CASSEROLE
Mexican Cornbread Casserole is an easy ground beef dinner recipe loaded with corn, Rotel diced tomatoes and green chilies, taco seasoning and shredded cheese all topped with Jiffy cornbread.
Provided by Erin
Categories Casserole Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Dump the ground beef into a large saute pan over medium-high heat.
- Crumble the ground beef well as it cooks.
- Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
- Without draining any of the cans, add the cream style corn, canned corn and Rotel to the pan.
- Stir all of the ingredients together well.
- Add the taco seasoning, salt, pepper and onion powder to the pan.
- Stir well and leave to simmer and thicken for 5 minutes.
- After 5 minutes, remove the pan from the heat and add 2 cups of the shredded cheese to the pan.
- Stir until the cheese is melted.
- Dump the mixture into a greased 9 x 1 3 inch baking dish and spread it out evenly.
- Pour the cornbread mix into a large mixing bowl.
- Add the eggs and milk to the bowl with the cornbread mix.
- Stir until no large chunks remain.
- Pour the cornbread batter over the ground beef mixture in the baking dish.
- Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-20 minutes.
- Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the cornbread.
- Return the dish to the oven and continue baking until the cheese on top is completely melted. 4-5 minutes.
- Remove the casserole from the oven and allow it to sit for a few minutes before scooping and serving.
- Enjoy!
Nutrition Facts : Calories 782 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 230 milligrams cholesterol, Fat 36 grams fat, Fiber 4 grams fiber, Protein 46 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1959 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
CORN CASSEROLE
This simple corn casserole recipe from Paula Deen is a holiday side dish favorite. Ingredients include whole kernels, cream-style corn and a box of corn muffin mix. Prep time is approximately 10 minutes and cooking time takes 45 minutes at 350°F.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream and butter. Pour into a greased casserole. Bake at 350 °F for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.
CORN CASSEROLE
Steps:
- Preheat the oven to 350 degrees F.
- Carefully remove the corn from the cob with a knife and put in a food processor. Transfer to a large bowl. Coarsely puree with salt, pepper, and nutmeg. In a saute pan, add the oil and the onions and saute until translucent. Add the onions to the corn mixture. Add the beaten eggs, milk and half of the grated Cheddar and combine. Use 2 teaspoons of oil to coat a 13 by 9-inch baking dish. Transfer the corn mixture to the dish and top with the rest of the grated Cheddar. Place the dish in the oven and bake for 30 to 40 minutes or until the top of the casserole is golden brown.
CORNBREAD CASSEROLE
A cheap and easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!
Provided by Sarah Peipert
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 54.4 g, Cholesterol 43.8 mg, Fat 21.2 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 11.3 g, Sodium 1188 mg, Sugar 9 g
CORNBREAD CASSEROLE
Cornbread Casserole takes just 20 minutes of prep before baking in the oven. When it comes out, it smells amazing and is beautifully golden. A simple tasty weeknight dinner.
Provided by Sylvia Fountaine
Categories main
Time 55m
Yield 8
Number Of Ingredients 21
Steps:
- In a large skillet, saute onion in olive oil over medium heat until fragrant and golden, about 3-4 minutes. If using fresh chilies, saute with the onion. Add the bell pepper and cook 3-4 minutes. Add the fresh or frozen corn, saute 3-4 minutes. If using canned chilies, add along with spices and salt, saute 2 minutes, then turn heat off. Stir in fresh cilantro.
- In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk. In a medium bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.
- Add the sauteed corn/pepper mixture to the dry ingredients along with the egg mixture and stir to combine all. Add 3/4 cup grated cheese. Pour the batter into a 2-quart greased baking dish, ( 8×9, 11 x 7) or you can bake it in a 10-inch cast ioron skillet) and top with the remaining 3/4 cup cheese. Batter should ideally not be over 2 inches high.
- uncovered, for 25-35 minutes, or until puffed (it will dome) and golden!
- with cilantro and/ or scallions! Serve warm.
Nutrition Facts : Calories 383 calories, Sugar 6.2 g, Sodium 674.3 mg, Fat 21.8 g, SaturatedFat 10.5 g, TransFat 0.2 g, Carbohydrate 39.6 g, Fiber 4.1 g, Protein 12.1 g, Cholesterol 92.8 mg
JIFFY CORNBREAD CASSEROLE
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9x9-inch baking dish with oil or butter.
- In a medium bowl, stir together the butter, eggs, kernel and creamed corn, and sour cream. Mix in the corn muffin mix until well-combined.
- Pour the mixture into the greased dish.
- Bake for 45 minutes or until the top is golden brown. Enjoy!
Nutrition Facts : Calories 376 cal
CORNBREAD CASSEROLE
This is also a staple at our house! My dad loves cornbred so to keep the rest of us from getting bored with it, we came up with this recipe. It's similar to Mexican cornbread but with our own take on it
Provided by alimel_01
Categories One Dish Meal
Time 55m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Mix the cornmeal, eggs, milk, corn, & oil togehter in a large bowl and set aside.
- Saute meat, onion, and peppers together in a large skillet.
- Pour 1/2 the batter into a greased casserold dish.
- Add the meat mixture on top of the 1/2 batter mix in the casserole dish and then sprinkle cheese on top of meat mixture.
- Pour the remaining batter on top of the cheese.
- Bake for 45 minutes at 350.
Nutrition Facts : Calories 783.2, Fat 45.6, SaturatedFat 21.4, Cholesterol 250.9, Sodium 1223.3, Carbohydrate 50.9, Fiber 4.2, Sugar 6, Protein 45.4
BEEFY CORNBREAD CASSEROLE
This recipe came straight from TOH Magazine. Great cold weather casserole. Just throw together a salad and you have a complete meal.
Provided by Jellyqueen
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink.
- In separate bowl, mix corn bread mix, salt, baking soda, corn, milk, oil and eggs.
- Pour 1/2 of the cornbread mix into a greased 13x9 casserole dish.
- Layer 1/2 of the cheese next.
- Layer all of the beef mix next.
- Top with the remaining cornbread batter.
- Bake uncovered for 30 minutes, place remaining cheese on top, then cook 10-20 minutes, depending on oven, or until toothpick inserted near the center comes out clean.
Nutrition Facts : Calories 785.1, Fat 51.7, SaturatedFat 18.2, Cholesterol 164.6, Sodium 1679.9, Carbohydrate 48.7, Fiber 3.7, Sugar 11.2, Protein 32.8
CORNBREAD CASSEROLE
From the folks at the Cooking Dragon mailing list. You can use a 9x13 pan, or 2 9" pie plates. Easy and oh-so-tasty.
Provided by DrGaellon
Categories Corn
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Spray a 13x9 baking pan (or 2 9" pie plates) with non-stick spray.
- Beat together cream cheese, butter, cream-style corn, kernel corn (including the canning liquid) and corn muffin mix until thoroughly blended.
- Pour into prepared pan(s). Bake in preheated oven 45 minutes, or until golden brown. It will still be soft and moist in the middle, so you won't really be able to cut it into individual pieces; it'll be more scoopable.
Nutrition Facts : Calories 534.3, Fat 29.4, SaturatedFat 14.8, Cholesterol 63, Sodium 1015.9, Carbohydrate 63, Fiber 5.7, Sugar 16.2, Protein 8.4
BEEF - CORNBREAD CASSEROLE
Make and share this Beef - Cornbread Casserole recipe from Food.com.
Provided by Berliner Goere
Categories Meat
Time 1h
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F/190°C.
- Brown meat with"Hot Shot" seasoning, breaking it apart; drain.
- Add onion, garlic and chili powder; saute until onion is translucent.
- Mix in cornstarch and then add tomatoes; let simmer on low while assembling the cornbread.
- Stir together the flour, cornmeal and baking powder; in a seperate bowl whisk the eggs, milk, oil and corn then stir into flour mix until well blended.
- Stir in cheese.
- Pour meat into a 13x9 inch (3L oblong) casserole dish; spread batter evenly over meat and sprinkle with a bit more cheese.
- Bake for 45 minutes or until bread is done and golden brown.
Nutrition Facts : Calories 614.3, Fat 34.4, SaturatedFat 14.2, Cholesterol 161.8, Sodium 819.8, Carbohydrate 42.3, Fiber 2.8, Sugar 2.8, Protein 34.8
FIREHOUSE CHILI AND CORNBREAD CASSEROLE
Everyone knows that firefighters make the best chili--many using a recipe very similar to this--and the only way I know how to make that chili even better is by topping it with a cheesy cornbread crust. The cornbread crust is relatively sweet, which of course pairs perfectly with that spicy, meaty, savory chili.
Provided by Chef John
Categories Main Dish Recipes Casserole Recipes
Time 2h
Yield 10
Number Of Ingredients 22
Steps:
- Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
- Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
- Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.
- Spoon or ladle into a dish and garnish with sour cream and cilantro.
Nutrition Facts : Calories 522.7 calories, Carbohydrate 47.2 g, Cholesterol 114 mg, Fat 24.6 g, Fiber 5.7 g, Protein 28.7 g, SaturatedFat 9.8 g, Sodium 1529 mg, Sugar 7.7 g
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