Cornbread Tomato Bake Food

SOUTHWESTERN CORNBREAD STRATA WITH CREAMY SPICY TOMATO SAUCE

Steps:

• For the Southwestern cornbread strata: Preheat the oven to 350 degrees F. Butter a 10-by-12-inch baking dish and place on a baking sheet. Set aside.
• Whisk together the eggs, milk, cream and salt and pepper in a large bowl. Add the cornbread, press to submerge, and let stand, stirring once or twice to soak the cornbread evenly and thoroughly.
• Heat the oil in a large cast-iron skillet over medium-high heat, add the sausage, and cook, stirring occasionally, until golden brown. Drain on a paper towel-lined plate. Add the onion, bell pepper and poblano to the drippings in the skillet, season with salt and pepper, and cook, stirring occasionally, until browned in spots and soft, about 5 minutes.
• Stir the sausage and onion mixture into the cornbread mixture. Stir in the chopped cilantro, 3/4 cup of the Cheddar and 3/4 cup of the Monterey Jack. Season with salt and pepper. Transfer the mixture to the prepared dish, dot with the goat cheese and sprinkle on the cotija and remaining 1/4 cups Cheddar and Monterey Jack. Bake until the edges are puffed and lightly golden brown and the center still jiggles slightly, about 40 minutes.
• For the tomato sauce: While the strata bakes, heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 1 minute.
• Stir in the tomatoes and chipotle and cook, stirring occasionally, until the sauce is reduced by half and thickened, about 15 minutes. Transfer to a blender and puree until creamy, venting the top of the blender to allow steam to escape. Return the sauce to the saucepan over low heat, and whisk in the crema and salt and pepper to taste; let the sauce heat through and then remove from the heat. Stir in the lime juice and cover to keep warm.
• Let the strata rest for about 10 minutes, then serve with the creamy spicy tomato sauce, garnishing each serving with some of the whole cilantro leaves.

CORNBREAD TACO BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain.
• Stir in the corn, tomato sauce, water, green pepper and taco seasoning; mix well.
• Spoon into a greased 2-qt.
• baking dish.
• Prepare corn bread mix according to package directions for corn bread.
• Stir in half the onions.
• Spread over beef mixture.
• Bake uncovered at 400 degrees for 20 minutes.
• Sprinkle with cheese and remaining onions.
• Bake 3-5 minutes longer or until cheese is melted and toothpick inserted into corn bread layer comes out clean.

TOMATO CORNBREAD BAKE

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, salt and pepper; bring to a boil. Transfer to a greased 11x7-in. baking dish. , Combine cornbread mix, egg and milk just until moistened. Spoon over meat mixture. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.

TASTY CORNBREAD TACO BAKE

Steps:

• After cooking and draining the ground beef, add the onions, tomato sauce, corn, water, and taco seasoning.
• Spoon into a greased 2 1/2 quart baking dish.
• Prepare the corn bread according to the package directions. Pour over the beef mixture.
• Bake uncovered at 400 degrees for 20 minutes or until the cornbread is done.
• Top with cheese and bake 5 more minutes to melt the cheese.
• Enjoy!

CORN AND TOMATO CASSEROLE

Steps:

• Preheat oven to 350% (175 C.) Place bacon in a large skillet.
• Cook over medium heat til crisp and browned.
• Drain,and crumble.
• Melt butter in skllet, add corn and cook for about 5 min.
• stirring constantly.
• Add bacon and salt, remove from heat.
• Spread layer of corn mix.
• into the bottom of a 2-quart casserole, then the tomatoes.
• Repeat layers ending with tomatoes.
• Bake uncovered in oven for 30 minutes.

CORNBREAD-STUFFED TOMATOES

Steps:

• Preheat oven to 350ºF.
• Sauté bacon in a sauté pan over medium heat until crisp, 8-10 minutes.
• Drain on paper towel-lined plates; pour off all but 2 T drippings.
• Prepare tomatoes while bacon is sauteing, cutting off and reserving the tops.
• Scoop out the pulp with a melon baller or grapefruit spoon, leaving a 1/2-inch thick wall of flesh inside tomato.
• Transfer the pulp to a colander, and invert the tomatoes on a plate to drain while making the filling.
• Heat the 2 T drippings in the same pan over medium heat.
• Add the onion and garlic and sweat 3-4 minutes, or until tender.
• Stir in the corn, cook 3-5 minutes, then add spinach; sauté until it wilts, it wilts quickly and will fit in sauté pan.
• Off heat, toss the corn-spinach mixture with the cornbread, tomato pulp, 1/2 cup Parmesan, basil, reserved bacon, salt and pepper.
• Fill tomatoes with a generous 1/2 cup of stuffing mixture; don't pack it in or the tomatoes may split. (Amount will vary depending on their size) and arrange in a 7x11-inch baking dish.
• Sprinkle the tomatoes with remaining Parmesan and replace tomato tops.
• Bake 15-20 minutes or until heated through and tomatoes are tender.

TOMATO, SAUSAGE AND CORNBREAD BAKE #RAGU

Steps:

• preheat oven to 375°.
• cook sausage in pan, drain on paper towel. wipe pan clean with paper towel.
• place oil and onions into pan, sprinkle with sugar. add garlic and cook until onions are caramelized.
• in a bowl mix cornbread mix, milk, sour cream, salt, egg, and cilantro.
• spray an 8" pie pan. spread onions and sausage evenly on bottom of pan.
• place cheese on top of sausage / onions.
• then spread 1/2 cup Ragu sauce on top.
• pour cornbread mixture on top, spreading evenly.
• bake for 25 minutes.
• let set for 5 minutes, then invert onto plate and slide onto sprayed baking sheet. Cornbread is now on bottom.
• spread remaining Ragu sauce on top of onions/sausage.
• Sprinkle bread crumbs and parmesan cheese on top.
• bake for an additional 5 minutes or until bread crumbs are browned.