Cowboy Corn Food

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COWBOY CORNBREAD



Cowboy Cornbread image

Provided by insanelygood

Categories     Recipes

Time 40m

Number Of Ingredients 8

2 pounds ground beef
1 small onion, chopped (optional)
2 (7-ounce) packages sweet yellow cornbread mix
1 cup milk
2 eggs
1 (15-ounce) can creamed corn
2 cups shredded Cheddar cheese
2 tablespoons butter, more to taste (optional)

Steps:

  • Heat a large skillet over medium-high heat. Add the beef and stir for 5 to 7 minutes, or until brown and crumbly. Drain and discard the fat.
  • Stir in the chopped onion, if using, and cook for 5 to 10 minutes, or until tender.
  • Preheat the oven to 400 degrees Fahrenheit.
  • In a large bowl, stir together the cornbread mix, milk, and eggs until well-combined Mix in the creamed corn.
  • Spread the beef mixture into the bottom of a baking sheet and sprinkle with shredded cheese. Pour the cornbread batter over the cheese.
  • Bake until the cornbread is golden brown, about 17 to 22 minutes. Insert a toothpick into the center of the brad to check for doneness. If the toothpick comes out clean, it's done baking.
  • Spread butter over the bread, if using.
  • Let the cornbread cool for 5 minutes before slicing. Enjoy!

Nutrition Facts : Calories 674 cal

COWBOY CAVIAR



Cowboy Caviar image

Thank Oklahoma for this easy, bright and tangy salad. It's made with one of the state's staple crops, black-eyed peas -- or cowpeas as some in the "Sooner State" like to say. With bursts of corn, tomato and pepper, it's a salad that can be served cold or at room temperature, making it perfect for a picnic or tailgate party.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 13

3 tablespoons cider vinegar
2 tablespoons finely chopped pickled jalapeno plus 1 tablespoon brine
1 teaspoon honey
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
One 15-ounce can black-eyed peas, rinsed and drained
One 15-ounce can black beans, rinsed and drained
1 cup frozen corn, thawed
1/2 cup roughly chopped fresh cilantro
4 scallions, chopped
2 plum tomatoes, seeded and chopped
1 red bell pepper, stemmed, seeded and chopped
Tortilla chips, for serving

Steps:

  • Whisk together the vinegar, pickled jalapeno brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
  • Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeno, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving. Serve with tortilla chips for scooping.

COWBOY CORNBREAD



Cowboy Cornbread image

This cornbread is richer and sweeter than others I've tried, and especially luscious alongside ham and beans. -Karen Ann Bland, Gove, Kansas

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 8

2 cups biscuit/baking mix
1 cup yellow cornmeal
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup butter, melted
1 cup half-and-half cream

Steps:

  • In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, butter and cream; stir into the dry ingredients just until moistened. Spread into a greased 13x9-in. baking pan., Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Serve warm.

Nutrition Facts : Calories 345 calories, Fat 21g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 532mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

COWBOY CASSEROLE



Cowboy Casserole image

This quick and creamy Tater Tot bake is great comfort food, especially on a cold night. -Donna Donhauser, Remsen, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound lean ground beef (90% lean)
1 can (8-3/4 ounces) whole kernel corn, drained
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese, divided
1/3 cup 2% milk
2 tablespoons sour cream
3/4 teaspoon onion powder
1/4 teaspoon pepper
2 cups frozen Tater Tots

Steps:

  • Preheat oven to 375°. In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper., Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.

Nutrition Facts : Calories 714 calories, Fat 38g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1675mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 6g fiber), Protein 37g protein.

SLOW-COOKED CAJUN CORN



Slow-Cooked Cajun Corn image

My husband loves corn on the cob, and I love this slow cooker recipe because I don't have to stand at a hot stove. We like a little spice, so the Cajun seasoning works well for us, but any spice blend works. -Audra Rorick, Scott City, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 4h15m

Yield 4 servings.

Number Of Ingredients 4

4 tablespoons butter, softened
2 teaspoons Cajun seasoning, or more to taste
4 medium ears sweet corn, husks removed
3/4 cup water

Steps:

  • Combine butter and Cajun seasoning until well blended. Place each ear of corn on a double thickness of heavy-duty foil. Spread butter mixture over each ear. Wrap foil tightly around corn., Place ears in a 6-qt. slow cooker; add water. Cook, covered, on high until corn is tender, 4-6 hours.

Nutrition Facts : Calories 190 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 307mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.

COWBOY CORNBREAD



Cowboy Cornbread image

I first made this as a teenager and everyone I've made it for loves it. It's very easy and absolutely delicious! You can top it with chili as well. It is also good the next day.

Provided by jonslady04

Categories     Main Dish Recipes     Casserole Recipes

Time 45m

Yield 8

Number Of Ingredients 8

2 pounds ground beef
1 small onion, chopped
2 (7 ounce) packages sweet yellow cornbread mix (such as Martha White®)
1 cup milk
2 eggs
1 (15 ounce) can creamed corn
2 cups shredded Cheddar cheese
2 tablespoons butter, or more to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion; cook until soft, 5 to 10 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine cornbread mix, milk, and eggs in a large bowl. Stir in creamed corn.
  • Spread beef-onion mixture in the bottom of a baking dish. Spread Cheddar cheese on top. Pour cornbread batter over cheese.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 17 to 22 minutes. Spread butter over the top. Let cool for 5 minutes before cutting.

Nutrition Facts : Calories 673.6 calories, Carbohydrate 44.1 g, Cholesterol 172.7 mg, Fat 40.3 g, Fiber 2.2 g, Protein 34.4 g, SaturatedFat 17.4 g, Sodium 969.1 mg, Sugar 4 g

BAKED COWBOY DIP



Baked Cowboy Dip image

Whether you eat it cold, piping hot right out of the oven, or after it's cooled a bit, you'll agree that this creamy, cheesy dip full of corn, tomatoes, and chile peppers is so addictive! Serve with thick corn chips.

Provided by Chef John

Categories     Hot Cheese Dips

Time 1h

Yield 16

Number Of Ingredients 15

12 ounces hot Italian sausage links, casings removed
2 (8 ounce) packages cream cheese, at room temperature
1 cup sour cream
4 ounces sharp Cheddar cheese, grated
2 cups frozen sweet corn, thawed and drained
1 (14 ounce) can fire-roasted diced tomatoes with green chiles
1 (4 ounce) can diced Hatch green chiles
½ cup diced fresh jalapeño peppers
½ cup sliced green onions
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons grated sharp Cheddar cheese
1 pinch cayenne pepper, or to taste
1 teaspoon sliced green onion, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place sausages in a dry pan over medium heat until they start to sizzle. Use a spoon or flat wooden spatula to break them up as they cook. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat. Drain grease if desired.
  • Combine cream cheese, sour cream, 4 ounces grated Cheddar, thawed corn, cooked sausage, fire-roasted tomatoes with chiles, Hatch chiles, jalapeño peppers, green onions, salt, pepper, and cayenne in a large bowl; mix until thoroughly combined. Transfer into a baking dish and smooth out the top. Top with remaining Cheddar, and cayenne.
  • Place the baking dish on a sheet pan and bake in the center of the preheated oven until cheese is melted and dip is bubbling around the outside, about 30 minutes.
  • Sprinkle green onions over top before serving.

Nutrition Facts : Calories 260.7 calories, Carbohydrate 7.9 g, Cholesterol 61.6 mg, Fat 22.3 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 12.1 g, Sodium 515.8 mg

COWBOY CAVIAR CORN SALAD



Cowboy Caviar Corn Salad image

Cowboy Caviar is like a cross between a bean salad and fresh salsa with it's colorful mix of beans, vegetables and a fresh lime infused dressing

Provided by Kimschmee

Categories     Tex Mex

Time 15m

Yield 10 serving(s)

Number Of Ingredients 15

1 (15 ounce) can black beans
1 (15 ounce) can black-eyed peas
4 ears fresh corn, cooked and taken off cob
1 bell pepper (any color)
2 roma tomatoes
1 jalapeno
1/4 red onion
1/4 bunch fresh cilantro
2 tablespoons olive oil
1 fresh lime (2 tbsp jucie)
1/2 tablespoon balsamic vinegar
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon sugar

Steps:

  • 1 Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables.
  • 2 Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For the less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro. Place the drained beans, corn, bell pepper, tomatoes, jalapeño, onion and cilantro in a large bowl.
  • 3 In a small bowl, whisk together the olive oil, 2 tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt and sugar. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately or refrigerate until ready to eat.

Nutrition Facts : Calories 139.1, Fat 3.7, SaturatedFat 0.6, Sodium 253.6, Carbohydrate 22.6, Fiber 5.8, Sugar 2.4, Protein 6.3

COWBOY CORNBREAD



Cowboy Cornbread image

My dad used to make this and it was GREAT!!! My husband and daughter enjoy this and its a pretty popular recipe in our house. This recipe can easily be doubled for potluck dinners or big get togethers. Be sure not to cook the cornbread before you put the mixture on top!!!

Provided by beccacrandell

Categories     Savory Pies

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (15 ounce) can corn
1 (15 ounce) can ranch style beans
1 green bell pepper
2 (8 ounce) packages cornbread mix
1 lb ground beef

Steps:

  • Chop bell pepper and set aside.
  • Fry ground beef in skillet until cooked add bell pepper.
  • Cook for 5 minutes and drain excess grease.
  • Prepare one package of cornbread mix according to directions.
  • Grease a 11x13 pan and pour in cornbread mix.
  • Open corn and beans and pour into meat.
  • Prepare 2nd package of mix and top meat and veggies mixture.
  • Cook in oven 20 minutes.

Nutrition Facts : Calories 929.8, Fat 33.6, SaturatedFat 10.5, Cholesterol 79.4, Sodium 1775.7, Carbohydrate 120.6, Fiber 14.9, Sugar 34.2, Protein 38.2

COWBOY CORNBREAD



Cowboy Cornbread image

My mom used to make this when I was little, and i love it! Its a nice twist on the usualy cronbread. Try it, I think you'll enjoy it. Sorry for the bad directions!

Provided by dr_kaley

Categories     Cheese

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (8 1/2 ounce) package Jiffy corn muffin mix
1 (6 ounce) package Mexican cornbread mix
1 (14 1/2 ounce) can creamed corn
1/2 cup milk (you may need more start with 1/2 cup or try to eye it)
1 lb ground beef
1 (4 ounce) can diced mild green chilies (a small can will work or to your likeing)
1 cup cheddar cheese
1 cup monterey jack pepper cheese

Steps:

  • Preheat oven per cornbread package directions.
  • Fry ground beef and drain.
  • Mix green chillis into ground beef.
  • In a separate bowl, mix Jiffy cornbread and mexican cornbread with 2 eggs and cream corn, then add milk starting with about 1/2 cup just enough to mix and have a thick textured batter.
  • Pour 1/2 of the cornbread mix into a caserole type dish or cake pan, pour ground beef on top of batter and top with both cheeses, then pour remaining batter onto that.
  • Bake in oven per directions on cornbread package. (About 400 degrees for 25-35 minutes, but keep checking because oven times always vary greatly).

Nutrition Facts : Calories 547.3, Fat 29.3, SaturatedFat 13.8, Cholesterol 91.6, Sodium 1041.5, Carbohydrate 43.7, Fiber 3.8, Sugar 11.4, Protein 28.3

SOUTHWESTERN "COWBOY CAVIAR" CORN DIP



Southwestern

This is an easy and zesty appetizer or snack that is sure to be a family favorite! Goes together quickly...is best when left in the fridge overnight to let the flavors mingle! Enjoy with Fritos Scoops!

Provided by Shelley Lee

Categories     Black Beans

Time 10m

Yield 10 serving(s)

Number Of Ingredients 8

3 (11 ounce) cans green giant southwestern style corn, drained
1 (10 ounce) can original rotel, drained
1 (2 1/4 ounce) can sliced black olives, drained
6 green onions, sliced
2 cups shredded cheddar cheese
1 (8 ounce) container sour cream
3/4-1 cup mayonnaise
1/2 package low salt taco seasoning (optional)

Steps:

  • Mix corn, Rotel, olives, onions and cheese in a large bowl until well combined.
  • Combine sour cream and 3/4 cup mayonnaise in a bowl, stirring to combine well. Mix in taco seasoning (if desired.).
  • Add sour cream mixture to corn mixture, stir well. You can add more mayonnaise for a creamier consistency.
  • Cover and chill at least 3 hours.
  • The longer you chill this the better it is.

Nutrition Facts : Calories 310.3, Fat 20.2, SaturatedFat 8.7, Cholesterol 40.8, Sodium 447.8, Carbohydrate 26.9, Fiber 2.7, Sugar 6.5, Protein 9.9

COWBOY CORNBREAD SQUARES



Cowboy Cornbread Squares image

Make and share this Cowboy Cornbread Squares recipe from Food.com.

Provided by manda1027

Categories     Breads

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 (6 1/2 ounce) package cornbread mix
1 egg, beaten
1/3 cup milk
1 (8 3/4 ounce) can whole kernel corn, drained
3 cups cheddar cheese, shredded
2 tablespoons jalapeno peppers, finely chopped

Steps:

  • Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking pan. Set aside.
  • In large skillet cook ground beef until browned, drain fat. Set aside.
  • In large bowl stir together cornbread mix, egg and milk.
  • Stir in ground beef, corn, 1 1/2 cups cheese, and peppers.
  • Spread into prepared pan.
  • Bake for 15 minutes.
  • Top with remaining cheese.
  • Bake about 15-20 minutes more or until cheese begins to brown.

Nutrition Facts : Calories 287.5, Fat 17.8, SaturatedFat 9, Cholesterol 74.2, Sodium 449.7, Carbohydrate 15.4, Fiber 1.4, Sugar 3.9, Protein 16.5

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Scoop mixture into small balls. Combine panko and Parmesan and season with salt, then roll balls in panko. In a large pot over medium heat, heat about 1” oil until shimmering. Working in batches ...
From delish.com


COWBOY CORN CASSEROLE - JUGGLING ACT MAMA
Preheat the oven to 350°F. In a large bowl, whisk cream cheese, milk, sour cream, flour, and cowboy seasoning mix until combined. Fold in corn, 2 ½ cups cheese, and bacon, and season with salt and pepper. Sprinkle with remaining cheese and bake for 20 minutes. Let cool for 5 minutes, then garnish with chives.
From jugglingactmama.com


COWBOY CORN DOGS - KENT ROLLINS
Pour the batter into a tall glass or mason jar and dip the hotdogs in and swirl the stick around for an even coating. Place the hotdogs in the oil, sideways, so the hotdog and stick are in the oil. Cook for about 3 to 4 minutes, until golden brown, rolling around for even browning.Remove and place on a wire rack. Serve warm.
From kentrollins.com


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