CHEESY GREEN CHILE CORNBREAD
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the onions, green chiles and cheese.
- Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.
GREEN CHILE CORNBREAD
Steps:
- Preheat oven and prep baking dish: Preheat oven to 400°F. Grease a 3-quart baking dish.
Nutrition Facts : Calories 292 kcal, Carbohydrate 33 g, Cholesterol 68 mg, Fiber 2 g, Protein 8 g, SaturatedFat 8 g, Sodium 678 mg, Sugar 6 g, Fat 15 g, ServingSize Makes about 12 serving pieces, UnsaturatedFat 0 g
JUNIOR LEAGUE - SOUTHWEST GREEN CHILE CORN BREAD
Make and share this Junior League - Southwest Green Chile Corn Bread recipe from Food.com.
Provided by JLofAustin
Categories Breads
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Beat butter and sugar until creamy. Add eggs. Stir in flour, cornmeal, baking powder and salt. Add Corn, green chiles, and cheese and mix well. Spoon into a buttered 9x9 baking pan. Bake at 325 for 50 minutes.
JUNIOR LEAGUE - HUDSON'S CORN PUDDING
This is a fabulous recipe from chefs Jeff Blank and Jay Moore of Hudson's-on-the-Bend in Lakeway, TX.
Provided by JLofAustin
Categories Corn
Time 1h15m
Yield 16-20 serving(s)
Number Of Ingredients 13
Steps:
- Combine the bell peppers and Anaheim chile in a bowl and mix well. Combine the flour, sugar, baking powder, salt, and cayenne in a bowl and mix.
- Whisk the eggs lightly in a bowl. Add cream, butter and cream-style corn and whisk until mixed. Stir in the bell pepper and whole kernel corn. Spoon into a greased and floured 9x13 pan. Bake at 375 for 40 minutes or until set and light brown.
SHOEPEG CORN & GREEN CHILE CASSEROLE
This is one dish I look forward to every Thanksgiving. My husband's aunt used to make it every year at my request, but since she gave me the recipe, that job is now mine. She got the recipe from a fellow juror while she was on jury duty, but she doesn't know where it originally came from. My family has this every Thanksgiving, but it's so easy and quick, it makes a perfect dinner sidedish. It goes great with ham, chicken and steak. Be careful of this one - it's quite addicting and not for the diet conscious! It's rich, cheesy, a little spicy and absolutely delicious!! I hope you enjoy this as much as my family does.
Provided by SkysMama
Categories Corn
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large saute pan on medium heat.
- Add onions and saute until translucent.
- Add corn and green chiles (including juices), stirring until warmed through.
- Stir in sour cream, Monterey Jack, salt& pepper and mix well until cheese just starts to melt.
- Transfer to a 9x13 casserole dish and bake at 350 for 20 minutes.
HOTEL CONDON CORN BREAD
Make and share this Hotel Condon Corn Bread recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. In a large bowl, whisk together the eggs. Then add the creamed corn, and melted butter. Whisk in the sugar until blended.
- In a small bowl, whisk together the flour, cornmeal and baking powder. Slowly add the flour mixture into the large bowl until combined. Fold in the diced chiles and cheese until combined.
- Place the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.
- Bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. Remove from the oven and cool the bread for 15 minutes on a rack.
- Invert the bread onto a platter and drizzle with honey. Cool completely, then cut and serve.
SOUTHWEST CORN BREAD STUFFING WITH CORN AND GREEN CHILIES
Categories Side Bake Thanksgiving Corn Hot Pepper Fall Jalapeño Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add all chilies; sauté until beginning to soften, about 8 minutes. Stir in 1 package corn and green onions. Transfer to very large bowl. Mix in cilantro. Coarsely crumble corn bread into vegetable mixture; toss to blend.
- Blend second package of corn, eggs, sugar, salt, and pepper in processor to coarse puree. Stir mixture into stuffing.
- To bake stuffing in turkey:
- Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
- Available at Latin American markets and many supermarkets.
JAMAICAN COCONUT CORN BREAD
This recipe came from an estate sale purchased the family collection in Forney, TX. Posted for ZWT5.
Provided by TxGriffLover
Categories Quick Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the overn to 375º.
- Put the corn meal in a mixing bowl with the brown sugar. Sift flour, ginger, salt and baking soda, then add to corn meal.
- Mix eggs, melted butter and buttermilk together and combine with the dry ingredients then add 2/3 of the coconut. Pour into a greased and floured square pan.
- Sprinkle the remaining coconut over the top and bake 25 minutes or until done.
SOUTHWEST SURPRISE BREAD
From Taste of Home's Healthy Cooking Magazine. This is different from any other bread recipe I've ever had! The surprise? Fat Free refried beans! "Fat free refried beans are the surprise ingredient to these soft, high rising loaves with just a hint of heat."
Provided by Shelby Jo
Categories Yeast Breads
Time 2h40m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a large mixing bowl, dissolve yeast in warm milk. Add the beans, sugar, butter, salt and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9 x 5 x 3 inch loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 350F for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 1433.1, Fat 19.9, SaturatedFat 10.9, Cholesterol 50, Sodium 1388.8, Carbohydrate 265.7, Fiber 10.3, Sugar 25.8, Protein 43.3
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