Makeover Fiesta Corn Bread Food

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FIESTA CORNBREAD



Fiesta Cornbread image

I have been making this for years, and it is one of my favorite accompaniments to saucy barbecued ribs (or anything similar).

Provided by JackieOhNo

Categories     Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups yellow cornmeal
2 cups flour
2 tablespoons baking powder
2 teaspoons salt
2 eggs
2 cups milk
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped green chilies
1 cup shredded cheddar cheese, about 4 oz

Steps:

  • Heat oven to 400 degrees.
  • Combine dry ingredients in a large bowl; mix well.
  • Add remaining ingredients, stirring only until dry ingredients are moistened.
  • Pour into a greased 13x9-inch baking pan.
  • Bake for 40 to 45 minutes.

Nutrition Facts : Calories 255.8, Fat 6.5, SaturatedFat 3.3, Cholesterol 46.6, Sodium 768.6, Carbohydrate 41.5, Fiber 2.6, Sugar 1.9, Protein 9.3

FIESTA CORNBREAD & SAUSAGE STRATA



Fiesta Cornbread & Sausage Strata image

I like to break away from traditional breakfast bakes, so I experimented and came up with this sweet-savory cornbread and sausage egg bake. It's easy to prepare and a wonderful make-ahead morning meal.-Ellen Woodham-Johnson, Matteson, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1 pound bulk pork sausage
1 medium onion, chopped
4 cups cubed cornbread
1/2 cup frozen corn
1 cup shredded cheddar cheese
4 large eggs
1-1/4 cups 2% milk
1/2 cup salsa
1/2 cup sour cream

Steps:

  • In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following: cornbread, sausage mixture, corn and cheese. Repeat layers. In a small bowl, whisk eggs, milk, salsa and sour cream. Pour over layers. Refrigerate, covered, several hours or overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 411 calories, Fat 24g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 875mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

MEXICAN CORNBREAD PIZZA



Mexican Cornbread Pizza image

The combination of sweet cornbread and spicy taco flavors really livens up this meal. Using ground turkey instead of beef cuts the fat and makes a delicious dinner guilt-free. -Christy West, Greenfield, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

1 package (8-1/2 ounces) cornbread/muffin mix
1/3 cup fat-free milk
1 large egg, lightly beaten
1 cup frozen corn, thawed
3/4 pound extra-lean ground turkey
1 small onion, chopped
1 small sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons reduced-sodium taco seasoning
1/2 cup water
3/4 cup shredded reduced-fat Mexican cheese blend
1 small tomato, chopped
1/4 cup sliced ripe olives
2 green onions, chopped
6 tablespoons reduced-fat sour cream

Steps:

  • In a small bowl, combine the cornbread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 10-in. ovenproof skillet coated with cooking spray. Bake at 400° for 14-18 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a large nonstick skillet, cook the turkey, onion, red pepper and jalapenos over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Spoon turkey mixture over cornbread; sprinkle with cheese. Bake for 5-10 minutes or until cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream.

Nutrition Facts : Calories 354 calories, Fat 11g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 793mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

FIESTA CORNBREAD



Fiesta Cornbread image

This is a particularly moist, rich cornbread with a crispy crust. It is delicious with chili, vegetable soup and grilled pork chops, collards and summer squash. I am a firm believer in Duke's mayonnaise. It gives this recipe a delicious richness--do not use low fat mayo! You may use low fat buttermilk and/or sour cream...

Provided by Mary Beth Cauthen

Categories     Savory Breads

Time 40m

Number Of Ingredients 9

2 c self-rising buttermilk corn meal
1 c buttermilk
2 large eggs, lightly beaten
1/4 c vegetable oil
1 small can drained mexicorn
1/3 c reduced fat sour cream
1 large tablespoon duke's mayo
1/3 - 1/2 c chopped jalapenos (jarred variety)
1/2 - 1 c grated sharp cheddar cheese

Steps:

  • 1. Preheat oven to 450 degrees--heat oil in 10 in. cast iron skillet in oven.
  • 2. Mix cornmeal, buttermilk and eggs to form thick batter. Add sour cream and mayo. Blend well. Add drained corn, jalapenos and cheese. Pour into heated skillet...batter should sizzle when it is poured into heated oil.
  • 3. Bake at 450 degrees for 20-25 minutes. Glaze top with butter.

FIESTA CORN CASSEROLE



Fiesta Corn Casserole image

I derived this recipe, after making the popular Jiffy Cornbread Mix Corn Casserole for many years. I was looking for something different and thought the Fiesta Corn would add a little zip to the already great recipe. Adding eggs and milk just makes it more fluffy.

Provided by Kitchenpro

Categories     Corn

Time 1h

Yield 1 casserole, 10-12 serving(s)

Number Of Ingredients 7

1/2 cup butter, melted
1 (8 ounce) box Jiffy cornbread mix
1 (15 1/4 ounce) can Mexican-style corn, drained
1 (14 3/4 ounce) can cream-style corn
2 eggs, well beaten
1/4 cup milk
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees F. Spray 9x13-inch casserole with Pam Cooking Spray. Mix all ingredients, except cheese, and pour into casserole. Sprinkle cheese on top. Bake 45 minutes, or until golden brown.

Nutrition Facts : Calories 257.1, Fat 13.6, SaturatedFat 7, Cholesterol 62.9, Sodium 620, Carbohydrate 31.6, Fiber 2, Sugar 1.4, Protein 4.9

FIESTA CORN



Fiesta Corn image

Make and share this Fiesta Corn recipe from Food.com.

Provided by Sassy Cat

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 (16 ounce) package frozen corn
nonstick cooking spray
1 teaspoon margarine or 1 teaspoon butter
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
4 ounces green chilies, canned, diced
smoky paprika

Steps:

  • Cook the corn according to package directions.
  • In a nonstick skillet sprayed with nonstick cooking spray; melt the margarine.
  • Add the onion and bell peppers.
  • Saute gently, do not let the onion brown.
  • Drain the corn and return it to the sauce pan.
  • Add the onions and peppers to the corn.
  • Add the chilies; and warm through.
  • Sprinkle with Smoky Paprika and serve.
  • Serve.

Nutrition Facts : Calories 137.3, Fat 2, SaturatedFat 0.4, Sodium 18.6, Carbohydrate 30.2, Fiber 4.2, Sugar 3.5, Protein 4.6

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