SOUTHWESTERN CORNBREAD
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
- In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
- Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.
SOUTHWEST CORNBREAD STUFFING
Green chilies and corn kernels give southwest flavor to cornbread stuffing mix while chopped pecans add a bit of crunch.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 16 servings, 1/2 cup each.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Cook and stir onions and celery in margarine in large heavy saucepan on medium-high heat until crisp-tender. Stir in chicken broth, corn and chilies. Add cornbread stuffing and pecans; mix lightly.
- Spoon into lightly greased 3-quart casserole dish; cover.
- Bake 45 min. or until heated through.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
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.
SOUTHWEST CORNBREAD STUFFING
Steps:
- Preheat the oven to 350 degrees F. Place a large deep skillet over medium heat. Add the butter, onion, garlic, celery and chopped bell peppers. Saute and stir for 3-5 minutes, until soft. Then turn off the heat and salt and pepper to taste.
- Pour the Old El Paso Mexican Cooking Sauce into the skillet, followed by the green chiles, olives, cilantro, and dried stuffing. Stir to combine. Then toss in the shredded cheese, reserving a handful for the top.
- Spray a 9x13-inch baking dish with nonstick cooking spray. Then spoon the cornbread stuffing into the dish. Drizzle the stock over the top of the stuffing, covering the entire dish. Sprinkle the top with the remaining cheese and a little more cilantro.
- Bake for 30-35 minutes until the top is golden and the cheese has melted. Serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 267 kcal, Carbohydrate 31 g, Protein 9 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 1089 mg, Fiber 3 g, Sugar 5 g
SOUTHWEST CORNBREAD
Celebrate a cool day with this cornbread! This Southwest Cornbread has a cayenne pepper kick to accompany a pot of steamy chili.
Provided by My Food and Family
Categories Spices
Time 40m
Yield Makes 16 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix just until moistened.
- Pour into greased 13x9-inch pan.
- Bake 25 to 30 min. or until golden brown.
Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SOUTHWESTERN CORNBREAD CUSTARD STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the poblanos and bell pepper and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the scallion whites, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until the scallions are tender, 1 to 2 minutes. Set aside to cool slightly.
- Make the custard: Whisk the eggs, chicken broth, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the creamed corn, bread cubes, 2 cups cheese, the scallion greens and poblano mixture; toss gently until combined. Let sit until the bread is soaked, at least 30 minutes.
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Transfer the stuffing to the prepared dish. Sprinkle with the remaining 1/2 cup cheese and dot with the remaining 2 tablespoons butter.
- Bake the stuffing until the custard is set and the top is browned, about 1 hour. Let cool at least 20 minutes before serving.
SOUTHWESTERN CORNBREAD DRESSING WITH GREEN CHILES
This is a recipe from Southern Living 1994 Annual Recipes. I've adapted it to our tastes. It goes very well with Mexican Cranberries and Barbeque turkey.
Provided by Cincichic
Categories Tex Mex
Time 1h
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large Dutch oven; add onion and celery; and cook over medium-high heat, stirring constantly until tender.
- Stir in broth and next 7 ingredients. Add cornbread crumbs and pecans, tossing until moistened; spoon into a greased 13x9x2 inch baking dish, and cover with aluminum foil.
- Bake at 350 for 30 minutes or until thoroughly heated.
Nutrition Facts : Calories 189.5, Fat 11.8, SaturatedFat 4.3, Cholesterol 15.2, Sodium 582.6, Carbohydrate 20.2, Fiber 3.4, Sugar 5.5, Protein 4.7
SOUTHWESTERN CORNBREAD STUFFING (DRESSING)
Over the years I've developed my own version of cornbread dressing. We like it spicey but you can control the 'heat' by omitting the jalapenos. In a pinch I've even made with a small can of diced mild green chiles. This is a very forgiving dish so feel free to experiment . . . add some corn, etc.
Provided by Galley Wench
Categories Breads
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees f.
- To a large skillet add butter and melt over medium heat.
- Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally.
- Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes).
- Combine cooked vegetables, cilantro, bread crumbs, and spices in the large bowl, stir in the beaten eggs and broth and mix well(If still dry,add a little water).
- Spray a casserole dish with cooking spray and fill with dressing mixture.
- Cover and bake for one hour in a preheated 350 degree oven.
- Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.
Nutrition Facts : Calories 198.1, Fat 9, SaturatedFat 4.6, Cholesterol 77.3, Sodium 894, Carbohydrate 22.4, Fiber 2.5, Sugar 4.5, Protein 7.1
SOUTHWESTERN CORN BREAD STUFFING
Categories Herb Pepper Side Bake Christmas Thanksgiving Stuffing/Dressing Corn Fall Winter Jalapeño Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Cut corn bread into 4 equal pieces. Crumble 3 pieces onto large baking sheet (reserve remaining piece for another use). Bake until slightly dry, about 20 minutes. Transfer to very large bowl.
- Melt butter in heavy large skillet over medium-high heat. Add onions, bell peppers, all chilies, sage and oregano and sauté until vegetables are tender, about 10 minutes. Transfer to bowl with corn bread. Mix in cilantro, corn chips and corn kernels. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
- To bake stuffing in the turkey:
- Fill main turkey cavity with stuffing. Mix enough cream-style corn into remaining stuffing to moisten (about 1/2 to 3/4 cup cream-style corn, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 40 minutes. Uncover and bake until top begins to brown, about 15 minutes.
- To bake all stuffing in pan:
- Preheat oven to 325°F. Butter 13x9x2-inch baking dish. Mix in 1 1/4 cups cream-style corn into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until beginning to brown, about 20 minutes.
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