Cornbread Recipes

SAUSAGE CORNBREAD STUFFING Ingredient:
  • Extra-virgin olive oil
  • 1 large onion, small dice
  • 3 ribs celery, small dice
  • Kosher salt
  • 1 pound spicy sausage, casing removed, broken into bite-size chunks
  • 3 cloves garlic, smashed and finely diced
  • 3/4 cup coarsely chopped walnuts
  • 10 sage leaves, finely chopped
  • 3 sprigs rosemary, leaves finely chopped
  • 10 cups stale cornbread, cut into 1-inch cubes
  • 2 cups dried cranberries
  • 3 to 4 cups chicken stock

Sausage Cornbread Stuffing

side-dish

Author: Anne Burrell

Serve Anne Burrell's Sausage Cornbread Stuffing Recipe From Food Network For Thanksgiving Dinner.

Time: 45m

Yield: 12 servings

Number Of Ingredients: 12

Steps:
  • Preheat the oven to 350 degrees F.
  • Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
  • In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
  • Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!
Nutrition Facts:


CORNBREAD TAMALE PIE Ingredient:
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 1 cup rinsed and drained canned black beans
  • 1 cup corn, drained, canned or frozen (thawed if frozen)
  • 1 cup tomato sauce
  • 1 cup beef or chicken broth
  • 1/2 cup diced green bell pepper, optional
  • 1 tablespoon chile powder
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 3/4 cup cornmeal
  • 1 tablespoon flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1 egg
  • 1/3 cup milk
  • 1 tablespoon vegetable oil

Cornbread Tamale Pie

Dinner , Main course

Author: Jennifer Steinhauer

This Recipe Came To The Times In A 2006 Magazine Article About The 75th Anniversary Edition Of The Joy Of Cooking, The Soup-to-nuts Cookbook Found On Practically Every Home Cook's Shelf Since Its First Publication In 1931. Like Many Of The Book's Beloved Recipes, This Dish Is A Crowd-pleasing, Homespun Classic That Is Incredibly Simple To Put Together. First, Make A Quick Chili Of Beef, Black Beans, Corn, Green Pepper And Onion Seasoned With Chile Power And Cumin. Spread That In A Baking Dish, Top With A Simple Cornbread Batter And Pop It Into The Oven. In About A Half Hour: Tamale Pie. Serve With Hot Sauce, A Dollop Of Sour Cream And A Few Slices Of Avocado. If You're Trying To Eat Less Red Meat, Ground Turkey Or Chicken Would Make A Fine Substitute For The Beef.

Time: 1h

Yield: 6 servings

Number Of Ingredients: 18

Steps:
  • Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
  • In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.
Nutrition Facts:

@context http, Calories 445, UnsaturatedFat 14 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 678 milligrams, Sugar 8 grams, TransFat 1 gram


CHILI BEEF CORNBREAD CASSEROLE Ingredient:
  • 1 pound ground beef
  • 1 tablespoon cornstarch
  • 1 tablespoon dried minced onion
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 can (15 ounces) tomato sauce
  • 3/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1/2 cup 2% milk
  • 3 tablespoons canola oil
  • 1 can (8-1/4 ounces) cream-style corn
  • 1 cup shredded cheddar cheese
  • Optional: Sour cream and salsa

Chili Beef Cornbread Casserole

Dinner

Author: Taste Of Home

This Recipe Is My Potluck Standby. And When I Hear That Someone May Need A Comforting Home-cooked Meal, I Bring Them This Casserole. -lorraine Espenhain, Corpus Christi, Texas

Time: 50m

Yield: 6 servings.

Number Of Ingredients: 16

Steps:
  • Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese., Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling., Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.
Nutrition Facts:

Calories 482 calories, Fat 22g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 773mg sodium, Carbohydrate 46g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein.


EASY CHILI CORNBREAD BAKE Ingredient:
  • 1 pound lean ground turkey
  • ½ cup chopped celery
  • ½ cup chopped onion
  • 1 tablespoon chili powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon crushed red pepper
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can chili beans with chili gravy
  • 1 (15 ounce) can cannellini beans, drained
  • 2 (8.5 ounce) packages cornbread mix
  • ⅔ cup milk
  • 2 eggs
  • 1 cup shredded Cheddar cheese

Easy Chili Cornbread Bake

Meat and Poultry Recipes , Turkey , Ground Turkey Recipes

Author: Valerie Brunmeier

Chili And Cornbread Go So Well Together, Why Not Bake Them In The Same Pan! I've Been Making This For Years And My Kids Love It. I Use Ground Turkey, But Ground Beef Could Be Substituted If Preferred. You Can Make This In Individual 12- To 16-ounce Casseroles If You Prefer. Serve With Tortilla Chips And Top With Sour Cream If Desired.

Time: 1h10m

Yield: 8

Number Of Ingredients: 14

Steps:
  • Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
  • Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.
Nutrition Facts:

Calories 528.2 calories, Carbohydrate 64.6 g, Cholesterol 106.3 mg, Fat 18.9 g, Fiber 9.8 g, Protein 27.2 g, SaturatedFat 6.6 g, Sodium 1455.3 mg, Sugar 5.5 g


CHILI CORNBREAD CASSEROLE Ingredient:
  • 1 package Jiffy cornbread mix
  • 3 cups leftover chili
  • Pam cooking spray

Chili Cornbread Casserole

One Dish Meal

Author: Cindy1

A Great Way To Use Up That Last Bit Of Chili! A Very Cheap And Easy Meal. For Variations, Add Cheese, Cream Corn, Onions, And/or Jalapenos To The Batter. Can Be Made In Advance.

Time: 38m

Yield: 4-6 serving(s)

Number Of Ingredients: 3

Steps:
  • Preheat oven to temperature according to cornbread mix.
  • Mix Jiffy cornbread mix according to directions for 8x8 pan.
  • Spray pan with Pam cooking spray.
  • Spread chili in the bottom of the 8x8 pan, then spread the cornbread batter overtop.
  • Bake as directed for cornbread.
Nutrition Facts:


CHILI CORNBREAD BAKE Ingredient:
  • 1 lb ground beef
  • 1 cup onion (chopped)
  • 1/2 cup green pepper (chopped, I often add more)
  • 1 garlic clove (minced)
  • 1 (16 ounce) can red kidney beans (rinsed and drained)
  • 1 (8 ounce) can tomato sauce
  • 1 (35 g) package taco seasoning mix (package size likely varies from brand to brand)
  • 1 cup flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 (8 ounce) can creamed corn
  • 1/2 cup milk
  • 1 egg
  • 1 cup shredded cheddar cheese

Chili Cornbread Bake

< 60 Mins

Author: Gerry

A Casserole Recipe That Has Become A Favorite At Our House. It's An Excellent Make And Take - Makes For An Empty Pan And Recipe Requests.recipe Has Made It's Way Into A Number Of Our Local Fund Raiser Cookbooks Thanks To The Sharing Of A Local Teacher Extrordinaire Who Is Also An Awesome Cook!

Time: 40m

Yield: 8 serving(s)

Number Of Ingredients: 16

Steps:
  • Preheat oven to 350 - grease a 2 quart casserole.
  • In large pan over medium heat cook ground beef, onions, pepper and garlic until meat is browned - drain.
  • Stir in beans, tomato sauce and taco seasoning; reduce heat and simmer 10 minutes.
  • In medium bowl: combine flour, cornmeal, sugar, baking powder and salt; mix well.
  • In small bowl: combine corn, milk and egg - beat well and add to dry ingredients.
  • Spoon half of the cornbread mixture into greased casserole; sprinkle with half the cheese.
  • Spoon chili over cheese; sprinkle with remaining half of the cheese.
  • Spoon remaining corn bread mixture evenly over the cheese spreading gently to cover.
  • Bake at 350 for 30 to 40 minutes or until top is golden brown.
Nutrition Facts:


CHILI CASSEROLE WITH CORNBREAD Ingredient:
  • 1 lb lean (at least 80%) ground beef
  • 1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
  • 2 cups Progresso™ dark red kidney beans (from 19-oz can), drained
  • 1 can (14.5 oz) diced peeled tomatoes, undrained
  • 1 1/2 cups frozen corn
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
  • 1/3 cup milk
  • 1/3 cup shredded Cheddar cheese
  • 1 tablespoon sliced green onion (1 medium)

Chili Casserole With Cornbread

Entree

Author: Betty Crocker Kitchens

From Betty's Soul Food Collection... Chili And Cornbread Partner In A Homey One-dish Dinner Bake.

Time: 40m

Yield: 6

Number Of Ingredients: 11

Steps:
  • Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
  • Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
  • Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.
Nutrition Facts:

Calories 440, Carbohydrate 57 g, Cholesterol 55 mg, Fiber 6 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 13 g, TransFat 1/2 g


JIFFY® CHILI CORNBREAD CASSEROLE Ingredient:
  • 1 tablespoon olive oil
  • 1 small onion, minced
  • 1 pound ground beef
  • 1 (15 ounce) can dark red kidney beans
  • 1 (12 ounce) can tomato sauce
  • 1 cup frozen corn
  • 1 (1.25 ounce) package mild chili seasoning mix
  • 1 teaspoon seasoned salt (such as LAWRY'S®)
  • 1 teaspoon white sugar
  • 1 teaspoon brown sugar
  • ½ teaspoon garlic powder
  • 2 dashes Worcestershire sauce
  • 1 (7.5 ounce) package cornbread mix (such as Jiffy®)
  • ⅓ cup milk
  • 1 egg
  • 1 cup shredded Cheddar cheese

Jiffy® Chili Cornbread Casserole

Main Dish Recipes , Casserole Recipes

Author: Ruthie0404

This Is A Chili Casserole That My Family Loves. It Has All Their Favorites: Chili, Corn, Cheese, And Cornbread.

Time: 55m

Yield: 8

Number Of Ingredients: 16

Steps:
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
  • Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
  • Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
  • Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.
Nutrition Facts:

Calories 400.1 calories, Carbohydrate 37.5 g, Cholesterol 71.6 mg, Fat 19.3 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 7.6 g, Sodium 1429.6 mg, Sugar 8.1 g


CORNBREAD CHILI CASSEROLE Ingredient:
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 1/2 pounds lean ground beef
  • 1 1/2 cups salsa (mild, medium or hot)
  • 1 12-ounce bag frozen white shoepeg corn, thawed
  • 1/4 cup vegetable broth
  • 2 tablespoons hot Mexican chili powder
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 3 8.5-ounce boxes corn muffin mix (preferably Jiffy)
  • 1 1/2 cups whole milk
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • 1/4 cup sour cream

Cornbread Chili Casserole

main-dish

Author: Trisha Yearwood

"this Dish Is Perfect For A Crowd, And It's Just As Good With Ground Turkey Or Chicken," Says Trisha.

Time: 1h20m

Yield: 6 servings

Number Of Ingredients: 13

Steps:
  • Preheat the oven to 375˚. In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and sauté until soft, about 5 minutes. Add the ground beef to the onion and sauté, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat.
  • Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture to a 9-by-13-inch baking dish, smoothing it into an even layer.
  • In a large bowl, mix together the corn muffin mix with the milk. Spread it thinly over the chili mixture. Bake until golden brown on top, 30 to 40 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Serve with the cheddar and sour cream.
Nutrition Facts:


CORNBREAD-CHILI CASSEROLE Ingredient:
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 1/2 pounds lean ground beef
  • 1 1/2 cups mild salsa (medium or hot if preferred)
  • One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed
  • 1/4 cup vegetable broth
  • 2 tablespoons hot Mexican chili powder
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • Three 8-ounce boxes cornbread muffin mix (Jiffy preferred)
  • 1 1/2 cups whole milk
  • 1 cup shredded Cheddar (about 4 ounces)
  • 1/4 cup sour cream

Cornbread-chili Casserole

main-dish

Author: Trisha Yearwood

Time: 1h15m

Yield: 6 servings

Number Of Ingredients: 13

Steps:
  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
  • In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.
Nutrition Facts:


Listing 40 Results Cornbread Recipes

No result

5/5 - (13 votes)

Please leave your comments here:

Comments