CHEESE CORNBREAD RECIPES

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CRANBERRY CORNBREAD RECIPE - NYT COOKING



Cranberry Cornbread Recipe - NYT Cooking image

Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.

Provided by Vallery Lomas

Total Time 45 minutes

Yield 8 servings

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter, plus more for serving 
1 1/4 cups/180 grams fine- or medium-grind yellow cornmeal
1 cup/125 grams all-purpose flour 
1/2 cup/100 grams granulated sugar
2 teaspoons baking powder 
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon baking soda 
3 large eggs 
1 cup/240 milliliters buttermilk 
1 cup/115 grams fresh or thawed frozen cranberries

Steps:

  • Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
  • Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
  • Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top. 
  • Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

TACO CORNBREAD CASSEROLE RECIPE: HOW TO MAKE IT



Taco Cornbread Casserole Recipe: How to Make It image

A whole can of chiles adds fire to this cornbread casserole. For less heat, you can use just enough of the can for your taste. —Lisa Paul, Terre Haute, Indiana

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 25 minutes

Prep Time 25 minutes

Cook Time 60 minutes

Yield 8 servings.

Number Of Ingredients 13

2 pounds ground beef
2 envelopes taco seasoning
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup water
1 cup cooked rice
1 can (4 ounces) chopped green chiles
2 packages (8-1/2 ounces each) cornbread/muffin mix
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup sour cream
2 cups corn chips
2 cups shredded Mexican cheese blend or cheddar cheese, divided
1 can (2-1/4 ounces) sliced ripe olives, drained
Optional: Shredded lettuce, chopped tomatoes and chopped red onion

Steps:

  • Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally., Meanwhile, prepare cornbread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips., Bake, uncovered, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.

Nutrition Facts : Calories 817 calories, FatContent 40g fat (17g saturated fat), CholesterolContent 183mg cholesterol, SodiumContent 1982mg sodium, CarbohydrateContent 74g carbohydrate (20g sugars, FiberContent 4g fiber), ProteinContent 36g protein.

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