CORNBREAD 10 INCH SKILLET RECIPES

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CORNBREAD-CHILI CASSEROLE RECIPE | TRISHA YEARWOOD | FOO…



Cornbread-Chili Casserole Recipe | Trisha Yearwood | Foo… image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 13

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 

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.

CORNBREAD-CHILI CASSEROLE RECIPE | TRISHA YEARWOOD | FOO…



Cornbread-Chili Casserole Recipe | Trisha Yearwood | Foo… image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 13

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 

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.

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Yes. Be sure to heat the skillet in the oven for about 10 minutes before adding the Pioneer Woman Cornbread With Creamed Corn batter. This will help the bottom get a little bit crisp. Tip: Before adding the batter, pat 1/2 Tablespoon of butter into the hot pan. This will make the bottom crust even crispier. Using a 9 inch cast iron skillet …
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Oct 10, 2016 · Preheat oven to 350 degrees F (176 C) and lightly grease a standard 9-inch round cake pan or 8×8-inch baking dish and dust with gluten-free flour. Shake out excess and set aside. (I also think you could use an 9-inch cast iron skillet…
From minimalistbaker.com
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CORNBREAD RECIPE - CAFE DELITES
Dec 25, 2020 · Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of …
From cafedelites.com
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OLD FASHIONED SKILLET CORNBREAD | BUTTERMILK CORNBREAD RECIPE
Feb 06, 2020 · Cast Iron Skillet Cornbread that is tender in the middle, lightly sweet, and has a perfect crust on the bottom. ... Add the 4 tablespoons of butter to a 10-inch cast iron skillet and place it in the oven. Let the butter melt in the pan for 3 to 5 minutes. ... Recipes to serve skillet cornbread …
From blessthismessplease.com
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Apr 24, 2022 · Mexican Cornbread Casserole is a filling meal.This south-of-the-border-inspired casserole is a great way to feed a family. Boxed Jiffy cornbread mix, ground beef, corn, and …
From copykat.com
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PIONEER WOMAN CORNBREAD WITH CREAMED CORN - CHEFS & RECIPES
Yes. Be sure to heat the skillet in the oven for about 10 minutes before adding the Pioneer Woman Cornbread With Creamed Corn batter. This will help the bottom get a little bit crisp. Tip: Before adding the batter, pat 1/2 Tablespoon of butter into the hot pan. This will make the bottom crust even crispier. Using a 9 inch cast iron skillet …
From chefsandrecipes.com
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From minimalistbaker.com
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With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously butter a 25 cm (10-inch) cast iron or non-stick skillet. Set aside. In a bowl, combine the dry ingredients. Make a well in the centre and add the buttermilk and eggs. Mix thoroughly with a whisk. Stir in the butter. Pour into the skillet.
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Feb 20, 2021 · To‌ ‌reheat,‌ ‌wrap‌ ‌the‌ ‌cornbread‌ ‌in‌ ‌aluminum‌ ‌foil‌ ‌and‌ ‌heat‌ ‌in‌ ‌a‌ ‌350-degree‌ ‌Fahrenheit‌ ‌oven‌ ‌for‌ ‌10‌ to‌ ‌15‌ ‌minutes,‌ ‌or‌ ‌until‌ ‌warmed‌ ‌through.‌ ‌
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Mar 03, 2022 · Cast Iron Skillet Cornbread. Baking cornbread in a preheated cast iron skillet creates extra-crispy edges. You'll need an 8-inch, 9-inch, or 10-inch cast iron skillet for this recipe. The larger the skillet, the thinner your slices will be. Place the skillet …
From theseasonedmom.com
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CORNBREAD - RICARDO
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously butter a 25 cm (10-inch) cast iron or non-stick skillet. Set aside. In a bowl, combine the dry ingredients. Make a well in the centre and add the buttermilk and eggs. Mix thoroughly with a whisk. Stir in the butter. Pour into the skillet.
From ricardocuisine.com
See details


MEXICAN‌ ‌CORNBREAD‌ ‌(WITH‌ ‌JIFFY‌ ‌MIX)‌ - INSANELY GOOD
Feb 20, 2021 · To‌ ‌reheat,‌ ‌wrap‌ ‌the‌ ‌cornbread‌ ‌in‌ ‌aluminum‌ ‌foil‌ ‌and‌ ‌heat‌ ‌in‌ ‌a‌ ‌350-degree‌ ‌Fahrenheit‌ ‌oven‌ ‌for‌ ‌10‌ to‌ ‌15‌ ‌minutes,‌ ‌or‌ ‌until‌ ‌warmed‌ ‌through.‌ ‌
From insanelygoodrecipes.com
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