CORNBREAD WITH CHEESE AND CORN RECIPES
CORNBREAD WITH CORN AND CHEESE RECIPE - FOOD.COM
Make and share this Cornbread With Corn and Cheese recipe from Food.com.
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Place oven rack in middle of oven. Heat to 400 degrees.
- Combine corn, cornmeal, eggs, salt, baking soda and buttermilk. Stir well; add oil and ¾ cup of the cheese. Stir to blend.
- Place butter in 9-by-9-inch baking pan and put in oven until melted, not browned.
- Pour batter into pan. Sprinkle with remaining cheese. Bake for 20 minutes or until tester inserted in center comes out clean.
Nutrition Facts : Calories 254.6, FatContent 17.9, SaturatedFatContent 6.5, CholesterolContent 93.5, SodiumContent 356.7, CarbohydrateContent 16.9, FiberContent 1.3, SugarContent 2.2, ProteinContent 8.1
CHEESY CORNBREAD | ALLRECIPES
When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!
Provided by Country Crock®
Categories Bread Quick Bread Recipes Cornbread Recipes
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 16 pieces
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
- Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.
Nutrition Facts : Calories 126.7 calories, CarbohydrateContent 17.9 g, CholesterolContent 33.1 mg, FatContent 4 g, FiberContent 0.8 g, ProteinContent 5 g, SaturatedFatContent 2.2 g, SodiumContent 233.4 mg, SugarContent 3.4 g
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Reviews 5.0
Total Time 45 minutes
Calories 471.2 per serving
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This cornbread goes well with any main dish. The chives and sharp cheddar cheese give it a special flavor. —Sybil Eades, Gainesville, Georgia
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Total Time 30 minutes
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Reviews 4.6
Total Time 30 minutes
Cuisine North America, Cajun
Calories 150 calories per serving
- In a large bowl, combine cornmeal, flour, sugar and baking powder. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened. Gently fold in cheese and chives. , Pour into a greased 13x9-in. baking pan. Bake at 400° until golden brown, about 18 minutes. Cut into strips; serve warm.
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- Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.
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CORN BREAD WITH CHEESE AND PEPPERS | BETTER HOMES & GARDENS
Red and green peppers add flecks of color to this classic corn bread recipe.
From bhg.com
Total Time 35 minutes
Category Recipes and Cooking
Calories 222 calories per serving
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Total Time 35 minutes
Category Recipes and Cooking
Calories 222 calories per serving
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This cornbread recipe creates the most incredible flavour, and the cornmeal gives it a brilliant, rustic, spongy texture.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 337 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 337 calories per serving
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- Preheat the oven to 200ºC/400ºF/gas 6. Grease a 22cm cake tin with oil and line the base with greaseproof paper.
- Peel and finely slice the onions. Melt the butter in a frying pan on a medium heat, add the onions, then fry gently for 15 to 20 minutes, or until caramelised, golden and sticky.
- Hold the corn cobs upright on a board and carefully run a small knife from the top of the corn to the bottom, cutting all the kernels off.
- Add to the caramelised onions and cook for a further 5 minutes. Remove from the heat and set aside to cool.
- Beat the eggs in a large bowl, then mix in the cornmeal, milk, baking powder, flour and a good pinch of sea salt and black pepper.
- Grate the cheese, add most of it to the bowl, then beat until well mixed. Deseed, finely chop and stir in 2 chillies, along with the cooled onion and corn mixture.
- Pour the mixture into the prepared cake tin. Finely slice and sprinkle over the remaining chilli, then pop the cornbread into the oven for 35 minutes, or until golden and cooked through. About 10 minutes before it’s ready, sprinkle over your remaining cheese and return it to the oven.
- Cool for 15 minutes, then turn it out onto a wire rack or serving plate, cheesy side up. Serve straightaway – it’s unbelievably good when it’s warm.
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From cooking.nytimes.com
Reviews 3
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