Cheese Cilantro Cornbread Recipes

CHEESY CORNBREAD

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.

MOMAPHET'S CILANTRO LIME CORNBREAD

Steps:

• Pre heat oven to 400 degrees, butter well one 10" cast iron skillet, or an 8" square pan. If using the pan, you can also use non-stick cooking spray.
• Whisk or beat well together with a fork: buttermilk, egg, & oil; set aside.
• Stir or whisk together all the dry ingredients, add in lime zest, onions and cilantro stir well.
• Gently stir the wet ingredients into the dry mixing just until everything is incorporated, don't over mix.
• Pour batter into prepared pan, sprinkle with shredded cheese and bake 18-25 minutes. If using the skillet check at 18 minutes and should be done by 22. Using the square pan check at 20, with either test by inserting a thin knife or toothpick it should comes out clean (don't mistake melted cheese for uncooked batter). Serve warm.

CHEESE CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
• Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
• Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.

CHEESE CILANTRO CORNBREAD

Steps:

• Preheat oven to 375°F.
• Stir together cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl.
• Stir grated cheese into mixture.
• Whisk eggs with buttermilk and veggie oil in a separate bowl.
• Stir in cilantro.
• Stir wet ingredients into cornmeal mixture just until combined.
• Spoon into well greased 9 inch round or square cake pan.
• Bake on middle rack of oven for 20 to 25 minutes.
• (Substitute cheddar or monterey jack for the havarti, but the havarti is so good!).
• While great served warm, this bread has more flavour when eaten at room temperature.

CHEESY CORNBREAD-TOPPED CHILI RECIPE BY TASTY

Steps:

• Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste.
• Mix in package of taco seasoning.
• Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.
• Simmer for 15 minutes.
• Preheat oven to 375˚F (190˚C).
• Prepare boxed cornbread mix according to box instructions, then fold in the cheese.
• Spread cheesy cornbread batter over chili.
• Bake at 375˚F (190˚C) for 20 minutes.
• Let cool for a few minutes, then garnish with sour cream and cilantro
• Enjoy!

CILANTRO CORNBREAD

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Mix butter and sugar in a mixer until light and fluffy. Add eggs a little at a time while mixer is on low speed.
• 3. Sift together cornmeal, cake flour and baking powder. Mix in sour cream, then add dry ingredients and mix for 30 seconds. Add green and red chiles, salt, cayenne and red chile flakes; mix for an additional minute.
• 4. Remove one third of the batter and purée with the cilantro in a blender.
• 5. Spray two (9-inch) cake pans or two 9-by-5-inch loaf pans with non-stick spray. (You can also prepare muffin pans for a yield of 48 muffins) Spoon in some of the plain batter, then pour in some of the green batter and drag a knife across back and forth to create a marbled effect. Top it with remaining plain batter.
• 6. Bake until the center feels firm, the edges are beginning to brown, or a knife inserted in the middle comes out clean, approximately 40 minutes for the cakes, 50 minutes for the loaves, and about 25 minutes for the muffins. Recipe can be halved.