Cheesy Corn Loaf Recipes

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CHEESE CORNBREAD



Cheese Cornbread image

This is almost like a cornbread version of macaroni and cheese¿and thus, it would be comforting and filling alongside tomato soup on a cold Fall day.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

8 tablespoons unsalted butter, melted, plus more for buttering the pan
1 1/4 cups stone-ground cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/2 cup 1/2-inch cubes Cheddar, plus 1 cup shredded
1/2 cup grated Parmesan

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 LOAF



Cheese Loaf image

Use this loaf for breakfast, an addition to any meal, or just as a snack!

Provided by Janelle D.

Categories     Bread     Quick Bread Recipes

Time 50m

Yield 10

Number Of Ingredients 6

3 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 ½ cups shredded Cheddar cheese
1 ½ cups milk
2 tablespoons butter, melted

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
  • Stir together flour, baking powder, salt, and cheese in a large bowl. Mix in milk and melted butter. Stir to form a soft dough. Spoon dough into prepared pan.
  • Bake in preheated oven, until a toothpick inserted in the center of the loaf comes out clean, about 34 to 40 minutes. Remove from pan to cool.

Nutrition Facts : Calories 244.4 calories, Carbohydrate 31.1 g, Cholesterol 26.8 mg, Fat 9 g, Fiber 1 g, Protein 9.3 g, SaturatedFat 5.6 g, Sodium 448.7 mg, Sugar 1.9 g

CHEESY SLOW-COOKED CORN



Cheesy Slow-Cooked Corn image

My family really likes this creamy, cheesy side dish-and it's so easy to make. Even those who usually don't eat much corn often ask for a second helping. -Mary Ann Truitt, Wichita, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 3h5m

Yield 12 servings.

Number Of Ingredients 7

9-1/2 cups (48 ounces) frozen corn
11 ounces cream cheese, softened
1/4 cup butter, cubed
3 tablespoons water
3 tablespoons 2% milk
2 tablespoons sugar
6 slices American cheese, cut into small pieces

Steps:

  • In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low, until heated through and cheese is melted, 3-4 hours, stirring once.

Nutrition Facts : Calories 265 calories, Fat 16g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 227mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

CHEESY CORN



Cheesy Corn image

If you've ever been to Kansas City BBQ restaurant, you've probably had the cheesy corn. It's awesome. Kids and adults both love it.

Provided by JenFen

Categories     Side Dish     Vegetables     Corn

Time 1h

Yield 13

Number Of Ingredients 5

6 slices bacon
2 (11 ounce) cans creamed corn
2 (11 ounce) cans whole kernel corn, drained
1 cup butter, cubed
2 cups cubed processed cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
  • In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
  • Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 11.9 g, Cholesterol 68 mg, Fat 27.3 g, Fiber 1 g, Protein 8 g, SaturatedFat 15 g, Sodium 705 mg, Sugar 3.6 g

CHEESY CORN LOAF



Cheesy Corn Loaf image

Make and share this Cheesy Corn Loaf recipe from Food.com.

Provided by BamaBelle30

Categories     Quick Breads

Time 1h

Yield 1 loaf

Number Of Ingredients 13

2 teaspoons cornmeal
1 cup cornmeal
1 1/2 cups all-purpose flour
1/2 teaspoon rubbed sage
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon fresh coarse ground black pepper
1/2 teaspoon baking soda
1/8 teaspoon cayenne pepper (optional)
2 eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees. Sprinkle 2 teaspoons cornmeal on the bottom and sides of a greased 8x4-inch loaf pan; set aside.
  • In a large bowl, combine remaining cornmeal, flour, sage, baking powder, salt, pepper, baking soda and cayenne if desired.
  • In another bowl, beat the eggs, buttermilk and oil. Stir into dry ingredients until just moistened. Fold in cheese.
  • Pour into prepared pan. Bake until a toothpick inserted near the center comes clean, about 40 to 50 minutes.
  • Cool for 10 minutes before removing from pan to a wire rack. Store leftover bread in the refrigerator.

Nutrition Facts : Calories 2239.6, Fat 98.7, SaturatedFat 27.5, Cholesterol 523.7, Sodium 4893.7, Carbohydrate 262.1, Fiber 14.9, Sugar 17.9, Protein 77.5

CP'S CHEESY CREAMED CORN



CP's Cheesy Creamed Corn image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

6 ears fresh corn, husked
4 cups half-and-half
4 ounces pecorino, freshly grated
6 slices prosciutto
1/2 pint mascarpone
1 tablespoon unsalted butter
1 tablespoon EVOO for frying prosciutto (if not using deep-fryer)
Neutral oil, for frying, optional
Kosher salt

Steps:

  • Invert a small bowl in a very large bowl. Hold the corn so it's standing up on top of the inverted bowl with the thick base at the bottom. Carefully shave off all the kernels from the corn cobs with a knife. Add the corn to a medium saucepan, then take a tablespoon and scrape the cobs where the kernels once were. What you will get is a sweet/milky/starchy slurry that will help thicken your corn. Add the half-and-half and bring to a simmer over medium-high heat for 3 to 5 minutes. Once the mixture has thickened, add the pecorino and stir to combine, allowing it to melt and incorporate.
  • Cut the prosciutto into narrow ribbons and add half of it to the creamed corn mixture along with the mascarpone and butter. Add the remaining prosciutto to a deep-fryer, or small saute pan with hot olive oil and fry until crispy, about 1 minute. Remove to a paper towel-lined plate before stirring into the creamed corn. Taste and adjust the seasoning with salt before serving.

CHEESY CORN PUFFS



Cheesy Corn Puffs image

Provided by Food Network Kitchen

Time 1h10m

Yield about 24 puffs

Number Of Ingredients 7

1 cup canned cream-style corn
4 tablespoons unsalted butter
1 teaspoon salt
1 3/4 cups all-purpose flour
3 large eggs
1/2 cup shredded pepper jack cheese, plus more for topping
1 tablespoon chopped fresh chives

Steps:

  • Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Bring the corn, butter and salt to a simmer in a medium saucepan over medium heat. Reduce the heat to low, add the flour and stir with a wooden spoon until the mixture is smooth and begins to pull away from the sides of the pan, about 2 minutes.
  • Scrape the dough into a bowl; let cool slightly. Add the eggs one at a time, stirring well between each addition. Stir in the cheese and chives. Chill the dough 15 minutes.
  • Scoop tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Sprinkle with more cheese. Transfer to the oven and bake until golden brown and puffy, 20 to 25 minutes. Serve warm.

CORN-TOPPED MEAT LOAF



Corn-Topped Meat Loaf image

A cheesy Mexicorn topping gives this tender meat loaf a Southwest flair. "I've made it for years," notes Laura Webb of Lindstrom, Minnesota. "It's one of my husband's favorites."

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 16

2 tablespoons beaten egg
2 tablespoons tomato juice
1/4 cup quick-cooking oats
3/4 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon pepper
1/2 pound lean ground beef
TOPPING:
1-1/2 teaspoons butter
1-1/2 teaspoons all-purpose flour
1/8 teaspoon salt
1/4 cup 2% milk
1/4 cup canned Mexicorn, drained
2 slices process American cheese, diced
2 green pepper rings, cut into strips

Steps:

  • In a small bowl, combine the egg, tomato juice, oats, onion, salt, chili powder and pepper. Crumble beef over mixture and mix well. Pat into an ungreased 5-3/4x3x2-in. loaf pan. Bake, uncovered, at 350° for 20 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in corn and cheese until cheese is melted. , Pour over meat loaf; top with green pepper strips. Bake 20-25 minutes longer or until meat is no longer pink and a thermometer reads 160°.

Nutrition Facts : Calories 375 calories, Fat 19g fat (9g saturated fat), Cholesterol 157mg cholesterol, Sodium 1030mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein.

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