CORNBREAD AND CHICKEN THIGH CASSEROLE
Easy to make casserole with chicken thighs and vegetables topped with cornbread.
Provided by Natasha Mathew
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Prepare a 1 1/2- to 2-quart casserole dish with cooking spray.
- Set aside 2 tablespoons of the cornbread mix and the white portions of the green onions for the filling.
- Prepare the cornbread topping: combine remaining cornbread mix with 1/2 cup water, Cheddar-Jack cheese, and green portions of green onions in a mixing bowl; stir to combine. Add additional water, 1 tablespoon at a time, until fully combined and a thick, spreadable batter forms. Set aside.
- Prepare the filling: heat a large nonstick pan over medium-high heat and add olive oil. Add chicken, carrots, mushrooms, bell pepper, onion, jalapeno, reserved white portions of green onions, Cajun seasoning, salt, and pepper. Cook and stir until chicken is no longer pink, 7 to 8 minutes. Stir in reserved cornbread mix. Add 1/4 cup water and bring to a simmer. Stir occasionally until slightly thickened, 1 to 2 minutes.
- Transfer chicken and vegetable filling to the prepared casserole dish. Top with cornbread batter and smooth with a spatula. Don't worry if layer is thin.
- Bake in the preheated oven until browned and bubbly, 20 to 25 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 34.7 g, Cholesterol 52.2 mg, Fat 11.7 g, Fiber 2.5 g, Protein 18.5 g, SaturatedFat 3.5 g, Sodium 901.1 mg, Sugar 8.2 g
CONFETTI CORNBREAD
Slather this cornbread with Dried Chile Pepper Butter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees. Spray 4 clean 13 3/4-ounce cans with cooking spray. Set aside. (If using a skillet, spray with cooking spray.) Melt the butter in skillet over medium heat. Add the shallots, and cook, stirring occasionally, over medium-low heat until soft, 3 to 4 minutes; set aside.
- Place flour, cornmeal, salt, pepper, baking powder, and baking soda in bowl. Whisk briefly to mix. Make a well; add eggs to center. Whisk eggs into dry mixture. Add buttermilk. Combine. Mixture will be thick.
- Stir in the cooked shallots and raw peppers. Melt the vegetable shortening in a small pan over medium heat. Pour hot shortening into the cornbread mixture. Stir well to combine. Spoon the batter evenly into prepared containers or skillet.
- Bake until golden brown and cornbread is pulling away from sides of cans or skillet, 30 to 40 minutes; a cake tester inserted into the center should come out clean. Transfer to a cooling rack. Let cool enough to touch; gently run a knife around rim, and unmold. Slice crosswise into 1-inch pieces. Serve warm with Dried Chile-Pepper Butter.
BAKED CREAMY CHICKEN AND CORNBREAD
Make and share this Baked Creamy Chicken and Cornbread recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix together soup and milk in a saucepan and add in the chicken and vegetables.
- Heat until bubbly.
- Turn into an 8x8" baking pan.
- Prepare cornbread by blending together corn muffin mix, egg and milk.
- Spread batter over chicken mixture carefully to cover all the way to the sides of the pan.
- Bake at 425° for about 20 minutes or until browned on top.
Nutrition Facts : Calories 1325.1, Fat 49.4, SaturatedFat 15.9, Cholesterol 242.2, Sodium 2814.8, Carbohydrate 154.8, Fiber 15.9, Sugar 35.6, Protein 65.2
CONFETTI CORNBREAD
I adapted this from the Jalapeno Cornbread in Ann Hodgman's Beat This Cookbook (which is a MUST BUY!) The low fat suggestions are mine; I also doubled the cheese and added the onions, scallions, garlic, and hot sauce. The orinal recipe calls for canned jalapenos only, but I like to use fresh and add some extra color with serranos. Also, the original recipe calls for a 9X13 pan, but I found that it was too flat, hence the smaller pan and longer cooking time. I haven't tried it yet, but some crumbled cooked bacon or real bacon bits would taste really good.
Provided by JMS0173
Categories Quick Breads
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees and grease a 9X9 square pan.
- Beat the eggs or egg substitute in a large bowl, beat in next 4 ingredients.
- In a smaller bowl, combine the next 3 ingredients.
- Then beat the dry ingredients into the egg mixture, Stir in the cheese, vegetables and hot sauce.
- Pour into pan and bake, approximately 40- 50 minutes.
- Check doneness with fork or toothpick.
- Remove from oven.
- Top with butter pat and move it around until evenly coated.
Nutrition Facts : Calories 494, Fat 30.6, SaturatedFat 8.5, Cholesterol 132.3, Sodium 1200.9, Carbohydrate 46.2, Fiber 4.2, Sugar 4.2, Protein 13.3
CONFETTI CORNBREAD
My grandmother Virginia always served Southwest cornbread. To honor her, I created a recipe that cuts down on the chopping but never skimps on flavor. -Angie Price, Bradford, Tennessee
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In large bowl, combine muffin mixes and cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4 cup oil until blended. Add to dry ingredients; stir just until moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno., Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.
Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 547mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 7g protein.
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