Chili Cheese Cornbread A Pudding Recipes

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CHILLI CHEESE CORNBREAD



Chilli cheese cornbread image

This cornbread recipe creates the most incredible flavour, and the cornmeal gives it a brilliant, rustic, spongy texture.

Provided by Jamie Oliver

Categories     Bread Recipes     Jamie's America     Bread     Dinner Party     Bonfire night recipes     American     Vegetables

Time 1h10m

Yield 10

Number Of Ingredients 10

olive oil
2 onions
2 corn on the cob
4 large free-range eggs
325 g coarse cornmeal or polenta
250 ml full-fat milk
1 teaspoon baking powder
6 tablespoons plain flour
140 g mature Cheddar cheese
3 fresh green chillies

Steps:

  • This is one of the most delicious cornbreads I've ever had. You get incredible flavour from the onions and sweetcorn, while the cornmeal gives it a rustic, spongy texture that's so brilliant. Two of my favourites, chilli and cheese, do their thing in this bread and really take the flavour to a whole other level. You can serve this cornbread alongside soups or stews, but frankly, I think a good slice of this, with a bit of crunchy salad, makes a brilliant lunch. You could also reheat it in a dry pan the next day for breakfast and eat it with poached eggs and some smoky bacon . . . totally delicious.
  • 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.

Nutrition Facts : Calories 337 calories, Fat 14.5 g fat, SaturatedFat 7.4 g saturated fat, Protein 12.5 g protein, Carbohydrate 39.1 g carbohydrate, Sugar 2.8 g sugar, Sodium 0.7 g salt, Fiber 0.3 g fibre

CHEESY GREEN CHILE CORNBREAD



Cheesy Green Chile Cornbread image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for spraying the baking dish
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup milk
1 cup sour cream or 2 percent Greek yogurt
2 tablespoons unsalted butter, melted
1 large egg
1/2 cup sauteed onions
1/2 cup canned chopped green chiles
3/4 cup grated Monterey Jack cheese

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the onions, green chiles and cheese.
  • Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

CHILI CHEESE CORNBREAD (A PUDDING)



Chili Cheese Cornbread (a pudding) image

This cornbread is more of a side dish than a traditional cornbread. It has a moist pudding like texture. It is well worth the extra ahead prep of the bell pepper, chili and sautéed onion. The flavor is very broad and not hot at all. It will pair well with any main dish that is considered New Mexican, Tex Mex, Mexican or South...

Provided by Garrison Wayne

Categories     Savory Breads

Time 55m

Number Of Ingredients 15

1 medium green bell pepper, roasted, peeled, seeded, diced
1 large dry ancho chili, moistened in boiled water, seeded, diced
1/2 c onion, small dice
1 Tbsp bacon fat
1 c cheddar cheese. medium sharp, grated
1 Tbsp oregano, freshly chopped fine, or 1tsp dry
1/3 c cooking oil
1 c buttermilk, or 1 tbsp vinegar + milk to measure 1 cup, let sit 5 minutes
1 large egg, beaten
1 c flour, all purpose
1 c cornmeal
3 Tbsp sugar
1 tsp salt
1 Tbsp baking powder
1 1/2 Tbsp unsalted butter, to grease pan, alternately use shortening

Steps:

  • 1. About an hour before you want to bake this cornbread, roast a green bell pepper, moisten a dry Ancho chili, and sauté the onion. 1. To roast a pepper, use a long handled fork and rotate over an open flame on stove until blackened and cooked. Remove from heat and wrap in tin foil to steam and cool. When cooled, rub blackened skin off and discard seeds. Chop and set aside. You can alternately roast in in oven at very high temperature until black, etc. 2. To prepare the dry chili, place it in a heat proof dish and pour boiling water to immerse. Steep until cool enough to touch. Remove seeds and chop very fine, almost a pulp. Set aside. 3. To sauté the onion, heat the bacon fat on medium low heat and add onions, occasionally stirring for about 4-5 minutes until cooked and slightly browned.
  • 2. When you are ready to prepare the cornbread, grease a 10 inch iron skillet with the unsalted butter or shortening. Measure the buttermilk or make the substitute and set for 5 minutes. Beat the egg in a small bowl. Measure the oil and mix in the bell pepper, chili, cheese, oregano, and sautéed onion. Stir to mix well.
  • 3. In a mixing bowl, measure flour, cornmeal, sugar, salt and baking powder. Mix well to combine.
  • 4. Pour the buttermilk, egg, and oil + chili, bell, onion, etc. over the the dry ingredients. Fold to just mix with a rubber spatula. Do not over mix. Turn batter out to the iron pan and bake immediately at 425 degrees for about 19-20 minutes. Cool on rack and cool to just warm, about 30 minutes or so.
  • 5. Note: cornbread will slice in wedges as traditional cornbread, but don't slice in half, just butter the top if desired.

CORNBREAD-CHILI CASSEROLE



Cornbread-Chili Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

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.

CHILI CHEESE CORNBREAD (LOW FAT)



Chili Cheese Cornbread (Low Fat) image

This is just plain tasty. I consider it to be diabetic friendly too. It's excellent with chili or bean soup.

Provided by Annacia

Categories     Quick Breads

Time 28m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup yellow cornmeal
2 tablespoons yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup whole wheat flour
1 1/4 cups low-fat buttermilk
1 egg, lightly beaten
1 egg white
1/4 cup shredded sharp cheddar cheese, low fat preferred
2 tablespoons chopped mild green chilies (or to taste, I use Ortega brand in a can)

Steps:

  • Preheat oven to 425°F.
  • Coat an 8 inch square baking pan with nonstick cooking spray and dust with 2 tablespoons of cornmeal.
  • Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour.
  • In another bowl, combine buttermilk, eggs, cheese and chilies, then stir into the dry ingredients.
  • Pour batter into the prepared baking pan .
  • Bake 18 minutes or until tester comes out clean. Makes 12 2 inch pieces.

CHILI CORNBREAD BAKE



Chili Cornbread Bake image

A casserole recipe that has become a favorite at our house. It's an excellent make and take - makes for an empty pan and recipe requests.Recipe has made it's way into a number of our local fund raiser cookbooks thanks to the sharing of a local teacher extrordinaire who is also an awesome cook!

Provided by Gerry

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb ground beef
1 cup onion (chopped)
1/2 cup green pepper (chopped, I often add more)
1 garlic clove (minced)
1 (16 ounce) can red kidney beans (rinsed and drained)
1 (8 ounce) can tomato sauce
1 (35 g) package taco seasoning mix (package size likely varies from brand to brand)
1 cup flour
1 cup yellow cornmeal
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) can creamed corn
1/2 cup milk
1 egg
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 - grease a 2 quart casserole.
  • In large pan over medium heat cook ground beef, onions, pepper and garlic until meat is browned - drain.
  • Stir in beans, tomato sauce and taco seasoning; reduce heat and simmer 10 minutes.
  • In medium bowl: combine flour, cornmeal, sugar, baking powder and salt; mix well.
  • In small bowl: combine corn, milk and egg - beat well and add to dry ingredients.
  • Spoon half of the cornbread mixture into greased casserole; sprinkle with half the cheese.
  • Spoon chili over cheese; sprinkle with remaining half of the cheese.
  • Spoon remaining corn bread mixture evenly over the cheese spreading gently to cover.
  • Bake at 350 for 30 to 40 minutes or until top is golden brown.

EASY GREEN CHILE CORN PUDDING



Easy Green Chile Corn Pudding image

Adapted from a recipe of the week from Denver Green Chili (sic). A pantry dish, but it sure isn't health food! Can be doubled and baked in a 9 X 13 pan for 30 to 45 minutes.

Provided by zeldaz51

Categories     Corn

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 ounces butter (plus more for buttering the baking dish)
one can creamed corn (14-15 ounce)
1/2 cup sour cream
1 cup shredded cheese (Monterey Jack or Cheddar, or a blend)
1/3-1/2 cup roasted and peeled green chili, chopped (canned if you MUST, but fresh will be light years better)
1/4 cup yellow cornmeal
1/4 teaspoon salt (to taste)

Steps:

  • Preheat oven to 325 degrees Fahrenheit. Mix all ingredients together in a large bowl, then pour into a buttered 8 X 8 glass baking dish and bake for 25 to 40 minutes, until just set and starting to brown on top. Cool 10 minutes before serving.

Nutrition Facts : Calories 283.2, Fat 24.4, SaturatedFat 15, Cholesterol 63.5, Sodium 546, Carbohydrate 10.2, Fiber 0.7, Sugar 1.7, Protein 7.1

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