Easy Southwestern Cornbread Recipes
SOUTHWESTERN CORN BREAD
I found this recipe in a cookbook and lightened it up by using skim milk, less oil, egg whites and reduced-fat cheese. It's moist and mildly flavored with canned chilies. -Tena Edyvean of Rapid City, South Dakota
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt. , In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn., Pour into a 9-in. square baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 243 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 598mg sodium, Carbohydrate 30g carbohydrate, Fiber 3g fiber), Protein 10g protein.
EASY CORNBREAD
This cornbread is great for stuffing, a recipe passed on from my mother-in-law. If you're like me and don't like plain cornbread, freeze the leftovers for further stuffing servings
Provided by CoCaShe
Categories Quick Breads
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs, milk and oil together.
- Add all dry ingredients to wet and mix well.
- Pour mixture into greased 8"x8" cake pan.
- Bake 400F for 25-30 minutes or until toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 337.2, Fat 13.8, SaturatedFat 3, Cholesterol 69.1, Sodium 598.5, Carbohydrate 46.6, Fiber 2.6, Sugar 8.6, Protein 7.8
SOUTHWESTERN CORNBREAD
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
- In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
- Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.
MEXICAN STYLE CORNBREAD
A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese.
Provided by Lynn Gibson
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
- In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
- In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
- Bake for 30 to 35 minutes until center is set and top is golden brown.
Nutrition Facts : Calories 192.7 calories, Carbohydrate 17.9 g, Cholesterol 46.6 mg, Fat 10.8 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 4 g, Sodium 387.5 mg, Sugar 2.4 g
EASY SOUTHWESTERN CORNBREAD
Make and share this Easy Southwestern Cornbread recipe from Food.com.
Provided by Joe Smith 2.0
Categories Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine the Mexicorn, the diced chiles, the milk and the egg. Add the corn muffin mix and stir until just combined.
- Spray a cast iron skillet with nonstick cooking spray and add the cornbread mixture. Sprinkle shredded cheese on top.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 198.2, Fat 7, SaturatedFat 2.7, Cholesterol 31.8, Sodium 493.1, Carbohydrate 29, Fiber 2.2, Sugar 6.2, Protein 5.8
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