CHEDDAR CHEESE CORNBREAD
Make and share this Cheddar Cheese Cornbread recipe from Food.com.
Provided by evelynathens
Categories Breads
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F.
- Generously butter an 8 inch square baking pan.
- In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt.
- Mix in the buttermilk, eggs and melted butter.
- Stir in the corn kernels and cheese and scrape the batter into the prepared pan.
- Bake for 35-40 minutes, or until golden and a cake tester inserted in the center comes out clean.
- Let cool slightly in pan before serving.
CHEESY CORN BREAD
What could be more fun for a Southwestern or a cowboy theme party than corn bread shaped like cactus? Cheddar cheese mixed in makes it even more special. Guests will want seconds. -Sandra Thorn, Sonora, California
Provided by Taste of Home
Time 35m
Yield 16-20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients; cut in shortening until the mixture resembles coarse crumbs. In a small bowl, combine milk and eggs; stir into dry ingredients just until blended. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with cheese. Bake at 400° for 25 minutes or until golden brown. Cut into squares.
Nutrition Facts : Calories 303 calories, Fat 13g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 583mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 2g fiber), Protein 7g protein.
CHEESE CORNBREAD
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
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.
CHEESY CORNBREAD
When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!
Provided by Country Crock®
Time 1h
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 g
CHEDDAR CORNBREAD
Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
- Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
- Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.
Nutrition Facts : Calories 343 g, Fat 13 g, Fiber 1 g, Protein 13 g
CHIVE-CHEESE CORNBREAD
This cornbread goes well with any main dish. The chives and sharp cheddar cheese give it a special flavor. -Sybil Eades, Gainesville, Georgia
Provided by Taste of Home
Time 30m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine cornmeal, flour, sugar and baking powder. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened. Gently fold in cheese and chives. , Pour into a greased 13x9-in. baking pan. Bake at 400° until golden brown, about 18 minutes. Cut into strips; serve warm.
Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 200mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
MINI CHEESY CORNBREADS
Provided by Trisha Yearwood
Categories side-dish
Time 45m
Yield 4 mini cornbreads
Number Of Ingredients 9
Steps:
- Place four 6 1/2-inch cast-iron skillets in the oven and preheat the oven to 425 degrees F.
- Whisk the cornmeal, sugar, baking soda and salt in a large bowl. Add the Parmesan and Cheddar and toss lightly to mix.
- Whisk the buttermilk, melted butter and eggs in a second bowl. Pour into the cornmeal mixture and mix until just combined.
- Carefully remove the skillets from the oven. Divide the remaining 2 tablespoons butter among the skillets and let it melt. Swirl the skillets to coat them with the butter and divide out the batter. Bake the cornbreads until golden on the edges and a tester inserted in the center comes out clean. 14 to 15 minutes. Let cool on a rack.
CORNBREAD WITH CORN AND CHEESE
Steps:
- Place oven rack in middle of oven. Heat to 400 degrees.
- Combine corn, cornmeal, eggs, salt, baking soda and buttermilk. Stir well; add oil and 3/4 cup of the cheese. Stir to blend.
- Place butter in 9-by-9-inch baking pan and put in oven until melted, not browned.
- Pour batter into pan. Sprinkle with remaining cheese. Bake for 20 minutes or until tester inserted in center comes out clean.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 6 grams, Sodium 249 milligrams, Sugar 2 grams, TransFat 0 grams
CHEESY ONION CORNBREAD
The crispy onions on top give an almost sweet flavour to this wonderfully cheesy bread. It goes great with fruit chutney.
Provided by Kitzy
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 190°C/275°F/gas mark 5. Grease a 900g (2lb) loaf tin and set aside. Fry the onion gently for 10-15 minutes until softened, stirring occasionally. Remove from heat and leave to cool.
- Place the maize meal, rice flour, soya flour, baking powder, sugar and salt in a bowl and mix well. Stir in the cheese. In a small bowl, beat together the milk, eggs, and melted butter, then add to the flour mixture, stirring to mix well.
- Reserve about 1 tablespoon of the cooked onions. Stir the remaining onions into the bread mixture. Transfer the mixture to the loaf tin and level the surface. Sprinkle the reserved onions over the top.
- Bake for about 30 minutes, or until the loaf is risen and golden brown. Turn out and cool on a wire rack. Serve warm or cold in slices.
Nutrition Facts : Calories 196.5, Fat 12.4, SaturatedFat 7.1, Cholesterol 84.1, Sodium 587, Carbohydrate 13.4, Fiber 0.8, Sugar 1.5, Protein 8.3
CHEESY CORNBREAD
Bake some Cheesy Cornbread with help from My Food and Family. This cheese and onion cornbread recipe makes a great side for a southern-style dinner.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Prepare corn muffin batter as directed on package. Stir in remaining ingredients.
- Pour into 8-inch square pan sprayed with cooking spray.
- Bake 18 to 20 min. or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
CHEESY CORNBREAD CASSEROLE
Serve up this Cheesy Cornbread Casserole for a delicious blend of chili with cornbread. This beefy, cheesy Cheesy Cornbread Casserole delivers on your favorite flavor combination, and it's easy to prep, too!
Provided by My Food and Family
Categories Home
Time 50m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Brown meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Prepare muffin batter as directed on package; stir in cheese. Spread over meat mixture.
- Bake 20 min. or until toothpick inserted in center of cornbread topping comes out clean.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
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