Chile Cheese Cornbread Recipes

Steps:

• Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish. Whisk the flour, cornmeal, baking soda and salt in a large bowl.
• Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add the cheese, scallions and chives and beat until just combined.
• Transfer the batter to the prepared baking dish; smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve warm or at room temperature.

Steps:

• Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
• Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.

Steps:

• Preheat oven to 400 degrees.
• Grease a 9x9 square baking dish. (I use stoneware).
• Combine all ingredients together in a large mixing bowl. Mix well.
• Pour into prepared baking dish.
• You can top with a little extra cheese, if desired.
• Bake 25 minutes at 400 degrees or until golden brown.
• Serve warm with butter.
• This can also be made in muffin tins.
• Variation: Add crumbled crisp bacon and 1/2 cup sour cream.

Steps:

• Preheat the oven to 400°F (200°C).
• In a liquid measuring cup or medium bowl, whisk the eggs and milk until well-combined.
• In a large bowl, add the flour, cornmeal, salt, baking powder, and baking soda, and whisk to combine.
• Make a well in the center of the dry ingredients, then pour in the wet ingredients and whisk until smooth. Add the melted butter and stir to combine.
• Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.
• Pour the cornbread batter into the pan, smoothing the top with a spatula.
• Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
• In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, stirring frequently, about 5 minutes.
• Add the ground beef and break apart with a wooden spoon into small pieces. Add the salt, pepper, paprika, garlic powder, chili powder, and cumin. Cook, stirring frequently, until the ground beef is cooked through, about 5 minutes.
• Add the crushed tomatoes and stir. Simmer for 10 minutes.
• Using the bottom of a utensil with a handle that is about 1-inch (2 cm) in diameter, poke multiple holes in the cornbread.
• Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.
• Bake for 3 minutes, or until the cheese is melted.
• Slice and serve with sour cream, scallions, and cilantro.
• Enjoy!

Steps:

• Thaw the corn.
• Preheat oven to 375 degrees and butter a 9-inch cast-iron skillet.
• Cut cheese into slices about 1/4 inch thick.
• Slice the peppers.
• Combine cornmeal, baking powder and salt.
• Stir in corn.
• Melt the butter.
• Mix together eggs, sour cream and melted butter.
• Pour mixture into cornmeal mixture and stir until combined but still bumpy.
• Pour half of the batter into the prepared skillet.
• Cover with the cheese and peppers.
• Pour in the remaining batter and bake until a toothpick inserted in the center comes out clean, about 30-40 minutes.
• Serve warm from the skillet.