CORNBREAD CHILI POKE BAKE
Deep red chili fills holes that have been poked in cornbread to create meaty and sweet layers. Topped with the classic accompaniments of cheese, sour cream, jalapenos and scallions, and you've got an easy way to feed a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 12 to 15 servings
Number Of Ingredients 22
Steps:
- For the cornbread: Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
- Whisk together the cornmeal, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, oil and eggs in a medium bowl. Fold the egg mixture into the cornmeal mixture until well combined. Pour into the prepared baking dish and bake until the edges are golden brown and the center bounces back when pressed with a finger, 25 to 30 minutes.
- For the chili: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onions and cook until slightly softened, about 5 minutes. Add the ground beef and cook until no longer pink, about 5 minutes. Add the chili powder, tomato paste, salt, chipotle powder and cumin and cook until the spices begin to fry. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 20 minutes.
- Once the cornbread is baked, use the handle of a large wooden spoon to poke 35 holes into the cornbread, making sure that the spoon goes all the way to the bottom of the baking dish.
- Spoon the chili on top of the cornbread and spread evenly with the wooden spoon while pressing the chili into the holes. Top with the cheese, dollops of sour cream, jalapenos and scallions. Cut into 15 pieces and serve immediately.
PAN-FRIED CORNMEAL BATTER FISH
Make and share this Pan-Fried Cornmeal Batter Fish recipe from Food.com.
Provided by daisygrl64
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- in 9" pie pan stir together all ingredients except cornmeal, fish and oil.
- on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal.
- in 10" skittle heat oil until hot.
- place 3 or 4 fish fillets in hot oil.
- cook over med heat until golden brown.
- turn and continue cooking until golden brown and fish flakes with a fork.
- repeat with remaining fish, place fried fish on paper towel to drain any excess oil.
- Serve with potatoes or rice.
Nutrition Facts : Calories 642, Fat 32.3, SaturatedFat 5.1, Cholesterol 175.4, Sodium 506.1, Carbohydrate 28.6, Fiber 1.7, Sugar 3.4, Protein 57.2
CORNMEAL-CRUSTED CATFISH
Classic seafood dinner ready in 25 minutes. Enjoy this crispy catfish coated with cornmeal - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 450°. Spray broiler-pan rack with cooking spray. Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper.
- Remove and discard skin from fish. Cut fish into 4 serving pieces. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture. Place fish on rack in broiler pan. Bake uncovered about 15 minutes or until fish flakes easily with fork. Sprinkle with parsley.
Nutrition Facts : Calories 170, Carbohydrate 16 g, Cholesterol 60 mg, Fiber 1 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 300 mg
EASY BREADED FISH FILLETS
Looking for a seafood dinner? Then check out this easy fish fillet meal that's ready in just 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray shallow baking pan with nonstick cooking spray. In shallow dish or pie pan, combine croutons, cheese, parsley flakes and paprika; mix well. In another shallow dish, combine egg, lemon juice and water; beat well.
- Cut fish fillets into serving-sized pieces. Dip in egg mixture, tucking thin ends of fish under to form pieces of uniform thickness. Dip fish in crouton mixture, patting gently to coat; place in sprayed pan. Spray fish with cooking spray for about 5 seconds.
- Bake at 350°F. for 10 to 15 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 175, Carbohydrate 4 g, Cholesterol 120 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 290 mg, Sugar 0 g
SAUSAGE CORNBREAD BAKE
This cornbread is great for those of us who eat on the go.
Provided by Debbie Rowe
Categories Meat and Poultry Recipes Pork Sausage
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 10 inch ovenproof skillet.
- In a medium skillet, brown the sausage and onion; drain well.
- In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk, and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top.
- Bake for 30 to 40 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 658.4 calories, Carbohydrate 38 g, Cholesterol 128.8 mg, Fat 47.1 g, Fiber 2 g, Protein 22.1 g, SaturatedFat 18.9 g, Sodium 1263.8 mg, Sugar 4.6 g
HOMESTEADER CORNBREAD
This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.
Provided by Patricia Terranova Bergstrom
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.1 g, Cholesterol 28.1 mg, Fat 9.3 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 252.8 mg, Sugar 11 g
CORNMEAL COATING
Steps:
- In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
- In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
- Fry cod fillets in hot oil until golden brown.
Nutrition Facts : Calories 219 calories, Carbohydrate 19.7 g, Cholesterol 39 mg, Fat 7.1 g, Fiber 1.2 g, Protein 18.3 g, SaturatedFat 1.3 g, Sodium 350.7 mg, Sugar 1.9 g
EASY CHILI CORNBREAD BAKE
Chili and cornbread go so well together, why not bake them in the same pan! I've been making this for years and my kids love it. I use ground turkey, but ground beef could be substituted if preferred. You can make this in individual 12- to 16-ounce casseroles if you prefer. Serve with tortilla chips and top with sour cream if desired.
Provided by Valerie Brunmeier
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 64.6 g, Cholesterol 106.3 mg, Fat 18.9 g, Fiber 9.8 g, Protein 27.2 g, SaturatedFat 6.6 g, Sodium 1455.3 mg, Sugar 5.5 g
CORNBREAD FISH BAKE
Make and share this Cornbread Fish Bake recipe from Food.com.
Provided by nvermd
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thaw fish. Cut into 4 X 1 inch strips.
- Preheat oven to 450°F.
- In a large mixing bowl, stir together the cornmeal, soda, and salt.
- Add onion and chili peppers.
- Beat together buttermilk and eggs.
- Stir into cornmeal mixture along with shortening.
- Spread batter in greased 12 X 7 1/2 X 2 inch baking dish.
- Place fish in rows on top of batter; press into batter.
- Stir together butter and mustard.
- Spread over fish.
- Sprinkle with paprika.
- Bake in oven 20 minutes.
Nutrition Facts : Calories 570.8, Fat 30.2, SaturatedFat 12.1, Cholesterol 188.3, Sodium 918, Carbohydrate 40.1, Fiber 3.8, Sugar 4.1, Protein 35.4
CORNBREAD-TOPPED SALMON
There's no need to serve bread when you've already baked it into your main dish. This economical casserole tastes great with tuna or chicken as well.-Billie Wilson, Murray, Kentucky
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large saucepan, bring soup and milk to a boil; add salmon and peas. Pour into a greased shallow 2-1/2-qt. baking dish. Prepare cornbread batter according to package directions; stir in remaining ingredients. Spoon over salmon mixture., Bake, uncovered, 30-35 minutes or until a toothpick inserted in the cornbread comes out clean.
Nutrition Facts : Calories 311 calories, Fat 12g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 1132mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 3g fiber), Protein 16g protein.
CORNBREAD BEEF BAKE
My friend gave me this recipe one day when I was desperate for a quick yet wholesome meal. When my family knows this is in the oven, they come running!Mary Jane Ogmundson, Danbury, New Hampshire -Mary Jane Ogmundson, Danbury, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Add the beans, ketchup, brown sugar and pepper; mix well. Transfer to a greased 11x7-in. baking dish. , In a bowl, combine dry cornbread mix, milk and egg just until combined. Spoon over bean mixture. , Bake, uncovered, at 350° for 35 minutes or until a toothpick inserted in the cornbread comes out clean.
Nutrition Facts : Calories 393 calories, Fat 13g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 765mg sodium, Carbohydrate 50g carbohydrate (19g sugars, Fiber 4g fiber), Protein 21g protein.
CORNBREAD BATTER
Use to make Leftover Turkey Chili with Cheesy Cornbread Topping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes enough to top 6 servings of chili
Number Of Ingredients 9
Steps:
- In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Make a well in the center; stir in buttermilk, oil, egg, and scallions.
CRUNCHY BAKED CATFISH WITH CORNBREAD STUFFING
I found this on www.raleys.com but rewrote the directions as they were a bit confusing. Cod and tilapia might work well too. My DH was very happy and floating in seafood heaven ;) ! If you don't like spicy dishes, try Italian Seasoning instead of Cajun and omit the fresh thyme.
Provided by Kats Mom
Categories Catfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- COATING: Stir together 1 cup stuffing mix and 2 teaspoons Cajun seasoning in a small bowl, crushing any larger pieces with your fingers (this might be less messy if done in a zip-loc baggie).
- FISH: Rinse fish and pat dry; brush with 1 tablespoon melted butter and roll in coating.
- Place in a shallow dish and sprinkle with any remaining coating.
- Bake until fish flakes easily with a fork, approximately 20 minutes.
- TOPPING: While fish is baking, stir together remaining stuffing mix, Cajun seasoning, 2 tablespoons butter and water in a small bowl; cover and microwave on HIGH for 2 minutes.
- When fish is cooked, cover with topping & a sprinkle of thyme and serve.
Nutrition Facts : Calories 547.7, Fat 27.6, SaturatedFat 9.9, Cholesterol 129.4, Sodium 728.7, Carbohydrate 32.6, Fiber 6.1, Sugar 2, Protein 39.6
CAJUN SEAFOOD CORNBREAD STUFFING (FOR PORK, CHICKEN OR FISH)
When I am in Houston TX I always stop by a Cajun specialty meat shop called Heberts for their delish foods to bring home. One of the stuffings they make is a shrimp cornbread stuffing, they pile it high on pork and fish (you have to take it home and cook it). Well it is to die for. So instead of waiting until I traveled to Houston, I decided to try and copy it, well in my opinion, I topped it. If you like oyster dressing and/or cornbread stuffing, you are going to love this. For the cornbread I used Recipe #4290 .
Provided by Chipfo
Categories Meat
Time 1h45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bake cornbread and allow to cool, or use leftover. Crumble into fairly fine crumbs to equal 2 cups.
- Clean and de-vien shrimp, chop into course pieces, 1/2 inch. Save shells.
- In a small sauce pan bring chicken broth to simmer, add shrimp shells and simmer for 20 minutes. Set aside and add the juice from the canned clams.
- Saute onion and celery in butter until tender.
- Meanwhile, combine breadcrumbs and cornbread crumbs, salt, pepper, sage, garlic powder and poultry seasoning, mix well.
- Strain broth into crumb mixture with a fine sieve or colender, discard shells, and give a quick stir. Add soup and eggs and stir well.
- Fold in shrimp and clams.
- Now, here is the important part, you want a really moist mixture that is not too moist. You may have to add broth or water (I used a tad bit of beer he he) You want to be able to use a big soup spoon, not a ladle but one of those huge spoons, scoop up some of the dressing and if a little runs off the sides but still remains heeped up on the spoon, perfect. If nothing runs off the sides of the spoon and you picked up a big ball of stuffing it is too thick. You need to add broth, water, or in my case beer until it forms a rounded peek when scooped instead of a ball.
- Now, your stuffing is ready to cook, boy this is good. Take you a good cut of porkchop, fish, or chicken breast, place each serving on a piece of greased foil big enough to fold the sides of the foil up high enough to hold the stuffing, place the servings on cookie sheet and fill it up with the stuffing. Oh man, this just keeps getting better.
- Depending on how big your pieces of meat are and how much stuffing you put on them will determine on how long you need to cook them. You need to use a meat thermometer to test the doneness. When done, allow to cool 5 minutes, fold back foil and use a spatula to remove onto plate.
- I cook mine at 375 F for about an hour. I use thick cuts and lots of stuffing. This is good stuff man!
- I even make these ahead and freeze them, just thaw and cook.
- Servings, prep and cooking times are estimated as best as I can.
FRANKS AND CORNBREAD
"We ate this corn bread-topped casserole often when our children were growing up, and it was always well received," shares Marilyn Hoiten of Rockford, Illinois. "It's so easy to throw together after work that I still make it for my husband and me."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the pork and beans, hot dogs, brown sugar, Worcestershire and mustard. Transfer to a greased 9-in. square baking dish. , Prepare cornbread batter according to package directions; stir in cheese. Drop by spoonfuls onto bean mixture. bake, uncovered, at 350° for 40-45 minutes or until heated through.
Nutrition Facts :
SAUSAGE CORNBREAD BAKE
Make and share this Sausage Cornbread Bake recipe from Food.com.
Provided by don2925
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat over to 350 deg.
- Grease a 10 inch oven proof skillet or 2 Quart baking dish.
- In a Medium Skillet Brown the sausage and onion,drain well.
- In a large bowl combine,eggs,cornmeal mix,corn,milk, and oil.
- Pour half of the corn meal mix, mixture into the greased pan,then sprinkle with the sausage mixture and cheese, Pour remaining batter over the top of mixture in skillet.
- Bake 30-40 minutes and then let stand 10 minutes.
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