Cornmeal Casserole Recipes

Steps:

• Saute garlic, onion and green peppers in oil.
• Add cumin and chili. Cook for 2 minutues.
• Add flour. Cook for 1 minute.
• Add tomatoes and kidney beans. Add salt and pepper to taste. Simmer for 20 minutes or longer. (Sometimes I'll simmer it for longer. The flavour is better the longer you simmer it.).
• While the tomato mixture is simmering, make the cornbread mixture.
• Mix together the eggs, mild and oil.
• Add the cornmeal, salt and baking soda. Mix.
• Add the corn. Mix.
• Grease/spray 9 x 13 pan.
• Pour 2/3 cup cornmeal mixture into the bottom of the pan.
• Sprinkle 1 1/2 cups of cheddar cheese on top of the cornmeal mixture.
• Pour tomato mixture on top of cheese.
• Spoon the rest of the cornmeal mixture around the outer edges of the pan, on top of the tomato mixture.
• Sprinkle remaining cheese in the middle of the pan, on top of tomato mixture.
• Bake at 350°F for 45 minutes.
• Let rest for 10 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Lower the heat to medium; add the cumin, garlic, oregano, chipotles, adobo sauce, tomato paste and a few grinds of pepper and stir until combined. Add the turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes. Stir in the black beans, tomatoes and chicken broth and cook until the broth is reduced, 8 minutes more. Stir in 1/4 cup of the Parmesan. Remove from the heat and keep warm.
• Meanwhile, cook the polenta according to package instructions. Remove from the heat and stir in the Cheddar and chopped jalapenos. Spray a 3-quart flameproof casserole dish with cooking spray. Spread the chili in the bottom of the casserole and top with the polenta, spreading evenly to cover the chili completely. Sprinkle the top with the remaining 1/4 cup Parmesan. Cover with foil and bake until bubbling, 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes. Serve hot, with toppings.

Steps:

• Fry the bacon crisp in an oven proof dutch oven.
• Remove bacon and set aside.
• In a separate pot, scald the 6 Celsius milk. Add the chicken bouillon mix, keep hot.
• Meanwhile, add butter and onion to the dutch oven - saute until onion is tender.
• Add cornmeal, mix well.
• Carefully add the milk to to cornmeal mixture to avoid lumps.
• Cook until the mixture thickens, stirring constantly. Salt and pepper to taste.
• When thick, turn off heat.
• Add bacon to the cornmeal mixture.
• Whip 6 eggs to a nice froth, add the sugar.
• Fold into cornmeal mixture. When it is uniformly mixed, do the same with the cream.
• Butter large casserole, pour mixture inches.
• Bake 30 - 45 minutes in a 350°F oven depending on if you prefer it like breakfast cereal or more like cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
• In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
• Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Steps:

• Heat the oven to 350 degrees. Add 4 tablespoons butter to a 9-by-13-inch pan or other 3-quart casserole dish and transfer to the oven. Once the butter has melted, about 5 minutes, take the pan out of the oven and let cool.
• In a medium pot, melt the remaining 2 tablespoons butter over medium-high. Add the corn, scallions and rosemary, if using, 1 teaspoon salt and several grinds of black pepper, and cook, stirring occasionally, until the corn starts to give off some liquid and softens, about 5 minutes. Remove from heat and discard the rosemary sprig.
• Stir the flour, cornmeal, baking powder and 1 teaspoon salt into the corn mixture. Tilt the baking pan so that the bottom gets coated in the melted butter, then pour the excess butter (do not scrape the dish) into the pot with the corn mixture. Stir to combine.
• In a small bowl, whisk together the sour cream and eggs with a fork until combined. Add to the corn mixture along with 1/2 cup grated cheese and stir just until combined, taking care not to overmix.
• Pour the batter into the pan, spread evenly, then sprinkle with the remaining 1 cup of cheese. Bake until the cheese is melted and the casserole is set, 30 to 35 minutes. For a golden top, broil for a few minutes. Serve hot.

Steps:

• Filling:.
• Mix all ingredients in frying pan, and brown until ground beef is cooked.
• Simmer for 20 minutes.
• Corn meal:.
• Make mixture of all ingredients.
• Put meat filling in bottom of greased 9" X 13" pan.
• Pour corn meal mixture over filling.
• Bake in pre-heated 350 degree oven for 45 minutes.