TEX-MEX BEAN BAKE WITH CORNBREAD TOPPING
I frequently cooked this dish when I was on the cross-country team in college. We loved this veggie-packed bake so much I would have to make two! For a meaty version, substitute shredded chicken for half of the potato. -Samantha Westveer, Kentwood, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add sweet potato, onion and peppers; cook and stir 5-7 minutes or until potato is cooked halfway through., Stir in beans, corn, chiles, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine cornbread mix, egg, milk and pumpkin. Spoon over bean mixture. Bake, uncovered, 25-30 minutes or until a toothpick inserted in the topping portion comes out clean. To Make Ahead: Can be made a day in advance. Prepare as directed, omitting topping. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Prepare topping and bake as directed.
Nutrition Facts : Calories 310 calories, Fat 10g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 645mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 7g fiber), Protein 8g protein.
CORNBREAD-CHILI CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
- In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.
CORNBREAD TOPPED SLOPPY JOE CASSEROLE
A hearty cornbread topping creates the "bun" for this delicious Sloppy Joe casserole.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. Stir in tomato sauce, brown sugar, Worcestershire sauce and mustard. Cook 2 to 3 minutes, stirring frequently, until boiling; keep warm.
- In small bowl, stir corn bread mix, milk, oil and egg just until moistened (batter will be lumpy).
- Spoon hot beef mixture into 8-inch square (2-quart) glass baking dish. Sprinkle with 3/4 cup of the cheese. Spoon corn bread batter evenly over top.
- Bake 25 to 35 minutes or until toothpick inserted in center of topping comes out clean. Sprinkle remaining 1/4 cup cheese over hot casserole.
Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 105 mg, Fat 2, Fiber 4 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 16 g, TransFat 1 g
MEXICAN CASSEROLE WITH CORNBREAD TOPPING
Make and share this Mexican Casserole With Cornbread Topping recipe from Food.com.
Provided by afghanmom
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350'. Grease a 13x9 inch glass baking dish.
- Place a large skillet over medium-high heat. Brown beef and sausage; drain.
- Add corn, pepper, onion, garlic, paprika, cayenne, taco seasoning, tomato sauce, tomatoes, and 3/4 cup water. Bring to a boil, reduce the heat, and simmer, uncovered, until slightly thickened, about 10 to 15 minutes, stirring frequently.
- Spoon the mixture into the greased pan. Sprinkle evenly with the shredded cheese.
- Combine the cornbread mix, milk and egg in a bowl; mix well. Pour evenly over the beef mixture. Bake, uncovered, 30 minutes or until golden.
NEW YEAR'S DAY BREAKFAST CASSEROLE
Start New Year's Day with this cheesy sausage casserole - perfect for breakfast.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 10h15m
Yield 8
Number Of Ingredients 9
Steps:
- On 17x12-inch half-sheet pan, place bread cubes. Let stand uncovered 8 hours to dry.
- In large bowl, mix milk, eggs and 1 tablespoon oregano. Add bread to egg mixture, stirring to coat. Cover; refrigerate 1 hour.
- Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage, onion and bell pepper 8 minutes, stirring frequently, until sausage is no longer pink. Drain.
- Add sausage mixture and 1 cup of the cheese to bread mixture, stirring well. Pour into baking dish; sprinkle with remaining 1 cup cheese.
- Bake 40 to 45 minutes or until center is set and cheese is bubbly. Let stand 10 minutes. Sprinkle with additional oregano.
Nutrition Facts : Calories 436, Carbohydrate 23 g, Fat 1, Fiber 1 g, Protein 26 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 907 mg
TACO CASSEROLE WITH CORNBREAD TOPPING
Yummy Mexican-inspired casserole. The meat mixture can be made ahead, so that, after work all all you have to do it put it in the dish, mix up the cornbread topping and bake!
Provided by BlueRidgeMama
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef and drain. Return to skillet, add onions & peppers and cook until vegetables are soft.
- Add corn, tomato sauce, corn and taco seasoning. Mix well and cook, over med about 15 minutes to reduce liquid.
- Spoon into baking dish and top with cheese.
- Mix cornmeal, flour baking powder and salt together in mixing bowl. Add egg and milk and then add butter and blend. Pour over meat mixture.
- Bake for 25 minutes at 375°F.
NEW YEAR'S DAY CASSEROLE WITH CORNBREAD TOPPING
I got this recipe from our hometown newspaper several years ago. It's a very small, southern town, and this is recipe embodies that spirit. And I renamed it because it contains all the key foods we MUST have on New Year's Day! I've made it quite a few times, and done something slightly different with it each time, so it's easy...
Provided by Leslie Tobin
Categories Casseroles
Time 1h25m
Number Of Ingredients 15
Steps:
- 1. First, please note that under the section where I had to pick a cooking method, I chose "bake" because that's the final step, however this recipe involves mulitple steps and stove top cooking as well. Now, on to the recipe . . . Saute ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add flour and cook, stirring, 1 minute. Gradually add chicken broth and cook, stirring constantly, 3 minutes or until broth begins to thicken.
- 2. Bring mixture to a boil and add chopped onion, green peppers, and collard greens; return to boil and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper. Spoon hot mixture into a lightly greased 13 x 9 baking dish. Note: I'd use a bigger one because I've NEVER gotten this recipe to fit in a 13 x 9 dish. I always end up using a very large, oval-shaped baking pan that belonged to my grandmother (which probably explains why it always tastes so good).
- 3. Preheat oven to 425 degrees F, and combine the corn meal mix, all-purpose flour, and sugar in medium bowl. Make a well in the center of the mixture. Add eggs and buttermilk. Stir just unitl moistened. Pour batter evenly over greens and blac-eyed peas mixture. Bake at 425 for 25 minutes or until cornbread is golden brown and set. It is so delicious that I have to warn to let it cool off at least a little bit before you try a bite. I have burned my tongue on this one more than once. :) Enjoy!
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