Time 55m Yield One 9-by-9 inch cornbread (12 servings) Number Of Ingredients 14 Steps:
Preheat the oven to 375 degrees F. Lightly grease a 9-by-9-inch baking pan with nonstick cooking spray. In a medium bowl, whisk the butter, sugar and honey to combine. Add the eggs one at a time and whisk well to combine. In another medium bowl, whisk the flour, cornmeal, baking powder and salt together to combine. Add half of the flour mixture to the wet ingredients and stir with a rubber spatula until fully incorporated. Add the milk and sour cream and stir until the mixture is evenly combined. Add the remaining flour mixture and stir until incorporated. Fold in 1 cup of the cheese, the chiles and corn, stirring just until the batter is uniformly combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle the remaining cheese over the surface. Bake until a toothpick inserted into the center comes out clean, 20 to 24 minutes. Let the cornbread cool at least 15 minutes in the pan and serve warm, or cool fully before serving.
Yield 6 servings Number Of Ingredients 16 Steps:
Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste. Mix in package of taco seasoning. Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn. Simmer for 15 minutes. Preheat oven to 375˚F (190˚C). Prepare boxed cornbread mix according to box instructions, then fold in the cheese. Spread cheesy cornbread batter over chili. Bake at 375˚F (190˚C) for 20 minutes. Let cool for a few minutes, then garnish with sour cream and cilantro Enjoy!
Time 39m Yield 4 servings, about 1-1/4 cups each Number Of Ingredients 4 Steps:
Heat oven to 425ºF. Brown meat in large skillet; drain. Return meat to skillet; stir in 3/4 cup water. Add Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Simmer on medium-low heat 5 min., stirring frequently. Stir in tomatoes. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce. Add remaining water to Cornbread Mix; stir until blended. Spread over cheese sauce. Bake 17 to 19 min. or until filling is heated through and topping is golden brown.
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.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 6 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.
Time 40m Yield 1 casserole, 8 serving(s) Number Of Ingredients 5 Steps:
In a medium saucepan, combine corn, cream cheese and green chiles. Heat over medium high heat until the cream cheese is melted and smooth. Add shredded Cheddar cheese and seasonings; heat until cheese is melted. Pour into greased casserole dish and top with additional Cheddar cheese, as much as you like. Bake in a preheated 350-degree oven until cheese is melted and bubbling, about 25 minutes. NOTE: I drained one can of corn and did not drain the other can. You may prefer to drain both cans if you want less sauce.
