Time 1h10m Yield 10 Number Of Ingredients 10 Steps:
This is one of the most delicious cornbreads I’ve ever had. You get incredible flavour from the onions and sweetcorn, while the cornmeal gives it a rustic, spongy texture that’s so brilliant. Two of my favourites, chilli and cheese, do their thing in this bread and really take the flavour to a whole other level. You can serve this cornbread alongside soups or stews, but frankly, I think a good slice of this, with a bit of crunchy salad, makes a brilliant lunch. You could also reheat it in a dry pan the next day for breakfast and eat it with poached eggs and some smoky bacon . . . totally delicious. Preheat the oven to 200ºC/400ºF/gas 6. Grease a 22cm cake tin with oil and line the base with greaseproof paper. Peel and finely slice the onions. Melt the butter in a frying pan on a medium heat, add the onions, then fry gently for 15 to 20 minutes, or until caramelised, golden and sticky. Hold the corn cobs upright on a board and carefully run a small knife from the top of the corn to the bottom, cutting all the kernels off. Add to the caramelised onions and cook for a further 5 minutes. Remove from the heat and set aside to cool. Beat the eggs in a large bowl, then mix in the cornmeal, milk, baking powder, flour and a good pinch of sea salt and black pepper. Grate the cheese, add most of it to the bowl, then beat until well mixed. Deseed, finely chop and stir in 2 chillies, along with the cooled onion and corn mixture. Pour the mixture into the prepared cake tin. Finely slice and sprinkle over the remaining chilli, then pop the cornbread into the oven for 35 minutes, or until golden and cooked through. About 10 minutes before it’s ready, sprinkle over your remaining cheese and return it to the oven. Cool for 15 minutes, then turn it out onto a wire rack or serving plate, cheesy side up. Serve straightaway - it’s unbelievably good when it’s warm.
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.
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 28m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 425°F. Coat an 8 inch square baking pan with nonstick cooking spray and dust with 2 tablespoons of cornmeal. Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour. In another bowl, combine buttermilk, eggs, cheese and chilies, then stir into the dry ingredients. Pour batter into the prepared baking pan . Bake 18 minutes or until tester comes out clean. Makes 12 2 inch pieces.
Time 30m Yield 12 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, combine the egg whites, milk and applesauce. Stir into dry ingredients just until moistened. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to wire rack. Serve warm.
Time 3h35m Yield 12 Number Of Ingredients 11 Steps:
Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Set the pan in the machine and close the lid. Select the Dough cycle, and press start. When the cycle is complete, remove the dough to a lightly floured surface, and press out all of the air. Roll dough up into a tight loaf, and pinch the seam. Place into a 9x5 inch loaf pan. Let rise for about 40 minutes, or until your finger leaves an impression when you poke the bread gently. Preheat the oven to 375 degrees F (190 degrees C). Bake the loaf for 30 to 35 minutes in the preheated oven, until nicely browned. When done, the loaf should sound hollow when tapped on the bottom.
Time 50m Yield 16 squares Number Of Ingredients 12 Steps:
Combine first 6 ingredients in a medium bowl. Make a well in the center. Combine water, egg substiute, and oil. Add to the dry ingredients, stirring just until moist. Stir in cheese and chiles. Pour into a 8 inch square baking dish coated with cooking spray. Bake at 375F for 30 minutes or until golden. Cut into squares.
Yield 6 servings Number Of Ingredients 24 Steps:
Preheat the oven to 425°F (220°C). Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3-4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant. Add the ground beef and cook for 5-7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard. Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes. Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil. While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened. Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface. Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan. Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving. Scoop the chili and cornbread into bowls and garnish with cilantro. Enjoy!
More about “chili cheese cornbread low fat recipes”
Time 30m Yield 8 servings. Number Of Ingredients 6 Steps:
Place cornbread mix in a large bowl. Combine the milk, egg, chiles and sugar; stir into cornbread mix just until moistened. Fold in corn., Pour into a greased 9-in. round baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Cut into wedges; serve warm.
