BREADS 14
To reduce the sodium content of recipes by 300 milligrams per
serving, per 2 cups corn, use frozen corn instead of canned
corn.
CORN BREAD TAMALE PIE
3 cups refrigerated leftover chili
1 (15 1/2-oz) can whole kernel corn (drained) or 2 cups frozen
corn
Corn muffin mix (7 or 14 oz)
Ingredients for muffin mix according to package directions
Prepare corn muffin mix according to package directions.
Mix chili with corn. Put mixture in lightly oiled baking pan or
casserole.
Spread spoonfuls of corn muffin mix on top of chili.
Bake at 425° for 25-30 minutes (or according to package
directions for corn muffins) until corn muffin mix is brown and
chili bubbles.
CORN MUFFIN MIX-CHICKEN CASSEROLE
1 (8.5 oz.) box corn muffin mix
1 T. chili powder
4 boneless, skinless chicken breast halves,
cut into 1/2-inch chunks
2 T. olive oil
1 (16 oz.) can oven-baked beans
1 (14.5 oz.) can stewed tomatoes, undrained
1 T. smoky-flavored barbecue sauce
1 (14.5 oz.) can green beans, drained
1/4 tsp. dill weed
1 T. maple syrup
Preheat oven to 400ºF. Prepare half of the corn muffin mix. Set
aside. Sprinkle chili powder onto chicken chunks. Cook chicken
over medium heat in a nonstick pan until opaque. Stir in baked
beans, stewed tomatoes and barbecue sauce. Mix green beans with
dill. Add to chicken mixture. Simmer 5 to 10 minutes. Spray a 13
x 9-inch baking dish with nonstick spray. Pour chicken mixture
into baking dish. Spread corn muffin batter on top of chicken
mixture. Bake for 20 to 25 minutes or until topping is golden.
Remove from oven and brush with maple syrup. Yields 8 servings.
CORN CHEESE CASSEROLE
2 beaten eggs
1 can Niblet corn, drained
1 can cream style corn
1 pkg. Jiffy corn muffin mix
1 onion, chopped
1 tbsp. green pepper
1 stick butter
1 pt. dairy sour cream
2 c. grated cheddar cheese
Salt & pepper to taste
Saute onion, pepper and butter. Fold both cans of corn into
beaten eggs; add Jiffy mix to egg mixture. Add onions, green
pepper and butter. Put in 9 x 13 inch baking dish. Spread mixed
sour cream and grated cheese on top. Sprinkle with grated cheese
and paprika. Test by inserting knife in center. Cover with foil
after removing to keep warm. Goes excellent with chili
TEXAS PIE WITH CORN DUMPLINGS
1 1/2 lbs. ground beef
1 med. onion, chopped
1/2 c. chopped green pepper
1 (1 lb.) can tomatoes
1 (6 oz.) can tomato paste
1 (12 oz.) can whole kernel corn, drained
1 tsp. salt
2 tsp. chili powder
1 pkg. Jiffy corn muffin mix
1 tbsp. instant onions
1 egg
2 tbsp. milk
In large skillet, brown ground beef and onion; drain. Stir in
green pepper, tomatoes, tomato paste, corn, salt, and chili
powder. Simmer. In small bowl, blend corn muffin mix and instant
onions. Stir in egg and milk. Drop spoonfuls of dough onto
bubbling meat mixture. Cover and simmer 15 to 20 minutes.
CREAMY CORN MUFFINS
2 pkgs. Corn Muffin Mix
2 eggs
1 can (12 oz.) cream style corn
1/4 cup vegetable oil
1/2 tsp. lemon juice
1/2 tsp. ground nutmeg
3/4 cup shredded cheddar cheese
Preheat oven to 375°. Grease one large muffin pan well, or use
paper liners.
Mix all ingredients together, blending well.
Pour into prepared muffin pan, filling about 1/2 full.
Bake for 22-28 minutes.
Let cool before removing from pan.
MEXICAN CORN PIZZA
1 pkg. Corn Muffin Mix
1/4 cup flour
1 egg
3 Tbsp. milk
1/4 cup chili powder
1 tsp. parsley flakes
1 can chili without beans
2 cups shredded cheddar cheese
Preheat oven to 400°. Grease a 9" x 13" pan.
Mix Corn Muffin Mix, flour, egg, milk, chili powder and parsley
flakes together. Blend well.
On floured surface, knead dough 10-15 times until easy to handle
(use flour generously), dough will be soft.
Roll dough into a rectangle to fit bottom of pan. Cut in several
pieces to fit bottom of pan, press together to form a crust.
Spread chili over crust and sprinkle with cheese.
Bake for 15 - 20 minutes. Remove from oven, cut in squares. Let
set 10 minutes. Serve warm.
If desired, top may be sprinkled with onion, olives, green
pepper and parmesan cheese.
BROCCOLI CORNBREAD
2 pkgs. Corn Muffin Mix
4 eggs
2 cups fresh or frozen broccoli chopped, thawed
2 Tbsp. butter
1 medium onion, chopped
1 cup cottage cheese
1/4 cup milk
Preheat oven to 350°. Grease a 9" x 13" pan.
Melt butter in skillet. Sauté onion until tender, but not
brown.
Blend all ingredients together well. Pour into prepared pan.
Bake for 40 - 45 minutes, until lightly browned.
LIGHT TEXAS CORNBREAD
1 1/2 cups self-rising yellow cornmeal mix
2 tablespoons sugar
5 tablespoons light butter, melted and divided
1 cup chopped onion
1 cup chopped green bell pepper
1 cup fat-free sour cream
1 cup no-salt-added cream-style corn
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar
cheese
1 large egg
2 large egg whites
Cooking spray
Combine cornmeal mix and sugar in a large bowl; set aside.
Combine 3 tablespoons butter, onion, and next 6 ingredients
(onion through egg whites) in a medium bowl; stir well with a
whisk. Add to cornmeal mixture, stirring just until moist. Pour
batter into a 13 x 9-inch baking pan coated with cooking spray.
Bake at 425º for 28 minutes or until a wooden pick inserted in
center comes out clean. Brush with 2 tablespoons butter.
LACE HOECAKE CORNBREAD
2 cups plain enriched white cornmeal, sifted
2 1/2 cups water
1 teaspoon salt
Oil
Mix together the cornmeal, water, and salt, and allow mixture to
sit for a few minutes. Spray a flat hoe skillet with a non-stick
cooking spray and drizzle with oil, approximately 1 1/2
tablespoons. Heat skillet over medium heat. Pour about 3
(2-ounce) ladles full of the batter on the skillet. The batter
will sizzle and have a lacy appearance. If the batter gets too
thick add a bit of water. When the edges are slightly brown,
place a wet glass plate over the hoecake. With a dishcloth, grab
the handle of the pan, flip the pan and hoecake onto the plate.
Slide the hoecake off the plate back in the pan to cook the
other side, and cook until golden brown. Stir the batter and add
oil to the pan before making your next hoecake.
MEXICAN CORNBREAD
2 tablespoons bacon drippings
2 large eggs
1/4 cup canola oil
1 cup buttermilk
small can of chopped green chiles
9-ounce can creamed corn
2 tablespoons finely chopped pimientos
1/4 cup finely chopped onion
1/2 cup sour cream
1 cup yellow or white cornmeal
1/2 cup flour
1 teaspoon salt
1 tablespoon baking powder
1-1/2 cups grated, sharp cheddar cheese
Preheat oven to 400°F. Put the bacon drippings in a 10-inch cast
iron skillet or dish or pan of approximate size. Place skillet
in oven to heat while you mix the batter.
In a medium bowl, beat the eggs, oil and buttermilk until well
blended. Add the chiles, creamed corn, pimientos, onion and sour
cream.
In a separate, large bowl, combine the cornmeal, flour, salt,
baking powder, and cheese. Stir until thoroughly blended.
Add the dry ingredients all at once to the egg and buttermilk
mixture, stirring just enough to blend everything.
Remove skillet from oven, and pour batter into hot drippings. It
should sizzle. Bake at 400°F for 30 minutes or until brown on
top.
CREAMED CORN BREAD
1 cup cornmeal
1/2 cup whole wheat flour
1 tablespoon baking powder
1-3 tablespoons sugar
1/2 teaspoon salt
1/3 cup applesauce
3/4 cup skim milk
1 15-ounce can creamed corn, optional
Preheat oven to 425 degrees. Lightly spray an 8" by 8" cake pan
with vegetable oil and put into the oven to preheat. Mix all
ingredients together in a large bowl, pour batter into heated
pan and bake for 20 minutes.
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