Best Cornbread Mashed Potatoes With Spring Onions Recipes

CORN MASHED POTATOES

Corn Mashed Potatoes image

Provided by Marcela Valladolid

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds small Yukon gold potatoes
Salt
8 tablespoons (1 stick) unsalted butter
1 small yellow onion, roughly chopped
2 cloves garlic, roughly chopped
2 cups corn, from about 2 ears of corn, or 2 cups frozen and thawed kernels
Freshly ground black pepper
1 1/2 cups heavy cream

Steps:

Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.
Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.
Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.

CORNBREAD

Cornbread image

This basic recipe is so easy and forgiving that you may find yourself making cornbread as often as your mother made mashed potatoes. Only a few ingredients are pretty much fixed: the salt, the baking powder, cornmeal and flour (you want a little flour for lightness). Other than that, feel free to experiment with bits of cooked bacon, sautéed onions or shallots, chili powder or cumin, chopped chilies or herbs, grated cheese, mashed or puréed beans or fresh, canned or frozen corn. The options are practically endless.

Provided by Mark Bittman

Categories breads, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 8

Ingredients

4 tablespoons butter, olive oil, lard or bacon drippings
1 1/2 cups medium-grind cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 to 1/2 cup sugar
2 eggs
1 1/4 cups milk, more if needed

Steps:

Preheat oven to 375 degrees. Put fat in a 10-inch cast-iron skillet or in an 8-inch square baking pan. Place pan in oven.
Meanwhile, combine dry ingredients in a bowl. Mix eggs into milk, then stir this mixture into dry ingredients, combining with a few swift strokes. If mixture seems dry, add another tablespoon or two of milk.
When fat and oven are hot, remove skillet or pan from oven, pour batter into it and smooth out top. Return pan to oven. Bake about 30 minutes, until top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean. Serve hot or warm.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 5 grams, Sodium 241 milligrams, Sugar 12 grams, TransFat 0 grams

MOM'S CHEESY MASHED POTATO AND CORN CASSEROLE

Mom's Cheesy Mashed Potato and Corn Casserole image

When I was little I loved nothing more than my Mom's mashed potatoes and corn. One day she decided to combine both of my favorites into a casserole. It turned out fabulous and it became a regular family favorite. It was usually served with a great meat loaf and a salad.

Provided by Sooz Cooks

Categories Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 medium potatoes (Idaho or Russet)
3/4 cup milk
4 tablespoons butter
1 teaspoon salt (for the water to cook the potatoes)
2 (15 1/4 ounce) cans corn, drained well
2 cups cheddar cheese, shredded (mild)
salt and pepper (to taste)

Steps:

Preheat oven to 350 degrees.
Peel the potatoes and cut them into quarters.
Put the potatoes in a pan and just cover them with cold water. Add salt.
Bring to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork.
Mash potatoes with a potato masher or use an electric mixer on low. Don't try and get the potatoes to be lump free, as that is part of what makes them good.
Season potatoes with salt and pepper to taste.
Grease the bottom of a 9x13 pan.
Pour well drained corn into the pan (make sure the corn is REALLY well drained there will be too much liquid. I press on the corn with a clean kitchen towel or paper towels to sop up the extra liquid).
Cover the corn with the mashed potatoes.
Sprinkle the top of the mashed potatoes with cheese.
Bake for 20 minutes and serve with a serving spoon.

Nutrition Facts : Calories 558.9, Fat 23.3, SaturatedFat 13.8, Cholesterol 64.2, Sodium 728.2, Carbohydrate 75.3, Fiber 8.7, Sugar 6.4, Protein 19.6

LEFTOVER MASHED POTATO CORNBREAD

Leftover mashed potato cornbread image

This recipe brought back so many memories. As a child I loved potato pancakes and corn cakes. This recipe is a great combination of both of them! A great way to use leftover mashed potatoes (and really easy to make!).

Provided by Gina Collier

Categories Other Breads

Time 1h5m

Number Of Ingredients 8

Ingredients

1 c self-rising buttermilk corn meal
1 c flour
1/4 c oil/ meat drippings
2 eggs
1 1/2 c mashed potatoes/leftover
1/2 c chopped onion
2 c milk
cooking oil for frying in a shallow skillet

Steps:

1. Mix all the ingredients together in a large bowl.
2. Spoon into a shallow skillet of cooking oil.
3. Fry until golden brown on both sides and middle is done.

POTATO CORN BREAD

Potato Corn Bread image

Ready, Set, Cook! Special Edition Contest Entry -- If you don't like chunky vegetables but like the flavors, this is a great recipe.

Provided by baseba8311

Categories Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup flour
1/4 cup Simply Potatoes Traditional Mashed Potatoes
3/4 cup cornmeal
1/4 cup sugar
1 tablespoon cilantro
1 tablespoon red bell pepper, finely chopped
1/2 teaspoon salt
1/4 teaspoon taco seasoning
1/4 teaspoon onion powder
2 teaspoons baking powder
1 cup milk (whole is best)
1/4 cup vegetable oil
1 egg