Best Makeover Monterey Jack Corn Bake Recipes

Cheesy Corn Casserole image

Provided by Taste of Home

Time 55m

Yield 6 servings.

Number Of Ingredients 11

3 large eggs, lightly beaten
1 cup sour cream
1/2 cup cornmeal
1/2 cup butter, melted
1 can (8-1/4 ounces) cream-style corn
1 can (7 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies
1 cup cubed Monterey Jack cheese
1 cup cubed cheddar cheese
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce

Steps:

In a large bowl, combine all ingredient. Transfer to a greased shallow 2-qt. baking dish. , Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before serving.

Nutrition Facts :

Buttermilk Cornbread with Monterey Jack Cheese image

Provided by Tom Douglas

Yield Makes one 8-inch square cornbread

Number Of Ingredients 10

1 cup all purpose flour
1 cup yellow cornmeal
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (packed) coarsely grated Monterey Jack cheese
3/4 cup buttermilk
2 large eggs
3 tablespoons honey
1/4 cup (1/2 stick) unsalted butter, melted

Steps:

Preheat oven to 425°F. Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix).
Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

Baked Jack Corn image

Provided by Daily Inspiration S

Time 55m

Number Of Ingredients 9

2 large eggs
1 1/2 c sour cream
2 c fresh corn kernels
1 pkg 8-oz. pkg. monterey jack cheese, cut into 1/2 inch cubes
1/2 c soft bread crumbs
1 can(s) 4.5 oz. can chopped green chilies, drained
1/2 tsp salt
1/4 tsp pepper
1/2 c shredded cheddar cheese

Steps:

1. Combine eggs and sour cream in a large bowl; stir in corn and next 5 ingredients. Pour into a greased 10-inch quiche dish or 2 qt. baking dish.
2. Bake at 350 degrees F for 35 minutes or until a knife inserted in center comes out clean. Sprinkle with cheddar cheese, and bake 5 more minutes.
3. Let stand 10 minutes before serving.

Corn Bread with Basil, Roasted Red Peppers and Monterey Jack Cheese image

Yield Serves 12

Number Of Ingredients 14

8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 cup chopped onion
1 3/4 cups yellow cornmeal
1 1/4 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups (lightly packed) grated Monterey Jack cheese with jalapeños (about 6 ounces)
1 1/3 cups frozen corn kernels, thawed, drained
1/2 cup drained chopped roasted red peppers from jar
1/2 cup chopped fresh basil

Steps:

Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil and onion. Transfer to prepared pan.
Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.)
Cut corn bread into squares.