Best Southwestern Corn Bread Recipes

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SOUTHWESTERN CORN BREAD STUFFING



Southwestern Corn Bread Stuffing image

Categories     Herb     Pepper     Side     Bake     Christmas     Thanksgiving     Stuffing/Dressing     Corn     Fall     Winter     Jalapeño     Hominy/Cornmeal/Masa     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 13

Buttermilk Corn Bread
6 tablespoons (3/4 stick) butter
1 1/2 cups chopped onions
1 1/2 cups chopped green bell peppers
4 large poblano chilies, stemmed, seeded, chopped
3 large jalapeño chilies, stemmed, seeded, chopped
1/4 cup chopped fresh sage or 4 teaspoons dried rubbed sage
1 1/2 tablespoons dried oregano
3/4 cup chopped fresh cilantro
1 1/2 cups crushed corn chips (such as Fritos)
1 1/2 cups frozen corn kernels, thawed
3 large eggs, beaten to blend
1 1/4 cups (about) canned cream-style corn

Steps:

  • Preheat oven to 325°F. Cut corn bread into 4 equal pieces. Crumble 3 pieces onto large baking sheet (reserve remaining piece for another use). Bake until slightly dry, about 20 minutes. Transfer to very large bowl.
  • Melt butter in heavy large skillet over medium-high heat. Add onions, bell peppers, all chilies, sage and oregano and sauté until vegetables are tender, about 10 minutes. Transfer to bowl with corn bread. Mix in cilantro, corn chips and corn kernels. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
  • To bake stuffing in the turkey:
  • Fill main turkey cavity with stuffing. Mix enough cream-style corn into remaining stuffing to moisten (about 1/2 to 3/4 cup cream-style corn, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 40 minutes. Uncover and bake until top begins to brown, about 15 minutes.
  • To bake all stuffing in pan:
  • Preheat oven to 325°F. Butter 13x9x2-inch baking dish. Mix in 1 1/4 cups cream-style corn into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until beginning to brown, about 20 minutes.

SOUTHWESTERN CORN BREAD



Southwestern Corn Bread image

I found this recipe in a cookbook and lightened it up by using skim milk, less oil, egg whites and reduced-fat cheese. It's moist and mildly flavored with canned chilies. -Tena Edyvean of Rapid City, South Dakota

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 11

1 can (15-1/4 ounces) whole kernel corn, drained
1 cup all-purpose flour
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 large egg whites
3/4 cup fat-free milk
1/4 cup canola oil
1 cup shredded reduced-fat cheddar cheese
1 can (4 ounces) chopped green chilies

Steps:

  • Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt. , In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn., Pour into a 9-in. square baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 243 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 598mg sodium, Carbohydrate 30g carbohydrate, Fiber 3g fiber), Protein 10g protein.

SOUTHWESTERN GREEN CHILE CORN BREAD



SOUTHWESTERN GREEN CHILE CORN BREAD image

Categories     Bread

Yield 8 servings

Number Of Ingredients 11

1 cup butter
3/4 cup sugar
4 eggs
1/2 cup green chiles, diced
14-ounce can cream style corn
1/2 cup cheddar cheese, shredded
1/2 cup Jack cheese, shredded
1 cup flour
1 cup yellow corn meal
2 tablespoons baking powder
1 teaspoon salt

Steps:

  • Cream butter and sugar. Add eggs slowly, one at a time. Add remainder of ingredinets and mix well. Pour mixtue into a well-buttered 9x13-inch pan. Bake at 325° for approximately 1 hours.

SOUTHWESTERN CORN BREAD CHICKEN



Southwestern Corn Bread Chicken image

Made with ground chicken and a southwest-seasoned stuffing mix, this easy chicken skillet is a shoo-in to be your family's new favorite weeknight dish.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 Tbsp. canola oil
1 lb. ground chicken
1/2 cup chopped onion (1 small onion)
1 red bell pepper, chopped
1/2 cup canned corn
1/3 cup black beans, drained and rinsed
1 Roma tomato, chopped
1-1/2 cups water
1/4 cup butter
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix

Steps:

  • In a large skillet, heat canola oil over medium heat. Add chicken and onion and cook until onion is translucent. Stir with a large spatula breaking up the ground chicken.
  • Add bell pepper, corn, black beans and tomato and stir, cooking for 8 minutes. Remove from heat and set aside.
  • In a separate large saucepan, boil 1 ½ cups water and butter. Stir in stuffing mix and cover.
  • Remove from heat. Let stand 5 minutes and add to the chicken mixture. Stir to combine ingredients and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SOUTHWESTERN CORN BREAD WITH CHILI HONEY-LIME BUTTER



Southwestern Corn Bread with Chili Honey-Lime Butter image

I put a wonderful twist on my grandma's classic corn bread. The teachers at my kids' school thought it was sensational. Any extra of the flavored butter can be kept in the refrigerator for about a week, and used in other great recipes or on seeded toast.-Elizabeth Charpiot, Santa Rosa, California

Provided by @MakeItYours

Number Of Ingredients 22

2 cups all-purpose flour
2 cups yellow cornmeal
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon dried minced garlic
1 teaspoon dried minced onion
1 teaspoon paprika
1 teaspoon chili powder
2 cups buttermilk
1/2 cup canola oil
2 large eggs
1 jar (7 ounces) roasted sweet red peppers, drained, patted dry and chopped
1 cup frozen corn, thawed
1/4 cup minced chives
CHILI HONEY-LIME BUTTER:
1/2 cup butter, softened
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon chili powder
1 teaspoon grated lime zest

Steps:

  • In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the buttermilk, oil and eggs. Stir into dry ingredients just until moistened. Fold in the red peppers, corn and chives., Transfer to a greased 13x9-in. baking dish. Bake at 400° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack., In a small bowl, combine the butter, lime juice, honey, chili powder and lime zest. Serve with warm corn bread.

SOUTHWESTERN CORN BREAD



Southwestern Corn Bread image

This cornbread is always a hit whenever I make it. It's a piece of heaven fresh out of the oven, with a little butter. I like to bake it in my cast iron skillet (11-in.); it seems to give it a different flavor. NOTE: If using fresh chiles, they should be roasted, peeled and chopped before measuring. My cousin's mishap resulted in her having only about a tablespoon of chiles in her bread, so I made sure to add this note.

Provided by Crystal Villa @stevesgirl83

Categories     Savory Breads

Number Of Ingredients 10

1 cup(s) yellow corn meal
1 cup(s) all purpose flour
1/4 cup(s) plus 2 tbsp white (granulated) sugar
1 tablespoon(s) baking powder
1 teaspoon(s) salt
1 cup(s) milk
1/3 cup(s) cooking oil
1 large egg
1/3 cup(s) southwest-style corn (mexicorn), drained
4 ounce(s) can chopped green chiles, drained or 1/4 - 1/2 c fresh green chiles, roasted, peeled and chopped

Steps:

  • Preheat oven to 400 degrees F; grease an 8-in square baking pan.
  • Mix corn meal, flour, sugar, baking powder, sugar and salt in a medium bowl. In a small bowl, combine milk, egg and oil; stir into dry ingredients just until blended. Fold in corn and chiles. Pour into prepared pan.
  • Bake for 20-25 minutes or until a toothpick stuck in the middle comes out clean.

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