Texas Corn Casserole

Texas Corn Casserole

Texas Corn Casserole

Things in Texas are big!  That’s what we always hear isn’t it?   The state is big, people live big, and they eat big!

This corn casserole is well named for Texas.  It’s big in every way.  The recipe makes a 9″ x 13″ casserole, but the flavor is fantastic.

Sweet with corn, savory with peppers and scallions and spicy with seasoning.  Oh, Yeah!

Sweet with corn, savory with peppers and scallions and spicy with seasoning. Oh, Yeah!

I made this recently to take to a large gathering that included people of all ages from 2 year olds to folks in their eighties.  Not one person had anything but compliments to say about it.  A young boy came up to me and said, ” I really liked your cornbread.  Could you give the recipe to my dad?”   Wow, that made me feel so good!   I know something about children who are picky eaters, so when a youngster likes a particular food that is somewhat out of their “comfort zone”, I know it’s a keeper.

There’s just a little bit of sweetness to this that the corn and corn bread contribute, but enough variety in flavors to make it really interesting.  The recipe calls for Creole seasoning which I didn’t have, so I used Cajun seasoning instead, putting in only 1 teaspoon.  The resulting spiciness was apparent, but not too much, for my taste and the children’s.  You can adjust the spice/heat level to your liking, but do try this unique cornbread casserole.  It’s great to bring to a pot-luck picnic, or as a side dish to a summer meal.

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TEXAS CORN CASSEROLE

Yield:     Make about 10 to 12 servings, or more if cut smaller

Uses convenience foods for fast preparation.

Uses convenience foods for fast preparation.

Ingredients:

  • 6 tablespoons butter, melted, plus more for greasing the pan
  • 1  ( 14 1/2-ounce) can whole-kernel corn, drained
  • 1  (14 1/2-ounce) can cream-style corn
  • 1 (7-ounce) box corn bread mix
  • 6 scallions, white and green parts, finely chopped
  • 2 large eggs
  • 1/2 green pepper, seeded and diced
  • 1  1/2 teaspoons Creole seasoning, plus more to sprinkle on top

Directions:

1.  Preheat the oven to 400*F.  Butter a 9 by 13-inch baking dish and set aside.

2.  In a large bowl, combine all ingredients.

Combine all ingredients in a large bowl.

Combine all ingredients in a large bowl.

Transfer batter to prepared pan.  Sprinkle top with Creole seasoning.  Bake casserole until golden brown, about 40 minutes.

Golden brown on top, moist inside.

Golden brown on top, moist inside.

So Good!

So Good!

 

SOURCE:  Country Living Magazine

 

Cornbread with Broccoli and Cheese

Cornbread with Broccoli and Cheese

Cornbread with Broccoli and Cheese

Here’s a recipe that Mr. D. and I really like.  I make it often when we have chili, as a way to expand the meal, when we are having chili the second time around.  This is a moist cornbread with a slightly sweet corn flavor and can be served as a side dish with any meat entrée.  Adding the broccoli is a good way to get picky eaters to eat some veggies, and the cheddar cheese just seals the deal in my opinion.

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The original recipe for this dish calls for cottage cheese, but I had a small amount of ricotta cheese to use up so I used that instead.   The texture of the cornbread was moist and creamy, but could be cut into squares.  The dish you see here in my pictures contains only half a recipe (9″-square pan), but the full recipe makes a 13 x 9″ pan.

CORNBREAD WITH BROCCOLI AND CHEESE

Yield:   serves 12IMG_6322

Ingredients:

  • 1 cup cottage cheese ( or substitute ricotta cheese)
  • 3/4 cup butter, melted (for half recipe use 4 Tablespoons)
  • 4 eggs
  • 2  ( 8.5-ounce) packages corn muffin mix
  • 1 ( 10-ounce) package frozen chopped broccoli, thawed and squeezed dry.
  • 1 large onion, chopped
  • 1  1/2 cups shredded cheddar cheese, divided**

**  If you would like to off-set the sweetness of the cornbread, go with an extra sharp cheddar.

Directions:

1.  Preheat oven to 375*F.  Grease a 13 x 9-inch baking dish.

2.  Whisk cottage cheese, butter and eggs in a large bowl.  Stir corn muffin mix into the mixture just until moistened.  Fold in broccoli, onion, and 1 cup cheese.   Pour into prepared baking dish and sprinkle with remaining 1/2 cup cheddar cheese.

Ready for the oven.

Ready for the oven.

3.  Bake until a toothpick inserted into the center comes out clean, 35 – 40 minutes.  Cool in the pan for 10 minutes before slicing and serving warm.

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SOURCE:   Allrecipes.com

Spiced Pumpkin Cornbread

Spiced Pumpkin Corn Bread

This is the cornbread recipe I made to go with the Southwestern Lentil Soup.  It’s a little unusual in that it contains pumpkin, but it makes the cornbread so moist.  The added spices also give some additional flavor and were a nice complement to the soup—like they were made for each other.

I almost overlooked this recipe as it was on a magazine page that was an advertisement for Kenmore Products, and credit for  the recipe was given to Cliff Hagerman.  So I would like to thank Mr. Hagerman for his recipe; its a little unusual, but we really liked it.

SPICED PUMPKIN CORNBREAD

SERVINGS:  about 9

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon dry jerk seasoning  ( I did not have any on hand so I used Penzey’s Arizona Dreaming, the same seasonings I used in the Lentil Soup)
  • 1 cup cornmeal
  • 2 large eggs
  • 1 cup unsweetened pumpkin puree
  • 2/3 cup light brown sugar, packed
  • 1/4 cup vegetable oil
  • 1 Tablespoon molasses

1.  Preheat oven to 400 degrees.  Grease a 9-inch square baking pan.

2.  Whisk together the flours, baking powder, salt and spices into a large mixing bowl.  Whisk in cornmeal.

3.  In a separate bowl, beat eggs lightly.  Whisk in pumpkin, brown sugar, oil and molasses. Pour into the dry ingredients and stir to combine.

Batter poured into a 9-inch square pan, ready for the oven.

4.  Pour batter into a 9-inch square, greased baking pan.  Bake at 400 degrees for 30 minutes, or until cornbread is browned and surface springs back to the touch.

Golden brown, hot out of the oven.

I served it with soup but this cornbread would also be a good accompaniment to chili.

SOURCE:     Magazine clipping, ? the source.