Best 7 Southwestern Cornbread Recipes

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Southwestern cornbread is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a perfect way to use up leftover cornmeal and is a great addition to any potluck or party. Cornbread is believed to have originated with Native Americans, who used a combination of cornmeal, water, salt, and sometimes fat to make a simple bread. When European settlers arrived in the Americas, they brought with them their own bread-making traditions, and the two cultures blended to create the cornbread that we know today. Southwestern cornbread is a unique twist on the classic dish, incorporating flavors and ingredients from the American Southwest, such as chili peppers, cumin, and corn.

Let's cook with our recipes!

SOUTHWESTERN CORNBREAD



Southwestern Cornbread image

Provided by Katie Lee Biegel

Categories     side-dish

Time 45m

Yield 12 muffins

Number Of Ingredients 12

Nonstick cooking spray, for spraying muffin tin
3 cups cornmeal
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon red pepper flakes
2 1/2 teaspoons kosher salt
2 cups milk
1/2 cup canola oil
One 14.75-ounce can cream-style corn
1 cup grated sharp Cheddar
1 cup finely diced yellow onion (about 1 small)
1/2 cup diced green bell pepper

Steps:

  • Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
  • In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
  • Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.

SOUTHWESTERN CORNBREAD LAYERED SALAD



Southwestern Cornbread Layered Salad image

This is a very pretty and colorful salad and it's great to take for a pot-luck gathering. Layered in a trifle bowls, all the colors are nicely presented!

Provided by Leopard Apron

Categories     Vegetable

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1 (8 ounce) package cornbread, prepared
2 (15 ounce) cans whole kernel corn, drained
2 (15 ounce) cans red kidney beans, rinsed and drained
4 roma tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, chopped
4 green onions, sliced
8 ounces cheddar cheese, shredded
6 slices bacon, cooked and crumbled

Steps:

  • Prepare 8" pan of cornbread according to package directions. When cooled, cut into large cubes and toast in 375 degree oven for about 10 minutes. Remove from oven to cool. Set aside and prepare dressing using first three ingredients.
  • Using 1/2 of cornbread, break into smaller chunks and place in glass serving dish. Begin layering 1/2 of the ingredients (except cheese, bacon & dressing)in order and repeat, beginning again with remaining cornbread. Spread top layer with dressing and top with cheese and bacon crumbles. Garnish with green onion tops or small sweet jalapenos,halved & seeded. Refrigerate until serving time.

SOUTHWESTERN CHICKEN, SQUASH, AND CORNBREAD CASSEROLE



Southwestern Chicken, Squash, and Cornbread Casserole image

Turn leftover chicken into a comforting casserole with "South-of-the Border" flair! Beautiful summer squash and zucchini, along with canned Southwest style corn and RO*TEL®, join with a queso-like sauce, and everything is covered with Mexican cornbread. Garnish with sour cream, or guacamole, or salsa, whatever your taste buds desire!

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 6

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
1 cup sliced zucchini
1 cup sliced yellow squash
3 scallions, sliced
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
1 (15.25 ounce) can Southwest-style corn with poblano and red peppers, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
1 cup chopped cooked chicken
salt and ground black pepper to taste
1 (13 ounce) can evaporated milk
2 ½ cups shredded Cheddar cheese
1 tablespoon cornstarch
¼ cup chopped cilantro
1 (6 ounce) package Mexican-style cornbread mix (such as Martha White®)
⅔ cup milk
1 egg
½ jalapeno, sliced crosswise, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish.
  • Heat olive oil in a large skillet over medium heat. Add zucchini and yellow squash; cook, stirring frequently, until fork-tender, about 4 minutes. Stir in white and light green parts of scallions, chili powder, cumin, and garlic powder. Set aside scallion tops for garnish.
  • Add drained corn, drained tomatoes, and chicken. Cook, stirring occasionally, until most of the liquid in the skillet has evaporated, about 5 minutes. Season with salt and pepper. Pour the contents of the skillet into a large mixing bowl.
  • Pour evaporated milk into the same skillet. Toss Cheddar cheese with cornstarch and add to the skillet; stir frequently until cheese is melted and blended, about 2 minutes. Stir in cilantro.
  • Pour the cheese sauce over the vegetables and stir to combine. Taste and adjust seasonings.
  • Combine cornbread mix, milk, and egg in a large bowl. Stir until smooth. Carefully pour over the casserole; the dish will be full. Dot with jalapeno slices.
  • Bake in the preheated oven until cornbread is set and browned, 25 to 30 minutes. Allow to cool slightly. Garnish with scallion tops.

Nutrition Facts : Calories 548.6 calories, Carbohydrate 45.6 g, Cholesterol 117.7 mg, Fat 29.2 g, Fiber 3.2 g, Protein 29 g, SaturatedFat 15.2 g, Sodium 1269.4 mg, Sugar 9.7 g

SOUTHWESTERN CORNBREAD WITH CHILI HONEY-LIME BUTTER



Southwestern Cornbread with Chili Honey-Lime Butter image

I put a wonderful twist on my grandma's classic cornbread. The teachers at my kids' school thought it was sensational. Any leftover 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 Taste of Home

Time 45m

Yield 15 servings (1/2 cup butter).

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, room temperature
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 cornbread.

Nutrition Facts : Calories 317 calories, Fat 15g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 488mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.

SOUTHWESTERN CORNBREAD STRATA WITH CREAMY SPICY TOMATO SAUCE



Southwestern Cornbread Strata with Creamy Spicy Tomato Sauce image

Provided by Bobby Flay

Categories     side-dish

Time 1h35m

Yield 8 to 12 servings

Number Of Ingredients 24

Butter, for the baking dish
12 large eggs
2 cups whole milk
1 cup heavy cream
Kosher salt and freshly ground black pepper
1 1/2 pounds cornbread (store-bought or homemade), cut into 1- to 1 1/2-inch cubes and dried overnight (about 8 heaping cups)
1 tablespoon canola oil
8 ounces fresh chorizo or turkey sausage, casings removed
1 medium red onion, halved and thinly sliced
1 yellow bell pepper, thinly sliced
1 poblano chile, thinly sliced
1/4 cup chopped fresh cilantro leaves, plus whole leaves for garnish
1 cup grated sharp white Cheddar
1 cup grated Monterey Jack cheese
4 ounces goat cheese, cut into small pieces
1/4 cup crumbled cotija cheese
Creamy Spicy Tomato Sauce:
2 tablespoons olive or canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, roughly chopped
8 plum tomatoes, seeded and chopped
2 teaspoons chipotles in adobo puree
2 tablespoons Mexican crema, creme fraiche or sour cream
Juice of 1/2 lime

Steps:

  • For the Southwestern cornbread strata: Preheat the oven to 350 degrees F. Butter a 10-by-12-inch baking dish and place on a baking sheet. Set aside.
  • Whisk together the eggs, milk, cream and salt and pepper in a large bowl. Add the cornbread, press to submerge, and let stand, stirring once or twice to soak the cornbread evenly and thoroughly.
  • Heat the oil in a large cast-iron skillet over medium-high heat, add the sausage, and cook, stirring occasionally, until golden brown. Drain on a paper towel-lined plate. Add the onion, bell pepper and poblano to the drippings in the skillet, season with salt and pepper, and cook, stirring occasionally, until browned in spots and soft, about 5 minutes.
  • Stir the sausage and onion mixture into the cornbread mixture. Stir in the chopped cilantro, 3/4 cup of the Cheddar and 3/4 cup of the Monterey Jack. Season with salt and pepper. Transfer the mixture to the prepared dish, dot with the goat cheese and sprinkle on the cotija and remaining 1/4 cups Cheddar and Monterey Jack. Bake until the edges are puffed and lightly golden brown and the center still jiggles slightly, about 40 minutes.
  • For the tomato sauce: While the strata bakes, heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 1 minute.
  • Stir in the tomatoes and chipotle and cook, stirring occasionally, until the sauce is reduced by half and thickened, about 15 minutes. Transfer to a blender and puree until creamy, venting the top of the blender to allow steam to escape. Return the sauce to the saucepan over low heat, and whisk in the crema and salt and pepper to taste; let the sauce heat through and then remove from the heat. Stir in the lime juice and cover to keep warm.
  • Let the strata rest for about 10 minutes, then serve with the creamy spicy tomato sauce, garnishing each serving with some of the whole cilantro leaves.

SOUTHWESTERN CORNBREAD STUFFING (DRESSING)



Southwestern Cornbread Stuffing (Dressing) image

Over the years I've developed my own version of cornbread dressing. We like it spicey but you can control the 'heat' by omitting the jalapenos. In a pinch I've even made with a small can of diced mild green chiles. This is a very forgiving dish so feel free to experiment . . . add some corn, etc.

Provided by Galley Wench

Categories     Breads

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 tablespoons butter
2 cups diced onions
2 cups diced celery
1 cup diced and seeded poblano pepper
2 jalapenos, diced and seeded (optional)
1/2 cup fresh cilantro
2 eggs, lightly beaten
2 cups chicken broth or 2 cups vegetable broth
4 cups finely crumbled toasted bread
4 cups finely crumbled dried cornbread
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 tablespoon dried sage (adjust to taste)
2 teaspoons poultry seasoning

Steps:

  • Preheat oven to 350 degrees f.
  • To a large skillet add butter and melt over medium heat.
  • Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally.
  • Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes).
  • Combine cooked vegetables, cilantro, bread crumbs, and spices in the large bowl, stir in the beaten eggs and broth and mix well(If still dry,add a little water).
  • Spray a casserole dish with cooking spray and fill with dressing mixture.
  • Cover and bake for one hour in a preheated 350 degree oven.
  • Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.

Nutrition Facts : Calories 198.1, Fat 9, SaturatedFat 4.6, Cholesterol 77.3, Sodium 894, Carbohydrate 22.4, Fiber 2.5, Sugar 4.5, Protein 7.1

SOUTHWESTERN CORNBREAD CASSEROLE



Southwestern Cornbread Casserole image

Treat your family to a cheesy Southwestern casserole dinner that features chicken, Progresso® beans, corn, Betty Crocker® muffin mix, Old El Paso® salsa and enchilada sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 14

2 teaspoons vegetable oil
3 medium onions, chopped (1 1/2 cups)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (10 oz) diced tomatoes with green chiles, drained
1 can (10 oz) Old El Paso™ enchilada sauce
1/2 cup Old El Paso™ Thick 'n Chunky salsa
2 cups chopped cooked chicken
1/4 cup chopped fresh cilantro
2 pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
4 eggs
1 1/2 cups shredded Mexican cheese blend (6 oz)
Sliced fresh jalapeño chiles, if desired

Steps:

  • Heat oven to 350°F. Spray 8 (8-oz) individual baking dishes with cooking spray. In 10-inch skillet, heat oil over medium heat. Cook onions in oil 5 minutes, stirring occasionally, until tender.
  • In large bowl, mix beans, corn, tomatoes, enchilada sauce and salsa. Stir in chicken, cilantro and onions. Spoon mixture into baking dishes.
  • In medium bowl, stir muffin mix, milk and eggs just until moistened. Spoon topping by heaping spoonfuls over chicken mixture.
  • Bake uncovered 20 to 25 minutes or until filling is bubbly and topping is golden brown. Sprinkle with cheese blend. Bake 5 minutes longer or until cheese is melted. Garnish with jalapeños.

Nutrition Facts : Calories 447, Carbohydrate 54 g, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 868 mg

Tips:

  • Use fresh corn kernels. Fresh corn kernels have a sweeter flavor and a more tender texture than frozen or canned corn.
  • Don't overmix the batter. Overmixing the batter will make the cornbread tough and dense.
  • Bake the cornbread in a preheated oven. A preheated oven will help the cornbread rise evenly and prevent it from sinking in the middle.
  • Let the cornbread cool slightly before serving. This will help the cornbread set and make it easier to slice.
  • Serve the cornbread with your favorite toppings. Some popular toppings include butter, honey, maple syrup, and chili.

Conclusion:

Cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet or savory, there is a cornbread recipe out there for you. So next time you are looking for a side dish to serve with your favorite meal, give cornbread a try.

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