Best 4 Chili Cheese Corn Bread Poke Cake Recipe By Tasty Recipes
Indulge in a delightful culinary journey with our Chili Cheese Cornbread Poke Cake, a harmonious blend of savory and sweet flavors. This unique dish tantalizes your taste buds with layers of fluffy cornbread, a zesty chili cheese filling, and a creamy, luscious pudding topping. Prepare to embark on a flavor-packed adventure as we unveil the secrets behind this extraordinary creation. Discover the perfect balance of textures and flavors in every bite, making this poke cake a showstopper at any gathering.
In addition to the main recipe, we offer a tantalizing collection of complementary recipes that enhance your dining experience. Treat your guests to the classic Southern Cornbread Dressing, a delectable side dish brimming with savory flavors. Elevate your meal with the irresistibly creamy Chili Con Queso Dip, a perfect accompaniment for tortilla chips or vegetable crudités. For a refreshing contrast, whip up a batch of the tangy and flavorful Corn and Black Bean Salad, a vibrant medley of fresh ingredients. And to satisfy your sweet cravings, indulge in the indulgent Chocolate Ganache Poke Cake, a decadent dessert that will leave you wanting more.
CHILI-CHEESE CORN BREAD POKE CAKE RECIPE BY TASTY
Here's what you need: milk, large eggs, all-purpose flour, yellow cornmeal, salt, baking powder, baking soda, unsalted butter, nonstick cooking spray, olive oil, large yellow onion, ground beef, salt, black pepper, paprika, garlic powder, chili powder, cumin, crushed tomato, shredded mexican cheese blend, sour cream, scallion
Provided by Claire Nolan
Categories Dinner
Yield 12 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 400°F (200°C).
- In a liquid measuring cup or medium bowl, whisk the eggs and milk until well-combined.
- In a large bowl, add the flour, cornmeal, salt, baking powder, and baking soda, and whisk to combine.
- Make a well in the center of the dry ingredients, then pour in the wet ingredients and whisk until smooth. Add the melted butter and stir to combine.
- Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.
- Pour the cornbread batter into the pan, smoothing the top with a spatula.
- Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
- In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, stirring frequently, about 5 minutes.
- Add the ground beef and break apart with a wooden spoon into small pieces. Add the salt, pepper, paprika, garlic powder, chili powder, and cumin. Cook, stirring frequently, until the ground beef is cooked through, about 5 minutes.
- Add the crushed tomatoes and stir. Simmer for 10 minutes.
- Using the bottom of a utensil with a handle that is about 1-inch (2 cm) in diameter, poke multiple holes in the cornbread.
- Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.
- Bake for 3 minutes, or until the cheese is melted.
- Slice and serve with sour cream, scallions, and cilantro.
- Enjoy!
Nutrition Facts : Calories 618 calories, Carbohydrate 49 grams, Fat 32 grams, Fiber 4 grams, Protein 32 grams, Sugar 7 grams
CORNBREAD CHILI POKE BAKE
Deep red chili fills holes that have been poked in cornbread to create meaty and sweet layers. Topped with the classic accompaniments of cheese, sour cream, jalapenos and scallions, and you've got an easy way to feed a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 12 to 15 servings
Number Of Ingredients 22
Steps:
- For the cornbread: Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
- Whisk together the cornmeal, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, oil and eggs in a medium bowl. Fold the egg mixture into the cornmeal mixture until well combined. Pour into the prepared baking dish and bake until the edges are golden brown and the center bounces back when pressed with a finger, 25 to 30 minutes.
- For the chili: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onions and cook until slightly softened, about 5 minutes. Add the ground beef and cook until no longer pink, about 5 minutes. Add the chili powder, tomato paste, salt, chipotle powder and cumin and cook until the spices begin to fry. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 20 minutes.
- Once the cornbread is baked, use the handle of a large wooden spoon to poke 35 holes into the cornbread, making sure that the spoon goes all the way to the bottom of the baking dish.
- Spoon the chili on top of the cornbread and spread evenly with the wooden spoon while pressing the chili into the holes. Top with the cheese, dollops of sour cream, jalapenos and scallions. Cut into 15 pieces and serve immediately.
CHILI CHEESE CORN
"I got this yummy corn recipe from a co-worker more than 10 years ago," writes Nadene Melton from Euless, Texas. "It's so easy and tasty that it's become a favorite in our family-especially for holidays or special meals. I've had many requests for the recipe." TIP: To turn Nadene's creamy side dish into a convenient meal, simply add cooked chicken, beef or shrimp. Serve with a leafy tossed salad and crusty loaf of bread.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine cream cheese and butter. Cook and stir over medium heat for 4-5 minutes or until smooth. Stir in the remaining ingredients. Cook for 5 minutes or until heated through. Serve with a slotted spoon.
Nutrition Facts : Calories 264 calories, Fat 19g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 371mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.
CHILI-CHEESE CORN BREAD POKE CAKE RECIPE BY TASTY
Here's what you need: milk, large eggs, all-purpose flour, yellow cornmeal, salt, baking powder, baking soda, unsalted butter, nonstick cooking spray, olive oil, large yellow onion, ground beef, salt, black pepper, paprika, garlic powder, chili powder, cumin, crushed tomato, shredded mexican cheese blend, sour cream, scallion
Provided by Claire Nolan
Categories Dinner
Yield 12 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 400°F (200°C).
- In a liquid measuring cup or medium bowl, whisk the eggs and milk until well-combined.
- In a large bowl, add the flour, cornmeal, salt, baking powder, and baking soda, and whisk to combine.
- Make a well in the center of the dry ingredients, then pour in the wet ingredients and whisk until smooth. Add the melted butter and stir to combine.
- Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.
- Pour the cornbread batter into the pan, smoothing the top with a spatula.
- Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
- In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, stirring frequently, about 5 minutes.
- Add the ground beef and break apart with a wooden spoon into small pieces. Add the salt, pepper, paprika, garlic powder, chili powder, and cumin. Cook, stirring frequently, until the ground beef is cooked through, about 5 minutes.
- Add the crushed tomatoes and stir. Simmer for 10 minutes.
- Using the bottom of a utensil with a handle that is about 1-inch (2 cm) in diameter, poke multiple holes in the cornbread.
- Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.
- Bake for 3 minutes, or until the cheese is melted.
- Slice and serve with sour cream, scallions, and cilantro.
- Enjoy!
Nutrition Facts : Calories 618 calories, Carbohydrate 49 grams, Fat 32 grams, Fiber 4 grams, Protein 32 grams, Sugar 7 grams
Tips:
- Use fresh corn on the cob for the best flavor. If you don't have fresh corn, you can use frozen corn, but be sure to thaw it completely before using.
- Don't overcook the cornbread. It should be cooked through, but still moist. A toothpick inserted into the center should come out clean.
- Use a good quality chili. Homemade chili is always best, but you can also use a store-bought chili if you're short on time.
- Be generous with the cheese. The more cheese, the better! A combination of cheddar, mozzarella, and Monterey Jack cheese works well.
- Serve the cake warm. This allows the flavors to meld together and the cheese to get nice and gooey.
Conclusion:
This recipe is packed with flavor, thanks to the combination of sweet cornbread, savory chili, and melted cheese. It's perfect for a potluck or a casual get-together. With its easy-to-follow instructions and delicious results, this recipe is sure to become a family favorite. Remember that a little bit of creativity and experimentation can go a long way in the kitchen. So don't be afraid to try different combinations of ingredients and flavors to create your own unique chili cheese cornbread poke cake recipe.
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