Best 2 Southwestern Corn Bread Recipes

Indulge in the robust flavors of the Southwest with this tantalizing Southwestern Corn Bread, a culinary masterpiece that blends the vibrant tastes of cornmeal, chili peppers, and aromatic spices. This delectable bread, with its golden-brown crust and tender, moist crumb, is a perfect accompaniment to your favorite chili, stew, or salad. Also, explore variations of this classic recipe, including a Vegan Southwestern Corn Bread that caters to plant-based preferences, a Gluten-Free Southwestern Corn Bread that accommodates dietary restrictions, and a Skillet Corn Bread that offers a delightful twist with its crispy edges and a slightly crunchy texture. Embark on a culinary journey and discover the perfect cornbread recipe to complement your next meal.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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.

Tips:

Use fresh corn: Fresh corn kernels have a sweeter, more flavorful taste than frozen or canned corn. If you can't find fresh corn, frozen corn is a good substitute.
Don't overmix the batter: Overmixing the batter will result in a tough, dense cornbread. Mix just until the ingredients are combined.
Bake the cornbread in a hot oven: A hot oven will help the cornbread rise and develop a golden brown crust.
Let the cornbread cool slightly before serving: This will help the cornbread hold its shape and prevent it from crumbling.
Serve the cornbread with your favorite toppings: Some popular toppings for cornbread include butter, honey, jam, and chili.

Conclusion:

Southwestern cornbread is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized with your favorite toppings. Whether you're looking for a classic Southern side dish or a new twist on an old favorite, southwestern cornbread is sure to please everyone at the table.