Best Cornmeal Casserole Recipes

SPICY CHILI AND CORNMEAL CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Lower the heat to medium; add the cumin, garlic, oregano, chipotles, adobo sauce, tomato paste and a few grinds of pepper and stir until combined. Add the turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes. Stir in the black beans, tomatoes and chicken broth and cook until the broth is reduced, 8 minutes more. Stir in 1/4 cup of the Parmesan. Remove from the heat and keep warm.
• Meanwhile, cook the polenta according to package instructions. Remove from the heat and stir in the Cheddar and chopped jalapenos. Spray a 3-quart flameproof casserole dish with cooking spray. Spread the chili in the bottom of the casserole and top with the polenta, spreading evenly to cover the chili completely. Sprinkle the top with the remaining 1/4 cup Parmesan. Cover with foil and bake until bubbling, 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes. Serve hot, with toppings.

CORNMEAL CASSEROLE - UKRAINIAN NACHYNKA

Steps:

• Fry the bacon crisp in an oven proof dutch oven.
• Remove bacon and set aside.
• In a separate pot, scald the 6 Celsius milk. Add the chicken bouillon mix, keep hot.
• Meanwhile, add butter and onion to the dutch oven - saute until onion is tender.
• Add cornmeal, mix well.
• Carefully add the milk to to cornmeal mixture to avoid lumps.
• Cook until the mixture thickens, stirring constantly. Salt and pepper to taste.
• When thick, turn off heat.
• Add bacon to the cornmeal mixture.
• Whip 6 eggs to a nice froth, add the sugar.
• Fold into cornmeal mixture. When it is uniformly mixed, do the same with the cream.
• Butter large casserole, pour mixture inches.
• Bake 30 - 45 minutes in a 350°F oven depending on if you prefer it like breakfast cereal or more like cake.

CORNMEAL CASSEROLE

Steps:

• Filling:.
• Mix all ingredients in frying pan, and brown until ground beef is cooked.
• Simmer for 20 minutes.
• Corn meal:.
• Make mixture of all ingredients.
• Put meat filling in bottom of greased 9" X 13" pan.
• Pour corn meal mixture over filling.
• Bake in pre-heated 350 degree oven for 45 minutes.

CHILI CASSEROLE WITH A CORNMEAL CRUST

Steps:

• 1. PREPARE CHILI:
• 2. Heat ~ 2 Tbsp olive oil in a large skillet set to medium heat.
• 3. Add onions once oil is hot and sauté until onions are fragrant and translucent. Add pepper and garlic and continue to sauté for an additional 2 minutes.
• 4. Add beef and cook until meat is browned.
• 5. Once meat is browned, immediately add tomatoes and their juices. Add chili powder, cumin, oregano, cayenne and salt. Simmer until mixture is slightly thickened.
• 6. Remove from heat and place in a 1 ½ qt. casserole dish. Allow to cool a bit as you make the crust.
• 7. Pre-heat the oven to 400 degrees.
• 8. FOR THE CORNMEAL CRUST:
• 9. Sift together flour, cornmeal, sugar and salt in a large bowl.
• 10. Gradually incorporate cold butter pieces with a pastry cutter, fork or your hands. Continue to incorporate until the mixture resembles coarse meal.
• 11. Add ¼ cup very cold water and mix very lightly with your hands. If the dough sticks together enough to form a ball, you have enough water. If there is still dough at the bottom of your bowl, add more water, 1 Tbsp at a time until you can form a ball with the dough.
• 12. On a well-floured surface, roll the ball out to create a circle that is slightly larger than your casserole dish.
• 13. Place flattened dough on top of casserole dish, so sides hang over slightly. Turn the overhanging dough under and pinch around the sides of your dish.
• 14. Cut three slits in the middle of the pie to allow steam to escape.
• 15. Bake for 30 minutes or until crust is golden brown.

ROSALIE'S CORNMEAL CASSEROLE

Steps:

• Saute garlic, onion and green peppers in oil.
• Add cumin and chili. Cook for 2 minutues.
• Add flour. Cook for 1 minute.
• Add tomatoes and kidney beans. Add salt and pepper to taste. Simmer for 20 minutes or longer. (Sometimes I'll simmer it for longer. The flavour is better the longer you simmer it.).
• While the tomato mixture is simmering, make the cornbread mixture.
• Mix together the eggs, mild and oil.
• Add the cornmeal, salt and baking soda. Mix.
• Add the corn. Mix.
• Grease/spray 9 x 13 pan.
• Pour 2/3 cup cornmeal mixture into the bottom of the pan.
• Sprinkle 1 1/2 cups of cheddar cheese on top of the cornmeal mixture.
• Pour tomato mixture on top of cheese.
• Spoon the rest of the cornmeal mixture around the outer edges of the pan, on top of the tomato mixture.
• Sprinkle remaining cheese in the middle of the pan, on top of tomato mixture.
• Bake at 350°F for 45 minutes.
• Let rest for 10 minutes before serving.

CHICKEN BLACK BEAN CORNMEAL CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Heat oil in large saucepan over medium heat. Add onion, green pepper, and garlic. Cook stirring until translucent, about 5 minutes. Remove 1 cup onion mixture and place in a mixing bowl; set aside. Stir 3 cups water into remaining mixture and bring to a boil.
• 3. Meanwhile, add cornmeal to remaining 2 cups of water. In a medium bowl, stir to combine. Add cornmeal mixture to boiling onion mixture. Cook over low heat, stirring constantly until cornmeal is thickened, 4-6 minutes.
• 4. Coat 9x13 baking dish with cooking spray, Spread cornmeal mixture evenly over bottom of dish.
• 5. Combine beans, corn, and chicken with reserved onion mixture.
• 6. Spread 1 can of enchilada sauce over cornmeal, cover with bean mixture. Pour 2nd can of enchilada sauce over top. Cover with cheese. Bake for 45 minutes.

SWISS CORNMEAL CASSEROLE

Steps:

• Blend cornmeal and 2 cups water to a smooth mixture.
• Bring the other 4 cups of water to a boil. Gradually stir in the cornmeal mixrture. Cook over low heawt, stirring frequently, until thick and smooth, or until the mixture clears the sides of the saucepan.
• Beat in the butter, 1.5 cups grated cheese, salt and paprika. Spread mixture on a buttered cookie sheet to a depth of 1 inch. Chill.
• Butter a shallow baking dish.
• Cut cornmeal mixture into fingers and place them in it. Pour cream over it. Sprinkle with remaining cheese.
• Bake at 350 for 15-20 minutes or until top is lightly browned.

LAYERED CORNMEAL CASSEROLE (RAKOTT PULISZKA)

Steps:

• Place cornmeal in a saucepan with four cups of water and cook until water is absorbed; set aside.
• Mix cottage cheese, crumbled feta cheese and sour cream in a bowl; set aside.
• Chop bacon and cook until done and drain on paper towels.
• In a square baking dish (9x9-inches), layer with half the cornmeal, half the cheese, and half the bacon. Repeat layer and top with shredded Swiss cheese.
• Bake at 325°F for 30-40 minutes or until top is lightly browned.
• Remove from oven and cool for 10-15 minutes before serving.

TWO BEAN CORNMEAL CASSEROLE RECIPE - (4.8/5)

Steps:

• Chop onion and saute onion in oil. Add spices, garlic (pressed or chopped) and tomatoes with its juices and cook on stove top till boiling. Simmer for 5 minutes. Add beans (rinsed) and corn and heat through. Pour entire mixture into casserole dish sprayed with cooking spray (11 X 7 X 2) CRUST: Mix together topping ingredients and spoon onto bean mixture already in casserole dish. Bake at 375°F for 20-25 minutes or until topping is cooked through. Top with salsa if desired.

CORNMEAL MUSHROOM CASSEROLE

Steps:

• In a large saucepan, bring milk to a boil. Slowly whisk in cornmeal until blended. Cook and stir until thickened. Spread into two greased 13x9-in. baking pans. Cover and refrigerate overnight., In a skillet, saute the mushrooms, onion, red pepper and garlic in oil until tender. Add soy sauce; cook for 8-10 minutes or until liquid is absorbed. Sprinkle with flour; cook and stir until blended. Gradually stir in cream; cook and stir until thickened., Remove cornmeal crust from pans; place one in a greased 4-qt. baking dish (lasagna pan). Top with half of the mushroom mixture; sprinkle with half of the cheeses. Top with the second cornmeal crust and remaining mushroom mixture and cheeses. , Cover and bake at 350° for 35 minutes. Uncover; bake 15 minutes longer or until lightly browned. Let stand 15-20 minutes before cutting.