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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8 Steve’s Layered Cornbread
Ingredients Ingredient Checklist 1/2 cup corn oil, plus more for baking dish 1 1/4 cups fine yellow cornmeal, plus more for baking dish 1 1/2 cups whole milk 1 can (14.75 ounces) cream-style corn 3 large eggs 3/4 teaspoon baking soda 2 teaspoons kosher salt (we use Diamond Crystal) 8 ounces cheddar, or a mixture of cheddar and Monterey Jack, shredded (2 cups) 2 cups shredded cooked chicken or turkey (10 ounces) 1/2 cup chopped fresh cilantro leaves, plus more for serving 1/2 cup sliced pickled jalapeños, drained Salsa, for serving (optional)
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8 Steve’s Layered Cornbread
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 30 mins
Servings: 8
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Servings: 8
8
Steve’s Layered Cornbread
Steve’s Layered Cornbread
Ingredients
Ingredients
- 1/2 cup corn oil, plus more for baking dish 1 1/4 cups fine yellow cornmeal, plus more for baking dish 1 1/2 cups whole milk 1 can (14.75 ounces) cream-style corn 3 large eggs 3/4 teaspoon baking soda 2 teaspoons kosher salt (we use Diamond Crystal) 8 ounces cheddar, or a mixture of cheddar and Monterey Jack, shredded (2 cups) 2 cups shredded cooked chicken or turkey (10 ounces) 1/2 cup chopped fresh cilantro leaves, plus more for serving 1/2 cup sliced pickled jalapeños, drained Salsa, for serving (optional)
Directions
Preheat oven to 350°F. Lightly brush a 3-quart or 9-by-13-inch baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly.
In a large bowl, whisk together oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes. Let cool at least 15 minutes, then serve with salsa and more cilantro.
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All Reviews for Layered Cornbread Casserole
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Layered Cornbread Casserole
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
