Smokey Chicken And Broccoli Cornbread Recipes

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BAKED PENNE WITH CHICKEN, BROCCOLI & SMOKED MOZZARELLA RECIPE - (4.4/5)



Baked Penne with Chicken, Broccoli & Smoked Mozzarella Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 16

3/4 cup bread crumbs
2 tablespoons butter, melted
1 bunch broccoli (about 1 1/2 pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

Steps:

  • In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside. Preheat the oven to 400°F and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1 to 2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside. Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6 to 7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella. Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

DELICIOUS BROCCOLI JIFFY CORNBREAD



Delicious Broccoli Jiffy Cornbread image

Make and share this Delicious Broccoli Jiffy Cornbread recipe from Food.com.

Provided by mandabears

Categories     Breads

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 large onion, chopped
1/2 cup margarine or 1/2 cup butter
4 eggs
1 cup cheddar cheese, shredded
1 (10 ounce) package frozen chopped broccoli, thawed and drained
8 ounces sour cream, i use low fat
1 teaspoon salt

Steps:

  • Preheat oven to 425 degrees Fahrenheit.
  • Mix all ingredients together well.
  • Grease a 8x8 pan, I use Pam.
  • Pour into prepared pan.
  • Bake@ 425 degrees Fahrenheit for 40 minutes or until bread is pulling away from side of pan.
  • Let sit for 15 minutes until cutting.

Nutrition Facts : Calories 804.1, Fat 57.1, SaturatedFat 21.2, Cholesterol 268.7, Sodium 1811.9, Carbohydrate 52.6, Fiber 6.6, Sugar 15.4, Protein 22

BROCCOLI CORNBREAD WITH CHEESE



Broccoli Cornbread with Cheese image

This moist bread with a sweet corn flavor can be served as a side dish with any meaty entree. Adding Cheddar cheese helps seal the deal to convert the picky broccoli hater.

Provided by Susie P

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h

Yield 12

Number Of Ingredients 7

1 cup cottage cheese
¾ cup butter, melted
4 eggs
2 (8.5 ounce) packages corn bread/muffin mix
1 (10 ounce) package frozen chopped broccoli, thawed
1 large onion, chopped
1 ½ cups shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Beat cottage cheese, butter, and eggs in a large bowl. Stir corn bread mixes into butter mixture until just moistened. Fold in broccoli, onion, and 1 cup Cheddar cheese. Pour batter into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the baking dish for 10 minutes before slicing and serving warm.

Nutrition Facts : Calories 366.5 calories, Carbohydrate 29.6 g, Cholesterol 111.2 mg, Fat 22.6 g, Fiber 1.2 g, Protein 12.1 g, SaturatedFat 12.2 g, Sodium 913.9 mg, Sugar 5.4 g

BARBECUE CHICKEN CORNBREAD



Barbecue Chicken Cornbread image

Make cornbread the star, not the side dish, by baking chunks of juicy barbecue chicken right into it.

Provided by Food Network Kitchen

Time 1h

Yield 6

Number Of Ingredients 14

Nonstick cooking spray, for spraying the baking dish
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup milk
1 cup sour cream or 2 percent Greek yogurt
2 tablespoons unsalted butter, melted
1 large egg
1/2 cup chopped barbecued chicken
1/4 cup chopped fresh cilantro
1/2 cup chopped scallions

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
  • Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the chicken, cilantro and scallions.
  • Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

BROCCOLI CORNBREAD



Broccoli Cornbread image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

3 tablespoons vegetable oil
1 1/2 cups self-rising buttermilk cornbread mix
1/2 cup chopped sweet onion, such as Vidalia
10 ounces pepper Jack cheese, grated
8 ounces fresh broccoli florets, chopped (about 2 cups)
1/2 teaspoon freshly ground black pepper
1 jalapeno pepper, seeded and chopped
1 cup sour cream
3/4 cup buttermilk
2 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 350 degrees F. Pour the vegetable oil in a 9-inch cast-iron skillet that has been well seasoned to prevent sticking.
  • Combine the cornbread mix, onion, cheese, broccoli, black pepper and jalapeno in a large bowl. Stir in the sour cream, buttermilk and melted butter to make a thick batter.
  • Heat the oil in the skillet over medium heat until hot and shimmering. Spoon in the batter, spreading it to the edges. The oil will come up around the edges of the batter. Spread it over the top of the batter. (During the baking process the oil will help brown the bread.)
  • Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, and then carefully loosen the edges and bottom with an egg turner or large spatula and turn onto a rack. Serve warm or at room temperature.

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