Absolute Mexican Cornbread Food

MEXICAN CORNBREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Lightly grease a 9x13 inch baking dish.
• In a large bowl, beat together butter and sugar.
• Beat in eggs one at a time.
• Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
• In a separate bowl, stir together flour, cornmeal, baking powder and salt.
• Add flour mixture to corn mixture; stir until smooth.
• Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

ABSOLUTE MEXICAN CORNBREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
• In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

FAVORITE MEXICAN CORNBREAD

Steps:

• Preheat oven to 400°. Combine first 5 ingredients in a large bowl; set aside. In another bowl, combine buttermilk and egg; add corn and remaining ingredients. Add to dry ingredients; stir just until combined. Pour batter into a greased 8-in. square baking pan. , Bake for 35 minutes or until a toothpick comes out clean. Cool for 5 minutes before cutting into squares. Serve warm. Drizzle with honey if desired.

MEXICAN STYLE CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
• In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
• In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
• Bake for 30 to 35 minutes until center is set and top is golden brown.

MEXICAN CORNBREAD

Steps:

• In a large bowl, combine cornbread mix and onion. Combine the remaining ingredients; add to the cornbread mixture just until moistened. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from sides of pan and a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

MEXICAN‌ ‌CORNBREAD‌ ‌(WITH‌ ‌JIFFY‌ ‌MIX)‌

Steps:

• ‌Preheat‌ ‌the‌ ‌oven‌ ‌to‌ ‌350‌ ‌degrees‌ ‌Fahrenheit.‌ ‌Grease‌ ‌a‌ ‌9x13‌ ‌baking‌ ‌dish‌ ‌with‌ ‌oil‌ ‌or‌ ‌butter.‌ ‌
• ‌In‌ ‌a‌ ‌large‌ ‌bowl,‌ ‌stir‌ ‌onion,‌ ‌cheese,‌ ‌creamed‌ ‌corn,‌ ‌sour‌ ‌cream,‌ ‌eggs,‌ ‌green‌ ‌chilies,‌ ‌oil,‌ ‌and‌ ‌jalapenos‌ ‌with‌ ‌a‌ ‌spoon‌ ‌until‌ ‌well-blended.‌ ‌
• ‌Stir‌ ‌in‌ ‌the‌ ‌cornbread‌ ‌mixes‌ ‌just‌ ‌until‌ ‌the‌ ‌mixture‌ ‌is‌ ‌moistened.‌ ‌
• ‌Pour‌ ‌the‌ ‌mixture‌ ‌into‌ ‌the‌ ‌greased‌ ‌dish.‌ ‌
• ‌Bake‌ ‌for‌ ‌50‌ ‌to‌ ‌55‌ ‌minutes‌ ‌or‌ ‌until‌ ‌cornbread‌ ‌is‌ ‌lightly‌ ‌brown.‌ ‌The‌ ‌edges‌ ‌should‌ ‌start‌ ‌to‌ ‌pull‌ ‌away‌ ‌from‌ ‌the‌ ‌sides‌ ‌of‌ ‌the‌ ‌dish.‌ ‌
• ‌Serve‌ ‌warm.‌ ‌Enjoy!‌

MEXICAN CORNBREAD

Steps:

• Coat a 13- x 9-inch baking dish with nonstick cooking spray. Preheat oven to 375 degrees F.
• Beat the eggs and oil with a wooden spoon until well combined. Add the creamed corn, frozen corn, sour cream, cheese, and diced green chiles and mix until well combined. Add the Jiffy Corn Muffin Mix and stir just until moistened. Batter will be slightly lumpy.
• Pour the mixture into the prepared baking dish and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

MEXICAN CORNBREAD

Steps:

• preheat oven to 350 degrees
• oil a 9 x 13 pan
• In a large bowl beat together, melted coconut oil and sugar, add in eggs, one at a time and mix well after each one.
• Add in the creamed corn, chili( or sweet) pepper and cheese. Mix well
• In a separate bowl whisk together flour, flax meal, cornmeal, baking powder and salt.
• Combine the dry and wet ingredients and mix until smooth.Pour into oiled casserole and bake for 40 minutes or until a toothpick, inserted in the middle, comes out clean.
• OPTIONAL STEP: Shred an additional cup of cheese and spread it evenly over the hot cornbread. Return to oven for 5 minutes or until the cheese is lightly browned.

MEXICAN CORNBREAD

Steps:

• Preheat oven to 400 degrees F. Lightly grease a 9x9 inch baking pan.
• Place all ingredients in a bowl and mix well.
• Pour and spread evenly into baking pan.
• Bake for 25 to 30 minutes or until lightly golden brown.

MEXICAN CORNBREAD

Steps:

• Preheat the oven to 350°F. Butter a 9×9″ pan and set aside. Prepare ingredients needed.
• Pour milk into a measuring cup and then whisk in the honey and eggs. In a separate large bowl, mix together the flour, cornmeal, baking powder and salt.
• Combine the milk mixture into the flour mixture and stir just until combined. Then stir in the melted butter, corn, jalapeno and 1/2 cup cheese. Be careful not to over mix.
• Pour into prepared pan. Sprinkle the top with remaining cheese. Bake for 33-35 minutes, or until a toothpick comes clean from the center. Remove from oven and allow to cool slightly before serving.
• Slice into 16 squares. Best served warm with a little butter (if desired) on top.

MEXICAN CORNBREAD

Steps:

• Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.
• Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.
• In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
• Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey. Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy. Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.
• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining green onions and 1/2 cup cheese on top. Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. For tidy slicing, let cool completely. For warm, messy slices, cut right away and enjoy!

MEXICAN CORNBREAD

Steps:

• Preheat the oven to 350f degrees and lightly grease a 9x9-inch baking dish or use a springform pan.
• In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended.
• Stir in the eggs, creamed corn, and milk. Spread the batter out into the prepared pan.
• Bake in the oven for 1 hour, or until a toothpick comes out clean. Enjoy!

DALLAS' MEXICAN CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• Mix all of the ingredients together in a large bowl. Pour the mixture into a greased iron skillet and cook for 10 to 15 minutes.