Claudines Cheesy Mexican Cornbread Food
MEXICAN STYLE CORNBREAD
A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese.
Provided by Lynn Gibson
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 192.7 calories, Carbohydrate 17.9 g, Cholesterol 46.6 mg, Fat 10.8 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 4 g, Sodium 387.5 mg, Sugar 2.4 g
CHEESY MEXICAN CORNBREAD
This is an easy, tasty side dish to go along with your favorite chili. We eat it as a snack as well. Enjoy!
Provided by MelodyOHare
Categories Breads
Time 55m
Yield 18-24 Squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a bowl, combine corn muffin mix and onion.
- In another bowl, combine the remaining ingredients.
- Add wet mixture to the dry.
- Mix until moist.
- Pour into 13x9 baking dish.
- Bake at 350 for 50-55 minutes.
- Serve warm!
Nutrition Facts : Calories 276.6, Fat 16.7, SaturatedFat 6.9, Cholesterol 69.2, Sodium 464.7, Carbohydrate 24.9, Fiber 2.2, Sugar 6.9, Protein 7.6
CHEESY MEXICAN CORNBREAD
I made this just recently, it is fabulous... and yes, 5 teaspoons baking powder! If you do have any leftovers, this freezes well. This can also be baked successfully in muffin tins, you will get about 27-28 muffins, be sure to adjust baking time. If you want to boost up the heat, add in some cayenne pepper.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 1 (13x9-inch) pan
Number Of Ingredients 13
Steps:
- Set oven to 400 degrees.
- Butter a 13 x 9-inch baking pan.
- In a bowl combine first 7 ingredients; mix well.
- Add in drained corn and green chilies; mix to combine.
- In a small bowl, mix/whisk together milk, melted butter; add to the corn mixture along with the cheddar cheese; mix well to combine.
- Pour into prepared baking dish.
- Bake for about 20-25 minutes, or until golden brown.
Nutrition Facts : Calories 4262.3, Fat 185.7, SaturatedFat 105, Cholesterol 883.7, Sodium 8743.1, Carbohydrate 554.2, Fiber 39.3, Sugar 71.5, Protein 124
CHEESY MEXICAN CORNBREAD
Your family will be all smiles when served this slightly sweet cornbread, loaded with whole kernel corn and Cheddar cheese.
Provided by Allrecipes Member
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees F. Pour 1 tablespoon melted butter into a 9-inch round cake pan and set it aside.
- Stir the cornmeal, flour, sugar and baking powder in a medium bowl. Stir in the soup, milk, egg and remaining melted butter until the mixture is smooth.
- Add the soup mixture to the cornmeal mixture and stir just until it's moistened. Stir in the corn. Pour the batter into the prepared pan.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven. Sprinkle with the cheese. Let cool for 15 minutes on a wire rack. Cut into 8 wedges and serve warm.
Nutrition Facts : Calories 279.5 calories, Carbohydrate 41.3 g, Cholesterol 44.9 mg, Fat 9.8 g, Fiber 1.9 g, Protein 6.9 g, SaturatedFat 5.3 g, Sodium 631.9 mg, Sugar 10.9 g
MEXICAN CHEESE CORN BREAD
This moist Mexican Cheese Corn Bread makes the perfect side for chili and soups. It's great for soaking up every last bit of goodness in your bowl. Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the muffin mix, onion and cumin. In another bowl, whisk the eggs, milk and 1 tablespoon butter; stir into dry ingredients just until moistened. Fold in 1/2 cup cheese., Transfer to a greased 8-in. square baking dish. Bake at 400° for 15 minutes. Brush with remaining butter and sprinkle with remaining cheese; bake 2-4 minutes longer or until cheese is melted and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 327mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 6g protein.
MEXICAN CORNBREAD
Make and share this Mexican Cornbread recipe from Food.com.
Provided by Diana Thompson
Categories Breads
Time 50m
Yield 1 10" skillet or 13x9 baking dish
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Mix all ingredients together just until blended well, and pour into greased 10" cast-iron skillet (or 13x9 baking dish).
- Bake 35-40 minutes, or until top is deep golden-brown.
Nutrition Facts : Calories 2294.7, Fat 180.8, SaturatedFat 54.8, Cholesterol 610.8, Sodium 4687.5, Carbohydrate 111, Fiber 11.2, Sugar 34.7, Protein 74.3
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