Delicious Mexican Cornbread Food

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.

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.

MEXICAN CORNBREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
• In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.

MOIST MEXICAN CORNBREAD

Steps:

• Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.
• Now add the cornbread mixes and stir just until moistened.
• Pour into a greased 9x13 baking dish.
• Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.
• Serve warm and refrigerate leftovers.

MEXICAN CORNBREAD WITH CORN AND PEPPERS

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F (180 C/Gas 4). In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and baking soda. Stir to blend.
• In a medium bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese.
• Blend into the dry ingredients until moistened.
• Pour the batter into a well-greased 9-inch-square baking pan.
• Bake at 350 F for 30 to 35 minutes, or until cornbread is browned. Let cool slightly before removing from the pan, about 10 minutes.

EASY MEXICAN CORNBREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F / 220 C / Gas 7.
• Grease a 9-inch square baking pan.
• In a large mixing bowl combine the cornmeal, melted shortening, sugar, salt, baking powder, and baking soda.
• In another bowl whisk the eggs with the buttermilk. Add the egg mixture to the dry ingredients and mix just until blended. Add the cream-style corn and mild chile peppers, along with minced jalapeño peppers, if using; stir to blend.
• Pour half of the mixture into the prepared baking pan. Sprinkle half of the shredded cheese over the batter.
• Spoon remaining batter over the cheese layer and then top with the remaining cheese.
• Bake for 20 to 25 minutes, until set and lightly browned around the edges.
• Serve and enjoy.

BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes. Serve warm.

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:

• 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!

MOIST MEXICAN CORNBREAD

Steps:

• In a bowl, combine the eggs, sour cream and oil. In another bowl, combine the cornmeal, flour, baking powder and salt; fold in the chiles, green pepper, onion and pimientos. Add the egg mixture; mix well. , Pour half into greased 13x9-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over top. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until a toothpick comes out clean.

MOM'S MEXICAN CORNBREAD

Steps:

• Add the vegetable oil to the bottom of a 10-inch cast iron skillet. Place the skillet in the oven and preheat the oven to 350°F.
• While the oven and skillet preheat, brown the ground beef then drain the grease away.
• In a large bowl, combine the cornmeal, buttermilk, cream style corn, and beaten eggs until well mixed.
• Once the skillet is hot (a pinch of cornmeal sprinkled in the skillet will sizzle when it's ready), pour half of the batter into the bottom of the skillet. Sprinkle the ground beef, chopped onion, and jalapenos over the batter. (The jalapenos are optional and the cornbread is just as tasty without them. Mom always made it without them when I was a kid.) Sprinkle the cheese over the other ingredients then top with other half of the batter. Bake for 45 to 50 minutes or until golden brown. Allow the cornbread to cool slightly in the pan before flipping out onto a serving plate.

MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400 degrees. Spray a 9x13 casserole dish with nonstick cooking spray and set aside. In a large skillet sauté ground beef and season with taco seasoning until no longer pink, add in diced onions, corn, black beans, and diced green chilies and sauté an additional 3 minutes, pour into prepared casserole pan.
• Prepare cornbread according to package directions and add in grated cheddar cheese. Mix to combine and pour over the top of the beef mixture.
• Bake for 15-20 minutes until cornbread is golden brown, drizzle with sour cream and chopped cilantro and serve.
• Garnish with fresh chopped cilantro, sour cream, and jalapenos (optional)

DELICIOUS MEXICAN CORNBREAD

Steps:

• Preheat oven to 450.
• Mix ingredients well, with just enough water to mix.
• Pour into oiled iron skillet. Bake until done, about 30 minutes.

DELICIOUS SOUTHERN CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
• In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
• Bake in preheated oven for 22 minutes, or until firm. Serve hot.

MEXICAN CORNBREAD

Steps:

• Preheat oven to 400ºF. Whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, and cheese. Add the chiles, eggs, buttermilk, and melted butter; mix well to combine.
• Pour batter into a greased or parchment lined 9-inch square casserole dish and bake for 25-30 minutes and until golden brown.
• Serve warm with honey and/or butter. Or serve with chili, soup or pulled pork.

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.

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.

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!‌

DELICIOUS MEXICAN CORNBREAD

Steps:

• Combine cornbread with egg, milk, corn, cheese and chilies.
• Spoon 1/2 mixture into 9x9x2 inch pan. Add meat and spoon other 1/2 cornbread mixture.
• Bake at 400 degrees F for 25 minutes or until cornbread pulls away from sides of pan and is golden.

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:

• Put creamed corn, eggs, sour cream, peppers in a large mixing bowl.
• Blend well.
• Mix with remaining ingredients and bake in 9x13" greased pan at 400° until done.
• Probably takes 20-30 minutes to bake.
• Check with toothpick.

DELICIOUS CORNBREAD

Steps:

• Cream the butter and sugar.
• add the eggs.
• add everything else.
• pour into greased pan of your choice.
• cook for 30-35 minutes at 350*.