Mexican Corn Bread Ii Food

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 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.

AUTHENTIC MEXICAN CORN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 2-quart baking dish.
• Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.
• Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
• Pour batter into the prepared baking dish.
• Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.

MEXICAN CORNBREAD II

Steps:

• Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt.
• Mix well.
• Brown meat and drain off grease.
• Grease a 9 x 13-inch baking pan.
• Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese.
• Cover with remaining batter.
• Cook at 350 degrees F. for about 45 minutes.
• Serve hot.

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 CORN BREAD PIZZA

Steps:

• In a small bowl, combine the corn bread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 10-in. ovenproof skillet coated with cooking spray. Bake at 400° for 14-18 minutes or until a toothpick inserted near the center comes out clean.
• Meanwhile, in a large nonstick skillet, cook the turkey, onion, red pepper and jalapenos over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• Spoon turkey mixture over corn bread; sprinkle with cheese. Bake for 5-10 minutes or until cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream if desired.

FRIED CORNBREAD II

Steps:

• Mix the ingredients and fry in a frying pan as you would pancakes.
• Turn only once, when brown on one side. Then flip to the other side. Will make about 8 cakes.

HOT MEXICAN CORNBREAD

Steps:

• Mix all of the ingredients together, except the oil, and reserve half of the cheese for toping.
• Put the oil in a skillet and heat over medium heat until hot.
• Pour over cornmeal mixture in bowl.
• Stir fast to melt cheese.
• Pour mixture into hot skillet and top with remaining cheese.
• Bake at 350°F for 40 minutes.

QUICK MEXICAN CORNBREAD

Steps:

• Preheat ovent o 350 degrees.
• Mix all ingredients together well.
• Grease a cast iron skillet and pour in bread battter.
• Bake for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.
• **Selfrising flour=1 cup flour to 1& 1/2 t's baking powder to 1/2 t.
• flour.
• This works with corn meal as well.