Mexican Corn Bread Pudding Food

MEXICAN-STYLE SWEET CORNBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine corn muffin mix, corn, butter, sugar, water, and salt in a bowl. Pour into the greased loaf pan.
• Bake in the preheated oven until all the liquid is absorbed, 45 to 50 minutes. Scoop onto serving dishes with an ice cream scoop.

MEXICAN CORNBREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F.​
• Thoroughly grease and flour a 9 × 9-inch baking pan (or use a nonstick baking pan or a flexible silicone pan). Or use a cast-iron skillet.
• Sift together the flour, cornmeal, baking powder, and salt.​
• Combine the milk, eggs, butter (or shortening) and sugar, if using.​
• Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, diced peppers, and cheese, but don't overmix the batter or the cornbread will be too tough.​
• Pour the batter into your prepared pan and bake the cornbread immediately.
• Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edges of the cornbread start to separate from the pan.
• Serve and enjoy.

CORNBREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
• In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.

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.

CORNBREAD PUDDING

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.

(COPYCAT) CHI CHI'S CORNBREAD

Steps:

• Preheat oven to 350 degrees. Mix all ingredients together. Bake in a greased 9x13 pan for 20-25 minute.

MEXICAN CORN CASSEROLE

Steps:

• Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.

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 CORN PUDDING

Steps:

• Melt the butter.
• Combine the butter and apple sauce in a medium bowl.
• Add the masa harina, and if the dough has the consistency of cookie dough, it is perfect. If not, add water, 1 tbsp at a time.
• Add the rest of the ingredients one at a time.
• Pour into oven safe greased container.
• Bake at 350 for about 45 minutes.
• The pudding should be soft.
• Serve as a side dish.

MEXICAN SWEET CORN PUDDING BAKE

Steps:

• Set oven to 350 degrees F.
• Prepare a 13 x 9-inch pan and grease an 8 x 8 -inch baking pan.
• In a bowl beat the butter until creamy.
• Add in the corn flour and water; beat until well combined.
• Using a food processor process the thawed frozen corn (do not process until smooth, leave bit chunky) then stir into the creamed mixture.
• In another bowl combine the cornmeal, sugar, whipping cream, salt and baking powder; add to the creamed mixture and stir with a wooden spoon to combine.
• Transfer the batter to the greased 8 x 8-inch baking pan, smooth out the batter, then cover with foil.
• Place the pan into the 13 x 9-inch pan, then fill one-third up of the pan full of water.
• Bake for about 50-60 minutes.
• Allow to cool for about 15 minutes.
• Scoop out with an ice cream scoop.

MEXICAN CORN-BREAD PUDDING

Steps:

• Crumble corn bread into 1-inch pieces and transfer to a large baking pan. Dry corn bread, uncovered, at room temperature 12 hours. (Alternatively, dry corn bread in a 250°F oven 1 hour.)
• Butter a 2-quart baking dish.
• Pat dry corn kernels. In a bowl toss together corn bread, corn kernels, bell pepper, 1 cup Monterey Jack, scallion, and salt and pepper to taste and transfer to baking dish. In bowl whisk together eggs, enchilada sauce, and broth and pour over corn-bread mixture. Sprinkle remaining cup cheese evenly on top. Chill pudding, covered, at least 1 hour and up to 1 day.
• Preheat oven to 350°F.
• Bake pudding in middle of oven until bubbling, about 40 minutes.

PAULA DEEN'S LAYERED MEXICAN CORNBREAD

Steps:

• Preheat oven to 350°F.
• Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray.
• Set aside.
• In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
• Stir in onion and creamed corn.
• Pour half of batter into prepared pan.
• Top with cheese and peppers, spreading onto batter.
• Pour remaining batter on top of cheese and peppers.
• Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
• Let cool slightly before cutting into squares.

DRY CORN BREAD FOR BREAD PUDDING

Steps:

• Preheat oven to 425°F and grease an 8-inch square baking pan.
• Melt butter and cool. Into a bowl sift together cornmeal, flour, baking powder, and salt. In a small bowl whisk together butter, milk, and egg, and stir into cornmeal mixture until just combined.
• Pour batter into baking pan and bake in middle of oven until pale golden and a tester comes out clean, about 20 minutes. Cool corn bread in pan on a rack 5 minutes. Invert corn bread onto rack and cool completely.

CHEESE MEXICAN CORN SPOON BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
• Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.

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.

MEXICAN SAUSAGE & CORNBREAD STRATA

Steps:

• In a large skillet, cook chorizo and onion over medium-high heat 5-7 minutes or until chorizo is cooked through, breaking into crumbles; drain. In a large bowl combine chorizo mixture, corn and pico de gallo; fold in cornbread. Transfer to a greased 13x9-in. baking dish. , In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over cornbread mixture., Refrigerate, covered, several hours or overnight. , Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes or until golden brown and center is set. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted., Let stand 10 minutes before serving.