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!
Nutrition Facts : ServingSize 1 slice, of 16, Calories 148 kcal, Carbohydrate 16 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 41 mg, Fiber 1 g, Sugar 5 g
MRS. PATTI'S MEXICAN CORNBREAD
Cornbread with a touch of spice.
Provided by MAIL8D
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
- Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
- Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
- Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 34.6 g, Cholesterol 103.6 mg, Fat 40.2 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 16 g, Sodium 913.8 mg, Sugar 3.7 g
MEXICAN CORNBREAD CASSEROLE
MEXICAN CORNBREAD CASSEROLE "Cornbread base topped with beef, zesty tomatoes, corn, and cheese for a flavorful baked entree. Corn is a central ingredient in Mexican cooking, so cornbread gives this casserole a Mexican flair. The added touch of sweetness in cornbread makes this casserole a real kid-pleaser." Recipe from:...
Provided by penny jordan
Categories Casseroles
Time 50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
- 2. Stir together cornbread mix, Egg Beaters (or 1-egg), milk, and half of corn in bowl. Pour into prepared dish.
- 3. Meanwhile, cook beef in medium skillet over medium-high heat 3 to 5 minutes or until crumbled and no longer pink, stirring occasionally; drain.
- 4. Stir in drained tomatoes, tomato sauce, remaining corn, and cumin. Pour mixture over top of cornbread batter. Top with cheese.
- 5. Bake 15 to 20 minutes or until edges are lightly browned and cornbread is done.
- 6. Nutrition information: Per serving: Calories 276, Total Fat 13 g, Saturated Fat 6 g, Sodium 886 mg, Carbohydrate 38 g, Fiber 2 g, Protein 16 g, Calcium 368 mg, Sugar 11 g, Iron 2 mg. Daily Values: Vitamin C 2%. Percent Daily Values are based on a 2,000 calorie diet.
AUTHENTIC MEXICAN CORN BREAD
Sweet and moist Mexican corn bread. This is how it's made in Mexican homes and served as an appetizer or dessert.
Provided by thiswayhome
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 448.4 calories, Carbohydrate 73.8 g, Cholesterol 108.9 mg, Fat 14 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 7.5 g, Sodium 941.3 mg, Sugar 30.3 g
MEXICAN CORNBREAD
Deliciously moist, decadent, this Mexican Cornbread recipe by Mama is studded with sweet corn, cheddar cheese, and spicy bits of jalapeño peppers!
Provided by The SouthernPlate Staff
Categories Appetizer
Time 1h15m
Number Of Ingredients 10
Steps:
- Place a seasoned cast iron skillet (or 8 inch round cake pan) in the oven and preheat to 350.
- In a large bowl, mix together all ingredients.
- Pour 1 tablespoon of vegetable oil into skillet and swirl a bit to cover the bottom (This skillet is hot so hold it with a potholder).
- Pour batter in skillet and bake for 30-40 minutes or until golden brown on top. Turn out onto a plate, cut, and serve.
Nutrition Facts : Calories 743 kcal, ServingSize 1 serving
MEXICAN CORN BREAD/MISS KAY RECIPE - (3.7/5)
Provided by á-48540
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Arrange bacon slices in crisscross pattern in bottom of 10.5x2-inch cast-iron skillet. Place skillet in oven for 15 minutes or until bacon drippings evenly cover bottom of skillet. Tilt skillet to distribute drippings evenly. (Drippings will prevent corn bread from sticking) Whisk together cornmeal, baking powder and salt in a large bowl; set aside. Whisk together corn and next 3 ingredients; stir into cornmeal mixture. Stir in peppers and 1 1/2 cups cheese just until blended. Spoon batter into skillet. Bake at 400°F for 25 minutes. Remove from oven; sprinkle remaining cheese over bread. Bake 10 minutes until cheese melts and bread is golden. Remove from oven to wire rack; let stand 10 minutes. Loosen edges with metal spatula; flip bread into serving plate. Let stand 5 minutes before serving.
KAY'S MEXICAN CORN BREAD
Do you like spicy? if so, you may like this Mexican Corn Bread.
Provided by Kay Skipper
Categories Other Breads
Time 40m
Number Of Ingredients 7
Steps:
- 1. Grease iron skillet and place in 450 degree oven for approximately 5 - 7 minutes. Reduce heat to 350.
- 2. Mix all ingredients, using enough buttermilk to make mixture soupy. (approx. 1 1/2 cups of buttermilk)
- 3. Pour batter into super hot iron skillet and bake in 350 oven until done. (approx 20 to 25 minutes or until side of cornbread is turning golden brown and center top of corn bread is done.)
DALLAS' MEXICAN CORNBREAD
Provided by Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
ABSOLUTE MEXICAN CORNBREAD
This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.
Provided by Judy Spence
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 742.7 calories, Carbohydrate 83.6 g, Cholesterol 223.6 mg, Fat 40.9 g, Fiber 2.6 g, Protein 14.5 g, SaturatedFat 24.4 g, Sodium 1050.7 mg, Sugar 37 g
MEXICAN CORNBREAD CASSEROLE
Make and share this Mexican Cornbread Casserole recipe from Food.com.
Provided by Octavia08
Categories Mexican
Time 50m
Yield 1 8x8, 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix Marie Callenders Southwestern Corn Bread Mix as directed, Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 375 for 15 minutes.
- In skillet brown ground beef with diced onion then drain, add taco seasoning and rotel tomatoes, mix well. Mix in drained black beans. Spread over corn bread. Top with half the cheese.
- Bake for 20 - 25 minutes or until heated through and cheese is melted.
- Layer toppings, shredded lettuce, black olives, guacamole, tomatoes, sour cream, remaining cheese or whatever you like.
- Let set 5 minutes. Cut into squares.
Nutrition Facts : Calories 478.1, Fat 30.7, SaturatedFat 15.2, Cholesterol 101, Sodium 1319.2, Carbohydrate 24.6, Fiber 7.4, Sugar 5, Protein 27.9
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