Mexican Cornbread I Food

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.

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.

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.

EASY MEXICAN CORNBREAD RECIPE

Steps:

• Fry the 2 lbs of sausage in a skillet then transfer to a paper towel lined plate to drain.
• In a a large mixing bowl mix the corn muffin mix, eggs, milk and cream style corn together well.
• preheat oven to 350 and spray a 9 by 13 inch casserole dish with cooking spray.
• Fill the bottom of the casserole dish with half of the corn muffin mixture. Make sure it is spread out evenly.
• Top with the sausage, onion, hot sauce and diced jalapenos.
• Top with the shredded cheese.
• Top with the remaining half of the corn bread mixture. Use a spoon to help spread it out if needed.
• Bake for about 40 minutes. It should be a golden color when done.
• Let cool for about 10 minutes before cutting. Then serve and enjoy!

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 CASSEROLE

Steps:

• Brown together the ground beef, onion and jalapeno pepper; drain well.
• In a bowl mix together the cornbread ingredients.
• Lightly spray a 13 x9 in baking dish with Pam.
• Pour 1/2 of the cornbread mixture into prepared dish.
• Top with the meat mixture then sprinkle on the cheese to cover.
• Pour the remaining cornbread mixture on top.
• Bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.

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 CORN BREAD MUFFINS

Steps:

• Preheat the oven to 350
• Mix all of the ingredients together in a large bowl and allow to sit for 5-10 minutes.
• Spray mini muffin tin cups and the space between with non stick spray. Line mini muffin tin with paper liners and then spray the inside of the muffin paper cups.
• Use a scoop and fill the muffin cups with the mix to about ⅔ full.
• Bake at 350 for 10-15 minutes until lightly browned on the top.

AUNT LUCILLE'S MEXICAN CORNBREAD

Steps:

• Preheat the oven to 375 degrees. Lightly coat a 9 x 13-inch baking dish with cooking spray.
• In a large bowl, combine the cornmeal, flour, salt, onion, bell pepper, and jalapeno pepper, Stir in the shredded cheese.
• In a smaller bowl, lightly whisk the eggs with the oil and cream-style corn. Pour into the dry ingredients. Add the sour cream and stir with a spatula until all the dry ingredients are incorporated.
• Pour the batter into the prepared baking dish and bake for 40 minutes, until lightly golden brown and a pick inserted in the center comes out clean.
• Cool for a few minutes before cutting into squares.

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!‌

MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 350°F, and lightly coat a 9x13-inch baking pan with cooking spray.
• In a large skillet, cook the beef over medium-high heat until it browns.
• Drain the beef, and add the taco seasoning per package directions.
• In a large bowl, prepare the corn muffin batter per package directions (but do not bake it yet). Stir in half of the cream-style corn and half of the regular corn.
• Spread half of the cornbread batter in the prepared baking pan and top with taco meat.
• Mix together the remaining cream-style corn and corn kernels and spread that over the meat.
• Sprinkle with half of the grated cheese and all of the green chilies.
• Spread the remaining cornbread mixture on top.
• Sprinkle with the remaining cheese.
• Bake for 35 to 40 minutes, until the cornbread is baked through.
• Let it sit for about 5 minutes. Then cut into squares to serve with any toppings you desire.

MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400F.
• Dump the ground beef into a large saute pan over medium-high heat.
• Crumble the ground beef well as it cooks.
• Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
• Without draining any of the cans, add the cream style corn, canned corn and Rotel to the pan.
• Stir all of the ingredients together well.
• Add the taco seasoning, salt, pepper and onion powder to the pan.
• Stir well and leave to simmer and thicken for 5 minutes.
• After 5 minutes, remove the pan from the heat and add 2 cups of the shredded cheese to the pan.
• Stir until the cheese is melted.
• Dump the mixture into a greased 9 x 1 3 inch baking dish and spread it out evenly.
• Pour the cornbread mix into a large mixing bowl.
• Add the eggs and milk to the bowl with the cornbread mix.
• Stir until no large chunks remain.
• Pour the cornbread batter over the ground beef mixture in the baking dish.
• Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-20 minutes.
• Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the cornbread.
• Return the dish to the oven and continue baking until the cheese on top is completely melted. 4-5 minutes.
• Remove the casserole from the oven and allow it to sit for a few minutes before scooping and serving.
• Enjoy!

MEXICAN CORNBREAD

Steps:

• Preheat the oven to 350°F. Butter a 9×9″ pan and set aside. Prepare ingredients needed.
• Pour milk into a measuring cup and then whisk in the honey and eggs. In a separate large bowl, mix together the flour, cornmeal, baking powder and salt.
• Combine the milk mixture into the flour mixture and stir just until combined. Then stir in the melted butter, corn, jalapeno and 1/2 cup cheese. Be careful not to over mix.
• Pour into prepared pan. Sprinkle the top with remaining cheese. Bake for 33-35 minutes, or until a toothpick comes clean from the center. Remove from oven and allow to cool slightly before serving.
• Slice into 16 squares. Best served warm with a little butter (if desired) on top.

MEXICAN CORNBREAD

Steps:

• Caramelize the onion in a pan with 2 teaspoons of oil. While it is cooking:.
• Preheat oven to 350°.
• Generously spray a 9"X13" pan with cooking spray, or grease with oil or butter.
• Pour the diced tomatoes and pimentos into a sieve to drain.
• In a bowl combine 2 boxes of cornbread mix, 2 eggs, and 2/3 cup of milk. I use fat-free half-n-half instead of milk.
• Pour half of the batter into the greased pan.
• Over the layer of batter, add the cream style corn. It won't make a perfect layer from edge to edge. Just do the best you can to make some semblance of a layer. I try to get a little more closer to the outer edges of the pan than in the center. This helps it cook more evenly.
• Over the corn layer, add the drained diced tomatoes and pimentos. Again just do the best you can. It doesn't have to be perfect.
• Over the tomatoes and pimentos, add the caramelized onions.
• Last, dollop on the remaining half of the batter, in some semblance of a top layer.
• Place on center rack of oven, or lower.
• Bake 40 minutes. Check to see if done in center--it will be very moist but shouldn't be doughy.
• If not done at 40 minutes, bake a little longer, under foil if you are afraid the top will over brown. Let stand 15 minutes before serving.

MEXICAN CORNBREAD

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.

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.

MEXICAN CORNBREAD

Steps:

• Preheat the oven to 400. Coat an 8x8 metal pan with cooking spray.
• In a large bowl, combine the cornmeal, flour, baking powder, baking soda, chili powder and salt. Stir well and then make a well in the center of the dry ingredients.
• Into the well, add the milk, egg, butter and honey. Mix the wet ingredients together in the well and then mix in with the dry ingredients until just combined.
• Fold in the chilies, corn and shredded cheese until just combined. Transfer the batter to the prepared pan.
• Bake at 400 for 15-20 minutes, until the top is golden brown and a toothpick inserted into the middle comes out clean. (Mine is ready right at 18 minutes, but times can vary.)

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. Grease an 8-inch square baking pan.
• In a large bowl, combine cornmeal mix, onion, cheese, and sugar. Stir in milk, eggs, corn, and peppers.
• Pour into pan, and bake 40 minutes, or until a wooden pick inserted in center comes out clean.
• Cut into squares to serve.

MEXICAN CORNBREAD

Steps:

• Heat oven to 350 degrees. Divide oil and coat 2 iron skillets. Place skilets in oven to preheat oil while oven is preheating.
• Mix all the ingredients in order on list and stir in each item. Add hot oil from skillets to mixture last. Mixture shouldsizzle a little and pans should sizzle when you pur misture mix into them. Pour mixture in skillets and bake in oven for 1 hour.

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!

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.

EASY MEXICAN CORNBREAD {WITH JIFFY CORN MUFFIN MIX}

Steps:

• Preheat the oven to 400 F (204 C). Lightly coat a nonstick 8 x 8 pan with cooking spray.
• In a large mixing bowl, whisk the eggs and oil together. Add in the sour cream, cream style corn, diced chiles, and most of the cheddar cheese (save a pinch of the cheese if you want to sprinkle some on top) and mix until combined. Add in the 2 boxes of Jiffy Corn Muffin Mix and stir until the mix is just wet. Don't over mix it. The batter should look slightly clumpy.
• Pour the batter into the pan, place the sliced jalapenos on top of the batter and bake for about 40 - 45 minutes. You can test to see if it's done by inserting a toothpick into the center. If the toothpick comes out clean, or with just a few crumbs, it's done. If it comes out a bit wet, put the cornbread back in the oven for another few minutes, or until a toothpick comes out clean.

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.

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.

FAVORITE MEXICAN CORNBREAD

Steps:

• HowToStep
• Preheat oven to 400°. Combine first 5 ingredients in a large bowl; set aside. In another bowl, combine buttermilk and egg; add corn and remaining ingredients. Add to dry ingredients; stir just until combined. Pour batter into a greased 8-in. square baking pan. , Bake for 35 minutes or until a toothpick comes out clean. Cool for 5 minutes before cutting into squares. Serve warm. Drizzle with honey if desired.