MEXICAN STYLE CORNBREAD
A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese.
Provided by Lynn Gibson
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 192.7 calories, Carbohydrate 17.9 g, Cholesterol 46.6 mg, Fat 10.8 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 4 g, Sodium 387.5 mg, Sugar 2.4 g
MEXICAN QUICHE
Make and share this Mexican Quiche recipe from Food.com.
Provided by loof751
Categories < 4 Hours
Time 1h14m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange pie crust in a pie plate.
- Sprinkle shredded cheddar evenly over bottom of crust.
- Spread drained tomatos/chilis and green chilis over cheese. Sprinkle olives over top.
- Beat eggs, sour cream, chili powder, paprika, cumin, cayenne, and garlic powder until well mixed. Pour over mixture in pie crust.
- Bake at 375 for 50 minutes, until firmly set. Allow to sit 5 minutes before serving.
Nutrition Facts : Calories 364.8, Fat 27.9, SaturatedFat 14.1, Cholesterol 152.4, Sodium 864.9, Carbohydrate 16.2, Fiber 0.9, Sugar 1.9, Protein 13
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
I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious Mexican cornbread and it was a big hit. -Sandy Gaulitz, Spring, Texas
Provided by Taste of Home
Time 1h
Yield 24 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 159 calories, Fat 10g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 229mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
MOIST MEXICAN CORNBREAD
I like this cornbread because of its great taste. Moist and so easy to mix up. Also is good hot, warm and cold. I like to add diced red jalapeno or some chipotle seasoning for color. This recipe always turns out good.
Provided by kansbaker
Categories Quick Breads
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 9
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.
CORNBREAD QUICHE
A fellow co-worker brings this tasty dish in the mornings to share with everybody. It's delicious for breakfast or about any time. It disappears really fast. I loved it.
Provided by Starlita
Categories Vegetable
Time 35m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together in a mixing bowl.
- Place mixture in casserole dish or baking pan.
- Bake for 20-25 minutes in preheated oven at 425 degrees F.
Nutrition Facts : Calories 308, Fat 19, SaturatedFat 9.6, Cholesterol 129.3, Sodium 793.7, Carbohydrate 25.1, Fiber 3.3, Sugar 8.1, Protein 9.9
MEXICAN CORNBREAD
This Mexican cornbread is made with fresh green chiles, sweet corn, and shredded cheddar cheese, for a savory cornbread that has a little kick to it.
Provided by Danilo Alfaro
Categories Bread
Time 40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 183 kcal, Carbohydrate 20 g, Cholesterol 52 mg, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, Sodium 298 mg, Sugar 2 g, Fat 9 g, ServingSize 12 servings, UnsaturatedFat 0 g
MEXICAN QUICHE
Steps:
- Preheat oven to 350 degrees.
- Brown ground beef in a large skillet. Add onion and cook until they are soft and translucent. Drain beef, stir in spices and cook 2 minutes.
- Remove from heat and stir in salsa. Add eggs. Fold in cheese and pour mixture into pastry crust. Bake 20 to 25 minutes until crust is golden brown. Remove from oven and let stand 15 minutes. Cut into 6 or 8 wedges and top each wedge with a dollop of sour cream, cilantro, tomatoes, and black olives.
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 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.
Nutrition Facts : Calories 495 calories, Fat 24g fat (8g saturated fat), Cholesterol 203mg cholesterol, Sodium 1332mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
MEXICAN CORN BREAD CASSEROLE
This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.
Provided by OBSIDIAN1
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
- Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
- Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
- Bake in the preheated oven until browned on top, about 30 minutes.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 21.5 g, Cholesterol 100.6 mg, Fat 16.3 g, Fiber 1.9 g, Protein 18.2 g, SaturatedFat 7.5 g, Sodium 707.9 mg, Sugar 3.8 g
DEEP SOUTH MEXICAN CORNBREAD
An almost quiche-like cornbread, very moist!. Cut into small squares and serve as an easy pick-up appetizer.
Provided by Julie 927
Categories Breads
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in large bowl.
- Pour into ungreased 9x12 pyrex.
- Bake 350 degrees for 45 minutes until lightly browned.
QUICK MEXICAN CORNBREAD
Make and share this Quick Mexican Cornbread recipe from Food.com.
Provided by Diana Adcock
Categories Quick Breads
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
CHEESY MEXICAN CORNBREAD
Check out this cheesy cornbread that can be made ready in 40 minutes. Perfect if you love Mexican cuisine!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Grease 9-inch round cake pan, 8-inch square pan or 10-inch ovenproof skillet with shortening or cooking spray.
- In medium bowl, mix all ingredients. Beat vigorously 30 seconds. Pour batter into pan.
- Bake round or square pan 25 to 30 minutes, skillet about 20 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 45 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g
MEXICAN-STYLE SWEET CORNBREAD
This Mexican sweet cornbread (or "tamalito") is a cross between cornbread and pudding. You can serve this as a side dish or as dessert.
Provided by Yoly
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 36.3 g, Cholesterol 15.9 mg, Fat 9.6 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 4.6 g, Sodium 592.4 mg, Sugar 7.9 g
FAVORITE MEXICAN CORNBREAD
I love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. I often serve this cornbread with chili. -Donna Hypes, Ramona, California
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 583mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
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