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
Another allrecipes find. She says "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 Kaccy G.
Categories Breads
Time 1h15m
Yield 6 serving(s)
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 559, Fat 25.7, SaturatedFat 14.7, Cholesterol 182.9, Sodium 840.9, Carbohydrate 71.5, Fiber 3, Sugar 28.1, Protein 14.2
MEXICAN CORNBREAD
This wonderful cornbread recipe came from a Paula Dean magazine. If you do not like spicy Mexican cornbread, you can substitute banana peppers in place of the jalapeno peppers and still have a tasty cornbread.
Provided by CarolAT
Categories Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 8
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
Mexican Cornbread is almost a meal within itself. This recipe is really easy and versatile. Other than a few basic ingredients you can add just about whatever you'd like or leave out what you don't like or have on hand. This dish is actually better the next day so it's great for potlucks or make-ahead meals. It freezes well, too. Variations: Grated cheese, browned hamburger or sausage, green enchilada sauce, green chiles, dried tomatoes.
Provided by Stoblogger
Categories Breads
Time 55m
Yield 1 pone, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 341.9, Fat 10.7, SaturatedFat 2.9, Cholesterol 50.6, Sodium 993.3, Carbohydrate 55.1, Fiber 4.8, Sugar 2.3, Protein 7.8
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.
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
CHEESY JALAPENO CORNBREAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
- Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese. Set aside.
- In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)
- Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.
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.
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.
MEXICAN CORNBREAD I
A delicious homestyle Mexican cornbread. Moist and delicious with plenty of corn and cheese.
Provided by Rebecca Henley
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 18.5 g, Cholesterol 61.1 mg, Fat 10.8 g, Fiber 1.7 g, Protein 10.6 g, SaturatedFat 6.4 g, Sodium 437.5 mg, Sugar 2.8 g
MEXICAN CORNBREAD
This is a very moist cornbread. It's easy to make and contains ingredients you probably have on hand. Makes a nice side dish to a mexican meal. I found this recipe online a while back...can't remember where. I have changed it just a little since then to suit my family's tastes. Serving size is approx.
Provided by tinebean21
Categories Breads
Time 35m
Yield 1 9x9 pan, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Lightly grease a 9x9 inch baking pan.
- Place all ingredients in a bowl and mix well.
- Pour and spread evenly into baking pan.
- Bake for 25 to 30 minutes or until lightly golden brown.
Nutrition Facts : Calories 155, Fat 6.6, SaturatedFat 3.1, Cholesterol 28.9, Sodium 354.2, Carbohydrate 19.3, Fiber 1.7, Sugar 5.7, Protein 5.1
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.
MEXICAN CORNBREAD
Cream-style corn and buttermilk keeps every piece of cornbread moist and tender.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
- In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
- Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.
Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 2 g, TransFat 0 g
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