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.
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
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 CORN SOUP
Provided by Ingrid Hoffmann
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
- In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
- Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
- Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.
MEXICAN SWEET CORN CAKE
Love that sweet corn cake that your favorite Mexican restaurant serves? Than why not make it at home...so easy and SO good. I like to serve it with a spicy dinner...although I am told it is served as a dessert as well.
Provided by Chris T.
Categories Other Side Dishes
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350*
- 2. In a blender or food processor give corn a whirl to chop it up a bit but still leave it somewhat chunky.
- 3. Beat butter in medium bowl until creamy. Add masa harina and water and beat until mixed well.
- 4. Stir the blended corn into the butter mixture.
- 5. In a seperate bowl combine corn meal,sugar,heavy cream,baking powder and salt.
- 6. Add that to the butter/corn mixture and stir until combined well.
- 7. Spread into 8x8 square pan and cover with foil. Put the 8x8 pan into a 9x13 pan and add water to about 1/3 of the way up the 8x8 pan. Bake for 50-60 minutes. Cool for about 10 minutes and serve by scooping it out either with a spoon or ice cream scoop.
MEXICAN CORNBREAD
Mexican cornbread is a moist, slightly sweet cornbread flavored with a tiny pepper kick to keep it interesting. A delicious cornbread with a hint of Mexico.
Provided by Diane Williams
Categories Breads and Muffins
Time 55m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 313 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 235 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
AUNT LUCILLE'S MEXICAN CORNBREAD
This Mexican Cornbread recipe is ultra-moist and cheesy with bits of corn, onion, sweet bell pepper, and spicy jalapeño pepper in every delicious bite.
Provided by Sheila Thigpen
Categories Quick Breads
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 g, Calories 235 kcal, Carbohydrate 18 g, Protein 6 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 55 mg, Sodium 458 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 10 g
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
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.
Nutrition Facts : Calories 256 kcal, Carbohydrate 24 g, Cholesterol 48 mg, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, Sodium 494 mg, Sugar 5 g, Fat 16 g, ServingSize 9 Servings, UnsaturatedFat 0 g
MEXICAN CORNBREAD
This lovely cornbread is made with corn meal (not cornmeal mix), creamed corn, bell pepper, cheddar cheese and diced green chilies. It has a souffle type texture that makes it melt in your mouth. Mexican Cornbread is wonderful served with chili or soup especially on cool, fall nights. If you enjoy a little bit of heat in your foods, you'll find this true southern comfort food.
Provided by Teresa
Categories Breads, Rolls and Muffins
Time 40m
Number Of Ingredients 9
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.
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.
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- Place an 8-inch cast-iron pan or 8-inch-square metal baking dish in the oven; preheat to 425 degrees F.
- Whisk cornmeal, flour, baking powder, baking soda and salt in a large bowl. Combine1/2 cup corn and egg in a food processor or blender and pulse until almost smooth. Add buttermilk, butter and honey (or sugar); pulse until combined. Add the wet ingredients to the dry ingredients along with the remaining 1/2 cup corn and green chiles. Stir until just combined.
- Carefully remove the pan from the oven and coat with cooking spray. Scrape the batter into the hot pan, spreading evenly. Top with cheese.
- Bake the cornbread until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Let cool in the pan for at least 10 minutes. Serve warm or at room temperature.
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