MEXICAN CORNBREAD
Steps:
- Preheat the oven to 350f degrees and lightly grease a 9x9-inch baking dish or use a springform pan.
- In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended.
- Stir in the eggs, creamed corn, and milk. Spread the batter out into the prepared pan.
- Bake in the oven for 1 hour, or until a toothpick comes out clean. Enjoy!
Nutrition Facts : Calories 428 kcal, Carbohydrate 38 g, Protein 20 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 114 mg, Sodium 971 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
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 CHEESE CORN BREAD
This moist Mexican Cheese Corn Bread makes the perfect side for chili and soups. It's great for soaking up every last bit of goodness in your bowl. Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the muffin mix, onion and cumin. In another bowl, whisk the eggs, milk and 1 tablespoon butter; stir into dry ingredients just until moistened. Fold in 1/2 cup cheese., Transfer to a greased 8-in. square baking dish. Bake at 400° for 15 minutes. Brush with remaining butter and sprinkle with remaining cheese; bake 2-4 minutes longer or until cheese is melted and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 327mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 6g protein.
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-STYLE CHEESE CORNBREAD
Make and share this Mexican-Style Cheese Cornbread recipe from Food.com.
Provided by Nurslinda
Categories Breads
Time 42m
Yield 8 Slices
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Brush an 8-inch square baking pan OR 9-inch cast-iron skillet with 1 tsp melted butter.
- Combine cornmeal, flour, baking powder, salt and baking soda in large bowl.
- Whisk buttermilk or yogurt, egg, sugar and remaining 3 tbsp melted butter in a medium bowl.
- Stir buttermilk mixture into dry ingredients just until blended.
- Stir in corn, Cheddar cheese and onion.
- Spoon batter into prepared pan and bake 20-27 minutes, until toothpick inserted in center comes out clean.
- Serve hot, warm or room temperature.
- Cut into 8 pieces.
CHEESY CORNBREAD
When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!
Provided by Country Crock®
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
- Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 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
CHEESE MEXICAN CORN SPOON BREAD
Cream-style corn, whole corn kernels, sour cream, butter, green chilies, ground meat and sharp cheddar cheese are combined with a packaged corn bread mix in this moist, pudding-like main dish.
Provided by nana3z
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
- Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 42.9 g, Cholesterol 145.4 mg, Fat 36.4 g, Fiber 1.3 g, Protein 21.5 g, SaturatedFat 18.9 g, Sodium 1341 mg, Sugar 8.1 g
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
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.
CHEESE MEXICAN CORNBREAD
This vegetarian cornbread is very moist from the creamed corn and nice and flavorful from the cheese and spice. If using non hydrogenated margarine, use a little less than 1/4 cup because of the higher moisture content.
Provided by LUv 2 BaKE
Categories Breads
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 230C (450F). Grease bottom and sides of a 8x8 inch or 9x9 inch square pan, or a 22 or 23 cm or 25 cm oven proof skillet.
- Mix all ingredients; Beat vigorously 30 sec; pour batter into pan.
- Bake 25 to 30 minutes (skillet about 20 min) or until golden brown. Serve warm.
Nutrition Facts : Calories 177.4, Fat 7.6, SaturatedFat 2.5, Cholesterol 42.2, Sodium 305, Carbohydrate 21.8, Fiber 1.7, Sugar 2.6, Protein 6.7
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- Preheat the oven to 375. Lightly grease a 9 or 10 inch cake pan or cast iron skillet, and set aside. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl.
- Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain. Fold in the chopped jalapeños and cheddar cheese.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let stand a few minutes before serving.
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