Mexican Style Cornbread With Chiles Cheese Food

MEXICAN STYLE CORNBREAD WITH CHILES & CHEESE

Steps:

• 1. In a bowl, stir together first 3 ingredients until blended.
• 2. In another bowl, beat together the remaining ingredients until blended.
• 3. Add dry ingredients to egg mixture and stir until nicely blended, but do not overmix.
• 4. Spread batter into a greased 9x9-inch pan and bake in a 350° oven for 25 to 30 minutes or until top is golden brown and a cake tester, inserted in center, comes out clean.
• 5. Cut into squares and serve warm.

MEXICAN CORNBREAD

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.

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.

CHEESY GREEN CHILE CORNBREAD

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the onions, green chiles and cheese.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

MEXICAN FIESTA GREEN CHILE CORNBREAD

Steps:

• Preheat oven to 350*F.
• Heat the oil in a 9-10 inch cast iron skillet or baking pan in oven.
• In a large bowl, sift cornmeal, flour, baking powder, sugar and salt. Add remaining ingredients to the bowl; stir mixture together.
• Remove the hot pan from the oven; pour in batter.
• Bake 25 minutes or until the cornbread is golden brown and the edges begin to pull away from the sides of the pan.
• Cool 5 minutes before cutting.
• 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.

CHILE CHEESE CORNBREAD

Steps:

• Thaw the corn.
• Preheat oven to 375 degrees and butter a 9-inch cast-iron skillet.
• Cut cheese into slices about 1/4 inch thick.
• Slice the peppers.
• Combine cornmeal, baking powder and salt.
• Stir in corn.
• Melt the butter.
• Mix together eggs, sour cream and melted butter.
• Pour mixture into cornmeal mixture and stir until combined but still bumpy.
• Pour half of the batter into the prepared skillet.
• Cover with the cheese and peppers.
• Pour in the remaining batter and bake until a toothpick inserted in the center comes out clean, about 30-40 minutes.
• Serve warm from the skillet.

MEXICAN-STYLE CHEESE CORNBREAD

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.

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 CHEESE CORN BREAD

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.

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 SOUTHERN STYLE

Steps:

• 1. In a fry pan, add bacon and start frying the bacon. When bacon beings to curl, flip it with a fork. Continue cooking the bacon until it is done.Using tongs, remove the pieces from the pan and onto paper towels to drain. Set aside. When bacon is cool, then break up into small/medium pieces. Reserve the bacon grease. Set aside.
• 2. Preheat oven temperature to 425º F. Place the cast iron skillet into the pre-heated oven until grease is very HOT, (approximately 8 minutes).
• 3. In a large bowl whisk together cornmeal, flour, baking, sugar, powder, baking soda, and salt.
• 4. If there are too many lumps remaining after whisking... simply sift the ingredients together.
• 5. Pour bacon grease and drippings into the cast iron skillet. PUT the cast iron skillet back into the pre-heated oven until grease is very HOT.
• 6. In a separate medium sized bowl, combine and whisk together eggs, buttermilk, diced green chiles, and melted butter.Then add the diced green chiles, well drained.
• 7. Add the corn, cheese and bacon to the buttermilk mixture, mixing to combine.
• 8. Add the wet mixture into dry ingredients. Stirring only until incorporated, Do NOT Over Mix.
• 9. Open oven door, pulling the rack out; carefully swirl the grease around, coating bottom evenly. CAREFULLY, pour cornbread batter into cast iron skillet.
• 10. Close door and bake 23- 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
• 11. When the cornbread is done, remove cornbread from oven and cool for 10 to15 minutes.Then cut and serve while warm.