MEXICAN CORNBREAD II
Moist, spicy cornbread that's so simple to make and tastes so good!
Provided by Bea
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
- Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
- Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.4 g, Cholesterol 24.7 mg, Fat 4.2 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 2.2 g, Sodium 470.5 mg, Sugar 1.4 g
EASY MEXICAN CORNBREAD
This Easy Mexican Cornbread recipe is soft, tender, and delicious! With only a few ingredients, it is as easy to make as it is delicious. You can make it with just green chiles for a mild Mexican Cornbread or add the jalapeños for a spicer version.
Provided by Kimber
Categories Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 350˚F.
- In a large bowl, mix all ingredients together until everything is combined and just moistened.
- Spread in the dish of your choice and bake according to the directions for your choice below.
Nutrition Facts : ServingSize 1 piece/muffin, Calories 116 kcal, Carbohydrate 18 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 34 mg, Sodium 335 mg, Fiber 1 g, Sugar 5 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
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 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
EASY MEXICAN CORNBREAD
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F / 220 C / Gas 7.
- Grease a 9-inch square baking pan.
- In a large mixing bowl combine the cornmeal, melted shortening, sugar, salt, baking powder, and baking soda.
- In another bowl whisk the eggs with the buttermilk. Add the egg mixture to the dry ingredients and mix just until blended. Add the cream-style corn and mild chile peppers, along with minced jalapeño peppers, if using; stir to blend.
- Pour half of the mixture into the prepared baking pan. Sprinkle half of the shredded cheese over the batter.
- Spoon remaining batter over the cheese layer and then top with the remaining cheese.
- Bake for 20 to 25 minutes, until set and lightly browned around the edges.
- Serve and enjoy.
Nutrition Facts : Calories 152 kcal, Carbohydrate 17 g, Cholesterol 33 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 403 mg, Sugar 2 g, Fat 8 g, ServingSize 1 pan (16 servings), UnsaturatedFat 0 g
EASY MEXICAN CORNBREAD
Something with ingredients everyone can find, and you can pot-luck it too. Serve it with other food in a meal or make it a snack meal on it's own.
Provided by KissaMew
Categories Breads
Time 45m
Yield 1 skillet, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a stand-up mixer, or by hand, mix the 2 packages of cornbread mix and 3 cups of water until blended.
- Add the heaping tablespoons of cottage cheese, blend a little more.
- Add the green chiles and cream corn, blend well.
- In a Crisco greased #10 cast iron skillet pour half of the batter.
- Sprinkle the cheese over the top, evenly.
- Carefully pour the remaining batter evenly over the cheese so it doesn't blend the cheese into the bottom half.
- Bake in a 375 degree oven for 35 to 45 minutes (35 works in my oven) until your cornbread is done. It will be moister and "heavier" than usual.
- Let it cool to a "warmer" touch, then turn out onto a large platter and slice into wedges like cake. I have to use a large piece of foil, my plates are not big enough. Then you can also just cover it with another piece of foil, take it with, and slice later.
- You can serve with a pat of butter on top if you like.
- Try adding crumbled bacon or some cooked crumbled Jimmy Dean Sage Sausage with the cheese layer for a lunchtime meal.
Nutrition Facts : Calories 630.1, Fat 23, SaturatedFat 9.2, Cholesterol 28.6, Sodium 1768, Carbohydrate 90, Fiber 8.2, Sugar 25.5, Protein 16.9
PAULA DEEN'S LAYERED MEXICAN CORNBREAD
This quite possibly might be the best cornbread you will ever have, it bakes out high, light and fluffy, it really should be called a corn cake lol! The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can green chilies, drained. Since I prefer the taste of olive oil I used that instead of the melted butter, this is a recipe of Paula Deen's tweeked slightly I think for the better ;-)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 45m
Yield 1 (8x8-in) pan, 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
- In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
- Add in onion and creamed corn and thawed corn; mix to combine.
- Pour half the batter into prepared baking dish.
- Sprinkle the layer with grated cheese and jalapeno peppers.
- Pour the remaining batter on top of the cheese and jalapeno peppers.
- Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
- Allow to cool slightly before slicing.
Nutrition Facts : Calories 316.6, Fat 17.1, SaturatedFat 10.1, Cholesterol 85.8, Sodium 584.2, Carbohydrate 33.8, Fiber 2.4, Sugar 5.1, Protein 10
QUICK AND EASY CORNBREAD
this is a recipe i dreamed up. i couldn't find one that suited my needs exactly. this one is super easy and always comes out perfect. it's delicious by itself and makes great dressing around the holidays. and my favorite part is i don't have to search for baking powder or soda or settle for a bland mix.
Provided by havoc53
Categories Toddler Friendly
Time 35m
Yield 12 squares, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425.
- Grease sides and bottom of a 13x9 glass pan with the shortening.
- Mix the cornmeal, flour, salt and sugar together.
- Mix in the butter, eggs, and milk just until it's well mixed. should be the consistency of grainy glue.
- Pour into the pan and bake for 25 min (I have a small oven and my cook times may be a bit off -- check at 20 could take up to 30 depending on your oven).
Nutrition Facts : Calories 219.2, Fat 10.5, SaturatedFat 5.9, Cholesterol 55.6, Sodium 605.2, Carbohydrate 27.5, Fiber 1.8, Sugar 4.2, Protein 4.8
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.
QUICK & EASY MEXICAN CORNBREAD
I found this easy recipe online. I did substitute green chilies for jalapenos. It's very easy and very tasty!
Provided by Cecelia Huddleston
Categories Other Breads
Time 50m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees. Spray a 10" iron skillet with cooking spray with flour. Mix all ingredients and pour batter into prepared pan. Bake for 40-45 minutes. Cool for about 5 minutes before serving.
- 2. Note: I microwaved the onion with the butter for 4 minutes before adding with the rest of the ingredients.
More about "quick easy mexican cornbread food"
SKILLET MEXICAN CORNBREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.7/5 (24)Total Time 50 minsCategory Side Dish, Brunch, BreadCalories 331 per serving
EASY SPICY CORNBREAD RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
EASY MEXICAN CORNBREAD - I HEART NAPTIME
From iheartnaptime.net
MEXICAN CORNBREAD (WITH JIFFY MIX) - INSANELY GOOD
From insanelygoodrecipes.com
EASY MEXICAN CORNBREAD {WITH JALAPEñOS AND CHEESE!} | LIL' LUNA
From lilluna.com
JIFFY JALAPENO CORNBREAD (QUICK EASY MEXICAN CORNBREAD USING …
From bakeitwithlove.com
MEXICAN CORNBREAD - IMMACULATE BITES
From africanbites.com
CLASSIC CORNBREAD RECIPE | EASY DINNER IDEAS
From easydinnerideas.com
MEXICAN CORNBREAD (WITH JIFFY CORN MUFFIN MIX) | VALERIE'S KITCHEN
From fromvalerieskitchen.com
EASY MEXICAN CORNBREAD {WITH JIFFY CORN MUFFIN MIX}
From keytomylime.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love