Sweet And Spicy Mexican Cornbread Food

AUNT LUCILLE'S MEXICAN CORNBREAD

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.

MEXICAN-STYLE SWEET CORNBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine corn muffin mix, corn, butter, sugar, water, and salt in a bowl. Pour into the greased loaf pan.
• Bake in the preheated oven until all the liquid is absorbed, 45 to 50 minutes. Scoop onto serving dishes with an ice cream scoop.

SWEET AND SPICY MEXICAN CORNBREAD

Steps:

• Saute Onions and Green Pepper with the butter until tender and set aside to cool.
• Mix all other ingredients and when the onion mixture cools add it!
• Pour ingredients into a greased 9x13 pan and bake in a 400* oven for 30 -45 minutes depending on your oven.
• Enjoy!

SWEET AND SPICY CORNBREAD

Steps:

• Heat the oven to 375 degrees F.
• Put a 10-inch cast iron skillet over medium-high heat and add the oil. When the oil is hot, add the onions and cook until they are soft and beginning to brown, about 5 minutes. Remove the onions from the pan onto a plate. Leave the remaining oil in the pan.
• In a large bowl, whisk together the baking mix, cornmeal, sugar, baking soda, salt, and cayenne. In another bowl, whisk together the eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the reserved onions and the jalapeno. Pour the batter into the skillet the onions were cooked in and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. (Reserve 2 pieces cornbread for the Online Round 2 Recipe Pork and Cornbread Bites.)

MEXICAN CORNBREAD

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.

JALAPENO GREEN ONION ALE CORN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
• Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

SPICY MEXICAN CORNBREAD

Steps:

• Grease a 9 x 13 baking dish and get it hot.
• Mix together the eggs, sour cream, salt, corn, and oil.
• Then add the cornmeal, green peppers, jalapeno peppers, and baking powder.
• Pour 1/2 of the mixture into the already hot dish and sprinkle 1/2 cup grated sharp cheddar cheese over the mixture. Then add the remainder of the mixture over the cheese.
• Bake at 350 for 30 minutes then add 1/2 cup grated cheese and return to the oven for 15-20 minutes longer.

SPICY MEXICAN CORNBREAD

Steps:

• Mix all Ingredients together in a bowl till smooth.
• Pour in a greased 8x8 or 9x9 pan (square) at 425°F for 20-25 minutes.