Claudines Cheesy Mexican Cornbread Recipes

Steps:

• For the muffins: Preheat the oven to 425 degrees F. Prepare a muffin tin with cooking spray.
• Stir together the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
• Add the buttermilk and eggs to a small pitcher and stir to combine. Pour the buttermilk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese, green chiles and melted butter until just combined.
• Portion the batter into the prepared muffin tin and bake until they are cooked through, about 15 minutes.
• For the honey butter: Mix the butter and honey in a bowl until combined. Transfer to a ramekin. Remove the muffins from the oven, allow to cool a little, then break open and spread with the honey butter.

Steps:

• 1. WARNING!! This is NOT low calorie and its not meant to be, but don't worry unless you're going to eat the whole pan. LOL!
• 2. *Notes: You need the extra sugar in this, trust me on it, and don't be snobby about sugar in your cornbread! LOL! Use shredded block Cheddar cheese instead of the pre-shredded cheese, it's much better. Yes, you can use other cheeses or pre-shredded cheese, if that's what you like. You can use fresh chopped jalapenos if that's what you like or have on hand.
• 3. Heat the oven to 350º F. Grease a 9 x 13 inch baking pan, or use cooking spray; set aside. In a large bowl, stir together the cornbread mix, onion, sugar and eggs. Then add the remaining ingredients to the cornbread mixture and mix until well combined. Pour into the prepared pan. Bake for 50 to 60 minutes or until lightly browned, the edges pull away from the sides of the pan and a tester inserted near the center comes out clean. Remove the pan from the oven and let stand on a wire rack for 10 to 15 minutes before cutting into serving pieces.
• 4. Serve warm and if you dare with some extra butter or honey butter on each piece! Refrigerate any leftovers or the cornbread can be frozen and it's good reheated.
• 5. This is a very moist and delicious cornbread and is good to take to potlucks as it's even good cool.
• 6. Yield: 18 to 24 small pieces, or cut into larger pieces if you have food hogs at your table, like I do!

Steps:

• Set oven to 400 degrees.
• Butter a 13 x 9-inch baking pan.
• In a bowl combine first 7 ingredients; mix well.
• Add in drained corn and green chilies; mix to combine.
• In a small bowl, mix/whisk together milk, melted butter; add to the corn mixture along with the cheddar cheese; mix well to combine.
• Pour into prepared baking dish.
• Bake for about 20-25 minutes, or until golden brown.

Steps:

• Heat oven to 425°F. Grease 9-inch round cake pan, 8-inch square pan or 10-inch ovenproof skillet with shortening or cooking spray.
• In medium bowl, mix all ingredients. Beat vigorously 30 seconds. Pour batter into pan.
• Bake round or square pan 25 to 30 minutes, skillet about 20 minutes, or until golden brown. Serve warm.