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 CORNBREAD
I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious Mexican cornbread and it was a big hit. -Sandy Gaulitz, Spring, Texas
Provided by Taste of Home
Time 1h
Yield 24 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine cornbread mix and onion. Combine the remaining ingredients; add to the cornbread mixture just until moistened. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from sides of pan and a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 159 calories, Fat 10g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 229mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
MEXICAN CORNBREAD
Another allrecipes find. She says "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 Kaccy G.
Categories Breads
Time 1h15m
Yield 6 serving(s)
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 559, Fat 25.7, SaturatedFat 14.7, Cholesterol 182.9, Sodium 840.9, Carbohydrate 71.5, Fiber 3, Sugar 28.1, Protein 14.2
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.
FAVORITE MEXICAN CORNBREAD
I love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. I often serve this cornbread with chili. -Donna Hypes, Ramona, California
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Combine first 5 ingredients in a large bowl; set aside. In another bowl, combine buttermilk and egg; add corn and remaining ingredients. Add to dry ingredients; stir just until combined. Pour batter into a greased 8-in. square baking pan. , Bake for 35 minutes or until a toothpick comes out clean. Cool for 5 minutes before cutting into squares. Serve warm. Drizzle with honey if desired.
Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 583mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
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
MEXICAN-STYLE SWEET CORNBREAD
This Mexican sweet cornbread (or "tamalito") is a cross between cornbread and pudding. You can serve this as a side dish or as dessert.
Provided by Yoly
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 36.3 g, Cholesterol 15.9 mg, Fat 9.6 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 4.6 g, Sodium 592.4 mg, Sugar 7.9 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
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.
MEXICAN CORNBREAD
Mexican Cornbread is almost a meal within itself. This recipe is really easy and versatile. Other than a few basic ingredients you can add just about whatever you'd like or leave out what you don't like or have on hand. This dish is actually better the next day so it's great for potlucks or make-ahead meals. It freezes well, too. Variations: Grated cheese, browned hamburger or sausage, green enchilada sauce, green chiles, dried tomatoes.
Provided by Stoblogger
Categories Breads
Time 55m
Yield 1 pone, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 341.9, Fat 10.7, SaturatedFat 2.9, Cholesterol 50.6, Sodium 993.3, Carbohydrate 55.1, Fiber 4.8, Sugar 2.3, Protein 7.8
MEXICAN CORNBREAD
I took the best parts of a few different cornbread recipes, and this is the result. Wonderful and moist, it's a great complement to any chili or stew (such as my recipe for Green Chile Pork Stew). Sorry, not for the calorie counters among us (unless you gather a group and cut it into small slivers to serve).
Provided by Muffin Goddess
Categories Quick Breads
Time 1h15m
Yield 1 12inch pan, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F.
- Lightly grease a 12-inch cast iron skillet (a 9x13-inch baking dish works too, but you won't get the same crust).
- In a large bowl, beat butter and sugar together.
- Add eggs one at a time, beating after each addition.
- Mix in corn, chilies and cheese.
- In a separate bowl, mix flour, cornmeal, baking powder, and salt.
- Add flour mixture to cheese mixture, taking care not to overmix (overmixing makes for tougher cornbread).
- The batter doesn't have to be totally smooth.
- Pour batter into greased pan, and bake in preheated oven for about 1 hour, or until toothpick inserted in center comes out clean.
- Serve warm for best crust.
Nutrition Facts : Calories 736.1, Fat 41.7, SaturatedFat 24.9, Cholesterol 228.4, Sodium 1338.7, Carbohydrate 80.7, Fiber 3.1, Sugar 37.5, Protein 14.4
CHEESY MEXICAN CORNBREAD
Check out this cheesy cornbread that can be made ready in 40 minutes. Perfect if you love Mexican cuisine!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 45 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g
MOIST MEXICAN CORNBREAD
Our family enjoys this beef-stuffed corn bread with for a snack or even a simple entree. -Elizabeth Sanders, Obion, Tennessee
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the eggs, sour cream and oil. In another bowl, combine the cornmeal, flour, baking powder and salt; fold in the chiles, green pepper, onion and pimientos. Add the egg mixture; mix well. , Pour half into greased 13x9-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over top. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 448 calories, Fat 32g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 490mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
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