Spicy Mexican Cornbread Recipes

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.

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cornmeal, sugar, baking powder, cayenne, coriander, salt, pepper and baking soda in a large bowl.
• Melt 8 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat, then pour into a small bowl and set aside. Return the skillet to medium-high heat, add another tablespoon of butter and once it melts, add the poblano pepper and cook until soft, about 4 minutes. Add the garlic and cook until it is softened and light brown, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
• Whisk together the buttermilk, eggs and the reserved 8 tablespoons of melted butter. Pour the buttermilk mixture into the cornbread mixture and stir until smooth. Separate and reserve a few pieces of poblano from the pepper-garlic mixture, then mix the remaining pepper-garlic mixture into the batter.
• Add the remaining tablespoon of butter to the skillet and melt, swirling to coat (if your pan has cooled a bit, warm it up over low heat). Turn off the heat and pour the cornbread batter into the skillet. Top with the reserved pieces of poblano and bake until the center bounces back when gently pressed with a finger, about 20 minutes. Serve warm or at room temperature.

Steps:

• 1. Preheat oven to 400 degrees.
• 2. In a med.-large bowl, mix cornbread, egg, milk, corn, jalapeno, and cheese.
• 3. Pour evenly into greased muffin tins. Bake 15-20 minutes. If making a loaf, I would suggest a larger pan, as the cook time can be extensive.

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.

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.

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!

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.