Authentic Sweet Mexican Corn Bread Recipes

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MEXICAN CORNBREAD



Mexican Cornbread image

An easy recipe for cheesy Mexican cornbread from scratch! Made with jalapeño, gooey cheese, and a can of Mexicorn, it's moist, delicious, and not too spicy.

Provided by Erin Clarke / Well Plated

Categories     Appetizer     Side Dish

Time 45m

Number Of Ingredients 13

1/4 cup unsalted butter
3 tablespoons honey
1 cup yellow cornmeal (I like medium grind for the texture)
1/2 cup white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 eggs (at room temperature)
1 cup low-fat buttermilk (at room temperature; or 1 cup 2% milk mixed with 1 tablespoon lemon juice or white vinegar)
1 1/2 cups freshly grated sharp cheddar, cheddar jack, or pepper jack cheese, or a mix (divided)
1 (7-ounce) can Mexican-style corn (drained (about 1 cup))
1 large jalapeño pepper (seeded, membranes removed, and minced)
2 green onions (chopped, divided (about 1/4 cup))

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

MEXICAN-STYLE SWEET CORNBREAD



Mexican-Style Sweet Cornbread image

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

1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 (14.25 ounce) can sweet cream-style corn
¼ cup butter, melted
¼ cup white sugar
¼ cup water
¼ teaspoon salt

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

AUTHENTIC MEXICAN CORN BREAD



Authentic Mexican Corn Bread image

Sweet and moist Mexican corn bread. This is how it's made in Mexican homes and served as an appetizer or dessert.

Provided by thiswayhome

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h

Yield 12

Number Of Ingredients 11

1 (14 ounce) can sweetened condensed milk (such as La Lechera®)
½ cup white sugar
5 large eggs
2 teaspoons vanilla extract
2 (15.25 ounce) cans whole kernel corn, drained and rinsed
1 (15 ounce) can cream-style corn
½ cup butter, melted
2 ½ cups cornmeal
½ cup all-purpose flour
1 tablespoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 2-quart baking dish.
  • Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.
  • Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
  • Pour batter into the prepared baking dish.
  • Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.

Nutrition Facts : Calories 448.4 calories, Carbohydrate 73.8 g, Cholesterol 108.9 mg, Fat 14 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 7.5 g, Sodium 941.3 mg, Sugar 30.3 g

MEXICAN CORNBREAD



Mexican Cornbread image

This Mexican cornbread is made with fresh green chiles, sweet corn, and shredded cheddar cheese, for a savory cornbread that has a little kick to it.

Provided by Danilo Alfaro

Categories     Bread

Time 40m

Yield 12

Number Of Ingredients 11

1 cup all-purpose flour , sifted
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 eggs, eaten
1/4 cup melted butter, or shortening
1/2 cup sugar, optional
1 cup fresh sweet corn, or frozen and thawed, or canned and drained
1 to 2 fresh green chiles, or 1/4 cup of canned diced green chiles
1 cup shredded cheddar cheese

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F.​
  • Thoroughly grease and flour a 9 × 9-inch baking pan (or use a nonstick baking pan or a flexible silicone pan). Or use a cast-iron skillet.
  • Sift together the flour, cornmeal, baking powder, and salt.​
  • Combine the milk, eggs, butter (or shortening) and sugar, if using.​
  • Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, diced peppers, and cheese, but don't overmix the batter or the cornbread will be too tough.​
  • Pour the batter into your prepared pan and bake the cornbread immediately.
  • Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edges of the cornbread start to separate from the pan.
  • Serve and enjoy.

Nutrition Facts : Calories 183 kcal, Carbohydrate 20 g, Cholesterol 52 mg, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, Sodium 298 mg, Sugar 2 g, Fat 9 g, ServingSize 12 servings, UnsaturatedFat 0 g

MEXICAN CORNBREAD



Mexican Cornbread image

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

2 packages (8-1/2 ounces each) cornbread/muffin mix
1 medium onion, chopped
2 cups shredded cheddar cheese
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups sour cream
4 large eggs, lightly beaten
1 can (4 ounces) chopped green chilies
1/3 cup canola oil
1 tablespoon finely chopped jalapeno pepper

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.

AUTHENTIC SWEET MEXICAN CORN BREAD



Authentic Sweet Mexican Corn Bread image

This recipe is submitted for play in ZWT- 8 Mexico, Courtesy of Mission Foods. Who can resist corn bread, not I. This sweet one sounds excellent to me, I can't wait to try it. I could eat cornbread with everything or simply by itself, with a nice sweet butter and be very satisfied.

Provided by Baby Kato

Categories     Breads

Time 1h

Yield 1 loaf

Number Of Ingredients 11

14 ounces condensed milk, sweetened (1 can)
1/2 cup white sugar (optional)
5 large eggs
2 teaspoons vanilla extract
30 ounces whole kernel corn, drained and rinsed (2 -15 oz can)
15 ounces cream-style corn (1can)
1/2 cup butter, melted
2 1/2 cups cornmeal
1/2 cup flour
1 tablespoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour a 2-quart baking dish.
  • Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl.
  • Stir in whole kernel corn, cream-style corn, and butter.
  • Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
  • Pour batter into the prepared baking dish.
  • Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes.
  • Serve warm with soft butter and listen to the ohhhs of joy.

Nutrition Facts : Calories 4907.1, Fat 174.8, SaturatedFat 92.6, Cholesterol 1317.7, Sodium 11966.9, Carbohydrate 756.8, Fiber 46.8, Sugar 269, Protein 127.6

MEXICAN SWEET CORN CAKE



Mexican Sweet Corn Cake image

I love Mexican Food! This is a tasty little side dish served at restaurants such as Chi Chi's, El Torito, and Chevy's Fresh Mex. This is more like a corn pudding, but I have known others to fry the dough into a pancake. Masa Harina, one of the ingredients, means corn flour. I have found it at major grocery chains or you can find it at a store that specializes in Hispanic foods. I could eat this for breakfast, lunch , and dinner.

Provided by Dawn399

Categories     Corn

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup butter
2 tablespoons shortening
1/2 cup masa harina
5 tablespoons cold water (may add more to reach consistency of cookie dough)
10 ounces frozen corn kernels
3 tablespoons cornmeal
1/4 cup sugar
3 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Whip butter and shortening in a mixing bowl and beat until creamy.
  • Add Masa harina slowly and mix thoroughly.
  • Add water until cookie dough consistency and mix.
  • Blend in corn kernels.
  • Mix cornmeal, sugar, whipping cream, baking powder, and salt separately in a large bowl.
  • Add masa harina mixture and mix until blended.
  • Grease an 8x10 square pan and pour mixture into pan.
  • Cover pan with foil and bake.
  • Bake 40-50 minutes at 350 until it is consistency of custard.
  • Allow to stand at room temperature for 15 minutes.
  • May serve with an ice cream scoop or cut into squares.
  • You may use a food processor and add ingredients as specified above.

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