Easymexicancornbread 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

MOIST MEXICAN CORNBREAD



Moist Mexican Cornbread image

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

2 (8 1/2 ounce) boxes Jiffy cornbread mix
1 small onion, diced finely
2 cups Mexican blend cheese
1 (15 ounce) can creamed corn
1 1/2 cups sour cream
4 eggs, beaten
1 (4 ounce) can green chilies, diced
1/3 cup oil
4 jalapeno peppers, seeded and diced

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.

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.

MEXICAN CORNBREAD I



Mexican Cornbread I image

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

1 cup self-rising cornmeal
½ cup self-rising flour
3 cups shredded Cheddar cheese
1 onion, chopped
1 green bell pepper, chopped
6 chopped green chile peppers
2 eggs, beaten
1 (8 ounce) can creamed corn
¼ cup milk

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

ABSOLUTE MEXICAN CORNBREAD



Absolute Mexican Cornbread image

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

1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
½ (4 ounce) can chopped green chile peppers, drained
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
¼ teaspoon salt

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



Mexican Cornbread image

Cream-style corn and buttermilk keeps every piece of cornbread moist and tender.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 12

Number Of Ingredients 11

1 1/2 cups shredded sharp Cheddar cheese (6 oz)
3/4 cup buttermilk
1/3 cup vegetable oil
2 eggs, slightly beaten
1 can (8.5 oz) cream-style corn
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
  • In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
  • Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.

Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 2 g, TransFat 0 g

FAVORITE MEXICAN CORNBREAD



Favorite Mexican Cornbread image

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

1 cup yellow cornmeal
1 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup buttermilk
1 large egg, room temperature, beaten
1 can (8-1/4 ounces) cream-style corn
Dash hot pepper sauce
1/4 cup bacon drippings, melted
1/4 cup chopped green onions
1/2 cup shredded cheddar cheese
Honey, optional

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



Mexican Cornbread image

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

1/2 cup butter, melted
3/4 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
2 ounces cans chopped green chili peppers, drained
1/2 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 teaspoon salt
4 teaspoons baking powder

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

MOM'S MEXICAN CORNBREAD



Mom's Mexican Cornbread image

This cornbread containing meat, cheese, peppers, and other ingredients is a family favorite. It's great alone or with a bowl of beans on the side. You may add extra cheese or peppers to suit your own taste. If making a double batch, use 1 can of whole-kernel corn and 1 can of cream-style corn.

Provided by snowylady

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 10

1 pound ground beef
1 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 egg
1 onion, chopped
1 (14.5 ounce) can cream-style corn
1 cup shredded Cheddar cheese
2 jalapeno peppers, chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Coat a 9X12 inch baking dish with cooking spray.
  • Heat a large skillet over medium heat; cook the ground beef in the skillet until no longer pink. Set aside.
  • In a large bowl, stir together the cornmeal, salt, and baking soda. Mix in milk, egg, onion, corn, Cheddar cheese, and jalapeno pepper. Stir in browned beef. Pour into the prepared baking dish.
  • Bake in the preheated oven until golden brown, about 1 hour.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 17.3 g, Cholesterol 50.2 mg, Fat 10.2 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 4.7 g, Sodium 490.8 mg, Sugar 2.8 g

MEXICAN CORNBREAD II



Mexican Cornbread II image

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

1 (8.5 ounce) package self-rising cornmeal
1 egg
½ cup milk
1 (8 ounce) can cream-style corn
1 cup shredded Monterey Jack cheese
1 (4 ounce) can diced green chile peppers, drained

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 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

EASY MEXICAN CORNBREAD



Easy Mexican Cornbread image

Something with ingredients everyone can find, and you can pot-luck it too. Serve it with other food in a meal or make it a snack meal on it's own.

Provided by KissaMew

Categories     Breads

Time 45m

Yield 1 skillet, 8-10 serving(s)

Number Of Ingredients 6

2 (16 ounce) packages of marie calenders original cornbread mix
1 (4 ounce) can macayos diced green chilies
1 (14 1/2 ounce) can creamed corn
4 tablespoons small curd cottage cheese
1/2 lb colby-monterey jack cheese, shredded
3 cups water

Steps:

  • In a stand-up mixer, or by hand, mix the 2 packages of cornbread mix and 3 cups of water until blended.
  • Add the heaping tablespoons of cottage cheese, blend a little more.
  • Add the green chiles and cream corn, blend well.
  • In a Crisco greased #10 cast iron skillet pour half of the batter.
  • Sprinkle the cheese over the top, evenly.
  • Carefully pour the remaining batter evenly over the cheese so it doesn't blend the cheese into the bottom half.
  • Bake in a 375 degree oven for 35 to 45 minutes (35 works in my oven) until your cornbread is done. It will be moister and "heavier" than usual.
  • Let it cool to a "warmer" touch, then turn out onto a large platter and slice into wedges like cake. I have to use a large piece of foil, my plates are not big enough. Then you can also just cover it with another piece of foil, take it with, and slice later.
  • You can serve with a pat of butter on top if you like.
  • Try adding crumbled bacon or some cooked crumbled Jimmy Dean Sage Sausage with the cheese layer for a lunchtime meal.

Nutrition Facts : Calories 630.1, Fat 23, SaturatedFat 9.2, Cholesterol 28.6, Sodium 1768, Carbohydrate 90, Fiber 8.2, Sugar 25.5, Protein 16.9

EASY MEXICAN CORNBREAD



Easy Mexican Cornbread image

Mexican cornbread recipe made with cream style corn, green chile peppers, cheese, and more.

Provided by Diana Rattray

Categories     Side Dish     Bread

Time 40m

Number Of Ingredients 12

2 cups cornmeal
1/3 cup shortening (melted)
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 large eggs (lightly beaten )
3/4 cup buttermilk or milk
1 (8-ounce) can cream-style corn
1 (4-ounce) can green chile peppers (chopped)
1/4 cup jalapeno peppers (minced, or as desired)
1 cup cheddar cheese (shredded)

Steps:

  • Gather the ingredients.
  • Preheat the oven to 425 F / 220 C / Gas 7.
  • Grease a 9-inch square baking pan.
  • In a large mixing bowl combine the cornmeal, melted shortening, sugar, salt, baking powder, and baking soda.
  • In another bowl whisk the eggs with the buttermilk. Add the egg mixture to the dry ingredients and mix just until blended. Add the cream-style corn and mild chile peppers, along with minced jalapeño peppers, if using; stir to blend.
  • Pour half of the mixture into the prepared baking pan. Sprinkle half of the shredded cheese over the batter.
  • Spoon remaining batter over the cheese layer and then top with the remaining cheese.
  • Bake for 20 to 25 minutes, until set and lightly browned around the edges.
  • Serve and enjoy.

Nutrition Facts : Calories 152 kcal, Carbohydrate 17 g, Cholesterol 33 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 403 mg, Sugar 2 g, Fat 8 g, ServingSize 1 pan (16 servings), UnsaturatedFat 0 g

MEXICAN STYLE CORNBREAD



Mexican Style Cornbread image

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

2 eggs
¼ cup corn oil
1 cup buttermilk
1 ½ cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

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

MEXICAN CORNBREAD



Mexican Cornbread image

This is a very moist cornbread. It's easy to make and contains ingredients you probably have on hand. Makes a nice side dish to a mexican meal. I found this recipe online a while back...can't remember where. I have changed it just a little since then to suit my family's tastes. Serving size is approx.

Provided by tinebean21

Categories     Breads

Time 35m

Yield 1 9x9 pan, 12 serving(s)

Number Of Ingredients 6

1 (8 1/2 ounce) Jiffy corn muffin mix
1 egg
1/2 cup milk
1 (8 ounce) can cream-style corn
1 cup shredded Mexican blend cheese
1 (4 ounce) can diced green chili peppers, drained

Steps:

  • Preheat oven to 400 degrees F. Lightly grease a 9x9 inch baking pan.
  • Place all ingredients in a bowl and mix well.
  • Pour and spread evenly into baking pan.
  • Bake for 25 to 30 minutes or until lightly golden brown.

Nutrition Facts : Calories 155, Fat 6.6, SaturatedFat 3.1, Cholesterol 28.9, Sodium 354.2, Carbohydrate 19.3, Fiber 1.7, Sugar 5.7, Protein 5.1

QUICK MEXICAN CORNBREAD



Quick Mexican Cornbread image

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

1 1/2 cups self-rising cornmeal
1/2 cup self rising flour
3/4-1 cup buttermilk
2 eggs, beaten
1/4 cup corn oil
1/2 cup corn kernel
3 -4 green onions, diced
1/2 cup diced red pepper
1 -2 jalapeno, diced
1 cup sharp cheddar cheese, cut into smallish chunks

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.

MOIST MEXICAN CORNBREAD



Moist Mexican Cornbread image

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

2 large eggs, room temperature
1 cup sour cream
2/3 cup canola oil
1-1/2 cups cornmeal
1/4 cup all-purpose flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1 can (4 ounces) chopped green chiles, drained
2 tablespoons chopped green pepper
2 tablespoons chopped onion
2 tablespoons chopped pimientos
1 pound ground beef, cooked and drained
1-1/2 cups shredded cheddar cheese

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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From familyfreshmeals.com


EASY MEXICAN CORNBREAD {WITH JIFFY CORN MUFFIN MIX}
2021-09-11 Preheat the oven to 400 F (204 C). Lightly coat a nonstick 8 x 8 pan with cooking spray. In a large mixing bowl, whisk the eggs and oil together. Add in the sour cream, cream style corn, diced chiles, and most of the cheddar cheese (save a pinch of the cheese if you want to sprinkle some on top) and mix until combined.
From keytomylime.com


JALAPEñO CHEDDAR MEXICAN CORNBREAD - THE SEASONED MOM
2021-08-03 Preheat oven to 400° F, leaving the skillet or pan in the oven while it heats. Meanwhile, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the buttermilk, butter and eggs. Stir to …
From theseasonedmom.com


MEXICAN CORNBREAD RECIPE (EASY, CHEESY & FESTIVE) | KITCHN
2022-05-01 Instructions. Arrange a rack in the middle of the oven and heat the oven to 400°F. Coat an 8-inch square baking pan with cooking spray. Place 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt in a medium bowl and whisk to combine.
From thekitchn.com


EASY MEXICAN CORNBREAD - I HEART NAPTIME
2021-08-11 Preheat the oven to 350°F. Butter a 9×9″ pan and set aside. Prepare ingredients needed. Pour milk into a measuring cup and then whisk in the honey and eggs. In a separate large bowl, mix together the flour, cornmeal, baking powder and salt. Combine the milk mixture into the flour mixture and stir just until combined.
From iheartnaptime.net


MEXICAN CORNBREAD - TASTE OF THE FRONTIER
2022-07-11 Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with cooking spray or oil. In a bowl, whisk together the melted butter and sugar until well blended. Add the eggs, corn, and green chiles. Stir in the cheese. In another bowl, whisk together flour, corn flour, baking powder, and salt.
From kleinworthco.com


MEXICAN CORNBREAD - CORNBREAD MILLIONAIRE - RECIPES
Recipe and photography by Beverly Davis for CornbreadMillionaire.com. Prep Time: 20 minutes: Cook Time: 25 minutes: Servings: servings. Ingredients. 1 cup yellow or white self-rising cornmeal mix I used white self-rising cornmeal mix. 1/4 cup self-rising flour; 2 tablespoons sugar optional; 1 cup yellow corn kernels or cream style corn; 1 cup shredded cheddar cheese, optional mild, …
From cornbreadmillionaire.com


MEXICAN CORNBREAD - KIM'S CRAVINGS
2022-01-05 First things first, preheat your oven to 400 degrees F and then whisk together cornmeal, flour, baking powder, baking soda, salt, sugar and cheese. Add wet ingredients. Stir in the green chiles, large eggs, buttermilk and butter. Don’t over mix… some small lumps are fine.
From kimscravings.com


EASY MEXICAN CORNBREAD {WITH JALAPEñOS AND CHEESE!} | LIL' LUNA
2022-04-22 Preheat the oven to 375. Lightly grease a 9 or 10 inch cake pan or cast iron skillet, and set aside. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.
From lilluna.com


MEXICAN CORNBREAD - FOOD AND RECIPE BLOG - LEMONS FOR LULU
2022-04-15 Preheat the oven to 375°F. Prepare an 8-inch baking pan with non-stick cooking spray. Whisk together cornbread mix, butter, sugar, black pepper, cream and eggs. Stir in cheese and jalapeños. Pour mixture into pan. Top sprinkle more cheese. Bake for 15-20 minutes or until a toothpick comes out clean. Let cool for a few minutes.
From lemonsforlulu.com


BEST GROUND BEEF CASSEROLES: 11+ AMAZINGLY TASTY FAMILY DINNER …
1 lb penne pasta. Meanwhile, add the ground beef and onion (*see note) to a skillet over medium-high heat. Break up the meat as it browns for 10 minutes. A few minutes before the meat is done browning, add the minced garlic. *Spoon out any excess fat as needed. 1 lb ground beef, 1 cup onion, ½ teaspoon garlic.
From bakeitwithlove.com


EASY MEXICAN CORNBREAD RECIPE - GRANDBABY CAKES
2018-03-30 Preheat Oven to 400 degrees. In a large bowl, whisk together all-purpose flour, corn meal, baking powder, sugar, cheddar cheese and pepper jack cheese until well mixed. In a separate medium sized bowl, whisk together buttermilk, eggs, cream-style corn, diced green chiles if using, and melted butter.
From grandbaby-cakes.com


EASY MEXICAN CORNBREAD | GRITSANDPINECONES.COM
2021-04-23 Instructions. Preheat oven to 400 degrees. Add the vegetable oil to a 10-inch well-seasoned cast-iron skillet and place it in the oven for five minutes to heat up while you prepare the batter. Add the cornmeal, flour, baking powder, salt, and sugar to a large bowl and whisk to combine. Set aside.
From gritsandpinecones.com


MEXICAN CORNBREAD RECIPE (5-MINUTE PREP) - KITCHEN FUN WITH MY …
2020-04-27 In a medium bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. Set aside. In a large bowl mix together the eggs, buttermilk and vegetable oil. Stir in the creamed corn, onion, red pepper and cheese. Mix the whisked dry ingredients into the egg mixture until they are incorporated.
From kitchenfunwithmy3sons.com


EASY JIFFY MEXICAN CORNBREAD WITH RO-TEL - MAKING MOM MAGIC
2022-03-02 Instructions. Preheat your oven to 400 degrees and line a large 12x17 inch rimmed baking sheet with parchment paper. Next, mix together your corn muffin mix, eggs, and milk. Then, using a cake spatula, gently fold melted butter into the mix. Next, gently fold in the whole kernel corn and RO*TEL.
From makingmommagic.com


MEXICAN CORNBREAD - CAN'T STAY OUT OF THE KITCHEN
2013-11-27 Instructions. Put creamed corn, eggs, sour cream, peppers in a large mixing bowl. Blend well. Mix with remaining ingredients and bake in 9x13” greased pan at 400° until done. Probably takes 20-30 minutes to bake. Check with toothpick. Recipe Notes. NOTE: Harriett’s original recipe called for 2-3 jalapeno peppers, seeded.
From cantstayoutofthekitchen.com


MEXICAN CORNBREAD CASSEROLE - BAKE IT WITH LOVE
2022-06-12 Preheat. To begin, set your oven to 350℉ (175℃) and let it heat up while you move through the next steps. Mix batter. Combine 16 ounces of Jiffy Corn muffin mix, ⅔ cup milk, and 2 large eggs in a large mixing bowl. Then, add 15 ounces of creamed corn and 15 ounces sweet corn, and stir until incorporated.
From bakeitwithlove.com


BEST MEXICAN CORNBREAD RECIPE | SOUTHERN PLATE
Instructions. Place a seasoned cast iron skillet (or 8 inch round cake pan) in the oven and preheat to 350. In a large bowl, mix together all ingredients. Pour 1 tablespoon of vegetable oil into skillet and swirl a bit to cover the bottom (This skillet is hot so hold it with a potholder).
From southernplate.com


THE BEST MEXICAN CORNBREAD - PINCH AND SWIRL
2019-04-24 Turn oven to 400°F, allowing the pan to preheat. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. Set aside. Melt butter and set aside to cool. In a blender or combine buttermilk, corn and eggs; mix until smooth. Pour buttermilk mixture and melted butter into cornmeal mixture.
From pinchandswirl.com


MEXICAN CORNBREAD RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
2021-01-27 Pour the batter into the prepared pan. Keep the pan in the middle rack of the oven and bake for 40-45 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove the pan from the oven and let it cool for 5 minutes. Transfer the bread to a cooling rack and gently remove the parchment paper.
From whiskaffair.com


MEXICAN CORNBREAD - THE COUNTRY COOK
2018-06-27 Instructions. Preheat the oven to 350f degrees and lightly grease a 9x9-inch baking dish or use a springform pan. In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended. Stir in the eggs, creamed corn, and milk. Spread the batter out into the prepared pan.
From thecountrycook.net


MEXICAN CORNBREAD RECIPE - MY BOYS AND THEIR TOYS
Directions: Preheat oven to 375°F. Place the dry ingredients in a bowl and mix. Place wet ingredients in another bowl and mix until combined. Combine wet and the dry ingredients, stir until combined. Do not over mix. Pour into a buttered, 9×13 inch baking dish. Bake for 40 minutes, or until toothpick comes out clean from center.
From myboysandtheirtoys.com


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