MEXICAN CORNBREAD
Steps:
- Coat a 13- x 9-inch baking dish with nonstick cooking spray. Preheat oven to 375 degrees F.
- Beat the eggs and oil with a wooden spoon until well combined. Add the creamed corn, frozen corn, sour cream, cheese, and diced green chiles and mix until well combined. Add the Jiffy Corn Muffin Mix and stir just until moistened. Batter will be slightly lumpy.
- Pour the mixture into the prepared baking dish and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : TransFat 1 g, Calories 235 kcal, Carbohydrate 30 g, Protein 6 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 43 mg, Sodium 442 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
JIFFY MEXICAN CORNBREAD
Steps:
- Preheat oven to 350 degrees F. Open and drain can of corn kernels. Set aside.
- In a large bowl whisk together the cornbread mix, eggs, and melted butter. Then add the milk and fold together until well incorporated.
- Fold in the can of diced chiles and corn kernels, sprinkle in a touch of salt and pepper.
- Spray inside of 11x7 pan with non stick cooking spray lightly. Pour batter inside. Bake for 35-40 minutes or until the edges are lightly browned and toothpick inserted into the center comes out clean. Do not overbake or it will dry out.
- Remove pan and set on cooling rack, slices better when cooled.
Nutrition Facts : ServingSize 2 oz, Calories 290 kcal, Carbohydrate 45 g, Protein 6 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 41 mg, Sodium 504 mg, Fiber 5 g, Sugar 13 g, UnsaturatedFat 5 g
EASY MEXICAN CORNBREAD {WITH JIFFY CORN MUFFIN MIX}
Get all the homemade flavor with minimal effort with this quick and easy loaded Jiffy Mexican Cornbread recipe!
Provided by Alexa Blay
Categories Side Dishes
Time 45m
Number Of Ingredients 8
Steps:
- 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. Add in the 2 boxes of Jiffy Corn Muffin Mix and stir until the mix is just wet. Don't over mix it. The batter should look slightly clumpy.
- Pour the batter into the pan, place the sliced jalapenos on top of the batter and bake for about 40 - 45 minutes. You can test to see if it's done by inserting a toothpick into the center. If the toothpick comes out clean, or with just a few crumbs, it's done. If it comes out a bit wet, put the cornbread back in the oven for another few minutes, or until a toothpick comes out clean.
Nutrition Facts : Calories 213 calories, Carbohydrate 27.5 grams carbohydrates, Fat 9.7 grams fat, Fiber 1.1 grams fiber, Protein 4.6 grams protein, ServingSize 1/16, Sugar 7.2 grams sugar
MEXICAN CORNBREAD (WITH JIFFY MIX)
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 baking dish with oil or butter.
- In a large bowl, stir onion, cheese, creamed corn, sour cream, eggs, green chilies, oil, and jalapenos with a spoon until well-blended.
- Stir in the cornbread mixes just until the mixture is moistened.
- Pour the mixture into the greased dish.
- Bake for 50 to 55 minutes or until cornbread is lightly brown. The edges should start to pull away from the sides of the dish.
- Serve warm. Enjoy!
Nutrition Facts : Calories 255 cal
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
TJ'S MOIST MEXICAN CORNBREAD
This is the recipe I came up with when trying to decide on a good mexican cornbread recipe...wonderfully moist with a delicate sweetness...not hot, but you could adjust that.
Provided by Terri Juwan
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Lightly oil a 9x13 inch glass baking dish.
- Put dish in oven and let it get hot while mixing ingredients.
- Once all ingredients are mixed, pour into baking dish and bake fro 45 minutes, or until toothpick inserted into center comes out clean.
Nutrition Facts : Calories 417.6, Fat 13.1, SaturatedFat 4.8, Cholesterol 66.3, Sodium 1193.7, Carbohydrate 65.7, Fiber 5.7, Sugar 20.6, Protein 12
MEXICAN CORNBREAD WITH JIFFY MIX RECIPE
Provided by Pawfaye
Number Of Ingredients 1
Steps:
- Mix all together and bake at 400 degrees about 30 minutes or until golden brown. ENJOY!!!
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
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