Loaded Mexican Cornbread Recipes

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MEXICAN‌ ‌CORNBREAD‌ ‌(WITH‌ ‌JIFFY‌ ‌MIX)‌



Mexican‌ ‌Cornbread‌ ‌(with‌ ‌Jiffy‌ ‌Mix)‌ image

Provided by insanelygood

Categories     Recipes

Time 40m

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:

  • ‌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 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

LOADED SKILLET CORNBREAD



Loaded Skillet Cornbread image

Provided by Damaris Phillips

Categories     side-dish

Time 1h

Yield serves 4 to 8, depending on if you like seconds

Number Of Ingredients 10

1 1/2 cups stone-ground yellow cornmeal
1 teaspoon fine salt
3/4 teaspoon baking soda
2 tablespoons maple syrup
2 large eggs
1 3/4 cups buttermilk
5 tablespoons unsalted butter, melted
4 ounces andouille sausage, small diced
2 1/2 tablespoons fig jam
8 ounces sharp cheddar, grated

Steps:

  • Preheat the oven to 425 degrees F and heat up an 8-inch cast-iron skillet.
  • You will need two medium bowls for the cornbread batter. In one bowl, whisk together the cornmeal, sea salt and baking soda. In the other bowl, whisk together the maple syrup, eggs, buttermilk and 4 tablespoons of the melted butter. Pour the wet ingredients into the dry and stir to combine¿it will look lumpy and kinda thick.
  • When the cast-iron skillet is very hot, add the remaining 1 tablespoon butter and then pour in the batter. Scatter the sausage over the top; add the jam in even, teaspoon-size dollops; sprinkle with the cheddar.
  • Bake on the middle rack until the center is set and the cheese is melted, 35 to 40 minutes. If you want the cornbread extra brown, put it under the broiler for 2 minutes.

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

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.

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

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.

MEXICAN CORNBREAD



Mexican Cornbread image

Make and share this Mexican Cornbread recipe from Food.com.

Provided by Diana Thompson

Categories     Breads

Time 50m

Yield 1 10" skillet or 13x9 baking dish

Number Of Ingredients 12

2 cups cornbread mix
2 eggs, lightly beaten
1/2 cup cooking oil
1 cup buttermilk
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cream-style corn
1 cup whole kernel corn
1 (4 ounce) can diced jalapeno peppers, drained
3/4 cup diced onion
1 1/2 cups sharp cheddar cheese, shredded

Steps:

  • Preheat oven to 375 degrees.
  • Mix all ingredients together just until blended well, and pour into greased 10" cast-iron skillet (or 13x9 baking dish).
  • Bake 35-40 minutes, or until top is deep golden-brown.

Nutrition Facts : Calories 2294.7, Fat 180.8, SaturatedFat 54.8, Cholesterol 610.8, Sodium 4687.5, Carbohydrate 111, Fiber 11.2, Sugar 34.7, Protein 74.3

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Top Asked Questions

How do you make Mexican cornbread?
This Mexican-inspired cornbread is made with creamed corn and minced jalapeños for a spicy kick. It's rich and flavorful with a crisp topping of cheese. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan or a cast iron skillet. Beat eggs in a small bowl; mix in buttermilk and corn oil.
How do you make cornbread with shredded cheese?
Directions. 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.
How to make cornbread casserole?
Pour the cornbread mix into a large mixing bowl. Add the eggs and milk to the bowl with the cornbread mix. Stir until no large chunks remain. Pour the cornbread batter over the ground beef mixture in the baking dish. Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-20 minutes.
How do you make a cheeseburger with cornmeal?
Beat eggs in a small bowl; mix in buttermilk and corn oil. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños. Whisk cornmeal, flour, baking powder, baking soda, and salt together in a large bowl; stir in egg mixture until combined. Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top.

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