MEXICAN CORNBREAD
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
CHEESE MEXICAN CORN SPOON BREAD
Cream-style corn, whole corn kernels, sour cream, butter, green chilies, ground meat and sharp cheddar cheese are combined with a packaged corn bread mix in this moist, pudding-like main dish.
Provided by nana3z
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
- Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 42.9 g, Cholesterol 145.4 mg, Fat 36.4 g, Fiber 1.3 g, Protein 21.5 g, SaturatedFat 18.9 g, Sodium 1341 mg, Sugar 8.1 g
MEXICAN CHEESE CORN BREAD
This moist Mexican Cheese Corn Bread makes the perfect side for chili and soups. It's great for soaking up every last bit of goodness in your bowl. Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the muffin mix, onion and cumin. In another bowl, whisk the eggs, milk and 1 tablespoon butter; stir into dry ingredients just until moistened. Fold in 1/2 cup cheese., Transfer to a greased 8-in. square baking dish. Bake at 400° for 15 minutes. Brush with remaining butter and sprinkle with remaining cheese; bake 2-4 minutes longer or until cheese is melted and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 327mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 6g protein.
CHEESE CORNBREAD
This is almost like a cornbread version of macaroni and cheese¿and thus, it would be comforting and filling alongside tomato soup on a cold Fall day.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
- Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
- Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.
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
CHEESY MEXICAN CORN BAKE
Classic corn bake? Not! Peppers and Mexican cheese give this bake a kick in flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag.
- Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in poblano chile, bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
- In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese. Pour into baking dish.
- Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 320, Carbohydrate 19 g, Cholesterol 95 mg, Fat 3, Fiber 2 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 1 1/2 g
CHEESY MEXICAN CORNBREAD
I made this just recently, it is fabulous... and yes, 5 teaspoons baking powder! If you do have any leftovers, this freezes well. This can also be baked successfully in muffin tins, you will get about 27-28 muffins, be sure to adjust baking time. If you want to boost up the heat, add in some cayenne pepper.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 1 (13x9-inch) pan
Number Of Ingredients 13
Steps:
- Set oven to 400 degrees.
- Butter a 13 x 9-inch baking pan.
- In a bowl combine first 7 ingredients; mix well.
- Add in drained corn and green chilies; mix to combine.
- In a small bowl, mix/whisk together milk, melted butter; add to the corn mixture along with the cheddar cheese; mix well to combine.
- Pour into prepared baking dish.
- Bake for about 20-25 minutes, or until golden brown.
Nutrition Facts : Calories 4262.3, Fat 185.7, SaturatedFat 105, Cholesterol 883.7, Sodium 8743.1, Carbohydrate 554.2, Fiber 39.3, Sugar 71.5, Protein 124
MEXICAN-STYLE CHEESE CORNBREAD
Make and share this Mexican-Style Cheese Cornbread recipe from Food.com.
Provided by Nurslinda
Categories Breads
Time 42m
Yield 8 Slices
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Brush an 8-inch square baking pan OR 9-inch cast-iron skillet with 1 tsp melted butter.
- Combine cornmeal, flour, baking powder, salt and baking soda in large bowl.
- Whisk buttermilk or yogurt, egg, sugar and remaining 3 tbsp melted butter in a medium bowl.
- Stir buttermilk mixture into dry ingredients just until blended.
- Stir in corn, Cheddar cheese and onion.
- Spoon batter into prepared pan and bake 20-27 minutes, until toothpick inserted in center comes out clean.
- Serve hot, warm or room temperature.
- Cut into 8 pieces.
CHEESY MEXICAN CORNBREAD
Check out this cheesy cornbread that can be made ready in 40 minutes. Perfect if you love Mexican cuisine!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Grease 9-inch round cake pan, 8-inch square pan or 10-inch ovenproof skillet with shortening or cooking spray.
- In medium bowl, mix all ingredients. Beat vigorously 30 seconds. Pour batter into pan.
- Bake round or square pan 25 to 30 minutes, skillet about 20 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 45 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g
FLAVORFUL MEXICAN CORNBREAD
This tasty corn bread is easy to mix up. I serve it often with a meal or hearty bowl of soup as an alternative to rolls. Cheddar cheese makes it specially flavorful, and the diced peppers add nice color. -Esther Shank, Harrisonville, Virginia
Provided by Taste of Home
Time 45m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. Whisk together the eggs, buttermilk, corn, oil, onion and green pepper. Stir into dry ingredients just until moistened. Fold in cheese., Pour into a greased 10-in. ovenproof skillet or 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 236 calories, Fat 14g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 523mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
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