Mexican Corn Bread Recipes

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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

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

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

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 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 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

DALLAS' MEXICAN CORNBREAD



Dallas' Mexican Cornbread image

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 cups self-rising cornmeal
1/2 cup canola oil
1 (8-ounce) container sour cream
1 (8 1/2-ounce) can creamed corn
1 medium onion, chopped
1 egg
1 jalapeno pepper, chopped

Steps:

  • Preheat the oven to 425 degrees F.
  • Mix all of the ingredients together in a large bowl. Pour the mixture into a greased iron skillet and cook for 10 to 15 minutes.

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.

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.

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AUNT LUCILLE'S MEXICAN CORNBREAD - LIFE, LOVE, AND GOOD FOOD
2022-01-20 Preheat the oven to 375 degrees. Lightly coat a 9 x 13-inch baking dish with cooking spray. In a large bowl, combine the cornmeal, flour, salt, onion, bell pepper, and jalapeno pepper, Stir in the shredded cheese. In a smaller bowl, lightly whisk the eggs with the oil and cream-style corn. Pour into the dry ingredients.
From lifeloveandgoodfood.com
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