Mexican Cornbread Southern Style Recipes

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MEXICAN CORNBREAD



Mexican Cornbread image

Deliciously moist, decadent, this Mexican Cornbread recipe by Mama is studded with sweet corn, cheddar cheese, and spicy bits of jalapeño peppers!

Provided by The SouthernPlate Staff

Categories     Appetizer

Time 1h15m

Number Of Ingredients 10

1 + 1/2 cups self rising corn meal mix (white or yellow)
1 + 1/2 tablespoons sugar
1/2 teaspoon salt
3/4 cup shredded cheddar cheese (mild, medium, or sharp)
1/2 cup vegetable oil
1/2 cup chopped onion
1 tablespoon diced jalapeño (seeds removed)
3/4 cup milk
1 egg
1/2 cup canned cream style corn*

Steps:

  • 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).
  • Pour batter in skillet and bake for 30-40 minutes or until golden brown on top. Turn out onto a plate, cut, and serve.

Nutrition Facts : Calories 743 kcal, ServingSize 1 serving

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

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.

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

I got this recipe from my brother's friend, Lavon, who lives in Alabama. She's like me (an old fashioned cook).

Provided by Darlene Summers

Categories     Breads

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups self-rising cornmeal mix
2 eggs
1/2 cup vegetable oil
1 cup buttermilk
3 jalapeno peppers (chopped wear gloves or buy the ones already chopped in a jar and guess at 3)
1 (15 ounce) can cream-style corn
1 cup grated cheese
1 medium onion (chopped)

Steps:

  • Mix all ingredients together.
  • Pour into greased baking pan.
  • Bake at 350 degrees for 45 minutes or till done.

Nutrition Facts : Calories 319.9, Fat 19.6, SaturatedFat 4.6, Cholesterol 63.1, Sodium 623.5, Carbohydrate 30.2, Fiber 2.5, Sugar 4, Protein 8.4

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

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.

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