Moist Mexican Cornbread Recipes

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MOIST MEXICAN CORNBREAD



Moist Mexican Cornbread image

Our family enjoys this beef-stuffed corn bread with for a snack or even a simple entree. -Elizabeth Sanders, Obion, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 13

2 large eggs, room temperature
1 cup sour cream
2/3 cup canola oil
1-1/2 cups cornmeal
1/4 cup all-purpose flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1 can (4 ounces) chopped green chiles, drained
2 tablespoons chopped green pepper
2 tablespoons chopped onion
2 tablespoons chopped pimientos
1 pound ground beef, cooked and drained
1-1/2 cups shredded cheddar cheese

Steps:

  • In a bowl, combine the eggs, sour cream and oil. In another bowl, combine the cornmeal, flour, baking powder and salt; fold in the chiles, green pepper, onion and pimientos. Add the egg mixture; mix well. , Pour half into greased 13x9-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over top. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 448 calories, Fat 32g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 490mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

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

MOIST MEXICAN CORNBREAD



Moist Mexican Cornbread image

I like this cornbread because of its great taste. Moist and so easy to mix up. Also is good hot, warm and cold. I like to add diced red jalapeno or some chipotle seasoning for color. This recipe always turns out good.

Provided by kansbaker

Categories     Quick Breads

Time 1h5m

Yield 20 serving(s)

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:

  • Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.
  • Now add the cornbread mixes and stir just until moistened.
  • Pour into a greased 9x13 baking dish.
  • Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.
  • Serve warm and refrigerate leftovers.

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 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

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

FLAVORFUL MEXICAN CORNBREAD



Flavorful Mexican Cornbread image

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

1 cup yellow cornmeal
1/3 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
1 can (8-1/4 ounces) cream-style corn
1/3 cup canola oil
1/3 cup chopped onion
2 tablespoons chopped green pepper
1/2 cup shredded cheddar cheese

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.

TJ'S MOIST MEXICAN CORNBREAD



Tj's Moist Mexican Cornbread image

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

2 (8 1/2 ounce) boxes Jiffy corn muffin mix
1/2 teaspoon salt
1 tablespoon creole seasoning
2 tablespoons sugar
2 (8 1/2 ounce) cans creamed corn
1 (8 3/4 ounce) can kernel corn
1 cup buttermilk
2 eggs
1 small onion, chopped
2 medium jalapeno peppers, chopped
3 1/2 ounces colby-monterey jack cheese, shredded

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

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Top Asked Questions

What is the best recipe for cornbread?
Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet. ... 2 In a small bowl, beat eggs. Mix in corn oil and buttermilk. ... 3 In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. ... 4 Bake for 30 to 35 minutes until center is set and top is golden brown.
How to make layered Mexican cornbread?
You can make a layered Mexican cornbread and make it a wholesome and complete meal in itself. Make a filling using ground beef, minced meat, bacon, sausages, vegetable, or a mix of meat and vegetables to layer the bread. Grease and line a 9-inch pan. Now pour half of the cornbread batter into the pan.
What kind of flour do you use for Mexican cornbread?
Cornmeal. I like a medium-grind cornmeal like this one, which gives the Mexican cornbread extra texture, but if you don’t have it on hand, regular finer-grind cornmeal works too. White Whole Wheat Flour. For whole-grain goodness. Its mild flavor tastes just like all-purpose flour in this recipe. Baking Powder AND Baking Soda. For that perfect rise.
How long to bake cornbread (and why)?
Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon. Now add the cornbread mixes and stir just until moistened. Pour into a greased 9x13 baking dish. Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.

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