Moms Tex Mex Cornbread Muffins Recipes

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MOM'S TEX MEX CORNBREAD MUFFINS



Mom's Tex Mex Cornbread Muffins image

My mom used to make these to go with her chili on cold days. They are spicy, cheesy corn bread muffins that are excellent. I hope you enjoy them too. You can also use montery jack cheese instead of cheddar cheese. Your favorite salsa works best in these and i have found that home made salsa is the best at making these unbelievable.

Provided by Pepper Monkey

Categories     Breads

Time 35m

Yield 1 8x8 Pan, 10 serving(s)

Number Of Ingredients 9

2 cups cornmeal mix
1 1/2 cups milk
1 egg
1/4 cup vegetable oil
1 1/2 cups sharp shredded cheddar cheese
2/3 cup mild salsa, drained
1 teaspoon hot sauce (optional)
cooking spray
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 450 degrees F.
  • Grease muffin pan with cooking spray.
  • Mix egg, milk, cornmeal and oil together in a bowl.
  • Fold in 1 1/2 cup cheese and salsa.
  • Add hot sauce for a spicier muffin.
  • Bake at 450 for 20-25 minutes.
  • During the last 5 minutes sprinkle the tops of the muffins with shredded cheddar cheese.
  • Remove from oven and let cool for 5 minutes before serving.

MOM'S MEXICAN CORNBREAD



Mom's Mexican Cornbread image

This cornbread containing meat, cheese, peppers, and other ingredients is a family favorite. It's great alone or with a bowl of beans on the side. You may add extra cheese or peppers to suit your own taste. If making a double batch, use 1 can of whole-kernel corn and 1 can of cream-style corn.

Provided by snowylady

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 10

1 pound ground beef
1 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 egg
1 onion, chopped
1 (14.5 ounce) can cream-style corn
1 cup shredded Cheddar cheese
2 jalapeno peppers, chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Coat a 9X12 inch baking dish with cooking spray.
  • Heat a large skillet over medium heat; cook the ground beef in the skillet until no longer pink. Set aside.
  • In a large bowl, stir together the cornmeal, salt, and baking soda. Mix in milk, egg, onion, corn, Cheddar cheese, and jalapeno pepper. Stir in browned beef. Pour into the prepared baking dish.
  • Bake in the preheated oven until golden brown, about 1 hour.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 17.3 g, Cholesterol 50.2 mg, Fat 10.2 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 4.7 g, Sodium 490.8 mg, Sugar 2.8 g

TEX-MEX CORNBREAD



Tex-Mex Cornbread image

This special corn bread has spice added to it with its jalapeno peppers. The Mexicorn adds lots of wonderful color.-Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 cup self-rising flour
1 cup cornmeal
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg, beaten
1 can (11 ounces) Mexicorn, drained
1 cup chopped onion
3 to 4 jalapeno peppers, seeded, deveined and diced
1-3/4 cups buttermilk
2 cups shredded cheddar cheese, divided

Steps:

  • Combine flour, cornmeal, baking powder and salt; set aside. In another bowl, combine egg, corn, onion, peppers, buttermilk and 1-3/4 cups cheese. Stir corn mixture into flour mixture. Pour into a greased 10-in. ovenproof skillet. Bake at 350° for about 40-50 minutes or until bread tests done. Top with remaining cheese and remove from the oven.

Nutrition Facts : Calories 283 calories, Fat 9g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 853mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 13g protein.

MRS. PATTI'S MEXICAN CORNBREAD



Mrs. Patti's Mexican Cornbread image

Cornbread with a touch of spice.

Provided by MAIL8D

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h

Yield 8

Number Of Ingredients 10

1 ½ cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 cup sour cream
2 eggs
1 (14 ounce) can cream-style corn
1 onion, chopped
⅔ cup vegetable oil
¼ cup chopped jalapeno peppers, or to taste
3 cups shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
  • Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
  • Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
  • Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.

Nutrition Facts : Calories 555.1 calories, Carbohydrate 34.6 g, Cholesterol 103.6 mg, Fat 40.2 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 16 g, Sodium 913.8 mg, Sugar 3.7 g

MOIST TEX-MEX CORNBREAD



Moist Tex-Mex Cornbread image

Turn corn muffin mix into Moist Mexican Cornbread using bell pepper, green chilies and more. For a spicier mexican cornbread, add more ground red pepper.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield Makes 16 servings.

Number Of Ingredients 8

1/2 cup MIRACLE WHIP Dressing
2 eggs, lightly beaten
1/4 tsp. ground red pepper (cayenne)
1 can (8-3/4 oz.) whole kernel corn, well drained
1 pkg. (8-1/2 oz.) corn muffin mix
1 can (4 oz.) chopped green chiles, well drained
1/2 cup chopped onion
1/3 cup chopped red bell pepper

Steps:

  • Preheat oven to 400°F. Mix dressing, eggs and ground red pepper in large bowl.
  • Add remaining ingredients; stir just until moistened. Pour into greased 8-inch square baking dish.
  • Bake 25 min. or until golden brown.

Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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