Pams Mexican Cornbread Recipes

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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

PAM'S MEXICAN CORNBREAD



Pam's Mexican Cornbread image

Make and share this Pam's Mexican Cornbread recipe from Food.com.

Provided by Curt Newport

Categories     Quick Breads

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 12

1 cup yellow cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
1 egg
1 cup milk
1 cup cream-style corn
1/4 cup chopped onion
2 tablespoons chopped green chilies
2 tablespoons chopped pimientos
1/4 cup butter
1/2 cup shredded cheddar cheese

Steps:

  • Combine dry ingredients in bowl and mix well.
  • Beat egg and milk together; add corn.
  • Mix well.
  • Saute onion, chiles and pimiento in butter inskillet until onion is tender.
  • Add milk mixture, onion mixture and cheese to dry ingredients.
  • Stir until just mixed.
  • Pour into well buttered 8-inch square pan.
  • Bake in hot oven at 400 degrees 35-40 minutes (adjust time and temp for altitude, if necessary), or until toothpick inserted in center comes out clean.

PAULA DEEN'S LAYERED MEXICAN CORNBREAD



Paula Deen's Layered Mexican Cornbread image

From Paula Deen's visit on "The view" Looked so yummy. Haven't tried it yet, but it's Paula Deen!

Provided by jts_mom

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup all-purpose cornmeal
1/2 cup all-purpose flour
2 tablespoons baking powder
2/3 cup milk
2 eggs
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup chopped onion
1 (14 ounce) can creamed corn
1 cup grated cheddar cheese
1 cup chopped jalapeno pepper

Steps:

  • Preheat oven to 350°F.
  • Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray.
  • Set aside.
  • In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
  • Stir in onion and creamed corn.
  • Pour half of batter into prepared pan.
  • Top with cheese and peppers, spreading onto batter.
  • Pour remaining batter on top of cheese and peppers.
  • Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
  • Let cool slightly before cutting into squares.

Nutrition Facts : Calories 300.2, Fat 16.7, SaturatedFat 5.1, Cholesterol 70.5, Sodium 692, Carbohydrate 31.2, Fiber 2.4, Sugar 2.8, Protein 9

MEXICAN CORN BREAD



Mexican Corn Bread 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 corn bread and it was a big hit. -Sandy Gaulitz, Spring, Texas

Provided by Allrecipes Member

Time 1h

Yield 18

Number Of Ingredients 9

2 (8.5 ounce) packages corn bread/muffin mix
1 medium onion, chopped
2 cups shredded Cheddar cheese
1 (14.75 ounce) can cream-style corn
1 ½ cups sour cream
4 large eggs eggs, beaten
1 (4 ounce) can chopped green chilies
⅓ cup vegetable oil
1 tablespoon finely chopped jalapeno pepper

Steps:

  • In a bowl, combine corn bread mix and onion. Combine the remaining ingredients; add to the corn bread mixture just until moistened. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 50--55 minutes or until lightly browned and the edges pull away from sides of pan. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 266.2 calories, Carbohydrate 23.8 g, Cholesterol 63.6 mg, Fat 16 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 6.6 g, Sodium 668.3 mg, Sugar 4.2 g

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