Quick Easy Mexican Cornbread Recipes

MEXICAN CORNBREAD

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!

MEXICAN CORNBREAD II

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
• Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
• Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

EASY MEXICAN CORNBREAD

Steps:

• Preheat oven to 350˚F.
• In a large bowl, mix all ingredients together until everything is combined and just moistened.
• Spread in the dish of your choice and bake according to the directions for your choice below.

MEXICAN CORNBREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
• In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.

MEXICAN CORNBREAD

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.

FAVORITE MEXICAN CORNBREAD

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.

EASY MEXICAN CORNBREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F / 220 C / Gas 7.
• Grease a 9-inch square baking pan.
• In a large mixing bowl combine the cornmeal, melted shortening, sugar, salt, baking powder, and baking soda.
• In another bowl whisk the eggs with the buttermilk. Add the egg mixture to the dry ingredients and mix just until blended. Add the cream-style corn and mild chile peppers, along with minced jalapeño peppers, if using; stir to blend.
• Pour half of the mixture into the prepared baking pan. Sprinkle half of the shredded cheese over the batter.
• Spoon remaining batter over the cheese layer and then top with the remaining cheese.
• Bake for 20 to 25 minutes, until set and lightly browned around the edges.
• Serve and enjoy.

QUICK MEXICAN CORNBREAD

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.

EASY MEXICAN CORNBREAD

Steps:

• In a stand-up mixer, or by hand, mix the 2 packages of cornbread mix and 3 cups of water until blended.
• Add the heaping tablespoons of cottage cheese, blend a little more.
• Add the green chiles and cream corn, blend well.
• In a Crisco greased #10 cast iron skillet pour half of the batter.
• Sprinkle the cheese over the top, evenly.
• Carefully pour the remaining batter evenly over the cheese so it doesn't blend the cheese into the bottom half.
• Bake in a 375 degree oven for 35 to 45 minutes (35 works in my oven) until your cornbread is done. It will be moister and "heavier" than usual.
• Let it cool to a "warmer" touch, then turn out onto a large platter and slice into wedges like cake. I have to use a large piece of foil, my plates are not big enough. Then you can also just cover it with another piece of foil, take it with, and slice later.
• You can serve with a pat of butter on top if you like.
• Try adding crumbled bacon or some cooked crumbled Jimmy Dean Sage Sausage with the cheese layer for a lunchtime meal.

MOIST MEXICAN CORNBREAD

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.

CHEESY MEXICAN CORNBREAD

Steps:

• Heat oven to 425°F. Grease 9-inch round cake pan, 8-inch square pan or 10-inch ovenproof skillet with shortening or cooking spray.
• In medium bowl, mix all ingredients. Beat vigorously 30 seconds. Pour batter into pan.
• Bake round or square pan 25 to 30 minutes, skillet about 20 minutes, or until golden brown. Serve warm.