TEX-MEX CORNBREAD
Make and share this Tex-Mex Cornbread recipe from Food.com.
Provided by Kim D.
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Mix cornbread according to directions on package.
- Place half the cornbread batter into a greased 8-inch square pan.
- Top batter with corn, green chiles and cheese.
- Spread remaining batter on top.
- Bake for 35 minutes, or until golden.
Nutrition Facts : Calories 204.2, Fat 6.3, SaturatedFat 2.4, Cholesterol 6.9, Sodium 496.7, Carbohydrate 33.1, Fiber 3.5, Sugar 9.8, Protein 5.9
TEX-MEX CORNBREAD
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
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.
CREAMY TEX-MEX CORNBREAD BAKE
Make the most of your boxed cornbread mix. This Tex-Mex bake is full of hearty ingredients that'll keep everyone full, happy, and healthy. Use ground turkey and low-fat soup and milk to lighten up this hearty casserole.
Provided by Southern Living Editors
Time 40m
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Cook ground turkey in a large skillet over medium heat, stirring often, 5 minutes or until meat crumbles and is no longer pink. Add green onions, and sauté 1 minute.
- Stir in soup and next 2 ingredients. Bring to a low boil, and remove from heat. Stir in 3/4 cup cheese and 1/4 cup cilantro. Add salt and pepper to taste. Pour turkey mixture into a 2-qt. baking dish coated with cooking spray.
- Stir together cornbread mix, 3/4 cup water, 3 Tbsp. cilantro, and remaining 1/4 cup cheese. Pour cornbread mixture over turkey mixture in baking dish.
- Bake at 400° for 20 to 25 minutes or until golden.
- Note: We tested with Martha White Buttermilk Cornbread & Muffin Mix.
TEX MEX CORNBREAD
Make and share this Tex Mex Cornbread recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Mix corn meal, baking powder, and salt.
- Combine the remaining ingredients.
- Add to dry mix.
- Stir until blended well.
- Pour into greased 9x9 baking pan.
- Bake at 375* for about 40 mnutes, until bread tests done.
Nutrition Facts : Calories 317.7, Fat 24.9, SaturatedFat 15.1, Cholesterol 107.6, Sodium 670.1, Carbohydrate 18.5, Fiber 1.5, Sugar 1.9, Protein 7.3
MOIST TEX-MEX CORNBREAD
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
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
MEXICAN STYLE CORNBREAD
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
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
TEX-MEX CORNBREAD
Number Of Ingredients 18
Steps:
- Preheat oven to 425. Generously grease med size casserole dish or cast iron skillet. In 1 T butter, saute (don't brown) green onion, white onion and red bell pepper, approx 5 mins. Remove from heat. In large bowl combine flour, cornmeal, baking powder,soda, sugar, pepper flakes and salt. In med size bowl combine milk, eggs, and melted shortening. Stir in onion/bell pepper mixture. Add celery. Pour milk mixture into flour mixture all at once and still only until just blended. Fold in corn, pour batter into casserole dish/iron skillet. Sprinkle cheese on top. Bake for 30 mins or until toothpick comes out clean.
ABSOLUTE MEXICAN CORNBREAD
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
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
EASY TEX MEX CASSEROLE
This Easy Tex Mex Casserole has turned into a favorite meal. Flavorful ground beef topped with corn bread makes an easy casserole even the kids will love!
Provided by Janelle
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400*F
- In a skillet cook ground beef, onion, bell pepper, cumin & salt until ground beef is cooked through and onions are translucent.
- Add salsa & corn to ground beef mixture and cook for additional 10 minutes.
- Pour mixture into a 9x9 casserole dish.
- Prepare muffin mix according to package directions and spread on top of ground beef mixture.
- Bake for 20 - 25 minutes or until corn bread is cooked through and golden on top.
- Serve immediately.
Nutrition Facts : Calories 261 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 23 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 578 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
TEX-MEX BEAN BAKE WITH CORNBREAD TOPPING
I frequently cooked this dish when I was on the cross-country team in college. We loved this veggie-packed bake so much I would have to make two! For a meaty version, substitute shredded chicken for half of the potato. -Samantha Westveer, Kentwood, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add sweet potato, onion and peppers; cook and stir 5-7 minutes or until potato is cooked halfway through., Stir in beans, corn, chiles, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine cornbread mix, egg, milk and pumpkin. Spoon over bean mixture. Bake, uncovered, 25-30 minutes or until a toothpick inserted in the topping portion comes out clean. To Make Ahead: Can be made a day in advance. Prepare as directed, omitting topping. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Prepare topping and bake as directed.
Nutrition Facts : Calories 310 calories, Fat 10g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 645mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 7g fiber), Protein 8g protein.
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