Cheesy Mexican Cornbread Recipes

CHEESY MEXICAN CORNBREAD

Cheesy Mexican Cornbread image

This is an easy, tasty side dish to go along with your favorite chili. We eat it as a snack as well. Enjoy!

Provided by MelodyOHare

Categories Breads

Time 55m

Yield 18-24 Squares

Number Of Ingredients 9

Ingredients

2 (8 1/2 ounce) packages corn muffin mix
1 medium onion, chopped
2 cups shredded cheddar cheese
1 (14 ounce) can cream-style corn
1 1/2 cups sour cream
4 eggs, beaten
1 (4 ounce) can green chilies
1/3 cup vegetable oil
1 tablespoon jalapeno pepper, finely chopped

Steps:

Preheat oven to 350.
In a bowl, combine corn muffin mix and onion.
In another bowl, combine the remaining ingredients.
Add wet mixture to the dry.
Mix until moist.
Pour into 13x9 baking dish.
Bake at 350 for 50-55 minutes.
Serve warm!

Nutrition Facts : Calories 276.6, Fat 16.7, SaturatedFat 6.9, Cholesterol 69.2, Sodium 464.7, Carbohydrate 24.9, Fiber 2.2, Sugar 6.9, Protein 7.6

CHEESY MEXICAN CORNBREAD

Cheesy Mexican Cornbread image

Check out this cheesy cornbread that can be made ready in 40 minutes. Perfect if you love Mexican cuisine!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 12

Number Of Ingredients 13

Ingredients

1 1/2 cups whole-grain yellow cornmeal
1/2 cup all-purpose flour
1 cup shredded reduced-fat Monterey Jack or Cheddar cheese (4 oz)
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon baking soda
1 cup buttermilk
3 tablespoons canola oil
2 eggs
1 can (8.5 oz) cream-style corn
1 can (4.5 oz) chopped green chiles, well drained

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.

Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 45 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g

CHEESY MEXICAN CORNBREAD

Cheesy Mexican Cornbread image

I made this just recently, it is fabulous... and yes, 5 teaspoons baking powder! If you do have any leftovers, this freezes well. This can also be baked successfully in muffin tins, you will get about 27-28 muffins, be sure to adjust baking time. If you want to boost up the heat, add in some cayenne pepper.

Provided by Kittencalrecipezazz

Categories Quick Breads

Time 35m

Yield 1 (13x9-inch) pan

Number Of Ingredients 13

Ingredients

1 1/2 cups flour
2 1/2 cups yellow cornmeal
5 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons sugar
1 tablespoon cumin
1 teaspoon chili powder
1 (15 ounce) can canned corn niblets, drained
1 (4 1/2 ounce) can green chilies, diced
2 eggs, beaten
1/2 cup melted butter
2 cups milk or 2 cups half-and-half cream
1 1/4 cups grated cheddar cheese

Steps:

Set oven to 400 degrees.
Butter a 13 x 9-inch baking pan.
In a bowl combine first 7 ingredients; mix well.
Add in drained corn and green chilies; mix to combine.
In a small bowl, mix/whisk together milk, melted butter; add to the corn mixture along with the cheddar cheese; mix well to combine.
Pour into prepared baking dish.
Bake for about 20-25 minutes, or until golden brown.

Nutrition Facts : Calories 4262.3, Fat 185.7, SaturatedFat 105, Cholesterol 883.7, Sodium 8743.1, Carbohydrate 554.2, Fiber 39.3, Sugar 71.5, Protein 124

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