SUNNY'S TEX-MEX SPOONBREAD
Provided by Sunny Anderson
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- For the chorizo: In a large cast-iron skillet over medium heat, add the butter, chorizo, onion and garlic. Cook, stirring to keep the onions from browning, until the chorizo is cooked through and broken down to resemble ground meat, about 10 minutes.
- For the cornmeal: Into the skillet with the chorizo, add the milk, buttermilk and cornmeal. Bring to a simmer while whisking, to keep the cornmeal from clumping or sticking in the corners. When the liquid begins to thicken, turn off the heat and continue to stir until the mixture is the texture of loose grits.
- In a medium bowl, whisk the eggs while very slowly adding a bit of the cornmeal mixture. Whisk vigorously to combine and then feel the outside of the bowl. If it's not warm, add a bit more of the cornmeal mixture while continuously whisking; keep adding the cornmeal mixture until the eggs are just as warm as the cornmeal mixture. Then, reversing the order, slowly pour the egg mixture into the cornmeal mixture, whisking vigorously. Add the Cheddar, mozzarella, corn, chopped tomatoes and chiles and scallions to the skillet and stir to combine.
- Bake until the edges are golden brown and the center is set, 35 to 40 minutes.
MEXICAN SPOON BREAD
This recipe came from my Aunt Terry. My mom makes this every time she does enchiladas and even most of the time she does just tacos. Something about the sweet/salt/spicy combination wins my heart, lol.
Provided by Alicia .
Categories Other Breads
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees. Grease a 9x9 baking pan.
- 2. Mix corn, milk, oil and eggs until well blended. Add cornmeal, baking powder, baking soda, salt, chilies and 1 cup of the grated cheese. Mix well.
- 3. Pour into pan. Bake 30 minutes then top with the remaining cheese. Bake another 10-15 minutes. Let stand 15 minutes before cutting and serving.
MEXICAN SPOON BREAD
Make and share this Mexican Spoon Bread recipe from Food.com.
Provided by GinnyP
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a medium bowl, mix corn, milk, and oil.
- Stir in the eggs.
- Add the corn meal, baking soda, and salt; stir well.
- Pour half of the batter into a greased 8" x 8" baking pan.
- Add the chopped green chiles and half of the cheddar cheese to the remaining batter and spread over the batter in the pan.
- Top with the rest of the cheese.
- Bake at 375F for 45 minutes.
MEXICALI SPOON BREAD CASSEROLE
In the mood for something Mexican and/or cornbread?! This is a delicious combination of both and a real family-pleaser!
Provided by SilentCricket
Categories Oven
Time 1h10m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Brown beef, onions, green pepper, and garlic over medium heat.
- Drain off any fat.
- Add remaining ingredients.
- Heat through.
- Pour meat mixture into baking dish; I use a 13"x 9" pan.
- Make Cornmeal Topping: Mix milk, cornmeal, and salt in saucepan.
- Cook and stir over medium heat until mixture thickens.
- Remove from heat and stir in cheese and eggs; mix well.
- Immediately pour onto beef mixture and spread evenly.
- Bake at 375 for about 40 minutes, until golden.
- Serve with sour cream and any other of your favorite Mexican garnishes!
Nutrition Facts : Calories 501.7, Fat 27.1, SaturatedFat 11.8, Cholesterol 171, Sodium 1392.1, Carbohydrate 34.2, Fiber 4.3, Sugar 6.4, Protein 32.8
CHEESE MEXICAN CORN SPOON BREAD
Cream-style corn, whole corn kernels, sour cream, butter, green chilies, ground meat and sharp cheddar cheese are combined with a packaged corn bread mix in this moist, pudding-like main dish.
Provided by nana3z
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
- Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 42.9 g, Cholesterol 145.4 mg, Fat 36.4 g, Fiber 1.3 g, Protein 21.5 g, SaturatedFat 18.9 g, Sodium 1341 mg, Sugar 8.1 g
MEXICAN SPOON BREAD
Steps:
- Preheat oven to 375.
- Grease 9 x 13 baking pan.
- Mix corn, sour cream, milk, oil, butter, eggs until well blended.
- Add cornmeal, sugar, salt, chilies and 1 C of the grated cheese.
- Mix well.
- Pour into pan.
- Bake 30 minutes then top with remaining cheese.
- Bake 10 -25 minutes more. (Use the "toothpick" test)
- Let stand 15 minutes before cutting and serving.
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14 AUTHENTIC MEXICAN BREADS FOR YOU TO TRY IN 2022
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Reviews 1Category Side DishServings 12Published Nov 8, 2022
- Easy Concha (Mexican Sweet Bread) This is one of the most popular kinds of authentic Mexican bread. Concha is a sweet bread that is also quite soft. Its name stems from its shape, which resembles a seashell.
- Pink Pan Dulce. This Concha is pretty in pink! Pink Pan Dulce is a sweet, soft Mexican bread made in the shape of a shell. With its colorful pink topping, it’s perfect for brunch or a tea party.
- Mexican Bolillo Bread Rolls. These simple rolls are perfect as a side with lunch or dinner. This is Mexico’s take on the French baguette, with its oblong shape and crispy, chewy texture.
- Elotes. The texture of elotes is more similar to a cookie than bread. Pan de elotes is bread made from simple ingredients and comes out tasty every single time.
- Orejas. These delicious puff pastry cookies are almost too pretty to eat! Also known as palmiers, these are sweet, crunchy treats topped with caramelized sugar.
- Mexican Flatbread (Flour Tortillas) Tortillas are an extremely versatile Mexican flatbread used in a variety of dishes – from tacos to burritos to enchiladas.
- Mexican Corn Bread. It’s not your classic cornbread. This Mexican-style cornbread is rich, cheesy, and fluffy with corn and jalapeno flavors. It’s easy to make at home and pairs perfectly with a comforting Mexican soup or favorite main dish.
- Mexican Bread Pudding (Capirotada) This Mexican-style bread pudding is often viewed as a reminder of the suffering of Chris. It’s cheesy, rich, and traditionally served during Lent.
- Mexican Cheese Bread. Made with only 6 ingredients, this type of Mexican bread takes less than 30 minutes to prepare. Cheesy and flavorful, they are so satisfying with each bite!
- Mexican Telera Bread. Mexican telera is a white bread roll made with wheat flour, yeast, salt, and water. It’s one of the most popular breads used in many Mexican sandwiches.
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- Pour the batter into your casserole dish and bake for 45 minutes or until the spoonbread is set in the center.
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- Rinse beans with cold water in colander. Drain. Place beans in 2-quart saucepan and add 2 cups water. Bring to boil on stove top, then lower heat to simmer and cover. Cook until beans can be pierced with a fork and seem tender, about 45 minutes. Drain off liquid and set beans aside.
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