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
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
MASA DOUBLE CORNBREAD
Masa - the base of corn tortillas - is basically cornmeal that has been processed in a way that makes the vitamin content more usable. I use the brand Maseca, which my grocery store stocks next to the flour in a similar size bag for about the same price. Using masa in cornbread gives it a softer texture and a bit of tortilla...
Provided by April McIver
Categories Other Breads
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 425. If you're planning to bake your cornbread in a cast iron pan, put the pat of butter in the pan and put it into the oven to heat up. If you're using a regular baking pan, grease the bottom and 1/2 inch up the sides.
- 2. Combine flour, masa, sugar, baking powder and salt in a medium bowl.
- 3. In a small bowl, combine eggs, milk and oil.
- 4. Add liquid ingredients to dry ingredients all at once, stirring as little as possible to combine well.
- 5. Gently fold in corn.
- 6. Pour into prepared pan, smooth top of batter and bake 25 minutes for a square pan, a bit longer for cast iron, until a toothpick inserted near the center comes out clean.
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