MEXICAN CORNBREAD
Deliciously moist, decadent, this Mexican Cornbread recipe by Mama is studded with sweet corn, cheddar cheese, and spicy bits of jalapeño peppers!
Provided by The SouthernPlate Staff
Categories Appetizer
Time 1h15m
Number Of Ingredients 10
Steps:
- Place a seasoned cast iron skillet (or 8 inch round cake pan) in the oven and preheat to 350.
- In a large bowl, mix together all ingredients.
- Pour 1 tablespoon of vegetable oil into skillet and swirl a bit to cover the bottom (This skillet is hot so hold it with a potholder).
- Pour batter in skillet and bake for 30-40 minutes or until golden brown on top. Turn out onto a plate, cut, and serve.
Nutrition Facts : Calories 743 kcal, ServingSize 1 serving
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
MEXICAN CORNBREAD
Steps:
- Preheat the oven to 350f degrees and lightly grease a 9x9-inch baking dish or use a springform pan.
- In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended.
- Stir in the eggs, creamed corn, and milk. Spread the batter out into the prepared pan.
- Bake in the oven for 1 hour, or until a toothpick comes out clean. Enjoy!
Nutrition Facts : Calories 428 kcal, Carbohydrate 38 g, Protein 20 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 114 mg, Sodium 971 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
MEXICAN CORNBREAD
This Mexican cornbread is made with fresh green chiles, sweet corn, and shredded cheddar cheese, for a savory cornbread that has a little kick to it.
Provided by Danilo Alfaro
Categories Bread
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F.
- Thoroughly grease and flour a 9 × 9-inch baking pan (or use a nonstick baking pan or a flexible silicone pan). Or use a cast-iron skillet.
- Sift together the flour, cornmeal, baking powder, and salt.
- Combine the milk, eggs, butter (or shortening) and sugar, if using.
- Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, diced peppers, and cheese, but don't overmix the batter or the cornbread will be too tough.
- Pour the batter into your prepared pan and bake the cornbread immediately.
- Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edges of the cornbread start to separate from the pan.
- Serve and enjoy.
Nutrition Facts : Calories 183 kcal, Carbohydrate 20 g, Cholesterol 52 mg, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, Sodium 298 mg, Sugar 2 g, Fat 9 g, ServingSize 12 servings, UnsaturatedFat 0 g
CURLEY'S OLD FASHIONED CORNBREAD
This is my mother's recipe. It was on the menu at every cafe she cooked. This cornbread has a great crisp crust yet the inside is soft and tender. It is a perfect accompaniment to soups, stews and the southern standard, "a big ole pot of brown beans."
Provided by Judedeva
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 In a large bowl, combine flour, cornmeal, baking powder, salt, baking soda, and sugar.
- (If baking powder or soda appear at all lumpy, sift them in).
- Stir well to combine.
- In a small bowl, whisk together buttermilk, egg, and oil.
- Place the butter in a 9 or 10 inch skillet and place in the oven and heat until the butter melts and is sizzling seriously.
- Tilt the pan to coat the sides of the skillet.
- As the butter's melting, quickly pour the wet ingredients into the dry, and, using a wooden spoon, stir the wet and dry together with as few strokes as possible--- only as many as are needed to combine the two.
- Don't beat it!
- Scrape the batter into the hot, buttery skillet.
- It should sizzle.
- Place it in the oven immediately.
- Bake until golden brown on top, about 25 to 30 minutes.
Nutrition Facts : Calories 242, Fat 12.8, SaturatedFat 4.1, Cholesterol 39.4, Sodium 333.4, Carbohydrate 27.5, Fiber 1.5, Sugar 3.6, Protein 5
PAULA DEEN'S LAYERED MEXICAN CORNBREAD
From Paula Deen's visit on "The view" Looked so yummy. Haven't tried it yet, but it's Paula Deen!
Provided by jts_mom
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray.
- Set aside.
- In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
- Stir in onion and creamed corn.
- Pour half of batter into prepared pan.
- Top with cheese and peppers, spreading onto batter.
- Pour remaining batter on top of cheese and peppers.
- Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
- Let cool slightly before cutting into squares.
Nutrition Facts : Calories 300.2, Fat 16.7, SaturatedFat 5.1, Cholesterol 70.5, Sodium 692, Carbohydrate 31.2, Fiber 2.4, Sugar 2.8, Protein 9
MEXICAN CORNBREAD
I got this recipe from my brother's friend, Lavon, who lives in Alabama. She's like me (an old fashioned cook).
Provided by Darlene Summers
Categories Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- Pour into greased baking pan.
- Bake at 350 degrees for 45 minutes or till done.
Nutrition Facts : Calories 319.9, Fat 19.6, SaturatedFat 4.6, Cholesterol 63.1, Sodium 623.5, Carbohydrate 30.2, Fiber 2.5, Sugar 4, Protein 8.4
OLD FASHIONED CORNBREAD
Make and share this Old Fashioned Cornbread recipe from Food.com.
Provided by Young Structural
Categories Breads
Time 35m
Yield 16 Servings from cut square
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Sift together the flour, baking powder and salt.
- Add the cornmeal and stir until well mixed.
- In a second bowl, combine the milk, eggs, and honey or maple syrup.
- Melt the butter and add it to our second bowl, mixing well.
- Combine the dry and liquid ingredients and mix well.
- Pour the batter into an oiled 8in square baking pan and bake for about 20 minutes or until done in the centre and lightly browned.
- To test for doneness, insert a toothpick into the centre; If it comes out dry, the corn bread is done.
Nutrition Facts : Calories 117, Fat 4.4, SaturatedFat 2.4, Cholesterol 36.2, Sodium 180.4, Carbohydrate 17.2, Fiber 0.8, Sugar 4.5, Protein 2.8
OLD FASHIONED SOUTHERN CORNBREAD
This is a great recipe from River Road Recipes (published by the Junior League of Baton Rouge). Perfect served with gumbo or red beans & rice, or any Southern meal.
Provided by appleydapply
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease an 8-inch round or square baking pan (or, for more authenticity, a cast iron skillet). Preheat oven to 425. Place pan in oven to preheat.
- Combine cornmeal, flour, salt, and sugar in mixing bowl. Add corn oil and use a cutting motion with spoon so that oil will be well blended with other ingredients. Add the boiling water and mix well.
- Add cold milk and stir. Let stand for a few minutes until batter has cooled to room temperature.
- Mix in egg and then baking powder; beat briskly.
- Remove preheated pan from oven and pour in batter. Bake until lightly browned (approx. 20 minutes).
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