Piccadilly Cafeteria Mexican Cornbread Recipes

MEXICAN STYLE CORNBREAD

Mexican Style Cornbread image

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

Ingredients

2 eggs
¼ cup corn oil
1 cup buttermilk
1 ½ cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

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

Absolute Mexican Cornbread image

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

Ingredients

1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
½ (4 ounce) can chopped green chile peppers, drained
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
¼ teaspoon salt

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

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