Quick Easy Mexican Cornbread Recipes

MEXICAN CORNBREAD

Mexican Cornbread image

I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious Mexican cornbread and it was a big hit. -Sandy Gaulitz, Spring, Texas

Provided by Taste of Home

Time 1h

Yield 24 servings.

Number Of Ingredients 9

Ingredients

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

Steps:

In a large bowl, combine cornbread mix and onion. Combine the remaining ingredients; add to the cornbread mixture just until moistened. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from sides of pan and a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 159 calories, Fat 10g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 229mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

QUICK MEXICAN CORNBREAD

Quick Mexican Cornbread image

Make and share this Quick Mexican Cornbread recipe from Food.com.

Provided by Diana Adcock

Categories Quick Breads

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups self-rising cornmeal
1/2 cup self rising flour
3/4-1 cup buttermilk
2 eggs, beaten
1/4 cup corn oil
1/2 cup corn kernel
3 -4 green onions, diced
1/2 cup diced red pepper
1 -2 jalapeno, diced
1 cup sharp cheddar cheese, cut into smallish chunks

Steps:

Preheat ovent o 350 degrees.
Mix all ingredients together well.
Grease a cast iron skillet and pour in bread battter.
Bake for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.
**Selfrising flour=1 cup flour to 1& 1/2 t's baking powder to 1/2 t.
flour.
This works with corn meal as well.

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

MEXICAN CORNBREAD II

Mexican Cornbread II image

Moist, spicy cornbread that's so simple to make and tastes so good!

Provided by Bea

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 35m

Yield 12

Number Of Ingredients 6

Ingredients

1 (8.5 ounce) package self-rising cornmeal
1 egg
½ cup milk
1 (8 ounce) can cream-style corn
1 cup shredded Monterey Jack cheese
1 (4 ounce) can diced green chile peppers, drained

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.4 g, Cholesterol 24.7 mg, Fat 4.2 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 2.2 g, Sodium 470.5 mg, Sugar 1.4 g

QUICK & EASY MEXICAN CORNBREAD

Quick & Easy Mexican Cornbread image

I found this easy recipe online. I did substitute green chilies for jalapenos. It's very easy and very tasty!

Provided by Cecelia Huddleston

Categories Other Breads

Time 50m

Number Of Ingredients 8

Ingredients

2 box jiffy corn muffin mix
1/2 c cream style corn
2 large eggs
1 stick butter, melted
1/2 c chopped onion
1/4 c green chilies
1 c shredded monterey jack or cheddar cheese
1/2 c evaporated milk

Steps:

1. Preheat oven to 350 degrees. Spray a 10" iron skillet with cooking spray with flour. Mix all ingredients and pour batter into prepared pan. Bake for 40-45 minutes. Cool for about 5 minutes before serving.
2. Note: I microwaved the onion with the butter for 4 minutes before adding with the rest of the ingredients.

MEXICAN CORNBREAD I

Mexican Cornbread I image

A delicious homestyle Mexican cornbread. Moist and delicious with plenty of corn and cheese.

Provided by Rebecca Henley

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup self-rising cornmeal
½ cup self-rising flour
3 cups shredded Cheddar cheese
1 onion, chopped
1 green bell pepper, chopped
6 chopped green chile peppers
2 eggs, beaten
1 (8 ounce) can creamed corn
¼ cup milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.

Nutrition Facts : Calories 208.8 calories, Carbohydrate 18.5 g, Cholesterol 61.1 mg, Fat 10.8 g, Fiber 1.7 g, Protein 10.6 g, SaturatedFat 6.4 g, Sodium 437.5 mg, Sugar 2.8 g

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