Easymexicancornbread Recipes

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EASY MEXICAN CORNBREAD



Easy Mexican Cornbread image

This Easy Mexican Cornbread recipe is soft, tender, and delicious! With only a few ingredients, it is as easy to make as it is delicious. You can make it with just green chiles for a mild Mexican Cornbread or add the jalapeños for a spicer version.

Provided by Kimber

Categories     Side Dish

Time 25m

Number Of Ingredients 5

2 boxes Jiffy Corn Muffin Mix
2 eggs
1 can cream style sweet corn
4.5 oz mild chopped green chiles (canned)
1/4 cup jarred jalapeño slices (chopped (optional))

Steps:

  • Preheat oven to 350˚F.
  • In a large bowl, mix all ingredients together until everything is combined and just moistened.
  • Spread in the dish of your choice and bake according to the directions for your choice below.

Nutrition Facts : ServingSize 1 piece/muffin, Calories 116 kcal, Carbohydrate 18 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 34 mg, Sodium 335 mg, Fiber 1 g, Sugar 5 g

MEXICAN CORNBREAD



Mexican Cornbread image

Cream-style corn and buttermilk keeps every piece of cornbread moist and tender.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 12

Number Of Ingredients 11

1 1/2 cups shredded sharp Cheddar cheese (6 oz)
3/4 cup buttermilk
1/3 cup vegetable oil
2 eggs, slightly beaten
1 can (8.5 oz) cream-style corn
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
  • In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
  • Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.

Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 2 g, TransFat 0 g

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

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.

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

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

MEXICAN CORNBREAD



Mexican Cornbread image

An easy recipe for cheesy Mexican cornbread from scratch! Made with jalapeño, gooey cheese, and a can of Mexicorn, it's moist, delicious, and not too spicy.

Provided by Erin Clarke / Well Plated

Categories     Appetizer     Side Dish

Time 45m

Number Of Ingredients 13

1/4 cup unsalted butter
3 tablespoons honey
1 cup yellow cornmeal (I like medium grind for the texture)
1/2 cup white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 eggs (at room temperature)
1 cup low-fat buttermilk (at room temperature; or 1 cup 2% milk mixed with 1 tablespoon lemon juice or white vinegar)
1 1/2 cups freshly grated sharp cheddar, cheddar jack, or pepper jack cheese, or a mix (divided)
1 (7-ounce) can Mexican-style corn (drained (about 1 cup))
1 large jalapeño pepper (seeded, membranes removed, and minced)
2 green onions (chopped, divided (about 1/4 cup))

Steps:

  • Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.
  • Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.
  • In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  • Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey. Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy. Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.
  • Place a rack in the center of your oven and preheat the oven to 350 degrees F. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining green onions and 1/2 cup cheese on top. Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. For tidy slicing, let cool completely. For warm, messy slices, cut right away and enjoy!

Nutrition Facts : ServingSize 1 slice, of 16, Calories 148 kcal, Carbohydrate 16 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 41 mg, Fiber 1 g, Sugar 5 g

MEXICAN CORNBREAD



Mexican Cornbread image

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

1 + 1/2 cups self rising corn meal mix (white or yellow)
1 + 1/2 tablespoons sugar
1/2 teaspoon salt
3/4 cup shredded cheddar cheese (mild, medium, or sharp)
1/2 cup vegetable oil
1/2 cup chopped onion
1 tablespoon diced jalapeño (seeds removed)
3/4 cup milk
1 egg
1/2 cup canned cream style corn*

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 CORNBREAD



Mexican Cornbread image

Simple ingredients dress up Jiffy Corn Muffin Mix to create this super moist and flavorful Mexican Cornbread. This fast and easy cornbread recipe is a real crowd-pleaser!

Provided by Valerie Brunmeier

Categories     Bread     Side Dish

Time 40m

Number Of Ingredients 8

3 large eggs
3 tablespoons vegetable oil
14.75 ounce can cream-style corn
½ cup frozen yellow corn (no need to thaw)
½ cup sour cream (light or regular) (or plain Greek yogurt)
1 cup shredded Monterey Jack or pepper Jack cheese
4 ounce can diced green chiles (drained)
17 ounces Jiffy Corn Muffin Mix ((two 8.5 ounce packages))

Steps:

  • Coat a 13- x 9-inch baking dish with nonstick cooking spray. Preheat oven to 375 degrees F.
  • Beat the eggs and oil with a wooden spoon until well combined. Add the creamed corn, frozen corn, sour cream, cheese, and diced green chiles and mix until well combined. Add the Jiffy Corn Muffin Mix and stir just until moistened. Batter will be slightly lumpy.
  • Pour the mixture into the prepared baking dish and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : TransFat 1 g, Calories 235 kcal, Carbohydrate 30 g, Protein 6 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 43 mg, Sodium 442 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

MEXICAN‌ ‌CORNBREAD‌ ‌(WITH‌ ‌JIFFY‌ ‌MIX)‌



Mexican‌ ‌Cornbread‌ ‌(with‌ ‌Jiffy‌ ‌Mix)‌ image

Provided by insanelygood

Categories     Recipes

Time 40m

Number Of Ingredients 9

2‌ ‌(8‌ 1/2-ounce)‌ ‌boxes‌ ‌Jiffy‌ ‌cornbread‌ ‌mix‌ ‌
1‌ ‌small‌ ‌onion,‌ ‌diced‌ ‌finely‌ ‌
2‌ ‌cups‌ ‌Mexican‌ ‌blend‌ ‌cheese‌ ‌
1‌ ‌(15-ounce)‌ ‌can‌ ‌creamed‌ ‌corn‌ ‌ ‌
1‌ ‌1/2 ‌cups‌ ‌sour‌ ‌cream‌ ‌
4‌ ‌eggs,‌ ‌beaten‌ ‌
1‌ ‌(4-ounce)‌ ‌can‌ ‌green‌ ‌chilies,‌ ‌diced‌ ‌
1/3 cup ‌ ‌oil‌ ‌
4‌ ‌jalapeno‌ ‌peppers,‌ ‌seeded‌ ‌and‌ ‌diced‌ ‌

Steps:

  • ‌Preheat‌ ‌the‌ ‌oven‌ ‌to‌ ‌350‌ ‌degrees‌ ‌Fahrenheit.‌ ‌Grease‌ ‌a‌ ‌9x13‌ ‌baking‌ ‌dish‌ ‌with‌ ‌oil‌ ‌or‌ ‌butter.‌ ‌
  • ‌In‌ ‌a‌ ‌large‌ ‌bowl,‌ ‌stir‌ ‌onion,‌ ‌cheese,‌ ‌creamed‌ ‌corn,‌ ‌sour‌ ‌cream,‌ ‌eggs,‌ ‌green‌ ‌chilies,‌ ‌oil,‌ ‌and‌ ‌jalapenos‌ ‌with‌ ‌a‌ ‌spoon‌ ‌until‌ ‌well-blended.‌ ‌
  • ‌Stir‌ ‌in‌ ‌the‌ ‌cornbread‌ ‌mixes‌ ‌just‌ ‌until‌ ‌the‌ ‌mixture‌ ‌is‌ ‌moistened.‌ ‌
  • ‌Pour‌ ‌the‌ ‌mixture‌ ‌into‌ ‌the‌ ‌greased‌ ‌dish.‌ ‌
  • ‌Bake‌ ‌for‌ ‌50‌ ‌to‌ ‌55‌ ‌minutes‌ ‌or‌ ‌until‌ ‌cornbread‌ ‌is‌ ‌lightly‌ ‌brown.‌ ‌The‌ ‌edges‌ ‌should‌ ‌start‌ ‌to‌ ‌pull‌ ‌away‌ ‌from‌ ‌the‌ ‌sides‌ ‌of‌ ‌the‌ ‌dish.‌ ‌
  • ‌Serve‌ ‌warm.‌ ‌Enjoy!‌

Nutrition Facts : Calories 255 cal

MEXICAN CORNBREAD



Mexican Cornbread image

The Best Mexican Inspired Cornbread is an easy homemade recipe made with cornmeal, flour, cheddar cheese, cream corn, green onions, and peppers!

Provided by Brandie @ The Country Cook

Categories     Breads     Side Dish

Time 1h10m

Number Of Ingredients 9

1 cup self-rising white cornmeal
1/2 cup self-rising flour
3 cups shredded cheddar cheese
2 green onions (sliced)
1/2 cup chopped green bell pepper ((or red bell pepper, for color))
6 ounce can green chili peppers
2 eggs (beaten)
8 ounce can cream-style corn
1/4 cup milk

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 CORN BREAD MUFFINS



Mexican Corn Bread Muffins image

Cheesy, fluffy, slightly sweet and just the PERFECT amount of heat, these Mexican Cornbread Muffins go GREAT with chili's, soups and beans

Provided by Wendi Spraker

Categories     bread

Time 25m

Number Of Ingredients 12

1 box of Jiffy Corn Muffin Mix
2 large eggs
4 oz chopped green chilis
15 oz creamed corn
4 oz grated pepper jack cheese
2 Tbs vegetable oil
2 Tbs Sour Cream
2 Tbs Granulated White Sugar
1 tsp kosher salt
2 tsp onion powder
2 tsp garlic powder
1 tsp cayenne pepper

Steps:

  • Preheat the oven to 350
  • Mix all of the ingredients together in a large bowl and allow to sit for 5-10 minutes.
  • Spray mini muffin tin cups and the space between with non stick spray. Line mini muffin tin with paper liners and then spray the inside of the muffin paper cups.
  • Use a scoop and fill the muffin cups with the mix to about ⅔ full.
  • Bake at 350 for 10-15 minutes until lightly browned on the top.

Nutrition Facts : Calories 36 kcal, Carbohydrate 3 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 132 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY MEXICAN CORNBREAD



Easy Mexican Cornbread image

Mexican cornbread recipe made with cream style corn, green chile peppers, cheese, and more.

Provided by Diana Rattray

Categories     Side Dish     Bread

Time 40m

Number Of Ingredients 12

2 cups cornmeal
1/3 cup shortening (melted)
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 large eggs (lightly beaten )
3/4 cup buttermilk or milk
1 (8-ounce) can cream-style corn
1 (4-ounce) can green chile peppers (chopped)
1/4 cup jalapeno peppers (minced, or as desired)
1 cup cheddar cheese (shredded)

Steps:

  • Gather the ingredients.
  • Preheat the oven to 425 F / 220 C / Gas 7.
  • Grease a 9-inch square baking pan.
  • In a large mixing bowl combine the cornmeal, melted shortening, sugar, salt, baking powder, and baking soda.
  • In another bowl whisk the eggs with the buttermilk. Add the egg mixture to the dry ingredients and mix just until blended. Add the cream-style corn and mild chile peppers, along with minced jalapeño peppers, if using; stir to blend.
  • Pour half of the mixture into the prepared baking pan. Sprinkle half of the shredded cheese over the batter.
  • Spoon remaining batter over the cheese layer and then top with the remaining cheese.
  • Bake for 20 to 25 minutes, until set and lightly browned around the edges.
  • Serve and enjoy.

Nutrition Facts : Calories 152 kcal, Carbohydrate 17 g, Cholesterol 33 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 403 mg, Sugar 2 g, Fat 8 g, ServingSize 1 pan (16 servings), UnsaturatedFat 0 g

FAVORITE MEXICAN CORNBREAD



Favorite Mexican Cornbread image

I love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. I often serve this cornbread with chili. -Donna Hypes, Ramona, California

Provided by Taste of Home

Time 45m

Yield 9 servings.

Number Of Ingredients 13

1 cup yellow cornmeal
1 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup buttermilk
1 large egg, room temperature, beaten
1 can (8-1/4 ounces) cream-style corn
Dash hot pepper sauce
1/4 cup bacon drippings, melted
1/4 cup chopped green onions
1/2 cup shredded cheddar cheese
Honey, optional

Steps:

  • Preheat oven to 400°. Combine first 5 ingredients in a large bowl; set aside. In another bowl, combine buttermilk and egg; add corn and remaining ingredients. Add to dry ingredients; stir just until combined. Pour batter into a greased 8-in. square baking pan. , Bake for 35 minutes or until a toothpick comes out clean. Cool for 5 minutes before cutting into squares. Serve warm. Drizzle with honey if desired.

Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 583mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

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

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

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