Favorite Mexican Cornbread Recipes

ABSOLUTE MEXICAN CORNBREAD

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.

MEXICAN STYLE CORNBREAD

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.

MEXICAN CORNBREAD

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.

MEXICAN CORNBREAD

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.

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!

FAVORITE MEXICAN CORNBREAD

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.

MEXICAN CORNBREAD

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.

EASY MEXICAN CORNBREAD {WITH JIFFY CORN MUFFIN MIX}

Steps:

• Preheat the oven to 400 F (204 C). Lightly coat a nonstick 8 x 8 pan with cooking spray.
• In a large mixing bowl, whisk the eggs and oil together. Add in the sour cream, cream style corn, diced chiles, and most of the cheddar cheese (save a pinch of the cheese if you want to sprinkle some on top) and mix until combined. Add in the 2 boxes of Jiffy Corn Muffin Mix and stir until the mix is just wet. Don't over mix it. The batter should look slightly clumpy.
• Pour the batter into the pan, place the sliced jalapenos on top of the batter and bake for about 40 - 45 minutes. You can test to see if it's done by inserting a toothpick into the center. If the toothpick comes out clean, or with just a few crumbs, it's done. If it comes out a bit wet, put the cornbread back in the oven for another few minutes, or until a toothpick comes out clean.

MEXICAN CORNBREAD

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!

MEXICAN‌ ‌CORNBREAD‌ ‌(WITH‌ ‌JIFFY‌ ‌MIX)‌

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!‌