Mexican Venison 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.

MOIST MEXICAN CORNBREAD

Moist Mexican Cornbread image

I like this cornbread because of its great taste. Moist and so easy to mix up. Also is good hot, warm and cold. I like to add diced red jalapeno or some chipotle seasoning for color. This recipe always turns out good.

Provided by kansbaker

Categories Quick Breads

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 9

Ingredients

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:

Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.
Now add the cornbread mixes and stir just until moistened.
Pour into a greased 9x13 baking dish.
Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.
Serve warm and refrigerate leftovers.

MEXICAN VENISON CORNBREAD

Mexican Venison Cornbread image

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

Provided by Jeff Williamson

Categories Tex Mex

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb ground venison
1 large onion, chopped
1 1/2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon garlic salt
1 cup flour
1 cup yellow cornmeal
3 teaspoons baking powder
3/4 teaspoon salt
1 egg
1 cup milk
1/4 cup soft margarine
2 -3 jalapeno peppers, diced & seeded
1 cup sharp cheddar cheese, grated
1 (11 ounce) can cream-style corn (No. 303)

Steps:

1. Brown meat & onion, then drain. Add chili powder, salt & garlic salt. Set aside. Mix remaining ingredients. Heat & grease 10" cast iron skillet. Pour half of the cornbread batter into skillet. Cover with the meat mixture & then the remaining cornbread batter. Bake at 400 degrees for about 30 minutes.

Nutrition Facts : Calories 759.8, Fat 34.6, SaturatedFat 13.9, Cholesterol 181.9, Sodium 2014, Carbohydrate 71.4, Fiber 5.7, Sugar 5.1, Protein 43.3

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