Spicy Mexican Cornbread Recipes

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SPICY MEXICAN CORNBREAD



Spicy Mexican Cornbread image

I just threw a few things together tonight, wanting a cornbread mixture that was different than any other night. This went over very well. You can adjust the heat level to your liking. I served this w/ turnip greens and a bit of veal. Yum!

Provided by Heather McDaniel

Categories     Other Breads

Time 30m

Number Of Ingredients 6

3 box jiffy cornbread mix, or your favorite
1/2 c egg substitute, or 2 large eggs
2/3 c evaporated milk (or less, depending)
1 can(s) glory southern style skillet corn w/ onion and bacon (slightly drained)
2 Tbsp dried jalapeno (found @ specialty stores), or 1/2-3/4c jalapeno (pickled, roughly chopped)
2 c sargento artisan mexican cheese blend, or your favorite

Steps:

  • 1. Preheat oven to 400 degrees.
  • 2. In a med.-large bowl, mix cornbread, egg, milk, corn, jalapeno, and cheese.
  • 3. Pour evenly into greased muffin tins. Bake 15-20 minutes. If making a loaf, I would suggest a larger pan, as the cook time can be extensive.

SPICY MEXICAN CORNBREAD



Spicy Mexican Cornbread image

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

Provided by MissTinkJordan

Categories     Breads

Time 33m

Yield 9 pieces, 9 serving(s)

Number Of Ingredients 10

1 cup cornmeal
1 cup all-purpose flour
4 tablespoons sugar
4 tablespoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup vegetable oil or 1/4 cup bacon grease, if desired
1/2 finely chopped onion
1/2 cup finely chopped jalapeno pepper
1 cup cheddar cheese

Steps:

  • Mix all Ingredients together in a bowl till smooth.
  • Pour in a greased 8x8 or 9x9 pan (square) at 425°F for 20-25 minutes.

Nutrition Facts : Calories 250, Fat 11.9, SaturatedFat 4.1, Cholesterol 17, Sodium 839, Carbohydrate 30.4, Fiber 1.6, Sugar 6.2, Protein 6.7

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