Best Bonnies Spanish Cornbread Recipes

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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

BONNIE'S GOLDEN FEATHERLIGHT CORNBREAD



BONNIE'S GOLDEN FEATHERLIGHT CORNBREAD image

Every time I make this cornbread, a common comment is, "It tastes as good as cake!" If you want to test that theory, just set a plate of this cornbread on your table and watch how fast it disappears! No grainy texture here! Grab a cold glass of buttermilk or serve it with some beans, chili, or soups. Enjoy! Oh....did I...

Provided by BonniE !

Categories     Other Breads

Time 50m

Number Of Ingredients 13

DRY INGREDIENTS
1/4 cup extra fine brown rice flour
1/4 cup cornstarch
1/4 cup tapioca flour
1/4 cup potato starch
1 cup alber's cornmeal
1/4 cup table sugar
1 tablespoon rumford baking powder
1 teaspoon salt
WET INGREDIENTS
1/3 cup of pure vegetable oil
1 large beaten egg
1 cup organic reduced fat milk

Steps:

  • 1. Grease an 8 inch pan and preheat the oven to 400 degrees.
  • 2. Mix the dry ingredients together in a medium bowl: Flours, cornmeal, salt, sugar, and baking powder. Mix well.
  • 3. Mix the wet ingredients with a whisk until well blended: egg, oil, and milk.
  • 4. Combine the wet ingredients with the dry ingredients, stirring gently until combined. Pour into the greased pan.
  • 5. Bake for 30 to 40 minutes, depending on your oven, altitude, etc. Use the toothpick test, and when the pick is clean, remove from the oven. Let the cornbread cool in the pan or serve while still warm. Enjoy!

MOM'S MEXICAN CORNBREAD



Mom's Mexican Cornbread image

This cornbread containing meat, cheese, peppers, and other ingredients is a family favorite. It's great alone or with a bowl of beans on the side. You may add extra cheese or peppers to suit your own taste. If making a double batch, use 1 can of whole-kernel corn and 1 can of cream-style corn.

Provided by snowylady

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 10

1 pound ground beef
1 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 egg
1 onion, chopped
1 (14.5 ounce) can cream-style corn
1 cup shredded Cheddar cheese
2 jalapeno peppers, chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Coat a 9X12 inch baking dish with cooking spray.
  • Heat a large skillet over medium heat; cook the ground beef in the skillet until no longer pink. Set aside.
  • In a large bowl, stir together the cornmeal, salt, and baking soda. Mix in milk, egg, onion, corn, Cheddar cheese, and jalapeno pepper. Stir in browned beef. Pour into the prepared baking dish.
  • Bake in the preheated oven until golden brown, about 1 hour.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 17.3 g, Cholesterol 50.2 mg, Fat 10.2 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 4.7 g, Sodium 490.8 mg, Sugar 2.8 g

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

AUTHENTIC MEXICAN CORN BREAD



Authentic Mexican Corn Bread image

Sweet and moist Mexican corn bread. This is how it's made in Mexican homes and served as an appetizer or dessert.

Provided by thiswayhome

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h

Yield 12

Number Of Ingredients 11

1 (14 ounce) can sweetened condensed milk (such as La Lechera®)
½ cup white sugar
5 large eggs
2 teaspoons vanilla extract
2 (15.25 ounce) cans whole kernel corn, drained and rinsed
1 (15 ounce) can cream-style corn
½ cup butter, melted
2 ½ cups cornmeal
½ cup all-purpose flour
1 tablespoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 2-quart baking dish.
  • Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.
  • Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
  • Pour batter into the prepared baking dish.
  • Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.

Nutrition Facts : Calories 448.4 calories, Carbohydrate 73.8 g, Cholesterol 108.9 mg, Fat 14 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 7.5 g, Sodium 941.3 mg, Sugar 30.3 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.

SWEET CORNBREAD - BONNIE STERN



Sweet Cornbread - Bonnie Stern image

I'm such a lover of cornbread, that I couldn't pass up this version. Another wonderful recipe from her book "Friday Night Dinners". Bonnie writes that "she received this recipe from executive chef Anthony Rose of Toronto's Drake Hotel". Very easy and flavourful. She also mentions that the follow may be added: diced olives, sun-dried tomatoes or fresh herbs. We enjoyed the plain version very much. Easily halved and baked in a 9 x 9 pan.

Provided by Diana 2

Categories     Quick Breads

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 1/2 cups cornmeal
2 tablespoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup granulated sugar
2 eggs
1/4 cup extra virgin olive oil or 1/4 cup butter, melted
2 1/2 cups buttermilk (see note below) or 2 1/2 cups soymilk (see note below)
1 cup corn kernel, grilled (optional)
1 jalapeno pepper, seeded and chopped (optional)

Steps:

  • In a large bowl, combine flour, cornmeal, baking powder, salt and sugar.
  • In a separate bowl, combine eggs, oil and buttermilk.
  • Add egg mixture to the large bowl and combine. Add corn and jalapeno, if using. Stir until all ingredients are moistened.
  • Transfer batter to an oiled 13 x 9 baking dish. Bake in a preheated 350*F oven for 35 minutes, or until bread springs back when pressed in center or a cake tester comes out clean.
  • Cool for 20 minutes before cutting.
  • NOTE: If using Soy Milk, sour by adding 1 tbsp of vinegar or lemon juice and let stand for 10 minutes before adding.

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