Best Claudines Cheesy Mexican Cornbread Recipes

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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.

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

PAULA DEEN'S LAYERED MEXICAN CORNBREAD



Paula Deen's Layered Mexican Cornbread image

From Paula Deen's visit on "The view" Looked so yummy. Haven't tried it yet, but it's Paula Deen!

Provided by jts_mom

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup all-purpose cornmeal
1/2 cup all-purpose flour
2 tablespoons baking powder
2/3 cup milk
2 eggs
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup chopped onion
1 (14 ounce) can creamed corn
1 cup grated cheddar cheese
1 cup chopped jalapeno pepper

Steps:

  • Preheat oven to 350°F.
  • Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray.
  • Set aside.
  • In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
  • Stir in onion and creamed corn.
  • Pour half of batter into prepared pan.
  • Top with cheese and peppers, spreading onto batter.
  • Pour remaining batter on top of cheese and peppers.
  • Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
  • Let cool slightly before cutting into squares.

Nutrition Facts : Calories 300.2, Fat 16.7, SaturatedFat 5.1, Cholesterol 70.5, Sodium 692, Carbohydrate 31.2, Fiber 2.4, Sugar 2.8, Protein 9

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

CLAUDINE'S CHEESY MEXICAN CORNBREAD



CLAUDINE'S CHEESY MEXICAN CORNBREAD image

I have tried a lot of Mexican Cornbread recipes, but they were either lacking something, or way too spicy for us. After many, trials, additions and subtractions of ingredients, I came up with this one. I think it is a keeper. I am a 6th generation Texan, and southerner, so I know there will be a lot of balking about the...

Provided by Claudine Bratcher

Categories     Other Breads

Number Of Ingredients 11

2 (8.5 oz) box jiffy corn muffin mix
1/4 c sugar, *see note
1 medium onion, chopped
2 c shredded cheddar cheese, *see note
1 c cream-style corn
1 c sour cream
4 large eggs, lightly beaten
1 (4 oz) can(s) chopped green chilies, drained
1 (4 oz) jar(s) diced pimentos, drained
1/3 c canola oil, or vegetable oil
2 Tbsp chopped pickled jalapeno slices, *see note

Steps:

  • 1. WARNING!! This is NOT low calorie and its not meant to be, but don't worry unless you're going to eat the whole pan. LOL!
  • 2. *Notes: You need the extra sugar in this, trust me on it, and don't be snobby about sugar in your cornbread! LOL! Use shredded block Cheddar cheese instead of the pre-shredded cheese, it's much better. Yes, you can use other cheeses or pre-shredded cheese, if that's what you like. You can use fresh chopped jalapenos if that's what you like or have on hand.
  • 3. Heat the oven to 350º F. Grease a 9 x 13 inch baking pan, or use cooking spray; set aside. In a large bowl, stir together the cornbread mix, onion, sugar and eggs. Then add the remaining ingredients to the cornbread mixture and mix until well combined. Pour into the prepared pan. Bake for 50 to 60 minutes or until lightly browned, the edges pull away from the sides of the pan and a tester inserted near the center comes out clean. Remove the pan from the oven and let stand on a wire rack for 10 to 15 minutes before cutting into serving pieces.
  • 4. Serve warm and if you dare with some extra butter or honey butter on each piece! Refrigerate any leftovers or the cornbread can be frozen and it's good reheated.
  • 5. This is a very moist and delicious cornbread and is good to take to potlucks as it's even good cool.
  • 6. Yield: 18 to 24 small pieces, or cut into larger pieces if you have food hogs at your table, like I do!

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