Best Claudines Cheesy Mexican Cornbread Recipes
CHEESY MEXICAN CORNBREAD
Check out this cheesy cornbread that can be made ready in 40 minutes. Perfect if you love Mexican cuisine!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Grease 9-inch round cake pan, 8-inch square pan or 10-inch ovenproof skillet with shortening or cooking spray.
- In medium bowl, mix all ingredients. Beat vigorously 30 seconds. Pour batter into pan.
- Bake round or square pan 25 to 30 minutes, skillet about 20 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 45 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g
MEXICAN STYLE CORNBREAD
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
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
CHEESY MEXICAN CORNBREAD
This is an easy, tasty side dish to go along with your favorite chili. We eat it as a snack as well. Enjoy!
Provided by MelodyOHare
Categories Breads
Time 55m
Yield 18-24 Squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a bowl, combine corn muffin mix and onion.
- In another bowl, combine the remaining ingredients.
- Add wet mixture to the dry.
- Mix until moist.
- Pour into 13x9 baking dish.
- Bake at 350 for 50-55 minutes.
- Serve warm!
Nutrition Facts : Calories 276.6, Fat 16.7, SaturatedFat 6.9, Cholesterol 69.2, Sodium 464.7, Carbohydrate 24.9, Fiber 2.2, Sugar 6.9, Protein 7.6
CHEESY MEXICAN CORNBREAD
I made this just recently, it is fabulous... and yes, 5 teaspoons baking powder! If you do have any leftovers, this freezes well. This can also be baked successfully in muffin tins, you will get about 27-28 muffins, be sure to adjust baking time. If you want to boost up the heat, add in some cayenne pepper.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 1 (13x9-inch) pan
Number Of Ingredients 13
Steps:
- Set oven to 400 degrees.
- Butter a 13 x 9-inch baking pan.
- In a bowl combine first 7 ingredients; mix well.
- Add in drained corn and green chilies; mix to combine.
- In a small bowl, mix/whisk together milk, melted butter; add to the corn mixture along with the cheddar cheese; mix well to combine.
- Pour into prepared baking dish.
- Bake for about 20-25 minutes, or until golden brown.
Nutrition Facts : Calories 4262.3, Fat 185.7, SaturatedFat 105, Cholesterol 883.7, Sodium 8743.1, Carbohydrate 554.2, Fiber 39.3, Sugar 71.5, Protein 124
CREAM CHEESE SWIRL BLONDIES
Velvety, delicately tart cream cheese blends well with cakey, sugary blondie batter. The resulting bars are remarkably rich and highly habit-forming.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 9 large or 16 small squares
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.
- Whisk together 1 2/3 cups flour, the baking powder, and salt in a medium bowl, and set aside.
- Put 9 tablespoons butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add 2 eggs and 1 teaspoon vanilla; mix until combined. Reduce speed to low. Add flour mixture, mix, scraping down sides of bowl, until well combined. Transfer to a large bowl.
- Put cream cheese, granulated sugar, remaining 2 tablespoons butter, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla into the clean bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until just smooth.
- Pour half the blondie batter into prepared pan, and spread evenly with an offset spatula. Spoon two-thirds of cream-cheese mixture on top, and spread evenly. Drop dollops of remaining batter on top (spacing about 1 inch apart), and spread. Top with dollops of remaining cream-cheese mixture, about 1 inch apart.
- Gently swirl cream cheese mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, 45 to 47 minutes. Let cool completely on a wire rack before cutting into squares. Blondies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.
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