Best Kays Mexican Corn Bread Recipes
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
AUTHENTIC MEXICAN CORN BREAD
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
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 CORN BREAD/MISS KAY RECIPE - (3.7/5)
Provided by á-48540
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Arrange bacon slices in crisscross pattern in bottom of 10.5x2-inch cast-iron skillet. Place skillet in oven for 15 minutes or until bacon drippings evenly cover bottom of skillet. Tilt skillet to distribute drippings evenly. (Drippings will prevent corn bread from sticking) Whisk together cornmeal, baking powder and salt in a large bowl; set aside. Whisk together corn and next 3 ingredients; stir into cornmeal mixture. Stir in peppers and 1 1/2 cups cheese just until blended. Spoon batter into skillet. Bake at 400°F for 25 minutes. Remove from oven; sprinkle remaining cheese over bread. Bake 10 minutes until cheese melts and bread is golden. Remove from oven to wire rack; let stand 10 minutes. Loosen edges with metal spatula; flip bread into serving plate. Let stand 5 minutes before serving.
KAY'S MEXICAN CORN BREAD
Do you like spicy? if so, you may like this Mexican Corn Bread.
Provided by Kay Skipper
Categories Other Breads
Time 40m
Number Of Ingredients 7
Steps:
- 1. Grease iron skillet and place in 450 degree oven for approximately 5 - 7 minutes. Reduce heat to 350.
- 2. Mix all ingredients, using enough buttermilk to make mixture soupy. (approx. 1 1/2 cups of buttermilk)
- 3. Pour batter into super hot iron skillet and bake in 350 oven until done. (approx 20 to 25 minutes or until side of cornbread is turning golden brown and center top of corn bread is done.)
KAY'S CORNBREAD
I tried many simple corn bread recipes and just liked this one best. It's a great all around corn bread. When I do not have a dessert to offer my family, I cook this and not only do I place butter on the supper table but I also include pancake syrup (Mrs Buttersworth) and Alaga Syrup. After the supper meal, most reach for another...
Provided by Kay Skipper
Categories Other Breads
Time 30m
Number Of Ingredients 5
Steps:
- 1. Add 1 1/2 Tablespoons of vegetable oil in an iron skillet and place in 425 degree oven for approx 5 to 7 minutes or until iron skillet is very hot. While the skillet is heating, mix the above ingredients together. (I prefer 1 1/2 TBSP of sugar in mine.)
- 2. Pour in very hot skillet and place in 425 oven for approx 20 to 25 minutes. (When side of cornbread is golden brown and center is firm, it's done.)
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