Best Memaws Mexican Cornbread Recipes

MEXICAN STYLE CORNBREAD

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.

MEXICAN CORNBREAD

Steps:

• Place a seasoned cast iron skillet (or 8 inch round cake pan) in the oven and preheat to 350.
• In a large bowl, mix together all ingredients.
• Pour 1 tablespoon of vegetable oil into skillet and swirl a bit to cover the bottom (This skillet is hot so hold it with a potholder).
• Pour batter in skillet and bake for 30-40 minutes or until golden brown on top. Turn out onto a plate, cut, and serve.

ABSOLUTE MEXICAN CORNBREAD

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.

MEEMAW'S SWEET CORNBREAD

Steps:

• Put oil in large cast iron skillet. Place in oven, and turn oven on to 400 degrees. Allow skillet and oil to preheat to 400 degrees along with the oven.
• While skillet heats in oven, mix together corn meal, sour cream, cream-style corn, and eggs.
• When oven is preheated, remove hot skillet and carefully pour mix into sizzling oil. Shake handle to level out the batter.
• Bake for 25-30 minutes, or until golden brown.
• Cut and serve.

MOM'S MEXICAN CORNBREAD

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.

MEXICAN CORNBREAD

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.

MEMAW'S MEXICAN CORNBREAD

Steps:

• 1. Preheat oven to 350. Spray 9x13 glass baking dish with cooking spray.
• 2. Brown meat and onion together. Drain well and set aside.
• 3. In large bowl, combine flour and cornmeal mix. Add sugar, eggs and buttermilk to flour mixture. Mix well.
• 4. Combine green chillis, whole corn (drained) to flour mixture.
• 5. Pour half flour mixture in bottom of baking dish. Spread hamburger meat and onion over batter, cover with remaining batter. Top with cheese.
• 6. Bake for 35 - 40 minutes or until golden brown on top and edges. Use toothpick to insert in center, when you pull it out the tooth pick should come out clean. This assures that it is cooked all the way through.