Best Mexican Style Cornbread With Chiles Cheese Recipes
MEXICAN CORNBREAD
Steps:
- Preheat the oven to 350f degrees and lightly grease a 9x9-inch baking dish or use a springform pan.
- In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended.
- Stir in the eggs, creamed corn, and milk. Spread the batter out into the prepared pan.
- Bake in the oven for 1 hour, or until a toothpick comes out clean. Enjoy!
Nutrition Facts : Calories 428 kcal, Carbohydrate 38 g, Protein 20 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 114 mg, Sodium 971 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
MEXICAN CORNBREAD
This Mexican cornbread is made with fresh green chiles, sweet corn, and shredded cheddar cheese, for a savory cornbread that has a little kick to it.
Provided by Danilo Alfaro
Categories Bread
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F.
- Thoroughly grease and flour a 9 × 9-inch baking pan (or use a nonstick baking pan or a flexible silicone pan). Or use a cast-iron skillet.
- Sift together the flour, cornmeal, baking powder, and salt.
- Combine the milk, eggs, butter (or shortening) and sugar, if using.
- Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, diced peppers, and cheese, but don't overmix the batter or the cornbread will be too tough.
- Pour the batter into your prepared pan and bake the cornbread immediately.
- Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edges of the cornbread start to separate from the pan.
- Serve and enjoy.
Nutrition Facts : Calories 183 kcal, Carbohydrate 20 g, Cholesterol 52 mg, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, Sodium 298 mg, Sugar 2 g, Fat 9 g, ServingSize 12 servings, UnsaturatedFat 0 g
MEXICAN STYLE CORNBREAD WITH CHILES & CHEESE
This is a nice bread to serve for a dinner with a Mexican theme...like Mexican Meatball Soup or Mexican Salad.
Provided by Vicki Butts (lazyme)
Categories Other Breads
Time 45m
Number Of Ingredients 9
Steps:
- 1. In a bowl, stir together first 3 ingredients until blended.
- 2. In another bowl, beat together the remaining ingredients until blended.
- 3. Add dry ingredients to egg mixture and stir until nicely blended, but do not overmix.
- 4. Spread batter into a greased 9x9-inch pan and bake in a 350° oven for 25 to 30 minutes or until top is golden brown and a cake tester, inserted in center, comes out clean.
- 5. Cut into squares and serve warm.
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
ABSOLUTE MEXICAN CORNBREAD
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
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
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