Best Mexico City Maseca Cornbread Recipes

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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

MASA DOUBLE CORNBREAD



Masa Double Cornbread image

Masa - the base of corn tortillas - is basically cornmeal that has been processed in a way that makes the vitamin content more usable. I use the brand Maseca, which my grocery store stocks next to the flour in a similar size bag for about the same price. Using masa in cornbread gives it a softer texture and a bit of tortilla...

Provided by April McIver

Categories     Other Breads

Time 45m

Number Of Ingredients 10

1 c all purpose flour
1 c instant masa (such as maseca)
2-4 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
2 large eggs
1 c milk
1/4 c vegetable oil
1 can(s) whole kernel corn, drained
1 Tbsp butter

Steps:

  • 1. Preheat the oven to 425. If you're planning to bake your cornbread in a cast iron pan, put the pat of butter in the pan and put it into the oven to heat up. If you're using a regular baking pan, grease the bottom and 1/2 inch up the sides.
  • 2. Combine flour, masa, sugar, baking powder and salt in a medium bowl.
  • 3. In a small bowl, combine eggs, milk and oil.
  • 4. Add liquid ingredients to dry ingredients all at once, stirring as little as possible to combine well.
  • 5. Gently fold in corn.
  • 6. Pour into prepared pan, smooth top of batter and bake 25 minutes for a square pan, a bit longer for cast iron, until a toothpick inserted near the center comes out clean.

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