Best Moist Tex Mex Cornbread Recipes

MOIST MEXICAN CORNBREAD

Moist Mexican Cornbread image

Our family enjoys this beef-stuffed corn bread with for a snack or even a simple entree. -Elizabeth Sanders, Obion, Tennessee

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 large eggs, room temperature
1 cup sour cream
2/3 cup canola oil
1-1/2 cups cornmeal
1/4 cup all-purpose flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1 can (4 ounces) chopped green chiles, drained
2 tablespoons chopped green pepper
2 tablespoons chopped onion
2 tablespoons chopped pimientos
1 pound ground beef, cooked and drained
1-1/2 cups shredded cheddar cheese

Steps:

In a bowl, combine the eggs, sour cream and oil. In another bowl, combine the cornmeal, flour, baking powder and salt; fold in the chiles, green pepper, onion and pimientos. Add the egg mixture; mix well. , Pour half into greased 13x9-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over top. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 448 calories, Fat 32g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 490mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

MEXICAN STYLE CORNBREAD

Mexican Style Cornbread image

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

Ingredients

2 eggs
¼ cup corn oil
1 cup buttermilk
1 ½ cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

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

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

Ingredients

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

MOIST TEX-MEX CORNBREAD

Moist Tex-Mex Cornbread image

Turn corn muffin mix into Moist Mexican Cornbread using bell pepper, green chilies and more. For a spicier mexican cornbread, add more ground red pepper.

Provided by My Food and Family

Categories Recipes

Time 35m

Yield Makes 16 servings.

Number Of Ingredients 8

Ingredients

1/2 cup MIRACLE WHIP Dressing
2 eggs, lightly beaten
1/4 tsp. ground red pepper (cayenne)
1 can (8-3/4 oz.) whole kernel corn, well drained
1 pkg. (8-1/2 oz.) corn muffin mix
1 can (4 oz.) chopped green chiles, well drained
1/2 cup chopped onion
1/3 cup chopped red bell pepper

Steps:

Preheat oven to 400°F. Mix dressing, eggs and ground red pepper in large bowl.
Add remaining ingredients; stir just until moistened. Pour into greased 8-inch square baking dish.
Bake 25 min. or until golden brown.

Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

MEXICAN CORNBREAD

Mexican Cornbread image

Deliciously moist, decadent, this Mexican Cornbread recipe by Mama is studded with sweet corn, cheddar cheese, and spicy bits of jalapeño peppers!

Provided by The SouthernPlate Staff

Categories Appetizer

Time 1h15m

Number Of Ingredients 10

Ingredients

1 + 1/2 cups self rising corn meal mix (white or yellow)
1 + 1/2 tablespoons sugar
1/2 teaspoon salt
3/4 cup shredded cheddar cheese (mild, medium, or sharp)
1/2 cup vegetable oil
1/2 cup chopped onion
1 tablespoon diced jalapeño (seeds removed)
3/4 cup milk
1 egg
1/2 cup canned cream style corn*

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.

Nutrition Facts : Calories 743 kcal, ServingSize 1 serving

TEX -MEX CORNBREAD

TEX -MEX CORNBREAD image

I CAN EAT THIS CORNBREAD BY IT SELF...

Provided by FANNIE MCCOY

Categories Savory Breads

Time 40m

Number Of Ingredients 10

Ingredients

1 egg
1 c self rising corn meal (i use martha white )
1 can(s) 81/2 cream style corn
1/2 c milk
2 Tbsp vegetable oil
1 tsp sugar
1 c 4 oz. grated sharp cheddar cheese
2 Tbsp chopped jalapeno or chopped green chilies
1 c chopped onion
11/2 c peeled, chopped tomatoes

Steps:

1. PREHEAT OVEN TO 450*GREASE AN 8IN.SQUARE BAKING PAN.
2. BEAT EGG IN LARGE MIXING BOWL,ADD REMAINING INGREDIENTS:BLEND WELL, POUR BATTER INTO PREPARED PAN.
3. BAKE FOR 25 TO 30 MIN.OR UNTIL GOLDEN BROWN. COOL IN PAN FOR 10 MIN . BEFORE SERVING..CORNBREAD WILL BE VERY MOIST.