Best New Mexico Corn Bread Recipes
NEW MEXICO GREEN CHILE CORNBREAD
New Mexican Green Chile Cornbread Muffins
Provided by Andrea
Categories Side Dish
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Use butter to grease a mini muffin or regular muffin pan.
- Combine all dry ingredients in a large bowl. Add in milk, eggs and butter, and stir well to combine. Add in chopped green chile and stir until the chile is mixed throughout the batter.
- Pour batter into muffin cups, leaving 1/4" space for them to rise. Bake in preheated oven until golden brown and cooked through. Mini muffins take 10 - 12 minutes to cook, regular muffins take 15 - 20 minutes.
Nutrition Facts : ServingSize 1 g
BLUE CORNBREAD
Blue corn was a staple for the Pueblo Indians of Northern New Mexico. The blue-purple kernels produce a coarser consistency and sweeter, nuttier taste than yellow or white corn. This bread rises high and proud. This recipe was printed on the package of blue-corn meal I recently purchased.
Provided by PaulaG
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray a 8- to 9-inch cast iron skillet with cooking spray and drizzle with the 1 tablespoon cooking oil.
- Place the skillet in the oven while it preheats.
- Preheat oven to 425°F.
- In a medium size bowl, combine dry ingredients.
- Combine liquids and slowly add to combined dry ingredients, mixing well.
- Pour into prepared pan and bake at 425°F for 15-20 minutes, until top and sides become golden brown.
Nutrition Facts : Calories 136.8, Fat 3.3, SaturatedFat 0.6, Cholesterol 27.4, Sodium 105.5, Carbohydrate 22.2, Fiber 2.2, Sugar 5.1, Protein 5.2
MEXICAN CORNBREAD
I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious Mexican cornbread and it was a big hit. -Sandy Gaulitz, Spring, Texas
Provided by Taste of Home
Time 1h
Yield 24 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 159 calories, Fat 10g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 229mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
NEW MEXICO LOWFAT GREEN CHILE CORNBREAD
Make and share this New Mexico Lowfat Green Chile Cornbread recipe from Food.com.
Provided by mileen
Categories Southwestern U.S.
Time 45m
Yield 1 Bread, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Mix dry and wet ingredients in separate bowls except the corn and chile.
- Clean the chile, remove the seeds and dice them.
- Stir the two bowls of wet and dry ingredients together and add the vegetables last.
- Pour into a round cake pan and bake for 30-35 minutes. If using mini muffin pans, bake for 15-18 minutes.
Nutrition Facts : Calories 142.4, Fat 2.2, SaturatedFat 0.8, Cholesterol 26.4, Sodium 403.3, Carbohydrate 26.4, Fiber 1.9, Sugar 1.2, Protein 4.9
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