Best Quick Mexican Cornbread Recipes

QUICK MEXICAN CORNBREAD

Quick Mexican Cornbread image

Make and share this Quick Mexican Cornbread recipe from Food.com.

Provided by Diana Adcock

Categories Quick Breads

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups self-rising cornmeal
1/2 cup self rising flour
3/4-1 cup buttermilk
2 eggs, beaten
1/4 cup corn oil
1/2 cup corn kernel
3 -4 green onions, diced
1/2 cup diced red pepper
1 -2 jalapeno, diced
1 cup sharp cheddar cheese, cut into smallish chunks

Steps:

Preheat ovent o 350 degrees.
Mix all ingredients together well.
Grease a cast iron skillet and pour in bread battter.
Bake for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.
**Selfrising flour=1 cup flour to 1& 1/2 t's baking powder to 1/2 t.
flour.
This works with corn meal as well.

QUICK & EASY MEXICAN CORNBREAD

Quick & Easy Mexican Cornbread image

I found this easy recipe online. I did substitute green chilies for jalapenos. It's very easy and very tasty!

Provided by Cecelia Huddleston

Categories Other Breads

Time 50m

Number Of Ingredients 8

Ingredients

2 box jiffy corn muffin mix
1/2 c cream style corn
2 large eggs
1 stick butter, melted
1/2 c chopped onion
1/4 c green chilies
1 c shredded monterey jack or cheddar cheese
1/2 c evaporated milk

Steps:

1. Preheat oven to 350 degrees. Spray a 10" iron skillet with cooking spray with flour. Mix all ingredients and pour batter into prepared pan. Bake for 40-45 minutes. Cool for about 5 minutes before serving.
2. Note: I microwaved the onion with the butter for 4 minutes before adding with the rest of the ingredients.

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