Bettys Mexican Cornbread Recipes

Steps:

• Heat oven to 400°F. Grease 8-inch square pan with butter or cooking spray. In medium bowl, stir cornbread ingredients just until blended (batter will be lumpy). Pour into pan. Bake 16 to 18 minutes or until golden brown. Cool.
• Reduce oven temperature to 325°F. Grease 3-quart casserole with butter or cooking spray.
• Coarsely crumble cornbread onto large cookie sheet. Bake 20 minutes or until slightly dry. Remove cornbread from cookie sheet to large bowl; set aside.
• In 12-inch skillet, melt 1/4 cup butter over medium-high heat. Add onions, bell peppers, chiles, sage and oregano. Cook about 10 minutes, stirring frequently, until vegetables are softened. Add vegetable mixture to cornbread crumbs in bowl. Stir in thawed corn, corn chips and cilantro.
• In medium bowl, beat 3 eggs, the sugar, salt and pepper. Stir in cream corn. Add to vegetable-cornbread mixture; stir until blended. Spoon into casserole.
• Cover with foil; bake 30 minutes. Uncover; bake 20 minutes longer or until thoroughly heated and top is golden brown.

Steps:

• Preheat oven to 400°. Combine first 5 ingredients in a large bowl; set aside. In another bowl, combine buttermilk and egg; add corn and remaining ingredients. Add to dry ingredients; stir just until combined. Pour batter into a greased 8-in. square baking pan. , Bake for 35 minutes or until a toothpick comes out clean. Cool for 5 minutes before cutting into squares. Serve warm. Drizzle with honey if desired.

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.

Steps:

• Heat oven to 425°F. Grease 9-inch round cake pan, 8-inch square pan or 10-inch ovenproof skillet with shortening or cooking spray.
• In medium bowl, mix all ingredients. Beat vigorously 30 seconds. Pour batter into pan.
• Bake round or square pan 25 to 30 minutes, skillet about 20 minutes, or until golden brown. Serve warm.

Steps:

• Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.
• Now add the cornbread mixes and stir just until moistened.
• Pour into a greased 9x9 baking dish.
• Bake at 350 degrees for 30-35 minutes or until lightly browned and the edges pull away from the sides of the pan.
• Serve warm and refrigerate leftovers.

Steps:

• Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
• In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
• Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.

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.

Steps:

• Heat oven to 450°F. Grease or spray 8- or 9-inch square pan.
• In large bowl, mix all ingredients. Pour into pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm if desired.

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Steps:

• 1. Heat oven to 425. Spray 13X9 pan with oil.
• 2. Brown meat with onion and bell pepper in skillet. Add salt and pepper to taste. Drain and set aside.
• 3. Pour half of cornbread batter in pan. Place 6 slices of cheese over batter.
• 4. Spread meat over cheese evenly. Add jalapeno slices if desired.
• 5. Top with remaining slices of cheese . Pour the rest of the batter on top.
• 6. Bake for 20 to 25 minutes or until brown on top. Let cool for about 10 minutes. Enjoy!