Mexican Corn Bread Ii Recipes
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.
MEXICAN CORNBREAD II
Make and share this Mexican Cornbread II recipe from Food.com.
Provided by Susie in Texas
Categories Breads
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt.
- Mix well.
- Brown meat and drain off grease.
- Grease a 9 x 13-inch baking pan.
- Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese.
- Cover with remaining batter.
- Cook at 350 degrees F. for about 45 minutes.
- Serve hot.
Nutrition Facts : Calories 496.7, Fat 30.4, SaturatedFat 15, Cholesterol 210.2, Sodium 1390.3, Carbohydrate 35.9, Fiber 3.1, Sugar 5.8, Protein 20.8
ABSOLUTE MEXICAN CORNBREAD
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
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
MEXICAN CORN BREAD II
Number Of Ingredients 9
Steps:
- Mix the wet and dry ingredients separately then pour wet ingredients into the dry ones. Stir until well mixed then pour into a well greased 10 inch Dutch. Bake for 20-25 minutes with three briquets underneath and 14-16 on top. Make sure you lift and turn the Dutch a partial turn every 8-10 minutes so the bottom browns evenly.ALTERNATIVE: A shortcut method for cornbread can be to use 2 (8 1/2-oz) packages of corn muffin mix and follow the directions on the box for preparation, adding herbs or other seasonings to the batter. Bake in a 12-inch Dutch oven according to the instructions above. Serves 6-8.Spiced with More Tall Tales - Breads
Nutrition Facts : Nutritional Facts Serves
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