Mexican Cornbread Quiche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXICAN SAUSAGE & CORNBREAD STRATA

The beauty of my Mexican strata is that you can change it depending on the veggies you have on hand. I make mine most often with corn and pico de gallo. -Lisa Huff, Wilton, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 10 servings.

Number Of Ingredients 11



Mexican Sausage & Cornbread Strata image

Steps:

  • In a large skillet, cook chorizo and onion over medium-high heat 5-7 minutes or until chorizo is cooked through, breaking into crumbles; drain. In a large bowl combine chorizo mixture, corn and pico de gallo; fold in cornbread. Transfer to a greased 13x9-in. baking dish. , In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over cornbread mixture., Refrigerate, covered, several hours or overnight. , Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes or until golden brown and center is set. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted., Let stand 10 minutes before serving.

Nutrition Facts : Calories 495 calories, Fat 24g fat (8g saturated fat), Cholesterol 203mg cholesterol, Sodium 1332mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

1 pound fresh chorizo
1 medium onion, finely chopped
1 cup frozen corn, thawed
1 cup pico de gallo, drained
8 cups coarsely crumbled cornbread
8 large eggs
2 cups 2% milk
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 cup shredded Mexican cheese blend

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



Mexican Cornbread image

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.

2 packages (8-1/2 ounces each) cornbread/muffin mix
1 medium onion, chopped
2 cups shredded cheddar cheese
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups sour cream
4 large eggs, lightly beaten
1 can (4 ounces) chopped green chilies
1/3 cup canola oil
1 tablespoon finely chopped jalapeno pepper

CHEESY JALAPENO CORNBREAD

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14



Cheesy Jalapeno Cornbread image

Steps:

  • Preheat the oven to 425 degrees F.
  • Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
  • Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese. Set aside.
  • In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
  • In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)
  • Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
Pinch of salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1/2 teaspoon baking soda
1 cup grated Cheddar
1/4 cup shortening
2 tablespoons butter
1 red bell pepper, finely diced
1 fresh jalapeno, seeded and diced
1/2 onion, diced

MEXICAN STYLE CORNBREAD

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



Mexican Style Cornbread image

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

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

MEXICAN CORNBREAD STUFFING

Add a flavor of fiesta to your traditional stuffing. The cornbread base comes together easily with Betty Crocker cornbread & muffin mix, and the recipe uses two kinds of corn for deeply delicious flavor.

Provided by Cheri Liefeld

Categories     Side Dish

Time 2h

Yield 8

Number Of Ingredients 19



Mexican Cornbread Stuffing image

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.

Nutrition Facts : ServingSize 1 Serving

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
1/4 cup butter or margarine
1 1/2 cups chopped onions
1 1/2 cups chopped red bell peppers
3 large poblano chiles, seeded, chopped
3 large jalapeño chiles, seeded, chopped
1/4 cup chopped fresh sage leaves
4 1/2 teaspoons dried oregano leaves
1 1/2 cups frozen corn, thawed
1 cup crushed corn chips
3/4 cup chopped fresh cilantro
3 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 can (14.75 oz) cream style sweet corn

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



Absolute Mexican Cornbread image

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

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

MOIST MEXICAN CORNBREAD

I like this cornbread because of its great taste. Moist and so easy to mix up. Also is good hot, warm and cold. I like to add diced red jalapeno or some chipotle seasoning for color. This recipe always turns out good.

Provided by kansbaker

Categories     Quick Breads

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 9



Moist Mexican Cornbread image

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 9x13 baking dish.
  • Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.
  • Serve warm and refrigerate leftovers.

2 (8 1/2 ounce) boxes Jiffy cornbread mix
1 small onion, diced finely
2 cups Mexican blend cheese
1 (15 ounce) can creamed corn
1 1/2 cups sour cream
4 eggs, beaten
1 (4 ounce) can green chilies, diced
1/3 cup oil
4 jalapeno peppers, seeded and diced

CORNBREAD QUICHE

A fellow co-worker brings this tasty dish in the mornings to share with everybody. It's delicious for breakfast or about any time. It disappears really fast. I loved it.

Provided by Starlita

Categories     Vegetable

Time 35m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 7



Cornbread Quiche image

Steps:

  • Mix all ingredients together in a mixing bowl.
  • Place mixture in casserole dish or baking pan.
  • Bake for 20-25 minutes in preheated oven at 425 degrees F.

Nutrition Facts : Calories 308, Fat 19, SaturatedFat 9.6, Cholesterol 129.3, Sodium 793.7, Carbohydrate 25.1, Fiber 3.3, Sugar 8.1, Protein 9.9

1 (10 ounce) package frozen broccoli, thawed
1/2 cup butter, melted
1 onion, chopped
8 ounces cottage cheese
4 eggs, beaten
1 package instant cornbread mix
1 teaspoon salt

CHEESY MEXICAN CORNBREAD

Check out this cheesy cornbread that can be made ready in 40 minutes. Perfect if you love Mexican cuisine!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 13



Cheesy Mexican Cornbread image

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.

Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 45 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g

1 1/2 cups whole-grain yellow cornmeal
1/2 cup all-purpose flour
1 cup shredded reduced-fat Monterey Jack or Cheddar cheese (4 oz)
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon baking soda
1 cup buttermilk
3 tablespoons canola oil
2 eggs
1 can (8.5 oz) cream-style corn
1 can (4.5 oz) chopped green chiles, well drained

QUICK MEXICAN CORNBREAD

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



Quick Mexican Cornbread image

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.

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

More about "mexican cornbread quiche recipes"

MEXICAN‌ ‌CORNBREAD‌ ‌(WITH‌ ‌JIFFY‌ ‌MIX)‌ - INSANELY GOOD
Web Feb 15, 2021 Mexican‌ ‌Cornbread‌ ‌ (with‌ ‌Jiffy‌ ‌Mix)‌ Servings 20 servings Prep time 5 minutes Cooking time 35 minutes Calories 255 kcal …
From insanelygoodrecipes.com
4.4/5 (25)
Total Time 40 mins
Category Recipes
Calories 255 per serving
  • ‌In‌ ‌a‌ ‌large‌ ‌bowl,‌ ‌stir‌ ‌onion,‌ ‌cheese,‌ ‌creamed‌ ‌corn,‌ ‌sour‌ ‌cream,‌ ‌eggs,‌ ‌green‌ ‌chilies,‌ ‌oil,‌ ‌and‌ ‌jalapenos‌ ‌with‌ ‌a‌ ‌spoon‌ ‌until‌ ‌well-blended.‌ ‌
mexican-cornbread-with-jiffy-mix-insanely-good image


EASY MEXICAN CORNBREAD · EASY FAMILY RECIPES
Web Oct 26, 2017 Easy Mexican Cornbread Instructions Preheat oven to 350˚F. In a large bowl, mix all ingredients together until everything is combined and just moistened. Make sure that everything is mixed in and …
From easyfamilyrecipes.com
easy-mexican-cornbread-easy-family image


EASY MEXICAN CORNBREAD {WITH JALAPEñOS AND CHEESE!} …
Web Apr 22, 2022 Preheat the oven to 375. Lightly grease a 9 or 10 inch cake pan or cast iron skillet, and set aside. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Make a well in the …
From lilluna.com
easy-mexican-cornbread-with-jalapeos-and-cheese image


MEXICAN CORNBREAD - THE COUNTRY COOK
Web Jun 27, 2018 In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended. Stir in the eggs, creamed corn, and milk. Spread the …
From thecountrycook.net
mexican-cornbread-the-country-cook image


CHEESY SAUSAGE CORNBREAD QUICHE - A SOUTHERN SOUL
Web Apr 9, 2020 Spray a 9 or 10 inch deep dish cooking pie plate with cooking spray. In a medium-size bowl, whisk together the eggs, half and half, salt, chives, garlic and, nutmeg. Pour-over cubed cornbread and sausage …
From asouthernsoul.com
cheesy-sausage-cornbread-quiche-a-southern-soul image


MEXICAN CORNBREAD – WELLPLATED.COM
Web Mar 28, 2023 Bake Mexican cornbread at 350 degrees F until the center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan before slicing. ENJOY! How to Store …
From wellplated.com
mexican-cornbread-wellplatedcom image


BEST MEXICAN CORNBREAD RECIPE | SOUTHERN PLATE
Web Feb 18, 2023 How to Make My Mexican Cornbread Recipe Place a seasoned cast-iron skillet (or 8-inch round cake pan) in the oven and preheat to 350. In a large mixing bowl, …
From southernplate.com
5/5 (8)
Total Time 1 hr 15 mins
Category Appetizer, Side Dish
Calories 743 per serving
  • 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.


MOM'S MEXICAN CORNBREAD - SOUTHERN BITE
Web Feb 12, 2014 1 cup self-rising cornmeal 1 cup buttermilk 1 (14.75-ounce) can cream style corn 2 eggs well beaten 1 large onion, chopped 1 (4-ounce) can sliced jalapenos, …
From southernbite.com


CORNBREAD AND SAUSAGE QUICHE
Web Feb 12, 2014 Prepare the Martha White buttermilk cornbread per the package instructions. Cube and set aside to cool. Cook and crumble the sausage. Drain well. Saute the sliced …
From melissassouthernstylekitchen.com


MEXICAN CORNBREAD (WITH JIFFY CORN MUFFIN MIX) | VALERIE'S KITCHEN
Web Aug 9, 2022 17 ounces Jiffy Corn Muffin Mix, (two 8.5 ounce packages) Instructions Coat a 13- x 9-inch baking dish with nonstick cooking spray. Preheat oven to 375 degrees F. …
From fromvalerieskitchen.com


MEXICAN CORNBREAD - RECIPE - COOKS.COM
Web Jan 5, 2013 1 c. cheddar cheese. 1 can cream of corn. 1/2 c. chopped onion. 1/3 c. finely chopped jalapeno pepper (less if desired) Fix Jiffy mix according to package directions. …
From cooks.com


BEST MEXICAN CORNBREAD QUICHE RECIPES
Web 1/4 cup unsalted butter: 3 tablespoons honey: 1 cup yellow cornmeal (I like medium grind for the texture) 1/2 cup white whole wheat flour: 2 teaspoons baking powder
From alicerecipes.com


MEXICAN CORNBREAD QUICHE RECIPE: HOW TO MAKE IT
Web In a large bowl, combine the muffin mix, butter, water and 1 egg; stir just until moistened. Spread in a greased 13x9-in. baking pan. Sprinkle with 1/2 cup cheese. In a large bowl, …
From preprod.tasteofhome.com


Related Search