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
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
MEXICAN STUFFED CORNBREAD
One dish meal. Wonderful casserole that kids and adults both enjoy. Great when you want to feed a bunch of men!
Provided by Bethanna
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
- Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
- Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
- Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
- Top with remaining cornmeal mixture.
- Sprinkle remaining 1 cup cheese on top.
- Bake at 350 for one hour.
STUFFED CORNBREAD
Hearty, satisfying and full of flavor, this comforting crowd-pleaser would also be a-maz-ing topped with chili.
Provided by Betty Gallagher
Categories Savory Breads
Number Of Ingredients 6
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!
STUFFED CORNBREAD
This is my favorite meal. It is cornbread made with breakfast sausage and cheddar cheese in the middle. I make this in a 10-inch iron skillet, but it can be made in a regular cake pan.
Provided by Darlene Summers
Categories Quick Breads
Time 50m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°.
- Grease a 10-inch iron skillet and set aside.
- In another skillet, scramble and fry sausage and onion together till sausage is browned (drain grease).
- In a large bowl, combine well the eggs, cornmeal mix, corn, sour cream, milk and oil.
- Using greased iron skillet, pour half of the cornmeal mixture into the skillet and then sprinkle the sausage mixture over the cornmeal batter. Sprinkle the cheese over the sausage. Then pour the remaining half of the cornmeal mixture over all that.
- Bake for 35 to 40 minutes at 425°. Let stand 10 minutes and enjoy.
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.
MOM'S MEXICAN CORNBREAD
This cornbread containing meat, cheese, peppers, and other ingredients is a family favorite. It's great alone or with a bowl of beans on the side. You may add extra cheese or peppers to suit your own taste. If making a double batch, use 1 can of whole-kernel corn and 1 can of cream-style corn.
Provided by snowylady
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a 9X12 inch baking dish with cooking spray.
- Heat a large skillet over medium heat; cook the ground beef in the skillet until no longer pink. Set aside.
- In a large bowl, stir together the cornmeal, salt, and baking soda. Mix in milk, egg, onion, corn, Cheddar cheese, and jalapeno pepper. Stir in browned beef. Pour into the prepared baking dish.
- Bake in the preheated oven until golden brown, about 1 hour.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 17.3 g, Cholesterol 50.2 mg, Fat 10.2 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 4.7 g, Sodium 490.8 mg, Sugar 2.8 g
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
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
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