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 VENISON SKILLET
Ground venison, kidney beans, tomatoes, and corn combine with boxed Spanish Rice mix for a quick one-dish meal with a mild Mexican flavor. It is perfect for kids and folks who are picky about deer meat!
Provided by VTQK
Categories Meat and Poultry Recipes Game Meats Venison
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium-high heat. Add venison and cook until no longer pink, stirring to break up. Stir in garlic and onion, and continue cooking until the onion has softened and turned translucent, about 2 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in a saucepan over medium heat. Stir in Spanish rice mix, and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, tomatoes, salsa, and kidney beans; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn, and continue cooking until the rice is tender, about 5 minutes.
Nutrition Facts : Calories 331.8 calories, Carbohydrate 38.1 g, Cholesterol 77.5 mg, Fat 11.1 g, Fiber 7.7 g, Protein 23.3 g, SaturatedFat 5.8 g, Sodium 779.6 mg, Sugar 6 g
MOIST MEXICAN CORNBREAD
Our family enjoys this beef-stuffed corn bread with for a snack or even a simple entree. -Elizabeth Sanders, Obion, Tennessee
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 448 calories, Fat 32g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 490mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
DALLAS' MEXICAN CORNBREAD
Provided by Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Mix all of the ingredients together in a large bowl. Pour the mixture into a greased iron skillet and cook for 10 to 15 minutes.
VENISON CHILI WITH JALAPENO CORNBREAD
Provided by Tyler Florence
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- For the chili: Heat the oil in a large pot over medium-high heat. Add the chili powder, oregano, paprika, chipotle powder, cumin, coriander and cinnamon and stir until toasted and very aromatic, about 1 minute. Add the garlic, onions and jalapeño and cook, stirring, until soft and translucent, about 3 minutes. Add the venison and cook, stirring, until slightly brown, about 4 minutes. Add the tomatoes, chicken stock, masa harina, sugar and chocolate. Bring to a boil and then lower to a simmer and cook for 45 minutes.
- Meanwhile, for the jalapeno cornbread: Preheat the oven to 375 degrees F.
- Combine the cream, milk, butter, thyme and garlic in a medium pot and bring to a simmer. Add the cornmeal, whisking constantly, until thick and creamy, about 8 minutes. Add the chives, jalapeno, 1 teaspoon salt and 1/2 teaspoon pepper, then mix in the egg yolks, one by one, stirring constantly, until just combined then remove from the heat.
- Whisk the egg whites to stiff peaks and fold into the batter.
- Coat a cast-iron skillet or an 8-by-8-inch baking dish with cooking spray and pour in the batter. Bake until golden brown around the edges and a toothpick inserted in the center comes out clean, about 25 minutes.
- Serve chili and cornbread with dollops of sour cream, lime zest and fresh cilantro leaves.
MEXICAN VENISON CORNBREAD
Make and share this Mexican Venison Cornbread recipe from Food.com.
Provided by Jeff Williamson
Categories Tex Mex
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 1. Brown meat & onion, then drain. Add chili powder, salt & garlic salt. Set aside. Mix remaining ingredients. Heat & grease 10" cast iron skillet. Pour half of the cornbread batter into skillet. Cover with the meat mixture & then the remaining cornbread batter. Bake at 400 degrees for about 30 minutes.
Nutrition Facts : Calories 759.8, Fat 34.6, SaturatedFat 13.9, Cholesterol 181.9, Sodium 2014, Carbohydrate 71.4, Fiber 5.7, Sugar 5.1, Protein 43.3
VENISON FAJITAS
Use either venison or elk in this recipe, and you'll be pleased with the results! "My husband asks for these fajitas frequently," relates Daniell Rissinger of Dauphin, Pennsylvania. "He enjoys big-game hunting and usually comes home with an elk. To finish off the meal, we add some Mexican rice and corn bread."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add meat. Seal bag and turn to coat; refrigerate for 2 hours., Drain and discard marinade. In a large skillet, saute peppers and onion in 1 tablespoon oil until crisp-tender; remove and set aside. Heat remaining oil; stir-fry meat for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Spoon over tortillas; top with cheese, sour cream and salsa; fold in sides.
Nutrition Facts :
MEXICAN VENISON STEW
My husband and his buddies are hunters and we love the game they bring home. Much better for you than the processed meats bought at the grocery. This is a spicy stew that really fills you up. Great served with cornbread! Mmmmm!
Provided by Renae McVay @tummytickler
Categories Other Soups
Number Of Ingredients 17
Steps:
- In a large cast iron dutch oven on top of the stove on medium heat, thoroughly brown and crumble the ground venison and chorizo sausage together with 2 tablespoons of balsamic vinegar and 1 tbsp Worstershire ??sp sauce. You know what I mean! Along with this stir in chopped onions and green pepper and let them cook with the meat. While stirring and browning these items, sprinkle in all the spices except for the McCormick's pkg. The meat and onions need to cook until the meat is browned and alot of the moisture is evaporated. (I don't drain the meat, because there's not that much fat and it will mix into the stew.) At this point, add the McCormick's pkg and stir well. The meat mixture will become sort of paste like. Pour in the beef broth and stir well breaking up any clumps. Add the picante or salsa from the jar. Add the ketchup. Add the cans of artichoke hearts, one drained and one not drained. Keep stirring all to mix well. Stir in the frozen mixed vegetables. Cover the dutch oven with the lid a little askew to allow steam to escape. Turn the heat down to low and let the stew simmer for about 2 hours or longer. Remove the lid occasionally and stir well making sure to scrape the bottom to check for sticking. If sticking occurs lower the heat to simmer. You can place this in a slow cooker and cook on low for 6 hours or high for 3 hours. It's even better the next day!
- Serve with a great corn bread or cornbread muffins. Garnish with shredded cheddar cheese and/or sour cream.
More about "mexican venison cornbread recipes"
CHOCOLOMO RECIPE - MEXICAN VENISON STEW | HANK SHAW
From honest-food.net
MEXICAN CORNBREAD (WITH JIFFY MIX) - INSANELY GOOD
From insanelygoodrecipes.com
MEXICAN CORNBREAD – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
MEXICAN CORNBREAD | REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW
From realcajunrecipes.com
SWEET MEXICAN CORNBREAD – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
MEXICAN STYLE CORNBREAD WITH GROUND VENISON ON THE TRAEGER GRILL
From realtree.com
FROM THE COOKBOOK: VENISON CORNBREAD CAKE - AN OFFICIAL JOURNAL …
From americanhunter.org
VENISON SKILLET CASSEROLE WITH JIFFY CORNBREAD
From nevadafoodies.com
MEXICAN CORNBREAD RECIPE FROM PIONEER WOMEN – HOTSALTY
From hotsalty.com
You'll also love
Related Search