Spicy Mexican Cornbread Recipes

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.

Steps:

• 1. Preheat oven to 400 degrees.
• 2. In a med.-large bowl, mix cornbread, egg, milk, corn, jalapeno, and cheese.
• 3. Pour evenly into greased muffin tins. Bake 15-20 minutes. If making a loaf, I would suggest a larger pan, as the cook time can be extensive.

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:

• Mix all Ingredients together in a bowl till smooth.
• Pour in a greased 8x8 or 9x9 pan (square) at 425°F for 20-25 minutes.

Steps:

• Grease a 9 x 13 baking dish and get it hot.
• Mix together the eggs, sour cream, salt, corn, and oil.
• Then add the cornmeal, green peppers, jalapeno peppers, and baking powder.
• Pour 1/2 of the mixture into the already hot dish and sprinkle 1/2 cup grated sharp cheddar cheese over the mixture. Then add the remainder of the mixture over the cheese.
• Bake at 350 for 30 minutes then add 1/2 cup grated cheese and return to the oven for 15-20 minutes longer.