Bread - The best mexican cornbread recipe

Author: Dave Warner  

This is a popular Mexican cornbread, made with cornmeal and buttermilk, cream-style corn, Monterey Jack cheese, and chopped onions and peppers. It's easy to make with cornmeal, flour, cheddar cheese, green chiles, and buttermilk!

Mexican Cornbread

Mexican Cornbread
This homemade Mexican Cornbread is seriously the best!! It's slightly sweet with a tender crumb and a nice little kick of heat. It's easy to make with cornmeal, flour, cheddar cheese, green chiles, and buttermilk! Pair it with chili, soup or beans for the most cozy meal.
Provided by: Kim
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: Mexican,Southwestern,Tex-Mex
Number of ingredients: 11
Ingredients:
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 to 1 teaspoon salt
  • 1/4 cup sugar
  • 1 (heaping) cup grated sharp cheddar cheese
  • 1 (4 oz) can diced green chiles
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup butter (1/2 stick) (melted)
Nutrition:
  • Serving Size: 1 servings
  • Calories: 202 kcal
  • Carbohydrate: 24 g
  • Protein: 6 g
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Cholesterol: 50 mg
  • Sodium: 399 mg
  • Fiber: 2 g
  • Sugar: 5 g
How to cook:
  1. Preheat oven to 400ºF. Whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, and cheese. Add the chiles, eggs, buttermilk, and melted butter; mix well to combine.
  2. Pour batter into a greased or parchment lined 9-inch square casserole dish and bake for 25-30 minutes and until golden brown.
  3. Serve warm with honey and/or butter. Or serve with chili, soup or pulled pork.
Notes: Mexican Cornbread I Recipe, Step 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan. · Step 2. In a large bowl, mix together cornmeal, flour, Cheddar

Best Mexican Cornbread Recipe

Detailed Recipe Link - https://www.whiskaffair.com/moist-mexican-cornbread/Mexican
Duration: 3:09

How to Make the Best Cornbread in Cast Iron

Mexican Cornbread | How to Make the Best Cornbread in Cast Iron Printable recipe below
Duration: 16:57

Mexican Cornbread With Corn and Peppers

Mexican Cornbread With Corn and Peppers
This is a popular Mexican cornbread, made with cornmeal and buttermilk, cream-style corn, Monterey Jack cheese, and chopped onions and peppers.
Provided by: Diana Rattray
Total time: 60 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 9 servings
Cuisine: Southern,Tex-Mex
Number of ingredients: 14
Ingredients:
  • 1 cup yellow cornmeal
  • 1/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs, beaten
  • 1 cup buttermilk, or buttermilk powder with water as directed to make 1 cup
  • 1/2 cup vegetable oil, plus more for the pan
  • 1 (8-ounce) can cream-style corn
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped red and green bell peppers
  • 1 to 2 tablespoons finely chopped jalapeño pepper, optional
  • 1/2 cup Monterey Jack cheese, shredded
Nutrition:
  • Calories: 256 kcal
  • Carbohydrate: 24 g
  • Cholesterol: 48 mg
  • Fiber: 2 g
  • Protein: 6 g
  • Saturated Fat: 3 g
  • Sodium: 494 mg
  • Sugar: 5 g
  • Fat: 16 g
  • Serving Size: 9 Servings
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients.
  2. Position a rack in the center of the oven and heat to 350 F (180 C/Gas 4). In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and baking soda. Stir to blend.
  3. In a medium bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese.
  4. Blend into the dry ingredients until moistened.
  5. Pour the batter into a well-greased 9-inch-square baking pan.
  6. Bake at 350 F for 30 to 35 minutes, or until cornbread is browned. Let cool slightly before removing from the pan, about 10 minutes.
Notes: Mexican Cornbread Recipe: How to Make It, Ingredients · 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

Old Fashioned Mexican Cornbread

Old Fashioned Mexican Cornbread
Spend some time looking for the right product to make this with. It is not cornmeal mix or cornbread mix, such as Aunt Jemimah. It is just plain, self-rising cornmeal, and I usually get mine from a specialty store, but I can occasionally find it in the grocery store. It will have only cornmeal and leavening in it (baking powder and salt). No flour, no sugar, etc. The recipe will turn out fine with other cornbread mixes, but it won't be this authentic.
Provided by: Susan Feliciano @frenchtutor
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 8
Ingredients:
  • 2 tablespoon(s) bacon grease
  • 1 1/4 cup(s) self-rising cornmeal
  • 1 - egg
  • 3/4 cup(s) sour milk or buttermilk
  • 1 cup(s) white shoepeg corn kernels, well drained
  • 4 ounce(s) chopped green chilies, drained
  • 1 to 2 small chopped fresh jalapeño peppers (optional)
  • 1 cup(s) grated monterey jack cheese
How to cook:
  1. Place the bacon grease in the bottom of a well-seasoned 9” or 10”cast iron skillet. Preheat it at 425°F for 10 minutes. Meanwhile, mix up batter: Stir together cornmeal, egg, milk, corn, chilies, jalapeños, and cheese to a thin batter. Use more milk if necessary to produce a batter thinner than cake batter.
  2. When skillet is preheated, pour batter into skillet. It will sizzle and start to form a crust - don't be alarmed. Bake the skillet of cornbread at 425°F about 25 minutes, until nicely browned. Cut into wedges. Serve immediately with lots of butter.
Notes: Absolute Mexican Cornbread Recipe, This Mexican cornbread is the best. Moist and packed with flavor from bits of corn, chiles, and cheese baked in for a tasty spin on a classic dish.

EASY Mexican Cornbread

EASY Mexican Cornbread
This EASY Mexican Cornbread recipe is one of the best cornbreads I've ever had! The cornbread mix is filled with jalapeños and cheese making this the perfect side dish.
Provided by: Dorothy Kern
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
  • 1 15 ounce box Simply Homemade® Cornbread mix
  • 2/3 cup milk
  • 1/2 cup unsalted butter (melted)
  • 1 large egg
  • 1 cup shredded cheese (cheddar, jack, or Mexican blend)
  • 2 medium jalapeños (diced small)
Nutrition:
  • Serving Size: 1 serving
  • Calories: 1325 kcal
  • Carbohydrate: 11 g
  • Protein: 37 g
  • Fat: 127 g
  • Saturated Fat: 77 g
  • Cholesterol: 534 mg
  • Sodium: 863 mg
  • Sugar: 9 g
How to cook:
  1. Preheat oven to 375°F. Spray an 8-inch baking pan with non-stick cooking spray.
  2. Whisk together cornbread mix, milk, melted butter, and egg until moistened. Stir in cheese and jalapeños.
  3. Pour mixture into prepared pan. If desired ,sprinkle with more cheese.
  4. Bake for 25-30 minutes or until a toothpick comes out clean. Let sit 5 minutes before slicing and serving.
Notes: Old Fashioned Mexican Cornbread, 2 Tbsp. bacon grease · 1 1/4 c. self-rising cornmeal · 1. egg · 3/4 c. sour milk or buttermilk · 1 c. white shoepeg corn kernels, well drained · 4 oz. chopped green
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