Best 5 Deep South Mexican Cornbread Recipes
In the heart of the Deep South, where culinary traditions intertwine with vibrant Mexican flavors, a unique dish emerges: Deep South Mexican Cornbread. This delectable cornbread is a delightful fusion of two distinct cultures, offering a taste experience that is both familiar and exotic. With its golden crust, tender crumb, and explosion of flavors, this cornbread is sure to become a favorite among cornbread enthusiasts and adventurous foodies alike. Whether you prefer classic Southern-style cornbread or crave the bold spices of Mexican cuisine, this recipe has something for everyone. From the traditional Southern cornbread with its hint of sweetness and fluffy texture to the Mexican-inspired version bursting with flavors, such as chipotle peppers, corn kernels, and queso fresco, this article offers a diverse collection of recipes that cater to various tastes and preferences. So, prepare to embark on a culinary journey that harmoniously blends the best of both worlds, resulting in a truly irresistible Deep South Mexican Cornbread.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
MEXICAN-STYLE SWEET CORNBREAD
This Mexican sweet cornbread (or "tamalito") is a cross between cornbread and pudding. You can serve this as a side dish or as dessert.
Provided by Yoly
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Combine corn muffin mix, corn, butter, sugar, water, and salt in a bowl. Pour into the greased loaf pan.
- Bake in the preheated oven until all the liquid is absorbed, 45 to 50 minutes. Scoop onto serving dishes with an ice cream scoop.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 36.3 g, Cholesterol 15.9 mg, Fat 9.6 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 4.6 g, Sodium 592.4 mg, Sugar 7.9 g
MEXICAN CORNBREAD
Deliciously moist, decadent, this Mexican Cornbread recipe by Mama is studded with sweet corn, cheddar cheese, and spicy bits of jalapeño peppers!
Provided by The SouthernPlate Staff
Categories Appetizer
Time 1h15m
Number Of Ingredients 10
Steps:
- Place a seasoned cast iron skillet (or 8 inch round cake pan) in the oven and preheat to 350.
- In a large bowl, mix together all ingredients.
- 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.
Nutrition Facts : Calories 743 kcal, ServingSize 1 serving
PAULA DEEN'S LAYERED MEXICAN CORNBREAD
From Paula Deen's visit on "The view" Looked so yummy. Haven't tried it yet, but it's Paula Deen!
Provided by jts_mom
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray.
- Set aside.
- In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
- Stir in onion and creamed corn.
- Pour half of batter into prepared pan.
- Top with cheese and peppers, spreading onto batter.
- Pour remaining batter on top of cheese and peppers.
- Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
- Let cool slightly before cutting into squares.
Nutrition Facts : Calories 300.2, Fat 16.7, SaturatedFat 5.1, Cholesterol 70.5, Sodium 692, Carbohydrate 31.2, Fiber 2.4, Sugar 2.8, Protein 9
DEEP SOUTH MEXICAN CORNBREAD
An almost quiche-like cornbread, very moist!. Cut into small squares and serve as an easy pick-up appetizer.
Provided by Julie 927
Categories Breads
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in large bowl.
- Pour into ungreased 9x12 pyrex.
- Bake 350 degrees for 45 minutes until lightly browned.
Tips:
- Use fresh corn: Fresh corn on the cob is best for this recipe, but you can also use frozen or canned corn if that's all you have. If using frozen corn, thaw it completely before using. If using canned corn, drain and rinse it well.
- Don't overmix the batter: Overmixing the batter will make the cornbread tough. Stir just until the ingredients are combined.
- Bake the cornbread in a hot oven: A hot oven will help the cornbread rise and get a nice golden brown crust.
- Let the cornbread cool slightly before serving: This will help it hold its shape and make it easier to slice.
Conclusion:
Deep south Mexican cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. It is moist, flavorful, and has a slightly spicy kick. Serve it with your favorite Mexican dishes, or enjoy it on its own.
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