Best 4 Mexican Style Cornbread Recipes
Indulge in the tantalizing flavors of Mexican-Style Cornbread, a delightful fusion of traditional Mexican cuisine and Southern comfort food. This versatile dish combines the sweet, earthy taste of cornmeal with a blend of Mexican spices and zesty ingredients. With its moist crumb, golden crust, and a symphony of flavors, this cornbread is sure to become a favorite at your table. Discover three unique recipes inside the article:
1. **Classic Mexican Cornbread**: This recipe embodies the essence of Mexican-style cornbread. It showcases a simple yet flavorful combination of cornmeal, flour, baking powder, and a blend of Mexican spices. The resulting cornbread is moist, fluffy, and bursting with savory goodness.
2. **Cheesy Jalapeño Cornbread**: Take your taste buds on a spicy adventure with Cheesy Jalapeño Cornbread. This recipe adds a kick of heat and a gooey, cheesy surprise to the classic cornbread. Diced jalapeños infuse the cornbread with a fiery touch, while melted cheese provides a creamy, indulgent contrast.
3. **Sweet Cornbread with Roasted Corn**: Experience a harmonious blend of sweet and savory flavors in Sweet Cornbread with Roasted Corn. This recipe incorporates roasted corn kernels, lending a smoky, roasted flavor to the cornbread. A touch of honey adds a subtle sweetness that complements the savory notes of the corn and spices.
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-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 SOUTHERN STYLE
This is an OLD family recipe from a dear departed loved one of mine, she was from New Orleans. When she gave me the recipe secrets, she was in here 90's.When Mrs. Margaret made Mexican Cornbread, she'd change up the ingredients one of two ways. The changes are included in () .
Provided by Cyann Privately
Categories Other Breads
Time 50m
Number Of Ingredients 13
Steps:
- 1. In a fry pan, add bacon and start frying the bacon. When bacon beings to curl, flip it with a fork. Continue cooking the bacon until it is done.Using tongs, remove the pieces from the pan and onto paper towels to drain. Set aside. When bacon is cool, then break up into small/medium pieces. Reserve the bacon grease. Set aside.
- 2. Preheat oven temperature to 425º F. Place the cast iron skillet into the pre-heated oven until grease is very HOT, (approximately 8 minutes).
- 3. In a large bowl whisk together cornmeal, flour, baking, sugar, powder, baking soda, and salt.
- 4. If there are too many lumps remaining after whisking... simply sift the ingredients together.
- 5. Pour bacon grease and drippings into the cast iron skillet. PUT the cast iron skillet back into the pre-heated oven until grease is very HOT.
- 6. In a separate medium sized bowl, combine and whisk together eggs, buttermilk, diced green chiles, and melted butter.Then add the diced green chiles, well drained.
- 7. Add the corn, cheese and bacon to the buttermilk mixture, mixing to combine.
- 8. Add the wet mixture into dry ingredients. Stirring only until incorporated, Do NOT Over Mix.
- 9. Open oven door, pulling the rack out; carefully swirl the grease around, coating bottom evenly. CAREFULLY, pour cornbread batter into cast iron skillet.
- 10. Close door and bake 23- 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- 11. When the cornbread is done, remove cornbread from oven and cool for 10 to15 minutes.Then cut and serve while warm.
MEXICAN-STYLE CHEESE CORNBREAD
Make and share this Mexican-Style Cheese Cornbread recipe from Food.com.
Provided by Nurslinda
Categories Breads
Time 42m
Yield 8 Slices
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Brush an 8-inch square baking pan OR 9-inch cast-iron skillet with 1 tsp melted butter.
- Combine cornmeal, flour, baking powder, salt and baking soda in large bowl.
- Whisk buttermilk or yogurt, egg, sugar and remaining 3 tbsp melted butter in a medium bowl.
- Stir buttermilk mixture into dry ingredients just until blended.
- Stir in corn, Cheddar cheese and onion.
- Spoon batter into prepared pan and bake 20-27 minutes, until toothpick inserted in center comes out clean.
- Serve hot, warm or room temperature.
- Cut into 8 pieces.
Tips:
- To achieve the perfect balance of flavors, use fresh, high-quality ingredients.
- Don't overmix the batter, as this can result in a dense, dry cornbread.
- For a crispy crust, bake the cornbread in a preheated oven and don't open the oven door during baking.
- To add a bit of extra flavor and texture, try using different types of cornmeal, such as blue cornmeal or stone-ground cornmeal.
- If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes.
- Serve the cornbread warm with butter, honey, or your favorite toppings.
Conclusion:
With its moist, tender crumb and slightly crispy crust, Mexican-style cornbread is a delicious and versatile bread that can be enjoyed on its own or as a side dish to a variety of meals. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at your next gathering, this recipe is sure to please everyone at the table. So gather your ingredients and give it a try today!
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