Best 6 Moms Mexican Cornbread Recipes
**Indulge in the Flavors of Mexico with Mom's Mexican Cornbread: A Culinary Journey Awaits**
Embark on a culinary adventure with Mom's Mexican Cornbread, a delectable dish that embodies the vibrant spirit of Mexican cuisine. This delectable cornbread is not your ordinary bread; it's a symphony of flavors and textures that will tantalize your taste buds with every bite. With three variations – classic, sweet, and savory – this versatile recipe offers something for every palate. The classic version captures the essence of traditional Mexican cornbread, boasting a moist and crumbly texture with a hint of sweetness. The sweet variation introduces a delightful twist with the addition of sugar and raisins, creating a treat that is perfect for satisfying your sweet cravings. And for those who prefer savory delights, the savory version incorporates savory ingredients like cheese and jalapeños, resulting in a flavor-packed cornbread that is sure to impress. Get ready to embark on a culinary journey with Mom's Mexican Cornbread, a dish that promises to transport you to the heart of Mexico with its authentic flavors and vibrant charm.
MOM'S MEXICAN CORNBREAD
Provided by Stacey Little | Southern Bite
Categories Main Course Side Dish
Time 1h5m
Number Of Ingredients 9
Steps:
- Add the vegetable oil to the bottom of a 10-inch cast iron skillet. Place the skillet in the oven and preheat the oven to 350°F.
- While the oven and skillet preheat, brown the ground beef then drain the grease away.
- In a large bowl, combine the cornmeal, buttermilk, cream style corn, and beaten eggs until well mixed.
- Once the skillet is hot (a pinch of cornmeal sprinkled in the skillet will sizzle when it's ready), pour half of the batter into the bottom of the skillet. Sprinkle the ground beef, chopped onion, and jalapenos over the batter. (The jalapenos are optional and the cornbread is just as tasty without them. Mom always made it without them when I was a kid.) Sprinkle the cheese over the other ingredients then top with other half of the batter. Bake for 45 to 50 minutes or until golden brown. Allow the cornbread to cool slightly in the pan before flipping out onto a serving plate.
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.
FAVORITE MEXICAN CORNBREAD
I love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. I often serve this cornbread with chili. -Donna Hypes, Ramona, California
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Combine first 5 ingredients in a large bowl; set aside. In another bowl, combine buttermilk and egg; add corn and remaining ingredients. Add to dry ingredients; stir just until combined. Pour batter into a greased 8-in. square baking pan. , Bake for 35 minutes or until a toothpick comes out clean. Cool for 5 minutes before cutting into squares. Serve warm. Drizzle with honey if desired.
Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 583mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
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 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
MOM'S MEXICAN CORNBREAD
This works best in a cast iron skillet, but you can substitute a skillet that's oven-safe if cast iron isn't available.
Provided by Melody Flynn
Categories Other Breads
Time 50m
Number Of Ingredients 8
Steps:
- 1. Mix cornmeal, baking soda, eggs, creamed corn, salt and milk together until blended.
- 2. Pour half the mixture into a hot, greased iron cast (or oven proof) skillet. Spread chilies and cheese on top of first layer. Pour remaining batter over all and bake at 350 degrees for 35-40 minutes.
Tips:
- Use fresh ingredients. Fresh corn, peppers, and cilantro will give your cornbread the best flavor.
- Don't overmix the batter. Overmixing will make the cornbread tough.
- Bake the cornbread in a hot oven. This will help it to rise and brown properly.
- Let the cornbread cool slightly before serving. This will help it to hold its shape.
Conclusion:
This easy Mexican cornbread recipe is a delicious and versatile side dish that can be served with a variety of meals. It's also a great way to use up leftover corn on the cob. Whether you're looking for a traditional cornbread recipe or something with a little more spice, this recipe is sure to please. So next time you're in the mood for cornbread, give this Mexican cornbread recipe a try. You won't be disappointed!
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