Best 7 Tex Mex Cornbread Recipes

SMOKED PORK CHOPS WITH TEX-MEX CORNBREAD STUFFING

Steps:

• Heat oven to 350°F. In 10-inch skillet, melt butter over medium-high heat. Cook onion in butter 2 to 3 minutes, stirring frequently, until tender.
• In large bowl, toss stuffing, onion mixture, water and corn until stuffing is moistened. Stir in cheese.
• Into 13x9-inch pan, spoon stuffing mixture. Arrange pork on stuffing mixture. Cover pan with foil. Bake 40 to 45 minutes or until cheese is melted and meat thermometer inserted into center of pork reads 160°F.

TEX-MEX CORNBREAD SALAD

Steps:

• Use a deep glass bowl or small punch bowl.
• Crumble half of the baked cornbread in the bottom of the bowl.
• Top with half of the beans.
• In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers.
• Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn.
• In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix.
• Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently).
• Repeat the process with the remaining ingredients.
• Cover and chill for several hours before serving.
• Garnish with a little shredded Cheddar cheese if desired.

TEX MEX CHILI AND CORNBREAD WAFFLES

Steps:

• 1. CHILI: Slice grilled steak into thin bite size pieces; set aside. Saute onion, bell pepper and jalapeno in oil over medium heat until slightly tender; add steak and heat. Add remaining ingredients and heat through.
• 2. CORNBREAD WAFFLES: Stir together cornmeal, flour, salt, cayenne, & sugar. In another bowl mix egg, milk, butter and corn.
• 3. Add wet ingredients to dry and stir until moistened.
• 4. Bake in a preheated waffle iron until crisp and browned.
• 5. Serve with your favorite toppings.

MOM'S TEX MEX CORNBREAD MUFFINS

Steps:

• Preheat oven to 450 degrees F.
• Grease muffin pan with cooking spray.
• Mix egg, milk, cornmeal and oil together in a bowl.
• Fold in 1 1/2 cup cheese and salsa.
• Add hot sauce for a spicier muffin.
• Bake at 450 for 20-25 minutes.
• During the last 5 minutes sprinkle the tops of the muffins with shredded cheddar cheese.
• Remove from oven and let cool for 5 minutes before serving.

SKILLET TEX-MEX CORNBREAD STUFFING

Steps:

• 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. In a large bowl, whisk together the cornmeal, baking powder, baking soda, chili powder, and salt. In a medium bowl, whisk together the buttermilk, butter, creamed corn, and eggs. Set aside. 2. In an 11-inch heavy ovenproof skillet, heat 2 tablespoons oil over medium-high heat on a Frigidaire Gallery® Induction Cooktop. Add the onion and peppers and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer to the bowl with the cornmeal mixture and toss to evenly coat. Wipe the skillet clean. 3. Stir the buttermilk mixture into the cornmeal mixture and fold just until evenly moistened. Heat the remaining tablespoon oil in the same skillet over high heat. Pour in the batter, spread evenly, and transfer to the oven. 4. Bake until a toothpick inserted in the center comes out clean and the edges are brown, about 20 minutes. Cut the mixture into 1-inch chunks in the skillet, then use a fork to mix and toss the creamy cornbread into a fluffy stuffing. Serve hot.
• Weeknight Tips: -To serve as cornbread, bake for 25 to 30 minutes or until the top of the bread bounces back slightly when you gently press the top with a fingertip. Cut into wedges to serve warm. -To turn the stuffing into a one-dish meal, fold in beans or chunks of chicken or sausage. -Leftover stuffing can be formed into patties and pan-fried in a little oil on a Frigidaire Gallery® Induction Cooktop until crisp on both sides.

TEX-MEX CORNBREAD

Steps:

• Preheat oven to 425. Generously grease med size casserole dish or cast iron skillet. In 1 T butter, saute (don't brown) green onion, white onion and red bell pepper, approx 5 mins. Remove from heat. In large bowl combine flour, cornmeal, baking powder,soda, sugar, pepper flakes and salt. In med size bowl combine milk, eggs, and melted shortening. Stir in onion/bell pepper mixture. Add celery. Pour milk mixture into flour mixture all at once and still only until just blended. Fold in corn, pour batter into casserole dish/iron skillet. Sprinkle cheese on top. Bake for 30 mins or until toothpick comes out clean.

TEX-MEX BEAN BAKE WITH CORNBREAD TOPPING

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add sweet potato, onion and peppers; cook and stir 5-7 minutes or until potato is cooked halfway through., Stir in beans, corn, chiles, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine cornbread mix, egg, milk and pumpkin. Spoon over bean mixture. Bake, uncovered, 25-30 minutes or until a toothpick inserted in the topping portion comes out clean. To Make Ahead: Can be made a day in advance. Prepare as directed, omitting topping. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Prepare topping and bake as directed.