MEXICAN CORNBREAD RECIPE EASY RECIPES

Name: Moist Mexican Cornbread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 20 serving(s)
Ingredients: 2 (8 1/2 ounce) boxes Jiffy cornbread mix; 1 small onion, diced finely; 2 cups Mexican blend cheese; 1 (15 ounce) can creamed corn; 1 1/2 cups sour cream; 4 eggs, beaten; 1 (4 ounce) can green chilies, diced; 1/3 cup oil; 4 jalapeno peppers, seeded and diced

MOIST MEXICAN CORNBREAD RECIPE - FOOD.COM

Moist Mexican Cornbread Recipe - Food.com image

I like this cornbread because of its great taste. Moist and so easy to mix up. Also is good hot, warm and cold. I like to add diced red jalapeno or some chipotle seasoning for color. This recipe always turns out good.

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 20 serving(s)

Number Of Ingredients 9

Ingredients

2 (8 1/2 ounce) boxes Jiffy cornbread mix
1 small onion, diced finely
2 cups Mexican blend cheese
1 (15 ounce) can creamed corn
1 1/2 cups sour cream
4 eggs, beaten
1 (4 ounce) can green chilies, diced
1/3 cup oil
4 jalapeno peppers, seeded and diced

Steps:

Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.
Now add the cornbread mixes and stir just until moistened.
Pour into a greased 9x13 baking dish.
Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.
Serve warm and refrigerate leftovers.

Nutrition Facts : Calories 254.8, FatContent 15.3, SaturatedFatContent 6.3, CholesterolContent 64.2, SodiumContent 506.4, CarbohydrateContent 23.4, FiberContent 2.1, SugarContent 2, ProteinContent 6.9

MEXICAN CORNBREAD RECIPE - BETTYCROCKER.COM

Mexican Cornbread Recipe - BettyCrocker.com image

Cream-style corn and buttermilk keeps every piece of cornbread moist and tender.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 11

Ingredients

1 1/2 cups shredded sharp Cheddar cheese (6 oz)
3/4 cup buttermilk
1/3 cup vegetable oil
2 eggs, slightly beaten
1 can (8.5 oz) cream-style corn
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.

Nutrition Facts : Calories 240 , CarbohydrateContent 23 g, CholesterolContent 50 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 7 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 410 mg, SugarContent 2 g, TransFatContent 0 g

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