Mexican Cornbread Recipe Classic

Mexican Cornbread – WellPlated.com

WEBMar 28, 2023 · It is more wholesome than many other classic cornbread recipes, too—I took the healthy cornbread route; this one is 100% …

1. Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.
2. Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.
3. In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
4. Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey. Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy. Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.

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Mexican Cornbread Kim's Cravings

WEBDec 1, 2023 · How many calories are in Mexican cornbread? In this particular Mexican cornbread recipe, there are 202 calories, 24g carbs, …

1. Preheat oven to 400ºF.
2. Whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, and cheese. Add the chiles, eggs, buttermilk, and melted butter; mix well to combine.
3. Pour batter into a greased or parchment lined 9-inch square casserole dish and bake for 25-30 minutes and until golden brown.
4. Serve warm with honey and/or butter. Or serve with chili, soup or pulled pork.

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Mom's Mexican Cornbread Southern Bite

WEBFeb 12, 2014 · It combines the flavor of classic cornbread with ground beef, onions, cheese, corn, peppers, and more baked up in my favorite …

1. 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.
2. While the oven and skillet preheat, brown the ground beef then drain the grease away.
3. In a large bowl, combine the cornmeal, buttermilk, cream style corn, and beaten eggs until well mixed.
4. 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.

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Aunt Lucille's Mexican Cornbread Life, Love, and …

WEBFeb 3, 2021 · this Mexican Cornbread recipe is ultra-moist and cheesy with bits of corn, onion, sweet bell pepper, and spicy jalapeño pepper in …

1. Preheat the oven to 375 degrees. Lightly coat a 9 x 13-inch baking dish with cooking spray.
2. In a large bowl, combine the cornmeal, flour, salt, onion, bell pepper, and jalapeno pepper, Stir in the shredded cheese.
3. In a smaller bowl, lightly whisk the eggs with the oil and cream-style corn. Pour into the dry ingredients. Add the sour cream and stir with a spatula until all the dry ingredients are incorporated.
4. Pour the batter into the prepared baking dish and bake for 40 minutes, until lightly golden brown and a pick inserted in the center comes out clean.

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