Best 4 Mexican Style Cornbread Recipes

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Mexican style cornbread, a delightful fusion of traditional Mexican flavors and the iconic American comfort food, invites you on a culinary journey that promises warmth and satisfaction. Be it the soft, crumbly interior that melts in your mouth or the crispy, golden-brown edges that provide a textural contrast, this dish captures the essence of both cultures, creating a memorable dining experience. Whether you're seeking a hearty breakfast option, a savory side dish, or a delectable snack, Mexican style cornbread delivers with its distinctive flavors and versatility. So, let's embark on this culinary adventure and explore the best recipes that will guide you through the art of crafting this delectable treat, one step at a time.

Here are our top 4 tried and tested recipes!

MEXICAN STYLE CORNBREAD



Mexican Style Cornbread image

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

2 eggs
¼ cup corn oil
1 cup buttermilk
1 ½ cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

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



Mexican-Style Sweet Cornbread image

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

1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 (14.25 ounce) can sweet cream-style corn
¼ cup butter, melted
¼ cup white sugar
¼ cup water
¼ teaspoon salt

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



Mexican Cornbread Southern Style image

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

6 slices of bacon
1 c cornmeal
3/4 c all-purpose flour
3 tsp sugar, or ¼ cup sugar (some people like it sweeter)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1 c kernel corn
1 c buttermilk
3 Tbsp unsalted butter, melted, (or bacon grease)
1 c harp cheddar cheese (or ½ cup shredded cheddar cheese plus ½ cup shredded monterey jack cheese)
4 oz can diced green chiles, drained and chopped, (or ¼ cup jalapeño peppers, seeded and chopped)

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



Mexican-Style Cheese Cornbread image

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

1 teaspoon butter or 1 teaspoon margarine, melted
3 tablespoons butter or 3 tablespoons margarine, melted
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk or 1 cup plain yogurt
1 large egg
3 tablespoons sugar
1 cup frozen corn, thawed
1/2 cup shredded mild cheddar cheese
1/3 cup thinly sliced green onion

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:

  • Use fresh corn kernels: Fresh corn kernels give the cornbread a sweeter, more flavorful taste. If you don't have fresh corn kernels, you can use frozen or canned corn, but fresh is best.
  • Don't overmix the batter: Overmixing the batter will make the cornbread tough. Mix just until the ingredients are combined.
  • Bake the cornbread in a hot oven: A hot oven will help the cornbread rise and brown properly. Preheat the oven to the temperature specified in the recipe before baking.
  • Let the cornbread cool before slicing: Letting the cornbread cool before slicing will help it hold its shape and prevent it from crumbling.

Conclusion:

Mexican-style cornbread is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's perfect for potlucks, picnics, and parties. With its unique blend of flavors and textures, Mexican-style cornbread is sure to be a hit with everyone who tries it. So next time you're looking for a new recipe to try, give Mexican-style cornbread a try. You won't be disappointed!

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