Best 8 New Mexico Corn Bread Recipes
New Mexico cornbread is a unique and flavorful dish that is a staple of the state's cuisine. Made with a combination of cornmeal, flour, and a variety of spices, this bread has a slightly sweet and savory flavor that pairs perfectly with a variety of dishes. Whether you're looking for a side dish to serve with your favorite enchiladas or a hearty snack to enjoy on its own, New Mexico cornbread is sure to satisfy your cravings.
Let's cook with our recipes!
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
AUTHENTIC MEXICAN CORN BREAD
Sweet and moist Mexican corn bread. This is how it's made in Mexican homes and served as an appetizer or dessert.
Provided by thiswayhome
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 2-quart baking dish.
- Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.
- Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
- Pour batter into the prepared baking dish.
- Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.
Nutrition Facts : Calories 448.4 calories, Carbohydrate 73.8 g, Cholesterol 108.9 mg, Fat 14 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 7.5 g, Sodium 941.3 mg, Sugar 30.3 g
NEW MEXICO GREEN CHILE CORNBREAD
New Mexican Green Chile Cornbread Muffins
Provided by Andrea
Categories Side Dish
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Use butter to grease a mini muffin or regular muffin pan.
- Combine all dry ingredients in a large bowl. Add in milk, eggs and butter, and stir well to combine. Add in chopped green chile and stir until the chile is mixed throughout the batter.
- Pour batter into muffin cups, leaving 1/4" space for them to rise. Bake in preheated oven until golden brown and cooked through. Mini muffins take 10 - 12 minutes to cook, regular muffins take 15 - 20 minutes.
Nutrition Facts : ServingSize 1 g
DALLAS' MEXICAN CORNBREAD
Provided by Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Mix all of the ingredients together in a large bowl. Pour the mixture into a greased iron skillet and cook for 10 to 15 minutes.
NEW MEXICO CORN BREAD
I've seen peppers used in a variety of ways, but this corn bread is one of the more traditional.-Nancy Hill, Edgewood, New Mexico
Provided by Taste of Home
Time 1h10m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine cornmeal, baking powder and salt. Combine remaining ingredients. Add to dry ingredients and stir until blended. Pour into a greased 9-in. square baking pan. Bake at 350° for 1 hour or until bread tests done.
Nutrition Facts :
NEW MEXICO CORN BREAD
Steps:
- In bowl, combine cornmeal, baking powder and salt. Combine remaining ingredients. Add to dry ingredients and stir until blended. Pour into greased 9 inch square baking pan. Bake at 350 for 1 hour or until bread tests done. Fixed 11/29/2012 Good. Scott and I liked.
Nutrition Facts : Calories 280 calories, Fat 22.0129333452258 g, Carbohydrate 16.8447888982161 g, Cholesterol 146.538962975483 mg, Fiber 1.33242226250324 g, Protein 5.79851111216964 g, SaturatedFat 8.42318578166326 g, ServingSize 1 1 Serving (114g), Sodium 345.011185358057 mg, Sugar 15.5123666357128 g, TransFat 1.7630930376246 g
MEXICAN CHEESE CORN BREAD
This moist Mexican Cheese Corn Bread makes the perfect side for chili and soups. It's great for soaking up every last bit of goodness in your bowl. Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the muffin mix, onion and cumin. In another bowl, whisk the eggs, milk and 1 tablespoon butter; stir into dry ingredients just until moistened. Fold in 1/2 cup cheese., Transfer to a greased 8-in. square baking dish. Bake at 400° for 15 minutes. Brush with remaining butter and sprinkle with remaining cheese; bake 2-4 minutes longer or until cheese is melted and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 327mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 6g protein.
QUICK MEXICAN CORNBREAD
Make and share this Quick Mexican Cornbread recipe from Food.com.
Provided by Diana Adcock
Categories Quick Breads
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat ovent o 350 degrees.
- Mix all ingredients together well.
- Grease a cast iron skillet and pour in bread battter.
- Bake for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.
- **Selfrising flour=1 cup flour to 1& 1/2 t's baking powder to 1/2 t.
- flour.
- This works with corn meal as well.
Tips:
- Use fresh corn. Fresh corn has a sweeter flavor and more nutrients than frozen or canned corn.
- Shuck the corn just before using it. This will help the corn retain its moisture and flavor.
- Use a sharp knife to cut the corn off the cob. This will help prevent the corn from becoming mushy.
- Don't overmix the batter. Overmixing will make the cornbread tough.
- Bake the cornbread in a preheated oven. This will help the cornbread rise evenly.
- Let the cornbread cool slightly before serving. This will help the cornbread hold its shape.
Conclusion:
New Mexico cornbread is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover corn. With its sweet flavor and moist texture, New Mexico cornbread is sure to be a hit with everyone at your table.
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