Mexican Cornbread Recipes

Jalapeno Mexican Cornbread Recipes

 


Hot chilies and cheese are what make this mexican corn bread recipe the perfect accompaniment to your favorite roasted or grilled foods.

  • 2 jalapeno chilies, finely chopped, seeds and ribs left in 
  • 1 - 17 ounce can creamed corn
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 eggs
  • 1/4 cup buttermilk
  • 1/3 cup oil
  • 1 cup grated longhorn cheese
  • 2 cups yellow cornmeal

    Preheat the oven to 350 degrees. Heavily grease a 17 1/2 by 12 inch baking pan.

    In a large bowl, mix the finely chopped jalapenos with the corn.

    Beat in the baking soda, salt, and sugar, then add the eggs one at a time, beating well. Add the buttermilk and oil, then whisk in the cheese and cornmeal.

    Pour the batter into the prepared baking pan, distributing it evenly, and bake in the center of the oven for 30 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

    Cool in the pan and serve in squares.

    CornBread - Mexican Cornbread Recipes

    This is a rich, moist mexican cornbread recipes with a grainy texture. It's slightly sweet, a little lighter and goes beautifully with hearty soups, chilis, and stews. To spice it up a notch add 2 to 3 finely chopped Serrano Chiles.

  • 1 cup stone-ground yellow or blue cornmeal
  • 1/2 cup whole wheat or whole wheat pastry flour  
  • 1/4 teaspoon salt 
  • 1 tablespoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1 cup plain yogurt 
  • 1/2 cup milk  
  • 1 tablespoon honey 
  • 2 large eggs 
  • 2 tablespoons unsalted butter 

    Preheat the oven to 425 degrees.

    Sift the cornmeal, flour, salt, baking powder, and baking soda into a large bowl. Beat together the yogurt, milk, honey, and eggs in another bowl.

    Put the butter in a 9 inch cast iron skillet and place it in the oven for 3 minutes, until the butter melts. Remove from the heat, brush the butter over the sides and bottom of the skillet and pour the remaining melted butter into the yogurt egg mixture. Stir together well, then fold the liquid mixture into the dry mixture. Do not over work the batter. A few lumps are ok.

    Pour the batter into the hot buttered skillet, place it in the oven, and bake for 30 to 40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

    Allow the cornbread to cool in the pan or serve it hot.

    Habanero Surprise Muffins - Mexican Cornbread Recipes

    Follow directions for Jalapeno Mexican Cornbread Reicpes.

    Spoon half the batter equally into 12 buttered 2 1/2-inch muffin cups.

    Top each portion with 2 teaspoons habanero or jalapeno jelly (1/2 cup total).

    Fill cups equally with remaining batter.

    Bake in a 400 degrees oven until muffins spring back when lightly pressed in center and are lightly browned, 20 to 25 minutes.

    Makes 12.

    Mexican Bread Recipes - Tortillas, a thin round of ground dried corn made into dough and quickly cooked on a comal. It serves as the bread of Mexico, as a wrapper, an edible scoop and a plate.

    Try your own hand at these delicious homemade mexican bread recipes.

    Mexican Cornbread Recipes

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