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    You are in: Home / Recipes / Mexican Cornbread Recipe
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    Mexican Cornbread

    Mexican Cornbread. Photo by Stoblogger

    1/2 Photos of Mexican Cornbread

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Stoblogger's Note:

    Mexican Cornbread is almost a meal within itself. This recipe is really easy and versatile. Other than a few basic ingredients you can add just about whatever you'd like or leave out what you don't like or have on hand. This dish is actually better the next day so it's great for potlucks or make-ahead meals. It freezes well, too. Variations: Grated cheese, browned hamburger or sausage, green enchilada sauce, green chiles, dried tomatoes.

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    Ingredients:

    Serves: 8

    Yield:

    pone

    Units: US | Metric

    Directions:

    1. 1
      Caramelize the onion in a pan with 2 teaspoons of oil. While it is cooking:.
    2. 2
      Preheat oven to 350°.
    3. 3
      Generously spray a 9"X13" pan with cooking spray, or grease with oil or butter.
    4. 4
      Pour the diced tomatoes and pimentos into a sieve to drain.
    5. 5
      In a bowl combine 2 boxes of cornbread mix, 2 eggs, and 2/3 cup of milk. I use fat-free half-n-half instead of milk.
    6. 6
      Pour half of the batter into the greased pan.
    7. 7
      Over the layer of batter, add the cream style corn. It won't make a perfect layer from edge to edge. Just do the best you can to make some semblance of a layer. I try to get a little more closer to the outer edges of the pan than in the center. This helps it cook more evenly.
    8. 8
      Over the corn layer, add the drained diced tomatoes and pimentos. Again just do the best you can. It doesn't have to be perfect.
    9. 9
      Over the tomatoes and pimentos, add the caramelized onions.
    10. 10
      Last, dollop on the remaining half of the batter, in some semblance of a top layer.
    11. 11
      Place on center rack of oven, or lower.
    12. 12
      Bake 40 minutes. Check to see if done in center--it will be very moist but shouldn't be doughy.
    13. 13
      If not done at 40 minutes, bake a little longer, under foil if you are afraid the top will over brown. Let stand 15 minutes before serving.

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    Ratings & Reviews:

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    Nutritional Facts for Mexican Cornbread

    Serving Size: 1 (199 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 341.8
     
    Calories from Fat 96
    28%
    Total Fat 10.7 g
    16%
    Saturated Fat 2.9 g
    14%
    Cholesterol 50.5 mg
    16%
    Sodium 993.2 mg
    41%
    Total Carbohydrate 55.0 g
    18%
    Dietary Fiber 4.8 g
    19%
    Sugars 2.3 g
    9%
    Protein 7.8 g
    15%

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