Best Mexican Cornmeal Recipes
MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST
Chicken, fire roasted tomatoes and Mexican cheese are the flavors in this hurry-up homemade pizza.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.
- On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
- Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
- Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.
Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 5 g, TransFat 0 g
MEXICAN SHEPHERD'S PIE WITH CORNMEAL BUTTERMILK TOPPING
The topping on this "pie" is really wonderful. Make it first and let it sit while you prepare the meat filling. Use the jalapeno if you want some heat, or use dried chili flakes.
Provided by Cookin-jo
Categories Savory Pies
Time 50m
Yield 9 serving(s)
Number Of Ingredients 17
Steps:
- For the topping beat together eggs, buttermilk and butter. Whisk in the dry ingredients until smooth and set aside.
- Brown ground beef with the onions and peppers. Drain off fat and return to the pan.
- Add remaining ingredients and simmer, covered, for 15 minutes.
- Pour into an ungreased 8 by 8 inch baking dish and level off the top.
- Spread topping over the meat.
- Bake at 350 degrees for 20 minutes.
- Prep time includes time to simmer the meat mixture.
Nutrition Facts : Calories 276.1, Fat 14.7, SaturatedFat 5.8, Cholesterol 96.7, Sodium 709.8, Carbohydrate 18.3, Fiber 2.8, Sugar 4.8, Protein 18.5
MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST
I found this recipe on the Muir Glen website. I added the carmelized onions and it really brings out the taste of the fire roasted tomatoes. We loved it. I plan on making different pizzas with the cornmeal crust. A taco pizza would be great. A great way to use up leftover chicken.
Provided by carolinajen4
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil (or butter) in large skillet. Add onions and cook over medium low heat, stirring frequently until onions are golden brown and soft. Stir in 1/2 teaspoons sugar and cook 1-2 minutes more. Set aside.
- Heat oven to 450. In medium bowl, stir together 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low 30 seconds. Beat on high about 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes.
- Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. Press dough into 14x10-inch rectangle on cookie sheet; prick with fork. Bake 8 to 10 minutes or until edges just begin to brown. Spread the onions on crust, then sprinkle with 1 cup of the cheese. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes or until cheese is melted and edges are golden brown. Sprinkle with cilantro. Add green onion and a dollop of sour cream, if desired.
Nutrition Facts : Calories 434.1, Fat 21.8, SaturatedFat 9.9, Cholesterol 72.5, Sodium 626, Carbohydrate 36.6, Fiber 1.9, Sugar 5.4, Protein 22.6
MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST
Chicken, fire roasted tomatoes and Mexican cheese are the flavors in this hurry-up homemade pizza. 6 servings
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.
- On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
- Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
- Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.
MEXICAN CORNMEAL CHICKEN NUGGETS
From Best of Friends cookbook submitted by Marylyn Gockeler. These are coated and fried. Haven't had them yet but keeping the recipe here for the future. Sounds like it would be good in a taco with lettuce and cheese.
Provided by Oolala
Categories Chicken Breast
Time 11m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine cornmeal, chili powder and cumin in a bowl.
- Add chicken to bowl and toss to coat well with the mixture.
- In a large skillet, heat oil over medium heat.
- Add chicken and cook, stirring frequently, 5-6 minutes or until chicken is browned on all sides and done in the middle.
- Serve with your favorite salsa or dip.
Nutrition Facts : Calories 285, Fat 12.8, SaturatedFat 1.9, Cholesterol 68.4, Sodium 102.7, Carbohydrate 13.2, Fiber 1.9, Sugar 0.3, Protein 28.9
MEXICAN CORNMEAL
This is a delicious meal for breakfast, lunch or dinner.
Provided by Linda James
Categories Other Breakfast
Number Of Ingredients 5
Steps:
- 1. Bring milk, water and salt to a boil.
- 2. Whisk in cornmeal.
- 3. Add butter, whisk about 4 minutes, until thickened.
- 4. Serve in bowls, and top with your choice of black beans, fresh salsa, and/or grated cheddar.
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