Recipes for Mexican bread include a Mexican Cornbread recipe from Food Network and a Mexican Pan Bread recipe from Small Planet Institute. Both recipes feature cornmeal as a main ingredient.
To make Food Network's Mexican Cornbread, mix 1 cup of yellow cornmeal with 1 cup of all-purpose flour, 2 tablespoons of sugar, 4 teaspoons of baking powder and 1/2 teaspoon of salt in a bowl. Stir in 1 large egg, 1 cup of milk, 1/3 cup of sour cream and 1/4 cup of vegetable oil to form a smooth batter. Fold in 2 tablespoons of chopped jalapenos. Transfer the batter into a greased 8-inch square pan and bake it at 425 degrees for 20 minutes or until the crust is golden brown.
To prepare the Mexican Pan Bread, cook 1/2 cup of dried kidney beans or black beans. Reserve 3/4 cup of the cooking liquid. Fry 1 chopped onion and 1 minced clove of garlic in a small ovenproof skillet. Combine 1 cup of cornmeal with 1 tablespoon of chili powder, 2 teaspoons of baking powder and 1/2 teaspoon of salt in a bowl. Mix in 1 beaten egg and incorporate the cooked beans and reserved bean stock.
Transfer the batter into the skillet and give it a good stir. Distribute 1/3 cup of grated cheese and 1/4 cup of sliced black olives on top of the batter. Bake at 350 degrees for approximately 15 minutes.