STEP 1. We love this recipe! I have to say that I am not a fan of cornbread because of the grittiness but this recipe looked so good I had to try it. I needed a little sugar other than the sweetness of the honey. WELCOME! Short-ish whisk (so much easier than the larger standard ones), Most recently, Ive been loving this cornbread with my shortcut. Steps. Preheat the oven to 350 degrees. The timing worked well for me (and many other readers), but each oven is different. In a large bowl, add cornmeal, flour, soda and salt. Cornbread comes out so perfect when baked in the cast iron - it's an absolute MUST if you don't already! Im Kimber. Ive made it twice and its always great! Made it tonight, we enjoyed it. 1. * Percent Daily Values are based on a 2,000 calorie diet. Brush the hot skillet with oil. Studded with sweet corn, cheddar cheese, and spicy bits of jalapeo peppers, this deliciously moist and decadent Mexican cornbread recipe is sure to be a favorite. My granny used a cast iron skillet that has been heated to pretty hot in the oven so it forms a crust when mix is poured in will this work??? Fresh Salads with Simply Dressed Dressing. You can find out more about which cookies we are using or switch them off in settings. CDKitchen, Inc. 23:03:01:23:32:37 :C: more recipes like mexican cornbread with creamed corn, 10 Copycat Pizza Recipes From Famous Restaurants, 22 Surprising Recipes Made With Cream Of Mushroom Soup. Stir until a batter forms. Lets make sure that you have everything you need for this cornbread? 2. Copyright 1995-2023 . How do you make Mexican Cornbread from Scratch? The Best Mexican Inspired Cornbread is an easy homemade recipe made with cornmeal, flour, cheddar cheese, cream corn, green onions, and peppers! Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Fear not, for it wont burn your tongue. In a medium bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. Made this with gluten free and it was one of the best things I have ever baked! First things first, preheat your oven to 400 degrees F and then whisk together cornmeal, flour, baking powder, baking soda, salt, sugar and cheese in a large bowl. Add sugar, black pepper, garlic salt, and cayenne. Add the chile powder if using (use pure chile powder, not chili seasoning) Whisk the eggs, milk, and oil in a separate bowl. Lightly grease a 9 or 10 inch cake pan or cast iron skillet, and set aside. Grease a square 88 inch baking pan. Pour batter into the prepared pan. Yum. Blogging about recipes and linking to the complete recipe on SouthernPlate.com is welcome and appreciated! And before you go dont forget to sign up for myHungry Email Clubfor more easy recipes and dinner inspiration! A great 1 pan supper. Probably takes 20-30 minutes to bake. If you decide to experiment, let me know how it goes! While I do enjoy sweet cornbread, I have a weak spot for the savory version. It's creamy and full of flavor, but also low in fat and calories. Donna Hypes, Ramona, California, Favorite Mexican Cornbread Recipe photo by Taste of Home. Next, stir in eggs, creamed corn and milk. Hi Janean! Using this recipe was my first attempt at making Mexican style cornbread and using a cast iron pan. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Other than that I followed the recipe as written unusual for me! Brown ground beef in a skillet and drain any excess grease. Preheat oven to 375F (190C) In a square baking dish (or cast iron skillet if preferred), melt the butter in the oven until it bubbles. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. While you can use any pan for this, I LOVE using my cast iron pan. (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.). If you touch the pan and it jiggles, it isnt close and probably needs at least 10 more minutes. This Mexican cornbread has got to be the tastiest and the most moist cornbread I have ever made. Pour the batter into a greased 8 x 8 inch baking dish. Instructions. Combine first 5 ingredients in a large bowl; set aside. Instructions: Heat the oven to 350 F. Grease a 9-by-13-by-2-inch baking pan or spray with nonstick cooking or baking spray. Yep, this Mexican cornbread recipe is quick, easy, and absolutely delicious. ), Southwestern-Style Beef and Potato Casserole, Tex-Mex Stuffed Peppers With Ground Beef and Beans, Buttermilk Cornbread With Jalapeo Peppers and Corn, Buttermilk Cornbread With Cream-Style Corn, Ham and Cheese Cornbread Sandwich With Pickled Jalapenos Recipe. Anaheim peppers or more chopped sweet bell pepper would be good as well. Recipes to feed your body and warm your heart. Heat oven to 350F. After I baked the corn bread. In small mixing bowl, mix cornmeal, salt and soda. In another bowl, combine buttermilk and egg; add corn and remaining ingredients. The moisture from the oil and creamed corn in this bread will settle at the bottom and form a super moist layer, Checking for doneness insert a toothpick close to the middle of the dish. of lemon juice to a cup of milk and let sit for about 5 minutes, store cornbread in a closed container in the refrigerator for up to 1 week. Lightly grease a 9x13-inch baking dish. Set aside. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeos. If you want to add another egg, I recommend doing yolk only for the second cornbread. Add to dry ingredients; stir just until combined. Next, place half of the corn mixture in a greased 913 baking dish. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Hi Erin, (Gently) stir the dry and the wet ingredients together, then pile on the good stuff! Add the creamed corn, frozen corn, sour cream, cheese, and diced green chiles and mix until well combined. This is the BEST Easy Mexican Cornbread Recipe on the web! Ingredients 1 Cup coconut oil 1 cup white sugar 4 eggs 1 15 oz. Stir in milk. It is the most requested thing I cook, so I am sharing it. melissa@kidfriendlythingstodo.com. Reheat Mexican cornbread wrapped in aluminum foil in a 350-degree oven for 10 to 15 minutes, until warm. We are using cookies to give you the best experience on our website, optimizing site functionality and deliver marketing based on your personal interests. Grease 9-inch pie plate, 8" x 8" pan, or 9" cast iron skillet. Next, add cup yellow cornmeal and mix just enough to combine it with the wet ingredients. 2 tbsp. Cornbread is just one of those things that when it is just okay it is easy to pass on, but when it is really, really good, it is pretty much irresistible to me. I share recipes for people who LOVE good food, but want to keep things simple :). Just tried this recipe! Id double-wrap it in plastic wrap then aluminum foil to prevent freezer burn. So delicious! Add in the milk mixture and stir just until combined. Find me sharing daily meal-time inspiration on Pinterest, Instagram, and TikTok. This will help to create that crispy crust you are looking for. I made this for the first time last night, and loved it. This Mexican Cornbread is a peppered cornbread thats full of flavor and ultimate moisture. Bake in a 375F oven for 45 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. STEP ONE: mix all the ingredients together. Place Mexican Cornbread slices in a casserole dish or an oven-safe cast iron pot. Thank you for this kind review and feedback on the cast iron! I will detail out the cooking time for each in the recipe below. green bell pepper (or red bell pepper, for color). Jalapeos are an an optional addition if you want it to have a little kick, but I usually make it without since my kids love it with just the green chiles. Video 2010 - 2023 Well Plated by Erin. Amount is based on available nutrient data. Insanely Good Recipes is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Pour Wet into the Dry ingredients, mix until combined. Instructions. Privacy Policy | Terms and Conditions | Contact Us, Mexican Cornbread (with Jiffy Mix), How to Make Jiffy Cornbread Moist and Fluffy, Do not over-mix the batter. Stir in the cornbread mix just until the mixture is moistened. , Otherwise, you wont get that lovely cornbread consistency. , If you want more heat to your cornbread, leave the jalapeno seeds and ribs on. , Want a crispier crust? Take a tablespoon of oil and briefly heat it in a pan. Pour and spread it into the greased pan before adding the batter. , This recipe calls for a 913-baking dish, but you can use other vessels, as well. Want cornbread muffins? Use a muffin tin. Want crispier edges? Use a 10-inch cast-iron skillet. Only got baking pans? Those will do! , Whichever equipment you choose, be sure to grease it well. The oil or butter will add moisture to the cornbread and form a crisp crust around the edges. , Youll also want to adjust the baking time depending on the dish youre using. Heres a simple guide: , Use the toothpick test to check for doneness. If a toothpick inserted into the center of the cornbread comes out clean, or with just a bit of moist crumbs sticking to it, its good to go. , Do not let the cornbread cool in the pan. Let it sit in the pan for just 1 to 2 minutes before taking it out. If you dont, the cornbread will continue to cook, causing it to dry out. , Because this cornbread contains cheese and corn, youll need to store it in the fridge. , Place Mexican cornbread in an air-tight container and refrigerate for up to 5 days. , When it comes to southern comfort, nothing beats the combo of cornbread and chili. , Green chili, in particular, tastes amazing with this cornbread. , This is Mexican cornbread, after all, so go ahead and serve it with your favorite Mexican toppings. Im talking guacamole, salsa, and sour cream. Be warned, though, your friends will surely ask for seconds! , Looking for a meaty pair? Try bacon or sausage, because who doesnt love breakfast for dinner? , Preheat the oven to 350 degrees Fahrenheit. Grease a 913 baking dish with oil or butter. , In a large bowl, stir onion, cheese, creamed corn, sour cream, eggs, green chilies, oil, and jalapenos with a spoon until well-blended. , Stir in the cornbread mixes just until the mixture is moistened. , Pour the mixture into the greased dish. , Bake for 50 to 55 minutes or until cornbread is lightly brown. The edges should start to pull away from the sides of the dish. . can cream corn. Ah, the unassuming envelope of onion soup mix. Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan. Leave those in for an extra kick, or devein it and remove seeds for a mild flavor, Store cornbread in a closed container and in the refrigerator for up to 1 week, In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt, Using a small bowl, mix the eggs, creamed corn, buttermilk, and oil, Add the peppers, cheese, and onions fold in, You can bake the cornbread for 30-35 minutes at 350 degrees or until a toothpick inserted comes out clean, In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt, Using a small bowl, combine eggs, corn, buttermilk, and oil, Add the wet ingredients into the dry and mix well, Pour in the cheese, peppers, and onions fold in, If you dont have buttermilk add 1 Tbsp. Check these recipes, out. My biggest piece of advice is that you dont want to over cook the cornbread. Turn out the batter into the skillet and bake for about 35 minutes, until the top is brown. Super moist and absolutely delicious. 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