Super moist and absolutely delicious. Beat in eggs one at a time. The toothpick should come out mostly clean with the exception of the moist layer at the bottom, Jalapenos get their heat from the seeds and the veins. Add creamed corn, oil, eggs and combine. Set aside. 1 cups shredded Cheddar cheese, divided, 2 fresh jalapeno peppers, seeded and minced. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); What size can of creamed corn do you use? Add corn, sour cream, cornmeal, salt, baking powder and 1 1/2 cups of the cheese; stir until thoroughly blended. It is such an easy side and the best part is the whole family gets excited to see it and cleans their plates for it. Your email address will not be published. I used whole wheat flour, and it was great! Reheat Mexican cornbread wrapped in aluminum foil in a 350-degree oven for 10 to 15 minutes, until warm. Next, add cup yellow cornmeal and mix just enough to combine it with the wet ingredients. Instructions. Bake for 1 hour or until crust is lightly browned and a wooden pick inserted in center comes out clean. Place 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt in a medium bowl and whisk to combine. My grandma used it all the time growing up and it's one thing I've stuck to as well! 2 c. shredded Cheddar cheese. Add to cheese mixture; stir just until dry ingredients are moistened. Set aside to cool. Add the jalapeno and green chiles to the onion/garlic mixture. Get it free when you sign up for our newsletter. Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese. Pour the mixture into a greased iron skillet and cook for 10 to 15 minutes. This classic Mexican dish is made with black beans, tomatoes, onion, garlic, chilies and spices. Some people like to make this a layer in the middle but I loke to stir it in so every bite is complete. Id double-wrap it in plastic wrap then aluminum foil to prevent freezer burn. Instructions. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean. So delicious! 1 cup cornmeal cup all-purpose flour 2 teaspoons baking powder teaspoon baking soda teaspoon salt Directions Preheat the oven to 350 degrees F (175 degrees C). Notify me of follow-up comments by email. Create an account to easily save your favorite recipes and access FREE meal plans. can cream-style corn 2 Tablespoon chopped green chilis (OR 1 red sweet pepper minced) 1 Cup shredded Pepper Jack cheese (I'm generous with my cheese) 1 Cup organic all-purpose flour 1 Cup yellow organic stone ground cornmeal 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 think its the best cornbread Ive ever had. The bonus is it helped me get out of the kitchen faster enabling me to have more family time. My only note is that I had to cook mine a good bit longer for the middle to be set as the first one I thought was done by the toothpick test was too wet/undone in the middle when trying to cut/eat kind of odd but it may be that I used frozen corn because that is what I already had on handAnyway, delicious! It's great with greens, black-eyed peas, or switch it up and serve it with a fried egg or easy breakfast migas. I am specifically drawn to this Mexican cornbread recipe like a moth to a flame. Preheat oven to 350F. It did take an extra 10-15 minutes in my oven. Most families I know make a version of this deliciously moist and decadent cornbread known to us as Mamas Mexican cornbread recipe. Preheat oven to 375 F. Grease a 13 x 9 x 2 inch baking dish. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. Preheat the oven to 350f degrees and lightly grease a 9x9-inch baking dish or use a springform pan. Stir to blend. It triumphs! 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. This Mexican cornbread has got to be the tastiest and the most moist cornbread I have ever made. Drain the excess fat from the pan. Pour a tablespoon of vegetable oil into a skillet and swirl it a bit to cover the bottom (the skillet is hot so please hold it with a potholder). Pour into a greased 9x13 baking dish. Pour the ingredients into a greased 9x9 casserole dish. Made with jalapeo, gooey cheese, and a can of Mexicorn, it's moist, delicious, and not too spicy. You will want to try this as it is so moist, delicious, and so full of Mexican inspired flavors. If you want to add another egg, I recommend doing yolk only for the second cornbread. Place Mexican Cornbread slices in a casserole dish or an oven-safe cast iron pot. Even my husband, who really doesnt care for cornbread unless its sweet, comes running whenever I make this. Its a hit at my house. I hope youll find lots of recipes here that youll love and hopefully will become family favorites. Went perfect with my slow cooker chili. Not all cornbread recipes call for flour. This Easy Mexican Cornbread is soft, thick and mouthwateringly delicious! Pour batter into a greased 8-in. So glad you enjoyed the recipe! 2 eggs1/4 cup salad oil1 can (9 ounce size) cream style corn1/2 cup sour cream1 cup yellow cornmeal1/2 teaspoon salt2 teaspoons baking powder2 cups sharp Cheddar cheese, shredded. Directions. Taint fittin and I know that. (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.). Combine ground beef with diced onion, cheese, garlic, chili powder, cumin and salt. While the butter melts, prepare the batter. Thank you for this kind review! Spread the batter out in your prepared pan. So glad you enjoyed the recipe! You can use metal or glass to bake in and your choice of square, round, rectangle or muffin sized. Great recipe! 3. In a large bowl, mix together all ingredients. This is my favorite jalapeno cornbread recipe. Set aside. Preheat the oven to 300 degrees F (150 degrees C). Place the Dry Ingredients in a bowl and mix. Its so easy, even non-bakers can pull it off. 1 cup yellow cornmeal 4 teaspoons baking powder teaspoon salt Directions Preheat the oven to 300 degrees F (150 degrees C). Pour batter into a greased 8-in. Overcooking cornbread can cause it to fall apart. The Jiffy is a must. 4.45 from 9 votes Print Pin Rate Course: Bread Cuisine: Mexican, soul food, south, Southern Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 8 servings All Rights Reserved. .tasty-pins-banner-container{display:block;margin-bottom:20px;position:relative;width:-moz-fit-content;width:fit-content}.tasty-pins-banner-container a{cursor:pointer;display:flex;font-size:14px;font-weight:700;letter-spacing:1px;line-height:1.8em;text-transform:uppercase}.tasty-pins-banner-container a:hover{opacity:1}.tasty-pins-banner-container .tasty-pins-banner{align-items:center;bottom:0;cursor:pointer;display:flex;justify-content:center;left:0;padding-bottom:1em;padding-top:1em;position:absolute;right:0}.tasty-pins-banner-container .tasty-pins-banner svg{margin-right:4px;width:32px}.tasty-pins-banner-container .tasty-pins-banner span{margin-top:4px}.tasty-pins-banner-container a.tasty-pins-banner{text-decoration:none}.tasty-pins-banner-container a.tasty-pins-banner:hover{opacity:.8}.tasty-pins-banner-container a.tasty-pins-banner-image-link{flex-direction:column}.tasty-pins-banner-container a img{margin-bottom:0}.entry-content .wp-block-image .tasty-pins-banner-container img{margin-bottom:0;padding-bottom:0}#et-boc .et-l div .et_pb_image_wrap .tasty-pins-banner-container .tasty-pins-banner{padding-bottom:1em!important;padding-top:1em;text-decoration:none}#et-boc .et-l div .et_pb_image_wrap .tasty-pins-banner-container a.tasty-pins-banner{cursor:pointer;display:flex;font-size:14px;font-weight:700;line-height:1.8em;text-transform:uppercase}#et-boc .et-l div .et_pb_image_wrap .tasty-pins-banner-container a.tasty-pins-banner span{letter-spacing:2px;margin-top:4px}.et-db #et-boc .et-l .et_pb_module .tasty-pins-banner-container a:not(.wc-forward){padding-bottom:0}. Yep, this Mexican cornbread recipe is quick, easy, and absolutely delicious. If you disable this cookie, we will not be able to save your preferences. While it can feed a crowd, I still make it a point to double the recipe because one whole batch is just for me. But if you don't have cast iron, a springform pan or any 9-inch baking dish works perfectly as well. I love that you provide different size pans and cooking times. 1 piece: 235 calories, 9g fat (5g saturated fat), 38mg cholesterol, 583mg sodium, 32g carbohydrate (5g sugars, 2g fiber), 6g protein. Ive only tested the recipe as written so I am unsure about any replacements for the eggs. Grease 8-inch square baking pan; set aside. Brown ground beef in a skillet and drain any excess grease. Thaw at room temperature or overnight in the fridge before serving cold or reheating as above. Over cooking will result in a much more dry cornbread with a more dull flavor. Cornbread should be cooked until the center is set and a toothpick comes out clean. Leftover Easy Mexican Cornbread can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. 1 cup shredded Mexican cheese Instructions Preheat oven to 350 degrees. Im not a spicy person either and I have never cut up a jalapeo before but it was as easy as a green pepper and there was a bit of spice but not too much. (-) Information is not currently available for this nutrient. Good morning making this today and only have jarred jalepeno will that work?? Next, pour about a tablespoon or so of vegetable oil into the hot skillet and swirl it around a good bit. 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. Instructions. I love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. We are using cookies to give you the best experience on our website, optimizing site functionality and deliver marketing based on your personal interests. I added bacon to mine and subbed self rising cornmeal and self rising flour (still keep the soda please!) Cover tightly with aluminum foil or a lid. Add another jewel to my cooking wand. Please only share an image, a brief description (without instructions or supplies needed) and a link back. Add to dry ingredients; stir just until combined. Thank you for this kind review and feedback on the cast iron! Hi Ellen! Id like to address the lady who asked about baking it in a cast iron skillet, you absolutely can and Id actually recommend doing so. Hope you enjoy it! Your email address will not be published. Add to dry ingredients; stir just until combined. Let the batter sit at room temperature for 20 minutes while you preheat the oven. If you just want the quick version, feel free to scroll down to the recipe card at the bottom of this post. Place the skillet in the oven and preheat the oven to 350F. Instructions. Keeping it Simple, because who has time for complicated?, As an Amazon Associate, I earn from qualifying purchases. I think that would probably work , but if it was me I would just bake in advance and serve room temp or reheat before serving. Grease 9-inch pie plate, 8" x 8" pan, or 9" cast iron skillet. Yum, yum!!! 1/4 cup self-rising flour 2 tablespoons sugar optional 1 cup yellow corn kernels or cream style corn 1 cup shredded cheddar cheese, optional mild, medium or sharp 2 teaspoons jarred diced jalapeno peppers 1/2 cup chopped white onions (optional) 2 small or medium eggs, beaten Or use ONE large egg. This one is irresistible. Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature. chopped green chilies. That is seriously the thickest cornbread that I've ever seen ~ so now that I've seen it, that's my new cornbread height goals! Hi Quanna! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. We are all about tasty treats, good eats, and fun food. In a large mixing bowl, combine all ingredients. Don't over mix, some small lumps are fine. Just follow the easy step by step directions below for your Mexican-style cornbread recipe! Enjoy! I get home every evening around 5:30 and its straight to the kitchen to start supper. Store this Mexican cornbread in an airtight container or zip-close bag at room temperature for up to two days or in the fridge for up to one week. Fold in corn, green pepper, chile peppers, onion and cheese. With only a few ingredients, it is as easy to make as it is delicious. I really hope that you enjoy this as much as we do! Turn out the batter into the skillet and bake for about 35 minutes, until the top is brown. Bake 35 minutes at 350 degrees. In a bowl, beat eggs and oil until well blended. You can make it with just green chiles for a mild Mexican Cornbread or add the jalapeos for a spicer version. Spray the top of the cornbread with little water to keep it from drying out. What I really love about this cornbread recipe is how simple it is! Hey there! In a bowl, beat eggs and oil until well blended. In a large bowl combine first 5 ingredients. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo. Ah, the unassuming envelope of onion soup mix. I love the tip on the springform pan as an option. It's creamy and full of flavor, but also low in fat and calories. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Pour the batter into the prepared pan and smooth the top. This will help to create that crispy crust you are looking for. Notify me of replies to my comment via email. (4 ounce) can chopped green chile peppers, drained. Mom of 3 and home cook at Easy Family Recipes. So glad you enjoyed this recipe! Stir in the creamed corn, onion, red pepper and cheese. Hungry for more family-friendly recipes? I added all the green onions to the recipe. In about 30 minutes, its ready to serve. Preheat the oven to 425 degrees Fahrenheit. And hey, if you like this recipe, check out my Mexican cornbread casserole andcheesy jalapeo cornbread muffins. Hi Jessica! Lightly grease a 9x13 inch baking dish. Thanks a bunch. This would be a great addition to a party were you dont know the tastes of the attendees. Bake at 350 for 50-55 minutes or until lightly browned and the edges pull away from sides of pan and a toothpick inserted in the center comes out clean. I made this for the first time last night, and loved it. Should you want to branch outside the classic chili/cornbread duo, try a big, fluffy slice of this cheesy Mexican cornbread alongside salsa- and avocado-topped fried (easy), poached (fancy), or scrambled (standby) eggs. This cornbread is so moist and delicious. It just makes my day to know people are making my recipes. Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Set aside. If you are trying to make cornbread with Jiffy mix, I hope youll stay. Click here for instructions on how to enable JavaScript in your browser. Hi Justin! 1 cups Mexican blend shredded cheese, divided Directions Preheat the oven to 375 F. In a large skillet over medium-high heat, brown together the ground beef and onion until no pink remains. This recipe can be made and either served right from the muffin tin or sliced up in as big or small of slices as you like. A touch sweet, a touch spicy, and a whole lot of savory, I bet your family will come back for seconds just like mine. Mix well with a whisk. NUMBER 3: scoop into lined muffin tin. Pour into a hot, greased skillet or baking pan. Now add the cream style corn, butter, milk, and egg to the dry ingredients and mix until just moistened. For a crispier crust, heatan extra tablespoon of vegetable oil in the oiled baking pan before adding the batter, or use a 10-inch. 1 cup shredded cheddar cheese or Monterey Jack or Pepper Jack cheese Directions Preheat oven to 350 degrees F. Spray 9 x 9 inch pan with vegetable oil spray. 1 cup creamed corn 2 tablespoons chopped green onion 3 tablespoons chopped red pepper cup sharp cheddar cheese (freshly grated) Instructions Preheat oven to 350 Fahrenheit. I made this and it was delicious would have been better if I had Mexican corn, I just used regular whole kernel. I hate when people review a recipe that they changed.thats not the recipe!! I thought this was very good! Grease a square 88 inch baking pan. Hi Sally, you can use all purpose flour in place of the white whole wheat flour. This recipe made me look like a rockstar with my family. I needed a little sugar other than the sweetness of the honey. Whenever I make this cornbread, I can happily eat two pieces of it, hot from the oven, and nothing else. Step 3. square baking pan. Generously spray 1 1/2-quart casserole with cooking spray. I normally have strong feelings about actual corn in my cornbread (they go like this: please dont), but here it doesnt merely work. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Cornbread comes out so perfect when baked in the cast iron - it's an absolute MUST if you don't already! Grease an 8-inch square pan or a cast iron skillet. It was so good! In a large bowl, whisk eggs and sour cream until blended. Lightly grease a 9x13 inch baking dish. (-) Information is not currently available for this nutrient. Sprinkle the remaining green onions and 1/2 cup cheese on top. I also used regular flour because thats all I had. Cornbread is delicious and simple enough to make on its own, but it's really a versatile blank slate that can take a lot of flavorful additions to suit what you're serving it with. Brown meat with package taco seasoning and drain off excess fat. This recipe is so easy to make and there wasnt a piece left. I'm tickled and honored when you want to share something from my blog! Turned out perfect! To freeze cornbread, wrap it with foil and freeze for up to three months. Or snap a photo and tag me on Instagram@easyfamilyrecipesso I can see what you are cooking! Cool for 5 minutes before cutting into squares. Bake uncovered for 45 minutes, or until the edges begin to brown. Other than that I followed the recipe as written unusual for me! When its ready, youll think that its not done, but its really just that juicy and delicious. So glad you enjoyed the recipe! Nutrition Serving: 1g Calories: 235kcal Carbohydrates: 18g Protein: 6g Fat: 16g 4g 10g Cholesterol: 55mg 458mg Fiber: 2g Sugar: 1g The green chilies and jalapenos complement the richness of the cornbread and give it just the perfect amount of spice. The Country Cook is not a dietician or nutritionist, and any nutritional information shared is an estimate. Disclosure & Privacy Policy. This Easy Mexican Cornbread recipe is soft, tender, and delicious! Add cornmeal and flour. You were so sweet to take the time to come back and comment! Sprinkle some cornmeal over the bacon grease then add cornbread mixture, bake as instructed. {Instant Pot} Pressure Cooker Chicken Chili, If you get a chance to make it, I would love it if you would take a moment to leave me a note. This super moist Mexican-style cornbread gets its fabulous flavor and texture from the cream-style corn and shredded cheese. Combine the remaining ingredients; add to the cornbread mixture just until moistened. Stir in the buttermilk and honey. Store leftover cornbread in an airtight container in the fridge for up to 1 week. square baking pan. The corn and jalapenos compliment each other so much. Cornbread is one of my favorite recipes - add it with some HOMEMADE CHILI or TACO SOUP for the perfect meal! In a blender or combine buttermilk, corn and eggs; mix until smooth. Serve warm. Im a regular home cook, like most of you, doing my best to get a good meal on the table for my family. This recipe couldnt be easier with only 4-5 ingredients. Add cornbread mixture. Directions Preheat oven to 400. Is there a good vegetarian substitute for eggs that i can use for this receipe ? Spray a 2 quart casserole dish with non stick spray. Whisk cornmeal, flour, baking powder, baking soda, and salt together in a large bowl; stir in egg mixture until combined. Im Kimber. To tell if its done, it should be crispy brown on top and when you insert a toothpick it should come out clean. Fantastic,tasty, easy cornbread recipe that takes anyones hankering for cornbread to a unexpected level . 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. In a medium bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. Lightly grease a 9x13-inch baking dish. Its a fun change of pace from classic cornbread and adds interest and flair to any meal at which you serve it. Unless otherwise noted, all images and content here onThe Country Cook are original and copyright protected under the Digital Millennium Copyright Act. Mix together with sausage and onions. So glad you enjoyed the cornbread! EASY TO FOLLOW DIRECTIONS. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Delicious when served warm with lots of butter." In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt until well combined. The timing worked well for me (and many other readers), but each oven is different. Hi Judith! Required fields are marked *. Let simmer. Layer the following in the greased pie plate or skillet: cornbread mixture, then the other 1 cup cheese, then the remaining . I will detail out the cooking time for each in the recipe below. Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese. It just makes my day to know people are making my recipes. Serve it with Mexican cornbread and a dollop of sour cream or guacamole for an irresistible and nutritious meal. Combine cornmeal mix, oil, cream corn, sour cream, eggs, 1 cup cheese, and jalapeno (s) in large bowl. Start by preheating the oven. Instructions. However it didnt hinder the final outcome in my opinion. Homemade Mexican cornbread starts off with a cornmeal flour base and then usually includes cheddar cheese, cream corn, onion, and jalapenos. Mexican cornbread should be refrigerated and will last several daysor as long as you can resist it. Preheat the oven to 375. Be very careful and swirl it slightly to get oil around the edges or use a silicone brush. Preheat the oven to 350. 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. This is a straightforward dry-ingredient-meets-wet-ingredient recipe. 1 cup all-purpose flour 1 cup yellow cornmeal 4 tsp baking powder 1/2 tsp salt 1/2 cup butter melted 2/3 cup sugar 4 eggs 15 oz cream-style corn 1 can 4 oz chopped green chili peppers 1 can - drained 2 cups KRAFT Mexican blend shredded cheese Instructions Preheat oven to 300 degrees. 1/2 c. chopped onion. 1. I love running, cooking, and curling up with a good book! Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Coat an 8-inch square baking pan with cooking spray. Mix in the onion, red pepper, and cheese. directions Preheat oven to 350 degrees F. Grease an 8 or 9 inch round or square pan; set aside. Unfortunately, none left yo take home. Stir until a batter forms. Heat oven to 375F. Preheat the oven to 350 degrees F (175 degrees C). In small mixing bowl, mix cornmeal, salt and soda. Served this with homegrown turnip greens and Mac and cheese, a family favorite combo! Set aside. Combine cornmeal, flour, baking powder, baking soda and salt in bowl. Spread in the dish of your choice and bake according to the directions for your choice below. Yum. So am I, so lets get cooking! Lightly grease a 9 or 10 inch cake pan or cast iron skillet, and set aside. Moisture in bread the bottom layer of the bread is where the oil and creamed corn will settle. I often serve this cornbread with chili. Check for doneness with toothpick. Batter will be slightly lumpy. 2017 Easy Family Recipes- Recipe found at: corn bread, green chile, Mexican Cornbread, mild, muffins, Terms of Use Disclosure & Privacy Policies, https://www.easyfamilyrecipes.com/easy-mexican-cornbread, 1- 88 square pan (usually cut into 9 pieces), 1- 8 in round (usually cut into 8 pieces), 1- 117 rectangle dish (usually cut into 12 pieces). Add corn, sour cream, cornmeal, salt, baking powder and 1 1/2 cups of the cheese; stir until thoroughly blended. Awesome and its a keeper. Oh, wait, I did add some spices like garlic powder & smoked paprika. In a large bowl, beat together butter and sugar. A fun tip is that if you use a plastic knife to slice the Easy Mexican Cornbread, then it wont stick nearly as much and cuts much more cleanly while warm. In a large bowl, mix all ingredients together until everything is combined and just moistened. Add the creamed corn, frozen corn, sour cream, cheese, and diced green chiles and mix until well combined. 1 (8 3/4 oz.) Cornmeal mix includes all-purpose flour, cornmeal, baking powder, and salt. Im so happy that you enjoyed it, Debbe! Super easy and delish! Directions In a large bowl, combine cornbread mix and onion.
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