1 1/2 c Plain cornmeal 1 ts Salt 3 ts Baking powder 1 c Cream style corn 2 Eggs or egg sub. 1 lg Bell pepper (chop fine) 1 ts Butttermilk 2 Jalopeno peppers (chop fine) 2 c Sharp cheese - grated 1/2 c Chopped onion 2/3 c Cooking oil Few shakes garlic powder Contributed to the echo by: Karen Lamm Originally from: Mom Mexican Cornbread Mix all ingredients except cheese. Heat greased iron skillet and pour 1/2 the mixture into the pan. Put 1/2 of the grated cheese on top, then pour remaining mix over it. Put rest of the cheese on top. Bake for 35 minutes at 350F. Cool for at least 30 minutes before cutting.
Mexican Cornbread Casserole Ingredients • 1 pound lean ground beef • 1 egg • 1 can (14 oz) cream-style corn • 11/3 cup milk • 1/4 cup vegetable oil • 2 cups cornmeal • 4 cups (16 oz.) shredded Cheddar cheese • 1 medium onion, chopped • 1 package of taco seasoning • 1 small can green chilis (drained) • 1 small can rotel tomatoes (drained)
Instructions 1. Preheat the oven to 350° F. Grease a 13x9x2-inch baking pan and set aside. 2. Meanwhile, cook and crumble the beef until no longer pink, saute the onion with the beef. Drain excess grease. Add taco seasoning, ½ of green chilis and rotel tomatoes. Mix together good. 3. In a bowl, mix cornmeal, milk,oil, egg, corn, and ½ chilis. Mix well. 4. Pour half of the batter into the prepared pan. Sprinkle with 2 cups of cheese. Top with beef mixture. 5. Sprinkle with remaining cheese. Pour the remaining batter over the top. 6. Bake, uncovered, for 55-60 minutes or until a toothpick inserted near the center tests clean. 7. Serve hot.
Cheesy Mexican Cornbread Recipe
This is not your average cornbread recipe, this moist, buttery Mexican Cornbread is packed with spice and gooey cheese!
Ingredients: 2 boxes Jiffy cornbread mix 2 eggs 1/2 cup butter, melted 2/3 cup milk 10 ounce can Rotel 1 cup corn (canned or frozen, thawed) 1 1/2 cup shredded Mexican cheese
Instructions: Preheat oven to 350 degrees. Spray an 8 by 8 inch pan with nonstick spray.
In a large bowl combine all ingredients and stir well to blend. Pour into prepared pan.
Bake for 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
MEXICAN CORNBREAD | JANET'S SIDES | CAST IRON SKILLET
This recipe for Mexican Cornbread is one we ran across 22 years ago while living in the Raleigh area, and we have been enjoying it ever since. It's very easy to make, but sho is good. It was made using a cast iron skillet that has been in Phil's family for over a hundred years. His granny use to make breakfast for Phil's grandad who was a railroad man for 50 yrs and their 13 children. It was passed down to us and still going strong. Hope you enjoy this recipe-Janet
Music used is from the YouTube Video Library Sunshine Samba Tupelo Train
Recipe for Mexican Cornbread 1 Cup milk 1 Cup corn meal 1/4 C Crisco Oil 1/2 tsp soda 2 eggs 1 Cup grated sharp cheese 1 Cup cream style corn 3 jalapeno peppers 1 onion, chopped 1 tsp salt
Heat 1/4 cup oil in a cast iron skillet in a 400 degree oven for about 5 minutes. Mix all other ingredients, then pour heated oil into mixture and stir together. Pour mixture back into the iron skillet and bake for 30 to 35 minutes at 400 degrees until golden brown.
Mexican Cornbread Step By Step Chef
You can download a printable version of this Mexican Cornbread recipe at StepByStepChef.com.
Larry Richardson created this video for StepByStepChef.com using a Sony NEX-VG20 camera and Final Cut Pro.