Betty's Skillet Mexican Cornbread
Betty demonstrates how to make Mexican cornbread, baked in an iron skillet. Full of cornmeal, eggs, Cheddar cheese, sour cream, whole kernel corn, and chopped green chiles, you can't miss with this one!
Skillet Mexican Cornbread
2 cups self-rising cornmeal mix (Adjust with cornmeal and flour and add baking powder and salt, if you cannot find self-rising cornmeal mix.)
1 cup finely-shredded Cheddar cheese (You may substitute a different type of cheese, if you like.)
1 cup sour cream
1 cup whole kernel corn, drained
4 oz. can chopped green chiles, drained
2 eggs, well beaten
2 tablespoons vegetable oil (for batter)
2 tablespoon peanut oil (for greasing skillet or baking pan)
Heat oven to 400 degrees. Grease a 9-inch square baking pan or a 10-inch oven-proof skillet. (I used an iron skillet and poured 2 tablespoons peanut oil into the bottom and used my hands to spread it over the bottom and around the sides of the skillet. Then, I heated the skillet to a very high heat right before pouring the cornmeal batter in. Do not let the hot oil smoke!) In a large bowl, combine 2 cups self-rising cornmeal mix, 1 cup shredded Cheddar Cheese, 1 cup sour cream, 1 cup whole kernel corn, 4 oz. can drained green chiles, 2 well-beaten eggs, and 2 tablespoons vegetable oil. Stir, just until all ingredients are combined. Pour into a hot, greased skillet or baking pan. Bake for 20 minutes, or until golden brown and done. To test for doneness, place a toothpick in the center of the cornbread, and it should come out clean. Immediately remove from oven, and cut into pie-shaped wedges (for skillet) or squares (for baking pan). Serve piping hot with fresh butter! Delicious!!! You can serve this cornbread with Tex-Mex style chili, or a bowl of chili hot beans, or just eat it by itself with butter, along with a cold glass of milk! Its wonderful!!!
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Mama's 10-Minute Hot Water Cornbread (RECIPE) | Phil Robertson
Think fried cornbread is bad for you? Phil Robertson says his mother cooked this southern classic her entire life, and it finally got her ... at 96. You've gotta try this!
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Easy Comfort Food CHEESY BEEF CORNBREAD SKILLET CASSEROLE | Recipes.net
A simple comfort food that you can easily make at home! This Cheesy Beef Cornbread Skillet Casserole has a soft cornbread topped with savory cheesy beef and melted cheese. It is hearty and absolutely delicious!
???? Check the full recipe on how to make Cheesy Beef Cornbread Skillet Casserole here:
Ingredients
5½ oz yellow onions, chopped
1 lb ground beef
8 oz cheddar cheese, shredded
¼ cup unsalted butter
½ cup vegetable oil
¾ cup milk
1 egg
1-8½ oz box cornbread mix
1-15 oz can black beans, drained
1 cup corn kernels, drained if using canned
1 tsp chili powder
½ tsp ground cumin
½ cup beer of your choice
salt and ground black pepper to taste
For Garnish:
parsley, chopped
⬇️ How to make Cheesy Beef Cornbread Skillet Casserole ⬇️
0:06 Preheat the oven to 400 degrees F. Melt the butter in a deep skillet.
0:15 Add the onions and meat. Saute briefly.
0:28 Add cumin, chili powder, corn, and black beans. Continue sauteing.
0:48 Deglaze with beer and reduce briefly.
0:51 Season to taste with salt and pepper. Adjust accordingly and set aside.
1:02 In a bowl, combine cornbread mix, egg, oil, and milk. Whisk until a batter is formed.
1:20 Grease a skillet and pour the cornbread mixture. Transfer to the oven and bake for 15 minutes.
1:34 Remove the skillet from the oven, add the meat mixture and top the skillet with shredded cheese.
1:45 Bake for 10 more minutes.
1:51 Garnish with chopped parsley and serve.
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Mexican Cornbread | How to Make the Best Cornbread in Cast Iron
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Cook With Me - Mexican Style CORNBREAD #cornbread #bread #corn #texmex
Mexican CORNBREAD is a delicious touch to any entree. It was always a requested dish at our table. Check it out!
Use your favorite cornbread pan! #superbowl #bread #cakes
INGREDENTS - Preheat oven 400' - Bake 60 mins.
1-1/2 c. Self-Rising Cornmeal
3/4 c. Vegetable Oil
1/4 c. Onions (chopped)
1 Tbsp. Green Bell Peppers (chopped)
1 Tbsp. Red Bell Peppers (chopped)
1 8oz. can Cream Corn
2 eggs
1 Tbsp. Jalapeno Pepper (diced)
1 Tbsp. Pimentos (drained & diced)
1 c. Sour Cream or Cream of Chicken
8 oz. Shredded Sharp Cheese (or your choice of cheese)
View the entire video for directions/measurements and adjust to accommodate your health/diet plan.
#mexicanstyle #cornbread #foodlover #bread
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Is Chili Without Beans Good? (Texas Style Chili + Bonus Cornbread Recipe)
Thanks to Bespoke Post for sponsoring this video. Get 20% off your first monthly box when you sign up at and use promo code LAGERSTROM20 at checkout! There’s a serious debate happening in the comments of my Chili video about whether or not chili should have beans so I decided to try my hand at the infamous Texas style chili con carne. Would I like it without the magical fruit?
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TEXAS CHILI RECIPE
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▪5lb or 2.5kg of boneless beef chuck roast (or boneless short ribs)
▪Neutral oil (canola, grapeseed, avocado etc)
▪20g (3-4 chiles depending on size) dried guajillo chile
▪20g (3-4 chiles depending on size) dried chipotle chile
▪20g (3-4 chiles depending on size) dried ancho chile
▪1000g or 1L beef stock + additional 300-500g
▪3g or 3tsp dried oregano
▪5g or 2tsp black pepper
▪10g or 1 3/4Tbsp ground cumin
▪3g 1tsp cinnamon
▪10g 1 ½Tbsp cocoa
▪1 large white onion, medium diced
▪1 poblano, medium diced
▪5 cloves of garlic, minced
▪50g or 3 1/2Tbsp tomato paste
▪Salt
▪15g or 1Tbsp hot sauce
▪10-15g or 1/2Tbsp molasses
▪10g or 2/3Tbsp apple cider vinegar
Cut beef into 1 1/2 inch or 3-4cm chunks, removing any large chunks of fat. Add to bowl with a glug/squeeze of oil and large pinch of salt. Mix to coat, spread beef chunks onto a sheet tray, and place under broiler (on high) to brown for about 15-20min until seared.
Place chiles on a plate and “toast” in a microwave for 60 sec. You can also do this in an oven.
Remove stems and seeds from chiles and add to a blender with 1000g/1L beef stock, oregano, black pepper, cumin, cinnamon and cocoa and blend for 1-2 minutes until a deeper red/brown color has developed.
Preheat large heavy bottom pot over med high heat. Switch oven temp to 275F/135C.
When pot on the stovetop is hot, add in a squeeze/glug of olive oil followed by chopped onions and poblanos and pinch of salt. When veg begins to caramelize add minced garlic and continue to saute for about another minute until fragrant. Add in chile puree (from above). Reduce heat to med low and add tomato paste and stir to combine. Add in beef and drippings and 300-500g of stock to create a more chili like consistency. Stir and braise (lid on) at 275F/135C for 90 minutes. After 90 minutes ladle off excess beef fat from top of chili. Load back into oven, (lid off) for another hour.
After 2.5 hours total cook time, check beef for resistance. It should easily shred apart, but not be mushy. Ladle off excess fat from top again. Taste for seasoning. Stir in hot sauce, molasses, vinegar, and pinch of salt to taste. Stir and taste for seasoning.
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CHEDDAR POBLANO CORNBREAD
▪50g or 3Tbsp butter
▪150g or about 1c med/fine grind cornmeal
▪150g or 1c AP flour
▪50g or 1/4c sugar
▪5g or 1tsp baking powder
▪5g or 2/3tsp baking soda
▪6g or 1tsp salt
▪2 large eggs
▪190g or 3/4c buttermilk
▪150g or ½c sour cream or greek yogurt
▪25g or 2Tbsp olive oil
▪115g or 1-1 1/2c sharp shredded cheddar cheese
▪115g or about 1c of poblano pepper, small diced
Preheat 10” cast iron over low heat. Add butter to cast iron to melt.
Whisk dry ingredients together.
Separately, whisk wet ingredients together. Add butter to wet ingredients. Add all of wet ingredients to dry and whisk to combine. Fold in cheddar and poblano.
Add batter to buttery cast iron, smooth and load into 425F/220C oven to bake for 18-20min until golden.
Garnish with whatever you’d like. I like sour cream, cheddar cheese, scallions, fresh tortilla chips, and cilantro.
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