While you can use any pan for this, I LOVE using my cast iron pan. Thanks a bunch. Add Rotel tomatoes, kidney beans, black olives, and corn. A delicious cornbread with a hint of Mexico. This is a straightforward dry-ingredient-meets-wet-ingredient recipe. Here youll find simple and delicious recipes that you can make in 30 minutes or less. The oil adds to the moisture, but the creamed corn definitely steals the show. How To Make Mexican Cornbread Muffins. This would be a great addition to a party were you dont know the tastes of the attendees. In large mixing bowl, combine all dry ingredients. Find me sharing daily meal-time inspiration on Pinterest, Instagram, and TikTok. Be the first to rate this post. Preheat oven to 400. On floured surface, knead dough 10 - 15 times until dough becomes soft and easy to handle. Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese. Preheat the oven to 350f degrees and lightly grease a 9x9-inch baking dish or use a springform pan. I ate way too much!E. Ill definitely hang on to this recipe!! Made it tonight, we enjoyed it. Stir in the eggs, creamed corn, and milk. I'm Kim. Repeat. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well. When its ready, youll think that its not done, but its really just that juicy and delicious. Let cool slightly before removing from the pan, about 10 minutes. 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. Step 3. Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. And you want self-rising cornmeal mix, not just cornmeal. Drain off excess fat. Tag @kidfriendlythingstodo on Instagram and hashtag it #recipefromkidfriendlythingstodo.com. 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. So glad you enjoyed the recipe! I did add more butter than it called for and whole buttermilk. Just follow the easy step by step directions below for your Mexican-style cornbread recipe! Thank you for this kind review! Hi Debra! I have had this recipe for years but it's called "Charlie Bread" YuMMM! The delicious cornbread was served to friends at lunch with black bean, chicken and tortilla soup there were no leftovers. This stuff is amazing. I subbed fresh corn and chopped some colorful orange, red and green peppers in addition to green onions and chopped cilantro. However it didnt hinder the final outcome in my opinion. Ive made it twice and its always great! Add onion, jalapeos, melted butter, and cracklings. Directions In a large bowl, combine cornbread mix and onion. Stir just until combined, but don't over-mix. WILL RECOMMEND TO FRIENDS AND FAMILY!! Make a well in the center and add the oil, beaten eggs and milk. Spray a 2 quart casserole dish with non stick spray. Layer the following in the greased pie plate or skillet: cornbread mixture, then the other 1 cup cheese, then the remaining . This is the BEST Easy Mexican Cornbread Recipe on the web! Drooling yet? Can MASECA Traditional Instant Corn Masa Flour be used ( mixtamalized flour)? It works great in casseroles and can turn into a sauce or gravy in a pinch. Pour batter into a greased 8-in. 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??? Since my kids love it so much it is always an easy addition to almost any meal. I love running, cooking, and curling up with a good book! Lightly coat a nonstick 8 x 8 pan with cooking spray. 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. Don't over mix, some small lumps are fine. It is hard to give an exact cooking time because each oven and climate cook differently so you may need to watch it a bit the first time you make this for it to come out perfectly, but it will be worth it! Copyright 2020 InsanelyGoodRecipes.com Quick & Easy Recipes In a large mixing bowl, combine all ingredients. Hungry for more family-friendly recipes? Notify me of follow-up comments by email. Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants. I made this for the first time but it definitely wont be the last! It did take an extra 10-15 minutes in my oven. Ive only tested this recipe as written so it would be hard for me to advise on how either would work out. For warm, messy slices, cut right away and enjoy! Thank you for sharing it. It just makes my day to know people are making my recipes. 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. Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. While the butter melts, prepare the batter. In a medium bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. I add a pound of browned sausage to mine. The timing worked well for me (and many other readers), but each oven is different. It just makes my day to know people are making my recipes. Whenever I make this cornbread, I can happily eat two pieces of it, hot from the oven, and nothing else. This Mexican cornbread has got to be the tastiest and the most moist cornbread I have ever made. Blend into the dry ingredients until moistened. 3. Thank you for this kind review! STEP FOUR: bake for about 20 minutes or until browned. It is the most requested thing I cook, so I am sharing it. Whisk to combine. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Sprinkle the remaining green onions and 1/2 cup cheese on top. This cornbread was so moist and delicious!! Add wet ingredients. Most families I know make a version of this deliciously moist and decadent cornbread known to us as Mamas Mexican cornbread recipe. Spread the batter out in your prepared pan. If you decide to experiment, let me know how it goes! It's creamy and full of flavor, but also low in fat and calories. Grease 8-inch square baking pan; set aside. In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. And before you go dont forget to sign up for myHungry Email Clubfor more easy recipes and dinner inspiration! I made this for the first time last night, and loved it. It was so good! can cream corn. Stir all of that up pretty good with a spoon or whisk. You can still get a good meal on the table, with a few shortcuts to help you along the way. Cool for 5 minutes before cutting into squares. 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! In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended. Mix until smooth, then add cup of sugar, a 14.75-ounce can of creamed corn (juices and all), a teaspoon of salt, and 2 teaspoons of baking powder and stir to combine. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. 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. Swap the cream-style corn for Mexican corn or frozen corn kernels. (4 ounce) can chopped green chile peppers, drained. 1 tablespoon diced jalapeo, seeds removed. Mix well - but don't over mix. per 1 cup of milk and let sit for a few minutes or until it thickens up. While I do enjoy sweet cornbread, I have a weak spot for the savory version. This corn bread isnt dry or overly crumbly, but instead is so moist, tender and soft. Was skeptical at first , but with the first bite being full of flavor it took my taste buds to another level . Lightly coat with nonstick spray. In a large bowl mix together the eggs, buttermilk and vegetable oil. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. Fantastic,tasty, easy cornbread recipe that takes anyones hankering for cornbread to a unexpected level . Made this with gluten free and it was one of the best things I have ever baked! Add the jalapeno and green chiles to the onion/garlic mixture. Yummmmm, Cannot get a good thick crust without the cast iron skillet, invest in one, you will not be sorry. Preheat the oven to 425 degrees Fahrenheit. June 27, 2018 by Brandie @ The Country Cook. Brown meat with package taco seasoning and drain off excess fat. 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. Or snap a photo and tag me on Instagram@easyfamilyrecipesso I can see what you are cooking! So glad you enjoyed the recipe! 2. Add to dry ingredients; stir just until combined. Here are a few tips on making sure to get the perfect cook: With those tips in mind you can use this guideline for how long to cook the cornbread based on what type of dish you bake it in. You can defrost it and then reheat it, or reheat from frozen in a 350 F oven right in the foil, for about 15 to 20 minutes. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. In a blender or combine buttermilk, corn and eggs; mix until smooth. 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. I think its the best cornbread Ive ever had. I am specifically drawn to this Mexican cornbread recipe like a moth to a flame. Im Kim. Required fields are marked *. Bake for 35 minutes or until a toothpick comes out clean. The Best Mexican Inspired Cornbread is an easy homemade recipe made with cornmeal, flour, cheddar cheese, cream corn, green onions, and peppers! Next, pour about a tablespoon or so of vegetable oil into the hot skillet and swirl it around a good bit. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. Click here for instructions on how to enable JavaScript in your browser. Once oven is preheated, remove iron skillet. Turn out the batter into the skillet and bake for about 35 minutes, until the top is brown. We did enjoy this recipe with a pot of chili even in August in southern oklahoma its all delicious. I love butter so I have to slice mine in half and add some to melt right in, but this cornbread is so moist and has so much flavor that you dont have to use butter if you want to keep it a bit lighter. Leave me a note in the comments so I can try it out too! Thank you for sharing this kind review! I poured pinto beans on top. If you are looking for a simple, classic Southern cornbread recipe, this isnt it. 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