Sprinkle the remaining green onions and 1/2 cup cheese on top. So glad you enjoyed the recipe! This corn bread isnt dry or overly crumbly, but instead is so moist, tender and soft. Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants. This wasnt too spicy (I took the veins out of the jalapeno) and had great flavor! Lightly grease a 9x13 inch baking dish. Pour evenly into pan. All Rights Reserved. In a large bowl, mix all ingredients together until everything is combined and just moistened. Instructions. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); What size can of creamed corn do you use? Moisture in bread the bottom layer of the bread is where the oil and creamed corn will settle. Instructions. Pour batter into a greased 8-in. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeos. It works great in casseroles and can turn into a sauce or gravy in a pinch. Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Recipes to feed your body and warm your heart. Needless to say, when I make this Mexican cornbread recipe for supper, there usually isnt any left. Diana Andrews, 1 cup buttermilk, or buttermilk powder with water as directed to make 1 cup, 1/2 cup vegetable oil, plus more for the pan, 2 tablespoons chopped red and green bell peppers, 1 to 2 tablespoons finely chopped jalapeo pepper, optional. In small mixing bowl, mix cornmeal, salt and soda. I love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. 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. Instructions. Melt in your mouth Mexican cornbread made from scratch. Fortunately, its a quick and easy cornbread recipe so I dont mind making it again and again. 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. Next, pour about a tablespoon or so of vegetable oil into the hot skillet and swirl it around a good bit. 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. Serve warm. Its stuffed with spices, cheese, and includes another ingredient that would make many a cornbread purist squirm: honey. Add onion, jalapeos, melted butter, and cracklings. Pour the mixture into the prepared baking dish and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Donna Hypes, Ramona, California, Favorite Mexican Cornbread Recipe photo by Taste of Home. Preheat oven to 350F. Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan. Leave some space between each piece. So easy and delicious. If you disable this cookie, we will not be able to save your preferences. Place the Dry Ingredients in a bowl and mix. I personally love cooking mine in a cast iron skillet then baking in oven . In a large bowl, combine the cornmeal, buttermilk, cream style corn, and beaten eggs until well mixed. Set aside. Mix well - but don't over mix. In a large bowl, whisk eggs and sour cream until blended. I also used regular flour because thats all I had. Pour the ingredients into a greased 9x9 casserole dish. I made this for the first time but it definitely wont be the last! You can make it with just green chiles for a mild Mexican Cornbread or add the jalapeos for a spicer version. 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. Thank you for this kind review! 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-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 made this recipe countless times over the years and tried to substitute another brand when it was on sale at the store but it was NOT the same. Here are some variations to make this recipe work for you: Use chopped canned green chiles instead of jalapenos. 1 cup shredded Mexican cheese Instructions Preheat oven to 350 degrees. Let cool slightly before removing from the pan, about 10 minutes. In a medium sized mixing bowl, combine all the ingredients. So am I, so lets get cooking! Thank you for the comment and rating You made my day! How To Make Pioneer Woman Cornbread With Creamed Corn? How To Make Mexican Cornbread Muffins. "Rich, moist Mexican cornbread fortified with cream-style corn, onion, bell peppers, jalapeno, and shredded cheese. Copyright 1995-2023 . Bake at 350 F for 30 to 35 minutes, or until cornbread is browned. Thanks a bunch. Add the eggs to the bowl with the melted butter and whisk until blended. Mexican Cornbread Casserole Copykat Recipes cornbread mix, non-stick cooking spray, corn, cheddar cheese and 4 more Stuffed Mexican Cornbread Melissa's Southern Style Kitchen cornmeal, seasoned salt, cumin, sugar, salt, cream style corn and 13 more Mexican Cornbread Waffles Sunday Supper Movement Will definitely make again! Packed with corn, green chilies, jalapenos, and cheese, it gives the classic cornbread a lip-smacking Mexican twist. The extra yolk in the egg helps to make it moister. Place in the oven to heat while you mix up the cornbread batter. * Percent Daily Values are based on a 2,000 calorie diet. Be very careful and swirl it slightly to get oil around the edges or use a silicone brush. Stir until well combined. I really hope that you enjoy this as much as we do! Unless otherwise noted, all images and content here onThe Country Cook are original and copyright protected under the Digital Millennium Copyright Act. Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese. In a mixing bowl, lightly beat the eggs and then add milk, corn meal, salt, baking soda, creamed corn, and jalapenos. A touch sweet, a touch spicy, and a whole lot of savory, I bet your family will come back for seconds just like mine. The Jiffy is a must. Set aside to cool. Coat an 8-inch square baking pan with cooking spray. Warm it up and add a dollop of butter for an afternoon snack. If you decide to experiment, let me know how it goes! And you want self-rising cornmeal mix, not just cornmeal. It is the most requested thing I cook, so I am sharing it. While it can feed a crowd, I still make it a point to double the recipe because one whole batch is just for me. Blend in cornmeal mixture. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean. Required fields are marked *. Remove the onion/garlic mixture to a small bowl. Place Mexican Cornbread slices in a casserole dish or an oven-safe cast iron pot. I also used pablano instead of green chilies. Can MASECA Traditional Instant Corn Masa Flour be used ( mixtamalized flour)? In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. In a bowl, beat eggs and oil until well blended. 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. Set aside. Add the creamed corn, frozen corn, sour cream, cheese, and diced green chiles and mix until well combined. Add sugar, black pepper, garlic salt, and cayenne. Ill definitely hang on to this recipe!! Huevos rancheros. Generously spray 1 1/2-quart casserole with cooking spray. Pour batter into prepared pan and sprinkle the remaining 1/2 cup of cheese over the top. Melt in your mouth and just enough jalapeno to give it a kick, this made from scratch cornbread is the perfect side or delicious snack. Video I needed a little sugar other than the sweetness of the honey. Preheat oven according to the cornbread package. Mexican Cornbread Casserole Just a Pinch taco seasoning mix, ground beef, chilies, corn, cheddar cheese and 1 more Cheesy Mexican Cornbread Mom on Time Out butter, yellow cornmeal, eggs, chile peppers, shredded cheese and 9 more Deb's Mexican Cornbread Mommy Hates Cooking eggs, eggs, onion, oil, bell pepper, yellow corn meal, jalapeno and 14 more Thank you for this kind review! Its a fun change of pace from classic cornbread and adds interest and flair to any meal at which you serve it. Bake for 1 hour or until crust is lightly browned and a wooden pick inserted in center comes out clean. In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended. Its a hit at my house. A can of cream of mushroom soup can be a real dinner saver. Stir, just until all ingredients are combined. It just looks amazing ~ can't wait to try it! Add milk, oil, diced green chili peppers and cream-style corn and stir until just combined. Spray a 9x13 pan with nonstick spray and preheat oven to 350 degrees. Overcooking cornbread can cause it to fall apart. You can find a link to our privacy policy at the bottom of the page. It is honestly more on the rare side for me to be super brand loyal but this is one that you cant substitute well with another so if you want it to come out GREAT stick to Jiffy! Brown meat with package taco seasoning and drain off excess fat. Repeat. In a large bowl, add cornmeal, flour, soda and salt. Beat in eggs one at a time. This Easy Mexican Cornbread can be made in your favorite way. 2 c. shredded Cheddar cheese. Make sure that everything is mixed in and there are no dry spots, but it will turn out more tender if you dont over mix. STEP TWO: Allow the mix to sit for 5-10 minutes to allow it to "puff up". I ate way too much!E. Instructions. Turn it out onto a plate, cut, and serve. Place oil in iron skillet and place in oven to preheat with the oven. 1. (4 ounce) can chopped green chile peppers, drained. 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. Directions. For tidy slicing, let cool completely. Your daily values may be higher or lower depending on your calorie needs. Taste of Home is America's #1 cooking magazine. It adds tremendous flavor (and convenience) in all these recipes. Or replace the Monterey Jack cheese with a Mexican-style seasoned cheese. square baking pan. Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. In about 30 minutes, its ready to serve. Hi Andrew! Super easy and delish! Amount is based on available nutrient data. Mix the Jiffy corn muffin mix with the eggs and milk in a large mixing bowl then stir in the creamed corn and sweet corn. Then stand aside because when the family catches a whiff it might spark a stampede! If you decide to experiment, let me know how it goes! Next, add cup yellow cornmeal and mix just enough to combine it with the wet ingredients. This is my favorite recipe website. square baking pan. This would be a great addition to a party were you dont know the tastes of the attendees. I like to watch the center. STEP ONE: mix all the ingredients together. We are all about tasty treats, good eats, and fun food. Are you ready to make this recipe? To tell if its done, it should be crispy brown on top and when you insert a toothpick it should come out clean. In large mixing bowl, combine remaining ingredients. Turn out the batter into the skillet and bake for about 35 minutes, until the top is brown. Stir all of that up pretty good with a spoon or whisk. Over cooking will result in a much more dry cornbread with a more dull flavor. Once oven is preheated, remove iron skillet. Hi Erin, Enjoy! 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. This post may contain affiliate links. Lightly grease a 9x13 inch baking dish. Thank you very much!! Trust me, yall. My grandma used it all the time growing up and it's one thing I've stuck to as well! Hey there! In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. 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! In a large mixing bowl, add 17 ounces of Jiffy corn muffin mix, 3 large eggs, cup buttermilk, cup sour cream, 4 ounces diced jalapeos, cup diced red bell pepper . 10. However it didnt hinder the final outcome in my opinion. Directions In a large bowl, combine cornbread mix and onion. Your email address will not be published. directions Preheat oven to 350 degrees F. Grease an 8 or 9 inch round or square pan; set aside. Fresh Salads with Simply Dressed Dressing. I used the southwest canned corn mix, excellent suggestion. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeos. So glad you enjoyed the cornbread! Lightly coat a nonstick 8 x 8 pan with cooking spray. Mix together cornmeal, flour,baking soda, eggs, and buttermilk with a spoon in a large bowl. Place Wet ingredients in a separate bowl and mix until combined. 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. Mom of 3 and home cook at Easy Family Recipes. Pour batter into a greased 8-in. Ah, the unassuming envelope of onion soup mix. Very good we made it even good couple days later heated in microwave. Ive only tested the recipe as written so I am unsure about any replacements for the eggs. Im a regular home cook, like most of you, doing my best to get a good meal on the table for my family. 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. A delicious cornbread with a hint of Mexico. Place the skillet in the oven and preheat the oven to 350F. Preheat oven to 350 degrees F. Grease an 8 or 9 inch round or square pan; set aside. Brown ground beef in a skillet and drain any excess grease. In a large bowl, mix together all ingredients. First, we gotta gather our ingredients: canned cream-style corn, vegetable oil, an egg, self-rising cornmeal flour, sugar, onion, shredded cheese, jalapenos, milk, and salt. In a medium bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese. Onion, bell peppers, and jalapeo peppers bring some nice heat, making it a popular variation of everyone's favorite Southern-style cornbread. I love to know what you are making! Every oven cooks differently, so keep an eye on it if youve made it before and it fell apart. It's more than just for onion soup (or dip). Just follow the easy step by step directions below for your Mexican-style cornbread recipe! Once you think it is done, use a toothpick. Place a 26cm/10" castiron skillet in the oven and preheat to 220C / 425F while making the batter. 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. Create an account to easily save your favorite recipes and access FREE meal plans. Easy Mexican Cornbread Instructions Preheat oven to 350F. Drain off excess fat. This is a straightforward dry-ingredient-meets-wet-ingredient recipe. Just tried this recipe! In a medium bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper (s), and shredded cheese. Just made it! Add to dry ingredients; stir just until combined. Required fields are marked *. Preheat the oven to 300 degrees F (150 degrees C). I am going to walk though the recipe here step by step and go over my tips and tricks for making it. It gets cornbread crispy on the outside and moist on the inside, havent had one incident or dried out cornbread with this recipe thank you for sharing and taking our cornbread game to a whole new Level of existence. In a medium bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. 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. Mexican cornbread should be refrigerated and will last several daysor as long as you can resist it. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Learn how your comment data is processed. Add creamed corn, oil, eggs and combine. I love that you provide different size pans and cooking times. Click here for instructions on how to enable JavaScript in your browser. I think its the best cornbread Ive ever had. Are you looking for cornbread recipes? Beat eggs in a small bowl; mix in buttermilk and corn oil. I will detail out the cooking time for each in the recipe below. Combine first 5 ingredients in a large bowl; set aside. Im Kimber. 1 cups shredded Cheddar cheese, divided, 2 fresh jalapeno peppers, seeded and minced. Put creamed corn, eggs, sour cream, peppers in a large mixing bowl. 1 (8 3/4 oz.) Stir in milk. Set aside. Stir in the cream-style corn and melted butter. Add onion and pepper and cook until tender. Its rich, moist, and so cheesy! Pour the mixture into a greased iron skillet and cook for 10 to 15 minutes. Combine ground beef with diced onion, cheese, garlic, chili powder, cumin and salt. 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! We are sorry that this post was not useful for you! Pour batter into prepared pan and sprinkle the remaining 1/2 cup of cheese over the top. Add the creamed corn and dry ingredients (salt and Jiffy cornbread mix) to the wet ingredients. After I baked the corn bread. Thank you for this kind review and feeback! Unfortunately, none left yo take home. STEP FOUR: bake for about 20 minutes or until browned. Cornbread is one of my favorite recipes - add it with some HOMEMADE CHILI or TACO SOUP for the perfect meal! I have had this recipe for years but it's called "Charlie Bread" YuMMM! Fold in the jalapeo pepper, cheese and chives. 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. Can this be made with all purpose flour in place of whole grain? In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Please let me know. I did add more butter than it called for and whole buttermilk. Now add the cornbread mixes and stir just until moistened. Add to cheese mixture; stir just until dry ingredients are moistened. So glad you enjoyed the recipe! Bake for 35 minutes or until a toothpick comes out clean. But if you don't have cast iron, a springform pan or any 9-inch baking dish works perfectly as well. Pour into 12 x 7 1/2 x 2 inch greased baking dish. In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Preheat the skillet or baking pan in a 400 F oven. Lightly coat with nonstick spray. Just go with whatever cranks yer tractor. No judging, please. baking dish. The delicious cornbread was served to friends at lunch with black bean, chicken and tortilla soup there were no leftovers. Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better! Add another jewel to my cooking wand. Thank you for sharing this kind review! I wanted to try this but we dont eat eggs. How do you make Mexican Cornbread from Scratch? I also sometimes make them in mini muffins for my kids, but it makes like a billion mini muffins so I usually do one tray in my mini muffin pan then use the remaining mixture to make six or so regular muffins. Notify me of follow-up comments by email. My biggest piece of advice is that you dont want to over cook the cornbread. 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. Beat together butter and sugar in a large bowl. It is pretty fool-proof and since everything is mixed in one bowl, it makes for super easy clean up as a bonus. Lightly grease a 9 or 10 inch cake pan or cast iron skillet, and set aside. Preheat oven to 400. Or snap a photo and tag me on Instagram@easyfamilyrecipesso I can see what you are cooking! Blogging about recipes and linking to the complete recipe on SouthernPlate.com is welcome and appreciated! In a large bowl mix together the eggs, buttermilk and vegetable oil. Sometimes followers use Flaxseed Eggs for substitutes but I havent tried it in this recipe. melissa@kidfriendlythingstodo.com. Spray your skillet with cooking spray, then add oil and grease and heat for a minute or two in oven. Your email address will not be published. I put this on my menu for next week! Place the ground beef in a large nonstick skillet over medium-high heat and brown it. Use pepper jack cheese, Monterey Jack cheese, sharp cheddar cheese, or a Mexican cheese blend instead. Add the jalapeno and green chiles to the onion/garlic mixture. Wow - thank you so much Lynn! 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. 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. Now that is my kind of meal right there!! First, preheat the oven to 450 degrees F. Butter an 8 x 8 square baking dish; set aside. Instructions. Keeping it Simple, because who has time for complicated?, As an Amazon Associate, I earn from qualifying purchases. I often serve this cornbread with chili. Sign up for my free recipe club to get new family-friendly recipes in your inbox each week! Thank you for this kind review! Pour the batter into a well-greased 9-inch-square baking pan. Instructions. Don't over mix, some small lumps are fine. Preheat the oven to 350. Serve it with Mexican cornbread and a dollop of sour cream or guacamole for an irresistible and nutritious meal. Make sure that everything is mixed in and there are no dry spots, but it will turn out more tender if you don't over mix. I used whole wheat flour, and it was great! Someone will be singing your praises. I subbed fresh corn and chopped some colorful orange, red and green peppers in addition to green onions and chopped cilantro. Preheat the oven to 350 degrees. Ive made it twice and its always great! Stir in the eggs, creamed corn, and milk. Remove from oven and let stand for at least 10 minutes to firm up. The Well Plated Cookbook is now available! It's unbelievable. Yum. With this cookbook, youre never more than a few steps away from a down home dinner. Cornbread comes out so perfect when baked in the cast iron - it's an absolute MUST if you don't already! If you want to add another egg, I recommend doing yolk only for the second cornbread. Add the buttermilk, melted butter, and eggs; stir to combine. 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. Spray the top of the cornbread with little water to keep it from drying out. 2. Cornmeal mix includes all-purpose flour, cornmeal, baking powder, and salt.
