All Rights Reserved. * Percent Daily Values are based on a 2,000 calorie diet. In about 30 minutes, its ready to serve. In a medium bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. Hi, I'm Brandie! This recipe made me look like a rockstar with my family. I love to know what you are making! VERY MOIST AND FULL OF FLAVOR. Feel free to substitute mild chopped chile peppers for the jalapeo peppers. Enjoy! Serve this tasty cornbread with beans or a hearty chili. To everyone who wasnt raised on sweet cornbread, I know putting sugar in there feels so wrong. It was delicious. Lightly coat with nonstick spray. It also goes well as a side to fried chicken, grilled meats, or chicken with dumplings. We are using cookies to give you the best experience on our website, optimizing site functionality and deliver marketing based on your personal interests. Bake in the oven for 1 hour, or until a toothpick comes out clean. 1 tablespoon diced jalapeo, seeds removed. Pour into prepared pan. Toothpick test it and watch for the golden brown on top. Made this with gluten free and it was one of the best things I have ever baked! The timing worked well for me (and many other readers), but each oven is different. Spray a 2 quart casserole dish with non stick spray. For tidy slicing, let cool completely. No judging, please. This cornbread was so moist and delicious!! Preheat oven to 400. In a bowl, beat eggs and oil until well blended. Pour the batter into a greased 8 x 8 inch baking dish. Yum, yum!!! Add corn, sour cream, cornmeal, salt, baking powder and 1 1/2 cups of the cheese; stir until thoroughly blended. Thank you! Stir in the eggs, creamed corn, and milk. Set aside. In medium mixing bowl, beat together all wet ingredients, plus the chopped vegetables. The instructions are as easy as pre-heating a skillet in the oven, mixing all of the ingredients together, and then pouring the cornbread batter into the hot skillet. Let simmer. If you are trying to make cornbread with Jiffy mix, I hope youll stay. WELCOME! 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. Add another jewel to my cooking wand. Lets make sure that you have everything you need for this cornbread? Whisk together until just moistened and no dry spots remain. Add some extra veggies (about half a cup or so), like chopped green bell pepper. In a mixing bowl; combine the corn meal, eggs, creamed corn, sour cream and grated onion. Its traditionally made in cast iron but it will turn out just fine if you make it in a cake pan or even an 88 baking dish. It's creamy and full of flavor, but also low in fat and calories. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. The delicious cornbread was served to friends at lunch with black bean, chicken and tortilla soup there were no leftovers. In a large bowl combine first 5 ingredients. Hi Judith! I like to watch the center. Beat eggs in a small bowl; mix in buttermilk and corn oil. We are sorry that this post was not useful for you! 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). Keeping it Simple, because who has time for complicated?, As an Amazon Associate, I earn from qualifying purchases. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Preheat oven to 400. Donna Hypes, Ramona, California, Favorite Mexican Cornbread Recipe photo by Taste of Home. I used the southwest canned corn mix, excellent suggestion. My Mexican cornbread is very similarI just add a pound of ground beef which I've browned with a little onion, salt and pepper. Preheat the oven to 350f degrees and lightly grease a 9x9-inch baking dish or use a springform pan. Heres the best part: this recipe comes together in just one bowl. Pour batter into the prepared pan. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. It has four types of cheeses in it, so how can it not be? Directions Preheat oven to 400. Please say 14.25 bc I just dumped it in there . Slather some butter on a piece and its pure heaven in your mouth. This will make your choice of the following: My personal favorites are the 117 (I use the 2 qt pyrex) and the 12 muffins (or sometimes I do a pan of mini muffins because my kids love 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. If you decide to experiment, let me know how it goes! Huevos rancheros. Thank you very much!! STEP 2. Hi Quanna! can drained green chiles, 2 well-beaten eggs, and 2 tablespoons vegetable oil. While I do enjoy sweet cornbread, I have a weak spot for the savory version. Check for doneness with toothpick. Add the chile powder if using (use pure chile powder, not chili seasoning) Whisk the eggs, milk, and oil in a separate bowl. Pour into 12 x 7 1/2 x 2 inch greased baking dish. Grease an 8-inch square pan or a cast iron skillet. Get it free when you sign up for our newsletter. Someone will be singing your praises. Used the pepper jack cheese and baked in a cast iron skillet. Mix well with a whisk. Mexican Cornbread is the perfect complement to any robust soup, like chili or tortilla soup. 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. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. Mexican Cornbread {with Creamed Corn} The Best! This would be a great addition to a party were you dont know the tastes of the attendees. Thank you! Enjoy this side dish with any of these delicious main meals: Cornbread Chicken Pot Pie Made From Scratch, How to become a positive person in three easy steps:1. Add corn, sour cream, cornmeal, salt, baking powder and 1 1/2 cups of the cheese; stir until thoroughly blended. So am I, so lets get cooking! Beat eggs in a small bowl; mix in buttermilk and corn oil. Pour batter into prepared pan and sprinkle the remaining 1/2 cup of cheese over the top. Now add the cream style corn, butter, milk, and egg to the dry ingredients and mix until just moistened. Preheat oven to 350 degrees F. Grease an 8 or 9 inch round or square pan; set aside. Set your oven to 400 (205). You can find out more about which cookies we are using or switch them off in settings. Stir in the creamed corn, onion, red pepper and cheese. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. Now add the cornbread mixes and stir just until moistened. Yum. Thaw at room temperature or overnight in the fridge before serving cold or reheating as above. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Some of my favorites include: If you have a favorite way to serve it, or meal to serve this easy mexican cornbread with, I would love to hear it! This means that every time you visit this website you will need to enable or disable cookies again. Add cornbread mixture. You will want to try this as it is so moist, delicious, and so full of Mexican inspired flavors. Copyright 1995-2023 . Spread the batter out into the prepared pan. Mix together cornmeal, flour,baking soda, eggs, and buttermilk with a spoon in a large bowl. Stir in the buttermilk and honey. This Easy Mexican Cornbread recipe is soft, tender, and delicious! 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. Stir to blend. Hot out of the pan, fully stuffed, and primed for pairing with your favorite warm-you-up soup, its Mexican Cornbread. Place the skillet in the oven and preheat the oven to 350F. Video I doubled the recipe as all adult kids were coming over and everyone wanted to take some home. Thanks so very much. Then stand aside because when the family catches a whiff it might spark a stampede! Lightly coat a nonstick 8 x 8 pan with cooking spray. 1 cup yellow cornmeal 4 teaspoons baking powder teaspoon salt Directions Preheat the oven to 300 degrees F (150 degrees C). Don't let the ingredients fool you. Thank you for this kind review! 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. Spray a 9x9 or 8x8 baking dish with cooking spray and set aside. If you get a chance to make it, I would love it if you would take a moment to leave me a note. 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. Most families I know make a version of this deliciously moist and decadent cornbread known to us as Mamas Mexican cornbread recipe. Was so good! directions Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon. Fold in corn, green pepper, chile peppers, onion and cheese. Went perfect with my slow cooker chili. If you disable this cookie, we will not be able to save your preferences. Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. 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! I have had this recipe for years but it's called "Charlie Bread" YuMMM! Stir until a batter forms. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Blogging about recipes and linking to the complete recipe on SouthernPlate.com is welcome and appreciated! I am going to walk though the recipe here step by step and go over my tips and tricks for making it. Instructions. Thank you for this kind review! Swap onion for diced green onion or red onion. A delicious cornbread with a hint of Mexico. And hey, if you like this recipe, check out my Mexican cornbread casserole andcheesy jalapeo cornbread muffins. I love that you provide different size pans and cooking times. Combine cornmeal mix, oil, cream corn, sour cream, eggs, 1 cup cheese, and jalapeno (s) in large bowl. There is no oil or water, just 4 (or 5) simple ingredients: Jiffy Cornbread mix, creamed corn, eggs, and green chilis. Subscribe to Christy's Free Recipe Email plus a FREE Printable Recipe Binder kit! Super easy and delish! I added bacon to mine and subbed self rising cornmeal and self rising flour (still keep the soda please!) STEP ONE: mix all the ingredients together. Cornbread should be cooked until the center is set and a toothpick comes out clean. Don't over mix, some small lumps are fine. Thank you for sharing this recipe! Next, place half of the corn mixture in a greased 913 baking dish. So glad you enjoyed the cornbread! Im a regular home cook, like most of you, doing my best to get a good meal on the table for my family. Mexican Cornbread (with Jiffy Mix) Servings 20 servings Prep time 5 minutes Cooking time 35 minutes Calories 255 kcal Ingredients 2 (8 1/2-ounce) boxes Jiffy cornbread mix 1 small onion, diced finely 2 cups Mexican blend cheese 1 (15-ounce) can creamed corn 1 1/2 cups sour cream It triumphs! Preheat the oven to 375. Stir all of that up pretty good with a spoon or whisk. First, preheat the oven to 450 degrees F. 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