Thank you for sharing this recipe! 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! 1 cup cornmeal cup all-purpose flour 2 teaspoons baking powder teaspoon baking soda teaspoon salt Directions Preheat the oven to 350 degrees F (175 degrees C). STEP FOUR: bake for about 20 minutes or until browned. Required fields are marked *. Pour into prepared pan. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. Instructions. While the oven and skillet preheat, brown the ground beef then drain the grease away. We love this recipe! Beat eggs in a small bowl; mix in buttermilk and corn oil. You'll be making this cornbread recipe all the time once you make this - guaranteed! Spread the batter out into the prepared pan. The Well Plated Cookbook is now available! It was delicious. I love to know what you are making! My grandma used it all the time growing up and it's one thing I've stuck to as well! I ate way too much!E. Stir until a batter forms. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. I always heat the oven on about 400 and throw in some bacon grease; place in oven for 3-5 minutes then bring out and reduce oven to 375. the outcome was perfecto. Before you get started, make sure to round up all your ingredients to make things nice and speedy in the kitchen! A delicious cornbread with a hint of Mexico. If you are looking for a simple, classic Southern cornbread recipe, this isnt it. So glad you enjoyed the recipe! Commentdocument.getElementById("comment").setAttribute( "id", "a264406c5d981b9c867ba622f4d75f5d" );document.getElementById("d55fec7b51").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Don't let the ingredients fool you. The oil adds to the moisture, but the creamed corn definitely steals the show. In a large bowl, mix all ingredients together until everything is combined and just moistened. To everyone who wasnt raised on sweet cornbread, I know putting sugar in there feels so wrong. Good morning making this today and only have jarred jalepeno will that work?? Set aside. This means that every time you visit this website you will need to enable or disable cookies again. Grease 8-inch square baking pan; set aside. of lemon juice to a cup of milk and let sit for about 5 minutes, store cornbread in a closed container in the refrigerator for up to 1 week. This cornbread was so moist and delicious!! It uses green chiles to perfectly compliment the sweetness of the corn and add a little Mexican flavor without being overwhelming. It just looks amazing ~ can't wait to try it! In a blender or combine buttermilk, corn and eggs; mix until smooth. I personally love cooking mine in a cast iron skillet then baking in oven . I like to say the recipes on here are recipes for the busy cook (you know who you are). Probably takes 20-30 minutes to bake. So moist and delicious filled with cornmeal, corn kernels, spice, a hint of sweet and so much flavor! Taint fittin and I know that. Thank you for this kind review! Combine ground beef with diced onion, cheese, garlic, chili powder, cumin and salt. Lets make sure that you have everything you need for this cornbread? I often serve this cornbread with chili. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeos. Blogging about recipes and linking to the complete recipe on SouthernPlate.com is welcome and appreciated! Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. Can you freeze it? In a medium bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper (s), and shredded cheese. Add corn, sour cream, cornmeal, salt, baking powder and 1 1/2 cups of the cheese; stir until thoroughly blended. No votes so far! With only a few ingredients, it is as easy to make as it is delicious. Reheat Mexican cornbread wrapped in aluminum foil in a 350-degree oven for 10 to 15 minutes, until warm. 1 cup yellow cornmeal 4 teaspoons baking powder teaspoon salt Directions Preheat the oven to 300 degrees F (150 degrees C). And if like me, you just love cornbread and think that a bowl of chili, hearty stew, or game watch feels more complete with it than without, then this stuffed Mexican Cornbread is most assuredly the recipe for you. can drained green chiles, 2 well-beaten eggs, and 2 tablespoons vegetable oil. In a large bowl, combine cornmeal, flour, milk, and egg. Sprinkle some cornmeal over the bacon grease then add cornbread mixture, bake as instructed. While the butter melts, prepare the batter. It has four types of cheeses in it, so how can it not be? 1/2 cup all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 2 large eggs 1 cup sour cream 1 (8-ounce) can cream-style corn 1 (4-ounce) can green chile peppers, chopped, drained 1/3 cup shortening, or unsalted butter, melted 1 cup shredded cheddar cheese, or Mexican blend of cheeses Steps to Make It This super moist Mexican-style cornbread gets its fabulous flavor and texture from the cream-style corn and shredded cheese. We also participate in affiliate programs with Thrive Market, Shareasale, and other sites. Mom of 3 and home cook at Easy Family Recipes. 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. But, this is my Mamas Mexican cornbread recipe and the sugar is just a scant amount and it really works well with the heat of the jalapeos. Just go with whatever cranks yer tractor. I really hope that you enjoy this as much as we do! Pour into a greased 9x13 baking dish. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean. Melt in your mouth Mexican cornbread made from scratch. Super moist and absolutely delicious. While I do enjoy sweet cornbread, I have a weak spot for the savory version. Stir in the eggs, creamed corn, and milk. Spray a 2 quart casserole dish with non stick spray. A fun tip is that if you use a plastic knife to slice the Easy Mexican Cornbread, then it wont stick nearly as much and cuts much more cleanly while warm. Here are some variations to make this recipe work for you: Use chopped canned green chiles instead of jalapenos. Lightly coat with nonstick spray. (Gently) stir the dry and the wet ingredients together, then pile on the good stuff! Stir to blend. Pour batter into a greased 8-in. The timing worked well for me (and many other readers), but each oven is different. 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. Hope you were still able to enjoy it! Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo. In large mixing bowl, combine all dry ingredients. Spray a 9x13 pan with nonstick spray and preheat oven to 350 degrees. 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 Let simmer. Hungry for more family-friendly recipes? Next, place half of the corn mixture in a greased 913 baking dish. Im Kim. Thank you for this kind review and feedback on the cast iron! Thank you very much!! Place a seasoned cast-iron skillet (or 8-inch round cake pan) in the oven and preheat to 350. ), Southwestern-Style Beef and Potato Casserole, Tex-Mex Stuffed Peppers With Ground Beef and Beans, Buttermilk Cornbread With Jalapeo Peppers and Corn, Buttermilk Cornbread With Cream-Style Corn, Ham and Cheese Cornbread Sandwich With Pickled Jalapenos Recipe. Beat in eggs one at a time. This is a straightforward dry-ingredient-meets-wet-ingredient recipe. In a mixing bowl; combine the corn meal, eggs, creamed corn, sour cream and grated onion. Add a little more oil to the pan and saute the jalapeno for 8 - 10 minutes on medium high heat. In a medium bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese. You will want to try this as it is so moist, delicious, and so full of Mexican inspired flavors. Thank you! 4.45 from 9 votes Print Pin Rate Course: Bread Cuisine: Mexican, soul food, south, Southern Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 8 servings The moisture from the oil and creamed corn in this bread will settle at the bottom and form a super moist layer, Checking for doneness insert a toothpick close to the middle of the dish. Jalepeno will that work? Put this on my menu for next week and chives for 1 hour, air! Well for me ( and many other readers ), but the creamed corn, jalapeno 1/2... Needless to say, when I make this - guaranteed the second.. Tortilla soup there were no leftovers me know how it goes family recipes?, an! It is shiny it probably isnt ready yet your inbox each week line an 8x8-inch square baking dish with paper... The next time I comment review a recipe that takes anyones hankering for cornbread to unexpected! My favorite recipes - add it with some HOMEMADE CHILI or TACO soup for the next time I.! 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