Recipe: Appetizing Mexican Cornbread

Mexican Cornbread. This EASY Mexican Cornbread recipe is one of the best cornbreads I've ever had! The cornbread mix is filled with jalapeños and cheese making this the perfect side dish. This is a popular Mexican cornbread, made with cornmeal and buttermilk, cream style corn, and chopped onion and peppers and Monterey Jack cheese.

I love to make Mexican Cornbread Casserole for when I want a hearty meal. Mexican Cornbread is the perfect weeknight dinner and a delicious ground beef recipe. Amazing comfort food that is a family favorite and perfect for company. You can cook Mexican Cornbread using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Mexican Cornbread

1. You need 2 of eggs.
2. It's 1/4 cup of vegetable oil.
3. You need 1 cup of buttermilk.
4. Prepare 1 1/2 cup of cheddar cheese, shredded.
5. Prepare 8 oz of cream corn.
6. It's 2 of jalapeños, minced.
7. Prepare 1 cup of corn meal, unleavened.
8. Prepare 1/2 cup of all-purpose flour.
9. It's 2 tsp of baking powder.
10. It's 1/2 tsp of baking soda.
11. Prepare 1/2 tsp of salt.
12. Prepare 1 tbsp of sugar.
13. Prepare of corn meal.
14. Prepare of vegetable oil.

The BEST Easy Mexican Cornbread Recipe! Corn is a central ingredient in Mexican cooking. Meanwhile, whisk together cornmeal, whole wheat flour, baking powder, baking soda, salt and sugar. With the ground beef and veggies, it's a great meal all by itself, but it complements other dishes so well.

Mexican Cornbread instructions

1. Place your cast iron skillet in your oven and pre-heat both to 350°F.
2. In a medium bowl, beat the eggs. Whisk in the buttermilk. Then slowly stream in the vegetable oil while whisking constantly..
3. Stir in the cheddar, corn and jalapeños and mix thoroughly..
4. In a large bowl, whisk together the corn meal, flour, baking soda, baking powder, sugar and salt. Then pause right here if the oven isn't finished pre-heating..
5. When your oven has finished pre-heating, its time to finish up. Pour the liquid mix into the dry mix and whisk together thoroughly. This is a thin batter so expect it to be runny, but if its too thin sprinkle in a bit more corn meal. I usually add maybe an extra tablespoon or two, depending on how it looks..
6. Now we want to work quickly so the cast iron doesn't cool down too much, so put on your oven mitt and grab your vegetable oil. Quickly remove skillet from the oven, pour in just a bit of vegetable oil and quickly swirl it around to coat the pan. Don't skip the sides when you're twisting and turning, but work quickly so it stays really hot. As soon as its coated, pour in the batter. You want it to sizzle around the edges as it goes in so you get that great cornbread crust..
7. Now back in the oven to bake for 30-35 minutes. When its done it should be golden brown on top and should bounce back firmly if you press down in the center. I turn mine out upside-down on a dinner plate and just serve it that way..

Cream-style corn and buttermilk keeps every piece of cornbread moist and tender. MORE+ LESS Mexican Cornbread Recipe, Mexican Cornbread is good hot or cold. We make Mexican cornbread for holidays and for weeknight suppers! This recipe for Southern Mexican Cornbread is one you can make in the cast iron pan and is simply the best easy simple recipe out there for. I make Mexican cornbread pretty often.

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