So glad you enjoyed the recipe! My sons only complaint is that I dont cut the pieces bigger so he doesnt have to keep coming back! Slather some butter on a piece and its pure heaven in your mouth. Step By Step Instructions To Make Pioneer Woman Mexican Cornbread. Batter will be slightly lumpy. In a large mixing bowl, combine all ingredients. Here youll find simple and delicious recipes that you can make in 30 minutes or less. Super moist and absolutely delicious. Add cornbread mixture. And before you go dont forget to sign up for myHungry Email Clubfor more easy recipes and dinner inspiration! With only a few ingredients, it is as easy to make as it is delicious. (Gently) stir the dry and the wet ingredients together, then pile on the good stuff! You will want to try this as it is so moist, delicious, and so full of Mexican inspired flavors. Most families I know make a version of this deliciously moist and decadent cornbread known to us as Mamas Mexican cornbread recipe. This Mexican-style cornbread adds an added flavor profile to an already delicious favorite! In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. This Mexican-Style Cornbread is an easy homemade recipe made with cornmeal, flour, cheddar cheese, cream corn, green onions, and peppers! Pour the batter into a greased 8 x 8 inch baking dish. Set aside. can drained green chiles, 2 well-beaten eggs, and 2 tablespoons vegetable oil. The timing worked well for me (and many other readers), but each oven is different. 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. Was skeptical at first , but with the first bite being full of flavor it took my taste buds to another level . I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I think its the best cornbread Ive ever had. I wanted to try this but we dont eat eggs. I also used regular flour because thats all I had. 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. . In a mixing bowl; combine the corn meal, eggs, creamed corn, sour cream and grated onion. Im a regular home cook, like most of you, doing my best to get a good meal on the table for my family. 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. Melt butter and set aside to cool. Not only are the adults in our family a fan but the kids as well . Instructions. We are using cookies to give you the best experience on our website, optimizing site functionality and deliver marketing based on your personal interests. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. 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. Grease a square 8x8 inch baking pan. Just made it! EASY TO FOLLOW DIRECTIONS. It works great in casseroles and can turn into a sauce or gravy in a pinch. Next, add cup yellow cornmeal and mix just enough to combine it with the wet ingredients. You'll be making this cornbread recipe all the time once you make this - guaranteed! Brown meat with package taco seasoning and drain off excess fat. Went perfect with my slow cooker chili. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. It's more than just for onion soup (or dip). This Easy Mexican Cornbread can be made in your favorite way. Add the Jiffy Corn Muffin Mix and stir just until moistened. Your email address will not be published. Hi Ellen! Place the ground beef in a large nonstick skillet over medium-high heat and brown it. Hi Erin, It is such an easy side and the best part is the whole family gets excited to see it and cleans their plates for it. Start by preheating your oven to 375 degrees F. Using a whisk, combine the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. I personally love cooking mine in a cast iron skillet then baking in oven . Cool for 5 minutes before cutting into squares. I needed a little sugar other than the sweetness of the honey. 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). 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. Preheat oven to 350 degrees F. Prepare a 99 baking pan or use a spring-form pan with cooking spray. This corn bread isnt dry or overly crumbly, but instead is so moist, tender and soft. WELCOME! Preheat oven to 375F (190C) In a square baking dish (or cast iron skillet if preferred), melt the butter in the oven until it bubbles. Sign up for my free recipe club to get new family-friendly recipes in your inbox each week! Donna Hypes, Ramona, California, Favorite Mexican Cornbread Recipe photo by Taste of Home. Spread the batter out into the prepared pan. STEP TWO: Allow the mix to sit for 5-10 minutes to allow it to "puff up". (Nutrition information is calculated using an ingredient database and should be considered an estimate. Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese. I normally have strong feelings about actual corn in my cornbread (they go like this: please dont), but here it doesnt merely work. Preheat oven to 400. Hi Bhavikan! Pour into casserole. Mexican cornbread should be refrigerated and will last several daysor as long as you can resist it. STEP 2. Its so easy, even non-bakers can pull it off. You can serve it cold or warm it up quickly in the microwave, oven, or air fryer. Cornbread isnt supposed to be sweet. at room temperature; or 1 cup 2% milk mixed with 1 tablespoon lemon juice or white vinegar, freshly grated sharp cheddar, cheddar jack, or pepper jack cheese, or a mix. 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. Combine cornmeal mix, oil, cream corn, sour cream, eggs, 1 cup cheese, and jalapeno (s) in large bowl. STEP FOUR: bake for about 20 minutes or until browned. It's rich and flavorful with a crisp topping of cheese. Yum, yum!!! Toothpick test it and watch for the golden brown on top. Beat eggs in a small bowl; mix in buttermilk and corn oil. 2 c. shredded Cheddar cheese. Ill definitely hang on to this recipe!! Preheat oven to 350F. Currently you have JavaScript disabled. Add corn, sour cream, cornmeal, salt, baking powder and 1 1/2 cups of the cheese; stir until thoroughly blended. While it can feed a crowd, I still make it a point to double the recipe because one whole batch is just for me. 1 cups Mexican blend shredded cheese, divided Directions Preheat the oven to 375 F. In a large skillet over medium-high heat, brown together the ground beef and onion until no pink remains. 3. PLEASE do not copy recipes and post on your site or use my photos without permission (see above legal notice). The Jiffy is a must. In large mixing bowl, combine remaining ingredients. Copyright 2008-2023 Southern Plate All Rights Reserved Site design by Emily White Designs. In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended. Stir in the melted butter, corn, jalapeno and 1/2 cup cheese, being careful not to overmix. I love to know what you are making! Bake 35 minutes at 350 degrees. Stir together flour, cornmeal, baking powder, and salt in a separate bowl. I added bacon to mine and subbed self rising cornmeal and self rising flour (still keep the soda please!) I share approachable, easy recipes for the busy cook! So very glad I did!! Easy Mexican Cornbread Instructions Preheat oven to 350F. Bake for 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean. This is my favorite jalapeno cornbread recipe. I subbed fresh corn and chopped some colorful orange, red and green peppers in addition to green onions and chopped cilantro. Preheat oven to 300 degrees F (150 degrees C). A touch sweet, a touch spicy, and a whole lot of savory, I bet your family will come back for seconds just like mine. Grease 8-inch square baking pan; set aside. I added all the green onions to the recipe. So glad you enjoyed the recipe! Preheat the oven to 350 degrees F (175 degrees C). Pour into a greased 9x13 baking dish. Next, pour about a tablespoon or so of vegetable oil into the hot skillet and swirl it around a good bit. ~Melissa, Email Melissa At: Swap the cream-style corn for Mexican corn or frozen corn kernels. Subscribe to email updates for new recipes delivered to your inbox! It has four types of cheeses in it, so how can it not be? Yummmmm, Cannot get a good thick crust without the cast iron skillet, invest in one, you will not be sorry. Cornbread comes out so perfect when baked in the cast iron - it's an absolute MUST if you don't already! I didnt get fussy with the rising times, as it is normal with buttermilk CBs. Add the creamed corn and dry ingredients (salt and Jiffy cornbread mix) to the wet ingredients. Get it free when you sign up for our newsletter. Directions. Grease a square 88 inch baking pan. A delicious cornbread with a hint of Mexico. In a large bowl, mix all ingredients together until everything is combined and just moistened. Sometimes followers use Flaxseed Eggs for substitutes but I havent tried it in this recipe. I love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. In a mixing bowl, lightly beat the eggs and then add milk, corn meal, salt, baking soda, creamed corn, and jalapenos. While the butter melts, prepare the batter. Hi Debra! Place a 12 inch cast iron skillet in the oven to get hot. The corn and jalapenos compliment each other so much. NUMBER 3: scoop into lined muffin tin. Someone will be singing your praises. The Country Cook is not a dietician or nutritionist, and any nutritional information shared is an estimate. Probably takes 20-30 minutes to bake. It just makes my day to know people are making my recipes. The batter will be lumpy. Warm it up and add a dollop of butter for an afternoon snack. Find me sharing daily meal-time inspiration on Pinterest, Instagram, and TikTok. This recipe couldnt be easier with only 4-5 ingredients. Mix with remaining ingredients and bake in 9x13" greased pan at 400 until done. It is absolutely perfect to go with a big bowl of chili or as side dish to barbecue! Thank you for this kind review! 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 really hope that you enjoy this as much as we do! In a bowl, beat eggs and oil until well blended. Get your pan nice and hot (this is going to be key) and then pour the batter into the hot pan thats been coated in oil. Reheat Mexican cornbread wrapped in aluminum foil in a 350-degree oven for 10 to 15 minutes, until warm. So moist and delicious filled with cornmeal, corn kernels, spice, a hint of sweet and so much flavor! If it is shiny it probably isnt ready yet. It just makes my day to know people are making my recipes. Add onion, jalapeos, melted butter, and cracklings. Add corn, sour cream, cornmeal, salt, baking powder and 1 1/2 cups of the cheese; stir until thoroughly blended. An easy recipe for cheesy Mexican cornbread from scratch! Hi Andrew! Studded with sweet corn, cheddar cheese, and spicy bits of jalapeo peppers, this deliciously moist and decadent Mexican cornbread recipe is sure to be a favorite. Thank you! It also goes well as a side to fried chicken, grilled meats, or chicken with dumplings. So am I, so lets get cooking! 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 Mix the wet and dry ingredients together Add the peppers, cheese, and onions - fold in How do you make Mexican Cornbread from Scratch? This Mexican cornbread is made from scratch (not the box), but I pinky promise homemade cornbread is truly one of the easiest, highest-payoff recipes youll try. 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