Thursday, October 27, 2016

Mexican Cornbread


Cornbread is pretty much a staple item in a Southern home. Every once in a while, I like to change it up just a bit, and serve this Mexican flavored version instead. It has all the crumbly goodness of traditional cornbread, but with a little added kick... and a few extra veggie points too. I hope your family enjoys this recipe as much as mine.    

 Printable Recipe 
Ingredients:
  • 2 cups* Self Rising Yellow Cornmeal
  • 1 cup Self Rising Flour
  • 1 Tbs Sugar
  • 2 Eggs, beaten
  • 1 1/4 cup Milk
  • 1 Tbs Butter, melted then cooled
  • 1/4 cup Oil* (Vegetable, Corn, or Canola)
  • 1 (14.75oz) can Creamed Corn
  • 3 - 4 Jalapenos, diced (seeds optional)
  • 1/4 cup Onion, diced
  • 1/2 cup* Shredded Mexican Cheese Blend

Method:

Preheat the oven to 425 degrees. Melt the tablespoon of butter and allow it to cool, while you start the batter.


Combine the cornmeal, flour, and sugar in a large bowl. Add in the eggs, milk, cooled butter, and oil. Stir in the creamed corn, jalapenos, onion, and shredded cheese. Stir well, until fully combined. 


Place a large (10 - 12 inch) cast iron skillet on top of your stove over medium high heat. Add 2-3 tablespoons of oil and swirl to coat the bottom of the pan. Sprinkle a light layer (about 1-2 Tablespoons worth) of cornmeal across the oil. Continue to heat, swirling every so often, until the cornmeal starts to brown and begins to smell like popcorn. Do your best to keep it evenly dispersed in the pan, and try not to burn it. (This adds a nice little crunch to the crust of your cornbread. See picture below.)

Once the cornmeal has darkened to your liking, pour the prepared batter directly into the hot skillet. Sprinkle a handful of additional cheese over the top, and carefully place the skillet into the preheated 425 degree oven. Cook for about 20 minutes (depending on the size of your skillet), or until a toothpick inserted near the center comes out clean, and the top has a nice golden finish.

Remove from the oven, and flip out the cornbread onto a heat resistant plate to cool. Cut into slices for serving. (I like mine still warm, and with a pat of butter.) Store any leftover portions in an airtight container in the refrigerator. 

Serves 8

Just look at that crust. Isn't it beautiful?!



Enjoy!



    

2 comments:

  1. Yes it is beautiful - now I need that pot of black-eyed peas to go with it!! Yum! Thanks for sharing at the What's for Dinner link up!

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    1. You're welcome. Thanks for stopping by! :o)

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