Mexican Cornbread. Absolute Mexican Cornbread Absolute Mexican Cornbread. This buttermilk cornbread is thick with creamed corn, Cheddar cheese, fresh onion and jalapeno pepper. A melted Cheddar crust tops it off.
This is a straightforward dry-ingredient-meets-wet-ingredient recipe. Mix up the dry ingredients: Cornmeal. I like a medium-grind cornmeal like this one, which gives the Mexican cornbread extra texture, but if you don't have it on hand, regular finer-grind cornmeal works too.; White Whole Wheat Flour. You can cook Mexican Cornbread using 11 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Mexican Cornbread
- It's 1 lb of Ground Beef.
- Prepare 2 of Cans: Cream Style Sweet Corn.
- You need 2 of Cans: Ranch Style Beans.
- Prepare 1 Box of Jiffy Cornbread Mix.
- It's 1 of Egg.
- It's 1 of Cup: Milk.
- You need 1-2 of Cups: Shredded Cheese.
- Prepare 2 of tsp: Salt.
- You need 2 of tsp: Garlic Powder.
- It's 1 of tsp: Pepper.
- You need of Butter or Olive Oil.
In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. In a large bowl, beat together butter and sugar. Most families I know make a version of this deliciously moist and decadent cornbread known to us as Mama's Mexican Cornbread. Studded with sweet corn, cheddar cheese, and spicy bits of jalapeño peppers, whenever I make this, I can happily eat two pieces of it, hot from the oven, and nothing else (I wonder if I could fit another comma into that sentence?).
Mexican Cornbread instructions
- Preheat oven to 400 F.
- Brown the ground beef in butter/olive oil over medium-high heat..
- Drain the ground beef and return to the pot.
- Add corn and ranch-style beans.
- Stir and reduce heat to medium-low.
- Gradually add in the garlic, salt, and pepper.
- Prepare a casserole dish.
- Add beef-mixture to the casserole dish.
- Add a layer of cheese on top of the beef-mixture.
- In another bowl, combine cornbread mix, egg, and milk.
- Pour the cornbread mixture over everything in the casserole dish (spread evenly to cover).
- Bake, uncovered for about 45-minutes or until cornbread is golden brown and cooked through.
- Let cool, serve, and enjoy!.
Quick and easy cornbread with a Mexican twist! Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary. Cornbread is the perfect side dish for chili or soup or so many other recipes. Or, be like me and eat it by itself as breakfast…or lunch.