Mexican Cornbread. Mexican Cornbread Casserole is a filling meal. This south-of-the-border-inspired casserole is a great way to feed a family. I love to make Mexican Cornbread Casserole for when I want a hearty meal.
Amazing comfort food that is a family favorite and perfect for company.
To make delectable Mexican Cornbread, I start with my favorite It's the ideal companion for a hearty bowl of chili (like White Chicken Chili or Chorizo Chili), Mexican Street Corn Salad, or Grilled Shrimp.
The BEST Easy Mexican Cornbread Recipe!
You can have Mexican Cornbread using 14 ingredients and 7 steps. Here is how you cook that.
Ingredients of Mexican Cornbread
- It's 2 of eggs.
- Prepare 1/4 cup of vegetable oil.
- It's 1 cup of buttermilk.
- You need 1 1/2 cup of cheddar cheese, shredded.
- Prepare 8 oz of cream corn.
- It's 2 of jalapeños, minced.
- It's 1 cup of corn meal, unleavened.
- You need 1/2 cup of all-purpose flour.
- Prepare 2 tsp of baking powder.
- You need 1/2 tsp of baking soda.
- It's 1/2 tsp of salt.
- Prepare 1 tbsp of sugar.
- Prepare of corn meal.
- Prepare of vegetable oil.
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. With the ground beef and veggies, it's a great meal all by itself, but it complements other dishes so well. Cream-style corn and buttermilk keeps every piece of cornbread moist and tender. MORE+ LESS · MEXICAN CORNBREAD CASSEROLE "Cornbread base topped with beef, zesty tomatoes, corn, and cheese for a flavorful baked entree.
Mexican Cornbread step by step
- Place your cast iron skillet in your oven and pre-heat both to 350°F.
- In a medium bowl, beat the eggs. Whisk in the buttermilk. Then slowly stream in the vegetable oil while whisking constantly..
- Stir in the cheddar, corn and jalapeños and mix thoroughly..
- 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..
- 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..
- 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..
- 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..
Corn is a central ingredient in Mexican cooking. Mexican cornbread is a moist, slightly sweet cornbread flavored with a tiny pepper kick to keep it interesting. Add Mexican cornbread to a hamburger or Taco soup meal. Mexican Cornbread Recipe, Mexican Cornbread is good hot or cold. We make Mexican cornbread for holidays and for weeknight suppers!
