SOUTHERN LIVING MEXICAN CORNBREAD RECIPES

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MEXICAN CORNBREAD SOUTHERN STYLE | JUST A PINCH RECIPES



Mexican Cornbread Southern Style | Just A Pinch Recipes image

This is an OLD family recipe from a dear departed loved one of mine, she was from New Orleans. When she gave me the recipe secrets, she was in here 90's.When Mrs. Margaret made Mexican Cornbread, she'd change up the ingredients one of two ways. The changes are included in () .

Provided by Cyann Privately @Cann_Privately

Categories     Other Breads

Prep Time 25 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 13

6 - slices of bacon
1 cup(s) cornmeal
3/4 cup(s) all-purpose flour
3 teaspoon(s) sugar, or ¼ cup sugar (some people like it sweeter)
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 large eggs
1 cup(s) kernel corn
1 cup(s) buttermilk
3 tablespoon(s) unsalted butter, melted, (or bacon grease)
1 cup(s) harp cheddar cheese (or ½ cup shredded cheddar cheese plus ½ cup shredded monterey jack cheese)
4 ounce(s) can diced green chiles, drained and chopped, (or ¼ cup jalapeño peppers, seeded and chopped)

Steps:

  • In a fry pan, add bacon and start frying the bacon. When bacon beings to curl, flip it with a fork. Continue cooking the bacon until it is done.Using tongs, remove the pieces from the pan and onto paper towels to drain. Set aside. When bacon is cool, then break up into small/medium pieces. Reserve the bacon grease. Set aside.
  • Preheat oven temperature to 425º F. Place the cast iron skillet into the pre-heated oven until grease is very HOT, (approximately 8 minutes).
  • In a large bowl whisk together cornmeal, flour, baking, sugar, powder, baking soda, and salt.
  • If there are too many lumps remaining after whisking... simply sift the ingredients together.
  • Pour bacon grease and drippings into the cast iron skillet. PUT the cast iron skillet back into the pre-heated oven until grease is very HOT.
  • In a separate medium sized bowl, combine and whisk together eggs, buttermilk, diced green chiles, and melted butter.Then add the diced green chiles, well drained.
  • Add the corn, cheese and bacon to the buttermilk mixture, mixing to combine.
  • Add the wet mixture into dry ingredients. Stirring only until incorporated, Do NOT Over Mix.
  • Open oven door, pulling the rack out; carefully swirl the grease around, coating bottom evenly. CAREFULLY, pour cornbread batter into cast iron skillet.
  • Close door and bake 23- 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  • When the cornbread is done, remove cornbread from oven and cool for 10 to15 minutes.Then cut and serve while warm.

MEXICAN CORNBREAD RECIPE | MYRECIPES



Mexican Cornbread Recipe | MyRecipes image

Provided by MyRecipes

Yield 8 servings

Number Of Ingredients 12

½ cup vegetable oil, divided
1 medium onion, chopped
1 garlic clove, minced
1 red bell pepper, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 (15 1/4-ounce) can whole kernel corn, drained
1?½ cups cornmeal mix
1 teaspoon sugar
¼ teaspoon cumin (optional)
¾ cup grated Monterey Jack cheese
2 large eggs
1 cup buttermilk

Steps:

  • Heat 2 tablespoons oil in a nonstick skillet over medium heat; add onion and next 4 ingredients. Sauté 10 minutes or until tender. Remove from heat, and cool.
  • Stir together cornmeal mix, next 5 ingredients, and 1/4 cup oil until blended. Stir in onion mixture.
  • Heat remaining 2 tablespoons oil in a 9-inch cast-iron skillet in a 400° oven 10 minutes. Pour cornmeal mixture into skillet.
  • Bake at 400° for 30 minutes or until done.

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MEXICAN CORNBREAD RECIPE SOUTHERN LIVING - ALL INFORMATION ...
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SOUTHERN LIVING’S BEST MEXICAN CORNBREAD | MEXICAN ...
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SOUTHERN MEXICAN CORNBREAD • LOAVES AND DISHES
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