1. Join Home Gardening Forum

Mexican Style Cornbread

Discussion in 'Recipes, Canning, Preserving' started by w_r_ranch, Nov 9, 2017.

  1. w_r_ranch

    w_r_ranch Master Gardener Moderator

    Messages:
    3,230
    Location:
    South Central Texas
    Planting Zone:
    8b
    I have continued to revise my recipe for 'Jalapeno, Cheese & Corn Cornbread' & do believe I have finally perfected it... It is more cornbread-like in texture, while retaining the moist crumb.

    [​IMG]


    2 Eggs
    1/4 Cup corn oil
    1 Cup buttermilk
    1 1/2 Cups shredded cheese
    1 Cup cream-style corn
    1 Medium onion, chopped
    2 Jalapeno peppers, seeded & minced
    1 Cup yellow cornmeal
    1/2 Cup all-purpose flour
    2 Teaspoons baking powder
    1/2 Teaspoon baking soda
    1/2 Teaspoon salt
    4 Tablespoons sugar
    1/2 Stick of butter


    Preheat oven to 350 degrees with the 10 inch cast iron skillet in it (you want the skillet hot). Melt a 1/2 stick of butter & swirl it around to coat the interior.

    In a small bowl, beat eggs. Mix in corn oil & buttermilk. Stir in the shredded cheese, creamed corn, onion & jalapenos

    In a large bowl, whisk together cornmeal, flour, baking powder, soda, sugar & salt. Stir the egg mixture into the dry ingredients, mixing well. Pour batter into prepared skillet.

    Bake for 30 to 35 minutes or until center is set & top is golden brown. Make sure a toothpick come out clean to verify that it's done.

    Enjoy!!!
     
    ksk and whistech like this.
  2. whistech

    whistech Well-Known Member

    Messages:
    262
    Location:
    Spring, Texas
    Planting Zone:
    9a
    Thank you for posting your recipe Mr. Ranch. I'm going to give it a try after I make a grocery run next week.
     
    ksk and w_r_ranch like this.
  3. Mr_Yan

    Mr_Yan Well-Known Member

    Messages:
    1,093
    Location:
    Northern IL
    Planting Zone:
    4b
    This looks very close to mine (which originated from the Joy of Cooking but has been tweaked over the years):

    • 5/4 c corn meal
    • 3/4 c AP flour
    • 1 T baking powder
    • 3/4 t salt
    • 1 - 4 T sugar
    • 2 eggs lightly beaten
    • 1 c milk
    • 1 - 2 T oil
    • 3 - 4 T butter
    1. Mix the corn meal, flour, baking powder, salt, and sugar
    2. Mix the eggs, milk, oil
    3. Heat butter and 10" skillet in 350 F oven
    4. Mix dry and wet ingredients together and pour into hot buttered skillet
    5. Bake approx 25 minutes or until golden and a match stick comes out clean
     

Share This Page