How To make Mexican Cornbread
1 lb Ground Meat
1 x Salt & Pepper To Taste
1 c Chopped Onion
1/2 lb Grated American Cheese
3 ea Jalapeno Peppers Finely Chop
1 c Cornmeal
3 ea Large Eggs
1/2 ts Soda
3 tb Bacon Drippings
1 c Sweet Milk
1 ts Salt
Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot.
How To make Mexican Cornbread's Videos
Mexican Cornbread at home.
This is our version of a Mexican Cornbread. Since we were making some chili beans, we decided this would be a great pairing.
Best corn bread ???? #easyrecipe #recipe #corn #cornbread #cheese
MEXICAN CORNBREAD | JANET'S SIDES | CAST IRON SKILLET
This recipe for Mexican Cornbread is one we ran across 22 years ago while living in the Raleigh area, and we have been enjoying it ever since. It's very easy to make, but sho is good. It was made using a cast iron skillet that has been in Phil's family for over a hundred years. His granny use to make breakfast for Phil's grandad who was a railroad man for 50 yrs and their 13 children. It was passed down to us and still going strong. Hope you enjoy this recipe-Janet
Music used is from the YouTube Video Library
Sunshine Samba
Tupelo Train
Recipe for Mexican Cornbread
1 Cup milk
1 Cup corn meal
1/4 C Crisco Oil
1/2 tsp soda
2 eggs
1 Cup grated sharp cheese
1 Cup cream style corn
3 jalapeno peppers
1 onion, chopped
1 tsp salt
Heat 1/4 cup oil in a cast iron skillet in a 400 degree oven for about 5 minutes. Mix all other ingredients, then pour heated oil into mixture and stir together. Pour mixture back into the iron skillet and bake for 30 to 35 minutes at 400 degrees until golden brown.
NEW MEXICAN SPOON BREAD: Easy Recipe for Moist Cornbread made with Hatch Green Chile and Cheese
New Mexican Spoon Bread is one of the most deliciously moist cornbreads you'll ever have. It's made with Hatch Green Chile (which is a staple in New Mexican homes) and cheddar cheese. And we call it spoon bread because it's so moist, you'll literally want to eat it with a spoon! This is one of my absolute favorite family recipes and it's easy to make, too. Read on for the recipe.
New Mexican Spoon Bread
1 can creamed corn
3/4 cup milk
1/3 cup melted butter or shortening
2 eggs, lightly beaten
1 cup cornmeal
1/2 tsp. baking soda
1/2 cup chopped Hatch green chile
1 1/2 cup shredded cheddar cheese
You’ll also need an 11 x 7 inch baking pan or a 9 x 9 square one.
Preheat oven to 350º
Mix all the moist ingredients together in large bowl, in order given. In a separate bowl, mix together dry ingredients. Pour dry ingredients into moist ingredients and mix well to form the batter. Grease baking dish and pour just enough of this batter to form a layer across the bottom of the dish. Place chile on top, forming a layer across the batter. Layer 1 cup of cheese on top of chile, reserving half a cup of cheese for later. Spoon in remaining batter, covering all the chile and cheese. Sprinkle remaining cheese on top and bake in oven for 30 to 40 minutes, until golden.
Let sit for 5-10 minutes before cutting, and serve while still warm.
Thanks so much for checking out this video. I hope you like New Mexican Spoon Bread as much as I do. Be sure to Subscribe, if you haven't already, and leave me a comment. I post one new recipe every week, so let me know what sorts of recipes you'd like to see. You can also follow me on Instagram at and on Facebook at
RACHEL’S BEST CORNBREAD // Cheesy Jalapeño-Fluffy and Moist ❤️ Step by Step
CORNBREAD is a perfect side for so many dishes, and just delicious in stuffing and my favorite Thanksgiving dressing too. Sweet cornbread can also be enjoyed alone, I guess you can say it’s perfect in every way. This cornbread is a sure thing in my house when Fall and Thanksgiving comes around. In this homemade recipe I add freshly grated cheddar cheese and finely minced jalapeño,and since I remove the veins and seeds it simply adds a subtle kick to the cornbread, but it can also be left out. You will absolutely love this super moist and fluffy cornbread, and you will never want store bought mixes again. I hope you give it a try.❤️
INGREDIENTS ________________________
1 1/4 C. All PURPOSE FLOUR
1 1/4 C. YELLOW CORNMEAL
1 1/2 Tbsp granulated sugar
1 tsp BAKING SODA
3/4 tsp SALT
3/4 C. SOUR CREAM
3/4 C. WHOLE MILK
2 LARGE EGGS
8 TBSP MELTED BUTTER (cooled slightly )
1 1/4 C. FRESHLY GRATED SHARP CHEDDAR CHEESE
1 C. FRESH CORN OFF COB OR FROZEN
1 FINELY MINCED JALAPEÑO (seeds and veins removed )
BUTTER FOR SKILLET
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornbreadrecipe
#rachelcookswithlove
#easybread
Amazing Mexican Cornbread Recipe | Culinary On The Border
This is the Mexican cornbread recipe of the century, sure to please all who dare eat such amazing goodness.
Using the secret ingredient takes this cornbread recipe over the top, over to Flavortown.
I don’t know about you, but to me, the cornbread I’ve eaten in restaurants could often be described as in some way as dry.
Well, never again, I say! No more dry cornbread in our lives.
Let us know what you think of our recipe creation!
Instructions & Recipe Link:
Perfect side dish with cornbread -
Answer: Award Winning Recipe
Texas Chili Recipe
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