How To make Tex Mex Skillet Supper Corn Bread
BEAN FILLING:
2 tb Canola or olive oil
2 ts Ground cumin
1 Onion, finely diced
1/2 Green pepper, finely diced
1/2 Red bell pepper,finely diced
2 (1-3) Hot red or green
Peppers, finely diced 1 15 oz. can diced tomatoes,
With juice 1 15 oz can black beans,
Rinsed and drained 2 tb Chopped fresh cilantro
(optional) Salt and pepper to taste CORN brEAD TOPPING:
1 c Yellow cornmeal
3/4 c All-purpose flour
2 tb Sugar
2 ts Baking powder
1 ts Salt
1 c Skim or low-fat milk
2 Egg whites
2 tb Canola or vegetable oil
Preheat oven to 425F. Prepare bean filling: Heat 2 tablespoons oil in large ovenproof nonstick or cast iron skillet over medium-high heat. Stir in cumin. Add onion, bell peppers and hot peppers and saute until onion is translucent, about 3-5 minutes. Then add tomatoes and juice, black beans and cilantro, if
using. Cook for 1 minute more. Remove from heat. Season with salt and pepper. Prepare Corn-Bread Topping: In a medium-size bowl, combine cornmeal, flour, sugar, baking powder and salt. Mix well. Place milk in a large glass measuring cup. Add egg whites and oil to milk and mix well. Pour into flour mixture and stir just until moistened. Batter will be lumpy. Spread batter as evenly as possible over beans in skillet. Bake for about 20-25 minutes, or until top is golden and firm. Let stand for about 5 minutes before serving the pie server or spoon.
How To make Tex Mex Skillet Supper Corn Bread's Videos
TEXAS JALAPENO CHEDDAR CORNBREAD RECIPE- Iron Skillet Confetti Cornbread with Whipped Butter
Looking for a cornbread with a kick? This recipe brings a real Texas flair to your table ready to compliment any soup, stew or yes of course, CHILI!
* WILL NEED AN IRON SKILLET
* FOR WHIPPED BUTTER, WILL NEED A HAND MIXER
* PREHEAT OVEN TO 400 DEGREES (PREHEAT SKILLET IN OVEN)
RECIPE:
DRY INGREDIENTS-
1 CUP FLOUR
1 CUP CORN MEAL
1 TEASPOON BAKING POWDER
1 TEASPOON SALT
IN LARGE BOWL, COMBINE DRY INGREDIENTS AND SET ASIDE
WET INGREDIENTS-
1 EGG
1 1/2 CUP BUTTERMILK (RESERVE 1/2 CUP TO ADD IF NEEDED)
5 TABLESPOONS BUTTER (MELTED)
IN BOWL, COMBINE WET INGREDIENTS AND SET ASIDE
ADDITIONAL INGREDIENTS-
1 CUP CORN (FRESH OR FROZEN)
1 CUP CHEDDAR CHEESE
2-5 FRESH JALAPENO (DICED FINE)
1 TABLESPOON BACON FAT (OR YOUR FAVORITE OIL)
1. SLOWLY ADD THE LIQUID INGREDIENTS INTO THE DRY INGREDIENTS, SLOWLY STIRRING IN, CAREFUL NOT TO OVERMIX
2. ADD THE CORN, CHEESE AND JALAPENO GENTLY FOLDING IN
3. ADD ADDITIONAL BUTTERMILK IF NEEDED, CHECKING FOR A THICK CONSISTENCY
4. REMOVE IRON SKILLET FROM OVEN AND PLACE ON STOVETOP, MELT 1 TABLESPOON BACON GREASE OVER MEDIUM HEAT
5. TURN OFF HEAT AND ADD CORNBREAD BATTER INTO SKILLET, TOP WITH JALAPENO IF DESIRED
6. PLACE SKILLET INTO PREHEATED OVEN AND BAKE FOR 20 MINUTES
7. CHECK CENTER OF CORNBREAD WITH TOOTHPICK FOR DONENESS
WHIPPED BUTTER RECIPE:
1/2 CUP BUTTER (ROOM TEMPERATURE)
1 TABLESPOON MILK
PINCH OF SALT
1. IN BOWL, WHIP SOFTENED BUTTER UNTIL LIGHT AND AIRY
2. ADD MILK AND SALT AND CONTINUE TO WHIP UNTIL FLUFFY
*SERVE AT ROOM TEMPERATURE
IF YOU'D LIKE A SWEETER BUTTER, OMIT SALT AND ADD 1/3 CUP OF HONEY AND WHIP UNTIL FLUFFY.
*SERVE AT ROOM TEMPERATURE
The Secret to Good Cornbread
In this video I share the secret to making good cornbread and talk about the importance of corn in the Appalachian Mountains.
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Cheesy Mexican Cornbread - Old Fashioned Southern Cooking
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HOT WATER CORNBREAD | QUICK & EASY | SO CRISPY & DELICIOUS YOU’LL EAT THE WHOLE BATCH
If you've never made Hot Water Cornbread, you don't know what you're missing. You've got to try, they are so easy to make! This is great with beans, greens, soup and just with butter! Try them out!
1 Cup Yellow Cornmeal
1/4 Cup Flour
1 Tsp
of Salt
Boiling Hot Water
1/2 Cup Canola /Vegetable Oil (or enough to fill the bottom of your skillet)
Mix first three ingredients in a bowl, add boiling water to cornmeal mixture and pour enough water to make the consistency thin enough to make patty or drop from spoon into grease. Fry in both sides until done and crispy. Enjoy with beans, greens, soup or whatever else you’d like.
Instagram: Cafe_NyLou
How to Make: Skillet Chili Cornbread Pot Pie
How to Make: Skillet Chili Cornbread Pot Pie
Get the recipe here:
Inspired by the time-tested classic, chicken pot pie, we decided to take things in a southwestern, Tex-Mex direction and turn our meal into a chili pot pie. We swapped beef chili in for chicken and used a hearty cornbread topping instead of the traditional, flaky crust. This stuff is ridiculously good. While you’re more than welcome to use store-bought chili – it’s definitely a huge timesaver – we figured we’d make a batch from scratch, then top it with some doctored up box mix cornbread. A little work in the beginning, followed up with an easy fix for some seriously good cornbread to complement the spicy, zesty flavors from the chili.
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Love & Best Dishes: Moist & Easy Cornbread
Love & Best Dishes: Moist & Easy Cornbread - Need something easy, delicious, and sweet? Well, Paula’s got the perfect recipe y'all ...Moist & Easy Cornbread!
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