Cook With Me - Mexican Style CORNBREAD #cornbread #bread #corn #texmex
Mexican CORNBREAD is a delicious touch to any entree. It was always a requested dish at our table. Check it out!
Use your favorite cornbread pan! #superbowl #bread #cakes
INGREDENTS - Preheat oven 400' - Bake 60 mins.
1-1/2 c. Self-Rising Cornmeal
3/4 c. Vegetable Oil
1/4 c. Onions (chopped)
1 Tbsp. Green Bell Peppers (chopped)
1 Tbsp. Red Bell Peppers (chopped)
1 8oz. can Cream Corn
2 eggs
1 Tbsp. Jalapeno Pepper (diced)
1 Tbsp. Pimentos (drained & diced)
1 c. Sour Cream or Cream of Chicken
8 oz. Shredded Sharp Cheese (or your choice of cheese)
View the entire video for directions/measurements and adjust to accommodate your health/diet plan.
#mexicanstyle #cornbread #foodlover #bread
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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
Betty's Cheddar-Jalapeno Skillet Cornbread
Betty demonstrates her gorgeous and tasty Cheddar-Jalapeno Skillet Cornbread. It is a blend of eggs, cornmeal mix, cream-style corn, milk, vegetable oil, Cheddar cheese, chopped onions, and chopped jalapenos baked in an iron skillet until browned and sizzling. Yummy!
Cheddar-Jalapeno Skillet Cornbread
2 eggs, well beaten
1 cup self-rising cornmeal mix
14 ¾-oz. can cream-style corn
1 cup milk
¼ cup vegetable oil
2 cups finely-shredded Cheddar cheese
¾ cup onion, finely chopped
2 to 4 jalapeno peppers, washed, seeded, and finely chopped
½ to 1 tablespoon peanut oil for greasing cast iron skillet
Cilantro, for garnish (optional)
In a large mixing bowl, beat 2 eggs, using an electric mixer. Stir in 1 cup self-rising cornmeal, a 14 ¾-oz. can of cream-style corn, 1 cup milk, ¼ cup vegetable oil, 2 cups shredded Cheddar cheese, ¾ cup chopped onion, and 2 to 4 chopped jalapeno peppers. Place ½ to 1 tablespoon peanut oil in a 10 ½-inch cast iron skillet, and heat until very hot, but not smoking. (If you do not have a cast iron skillet, you may use a 10-inch deep dish pie plate or other ovenproof dish, greased with peanut oil, but do not heat the oil.) Pour the cornbread batter into your heated skillet, leaving at least ½-inch for the cornbread to rise. (You may bake any excess batter in a small Pyrex baking dish to bake alongside the skillet.) Bake your skillet cornbread at 350 degrees for 35 minutes, or until it is nice and brown on the top. Let stand 5 to 10 minutes before cutting into wedges. Serve a wedge on a nice serving plate with some cilantro for garnish, if desired. I served this Cheddar-Jalapeno Skillet Cornbread with Spicy Southwestern Beans and Rice (which I will be uploading tomorrow). My family loved it! I hope you enjoy it, too! Have a terrific day!—Betty
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STUFFED MEXICAN CORNBREAD: QUICK WEEKNIGHT DINNER
As always, I over purchased in food preparation for Thanksgiving. With the leftover boxes of Jiffy cornbread mix I decided to make some stuffed mexican cornbread. This uses mostly pantry staples and things you probably already have in your kitchen.
This took longer in the oven this time than it usually does. I'm not sure if it is because I doubled it or if my oven is going out, but this usually only takes about 18-20 minutes, so watch your time. Toss in some extra jalapenos to pretty it up and add a little bite.
Ingredients: (this serves a lot!)
1 medium onion
1 bell pepper chopped
1 lb ground beef or ground pork
4 boxes of Jiffy Cornbread, made per directions
1 pkt taco seasoning mix
1/2 can black beans drained, rinsed
1/2 can corn drained
1 can rotel, undrained (can use diced tomatoes if you dont want spice)
couple cups fresh spinach
2 cups cheese for cornbread, plus a little for sprinkling on top
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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How to make Moist & Delicious Cornbread using Jiffy Mix ~ DO NOT Follow the #Jiffy Instructions! ~
Tired of failed cornbread recipes, I got you sis! Disregard the instructions on the Jiffy box and follow these measurements and cooking instructions in the video! You will LOVE IT!
Checkout the YT channel “Cerebral” who made the original version of this tweaked recipe.
Ingredients I Used :
Butter 7 Tbsp melted butter
Sugar 4 Tbsp (OPTIONAL- Jiffy is already sweet)
1 and 1/4 cups buttermilk
3 eggs
2 boxes jiffy
Honey butter glaze: honey & butter
Link to my 10” cast iron skillet that came with the rubber handle (not the skillet in the video) (PS: This is an affiliate link)
Link to my 14” cast iron skillet
Bake @ 350 degrees for 40-45 minutes depending on your oven. Insert a toothpick in the middle at the 40 minute mark and it’s done if it comes out clean!