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.
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Soft Moist Jalapeno and Cheese Cornbread | Cheesy Jalapeno Cornbread
Here is an easy recipe for jalapeno and cheese cornberead. This soft, moist and golden cornbread is hearty and delicious. You can substitute the pickled jalapeno for fresh jalapeno or use serrano peppers for extra spice. Enjoy! Please be sure to like, subscribe an SHARE! THANK YOU!
INGREDIENTS
1 cup (142 g) yellow corn meal
1 cup (142 g) all purpose flour
2 tsp (6 g) baking powder
1 1/2 tsp (11 g) salt
1/3 cup (68 g) granulated sugar (you can adjust sugar to your preference)
1 1/4 cups (300 mL) whole milk or buttermilk
1 large egg (room temperature)
3 tbsp (42 .5 g) melted unsalted butter
4 oz (112 g) shredded colby jack or sharp cheddar cheese
2 oz (52 g) chopped pickled or fresh jalapenos
1 chopped scallion (26g )
5 oz (144 g) fresh sweet corn kernels
5 tbsp (71 g) melted unsalted butter (for pan or cast iron skillet)
**use an 8 to 9 inch baking pan
**Bake @ 400ºF for 23 to 25 minutes
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Artist:
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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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 Mexican Cornbread Casserole | Collab With Mama’s Touch
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Mexican Cornbread Casserole
1 lb. Ground Beef
1 Can Whole Kernal Corn
1 Can Petite Diced Tomatoes
1 Can of Black Beans (optional)
1 pkg. Taco Seasoning
1/2 Cup Water
1/2 Cup Chopped Onions
1/2 Cup Chopped Bell Peppers
1 Tsp Ground Cumin
1 Tsp Garlic & Onion Powder and Black Pepper
I Pkg Shredded Cheddar Cheese
1 Box Jiffy Cornbread Mix (I prefer)
Follow box instructions
If you use any other brand of Cornbread Mix add 1 Tablespoon of Sugar.
Bake Casserole @375 degrees for 20
mins. Add Cheese then bake for another 5 mins.
Mexican Cornbread | How to Make the Best Cornbread in Cast Iron
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Editing: Andy Mercs
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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.
Find the cornbread recipe here:
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