Betty's Skillet Mexican Cornbread
Betty demonstrates how to make Mexican cornbread, baked in an iron skillet. Full of cornmeal, eggs, Cheddar cheese, sour cream, whole kernel corn, and chopped green chiles, you can't miss with this one!
Skillet Mexican Cornbread
2 cups self-rising cornmeal mix (Adjust with cornmeal and flour and add baking powder and salt, if you cannot find self-rising cornmeal mix.)
1 cup finely-shredded Cheddar cheese (You may substitute a different type of cheese, if you like.)
1 cup sour cream
1 cup whole kernel corn, drained
4 oz. can chopped green chiles, drained
2 eggs, well beaten
2 tablespoons vegetable oil (for batter)
2 tablespoon peanut oil (for greasing skillet or baking pan)
Heat oven to 400 degrees. Grease a 9-inch square baking pan or a 10-inch oven-proof skillet. (I used an iron skillet and poured 2 tablespoons peanut oil into the bottom and used my hands to spread it over the bottom and around the sides of the skillet. Then, I heated the skillet to a very high heat right before pouring the cornmeal batter in. Do not let the hot oil smoke!) In a large bowl, combine 2 cups self-rising cornmeal mix, 1 cup shredded Cheddar Cheese, 1 cup sour cream, 1 cup whole kernel corn, 4 oz. can drained green chiles, 2 well-beaten eggs, and 2 tablespoons vegetable oil. Stir, just until all ingredients are combined. Pour into a hot, greased skillet or baking pan. Bake for 20 minutes, or until golden brown and done. To test for doneness, place a toothpick in the center of the cornbread, and it should come out clean. Immediately remove from oven, and cut into pie-shaped wedges (for skillet) or squares (for baking pan). Serve piping hot with fresh butter! Delicious!!! You can serve this cornbread with Tex-Mex style chili, or a bowl of chili hot beans, or just eat it by itself with butter, along with a cold glass of milk! Its wonderful!!!
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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!
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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NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
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*Both can be ordered from or
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Hot Water Cornbread
Hot Water Cornbread - Hot water cornbread is an old fashioned Southern staple from back in the day. It has been sort of forgotten over the years and is one of those recipes that take you back in time. Now for those who don't know about Hot Water Cornbread then you're in for a real treat!
Hot Water Cornbread Ingredients:
2 cups Yellow Cornmeal
2 tsp Granulated Sugar
1 tsp Salt
1 2/3 - 2 cups Boiling Water
Vegetable Oil for frying
For a printable recipe go to my website smokinandgrillinwitab and click the recipe tab. Enjoy!
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Mexican Cornbread | How to Make the Best Cornbread in Cast Iron
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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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