In my recent post titled Taco Skillet Burgers, I mentioned Mexican Cornbread as an appetizing accompaniment to the Taco Skillet Burgers. Cornbread Recipe Mexican Style is very moist as it contains cream-style corn, milk and eggs. It is studded with vegetables – onion, bell pepper, celery, pimento and mild green chilies. Sharp Cheddar cheese adds another layer of flavor to this wonderful cornbread!
I baked this Cornbread Recipe Mexican Style in a Bundt pan but you can use a ring mold that is oven proof, a tube pan or any pan of your choosing in which to bake it. A pan deep enough to show off the vegetables in the cornbread is desirable. An iron skillet would work too!
First, the dry ingredients are mixed together to prepare Cornbread Recipe Mexican Style. The eggs, milk and oil are mixed together then added to the dry ingredients. Next the cream-style corn, chopped vegetables and grated cheese are added to the mixture and poured into the pan of your choice. Baked for 45 minutes in a 350°F. oven, Cornbread Recipe Mexican Style comes out very moist and quite delicious!
Cornbread Recipe Mexican Style
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup vegetable oil
- 2 eggs, beaten
- 1 cup milk
- 1 1-lb. can cream-style corn
- 1 cup chopped onion
- 1/4 cup chopped bell pepper
- 1/4 cup chopped pimento
- 1/4 cup chopped celery
- 1 4-oz. can mild green chilies
- 1/2 cup grated sharp Cheddar cheese (or whatever cheese you prefer)
- Spray pan with non-stick spray so the cornbread will turn out easily.
- Sift cornmeal, flour, salt and baking soda into a mixing bowl.
- Combine beaten eggs, oil and milk and add to dry ingredients.
- Add the corn, chopped vegetables and cheese.
- Pour into pan or baking dish and bake for 45 minutes at 350 degrees F.
Homemade cornbread makes even the simplest meal special!
Cornmeal is the main ingredient in Cornbread Recipe Mexican Style so let’s look at a few quick facts about cornmeal.
Cornmeal is a coarse flour made from dried maize or corn. It is a common staple food in many countries and the United States, particularly in the South. Italians boil cornmeal to make polenta. After cornmeal is soaked in an alkaline solution, such as limewater, it is called masa, which is used to make tortillas and tamales by Latinos.
In the South many cooks used cornmeal to “bread” seafood prior to frying. Hushpuppies, corn dogs, corn chips, corn fritters and corn muffins are but a few of the many popular foods made from cornmeal.
Cornmeal can be kept for 6 months if stored in an airtight container in a cool, dry place or for 2 years in the freezer.
What’s your favorite use for cornmeal?
Try Cornbread Recipe Mexican Style soon – it goes so well with chili and soup!
Remember to Savor the Flavor!
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