MEXICAN CORNBREAD – The Southern Woman Cooks

If you’re a cornbread fan, you have to do that model! It’s scrumptious and goes nice with nearly any meal.

Should you love cornbread, you have to give our fantastic muffins a attempt! Made with a little bit bacon grease and scrumptious. They’ve been a household favourite for a lot of a few years.

❤️WHY WE LOVE THIS RECIPE

We love cornbread, so that is simply one other manner of constructing certainly one of our favourite dishes. It goes nice with nearly any dish, however we do like to take pleasure in it with a gravy-style recipe. It’s so good heat with a number of butter!

SWAPS

You should utilize common candy corn as a substitute of shoepeg is you favor. We prefer to make our cornbread with buttermilk. In our opinion, it simply makes it a lot better. You too can change up the cheese if you happen to like, use colby jack or simply sharp cheddar. This can be a versatile recipe you’ll be able to tweak to make your individual.

⭐TIP

We make this in a ten inch iron skillet, you need to use a bigger skillet however it would cook dinner sooner. You may additionally make this in a sq. pan (spray the pan) and modify the cooking time. Additionally if you happen to learn the feedback you will notice that many individuals added hamburger for an incredible addition.

SERVE THIS WITH

Mexican Cornbread

Leigh Walkup

This mexican cornbread is scrumptious with any meal. We find it irresistible with soup within the winter! Simple to make and by no means any left. 

Prep Time 15 minutes minutes

Prepare dinner Time 40 minutes minutes

Whole Time 55 minutes minutes

Course bread

Delicacies American, southern

• 1 1/4 cups self-rising cornmeal
• 1/4 cup self-rising flour
• 2 eggs
• 1 11 ounce can white shoepeg corn, drained (can use yellow corn)
• 1 4 ounce can diced inexperienced chili peppers, drained (can use 2 sizzling peppers of your selection)
• 1/2 cup finely chopped onion
• 1/2 cup inexperienced pepper chopped
• 1 cup buttermilk
• 1/4 teaspoon baking soda
• 1/2 cup Mexican type cheese shredded
• 4 tablespoon oil I used two tablespoons of bacon grease and two of Canola oil

• Combine collectively cornmeal, flour,baking soda, eggs, and buttermilk with a spoon in a big bowl. Fold in corn, inexperienced pepper, chile peppers, onion and cheese.

• Spray your skillet with cooking spray, then add oil and grease and warmth for a minute or two in oven. Add cornbread combination. Bake in preheated 400 diploma oven for 35 to 40 minutes till prime is good and brown and achieved in heart. Reduce into wedge-shaped items, slather with butter.

Key phrase mexican cornbread, skillet cornbread

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