MEXICAN CORNBREAD – The Southern Woman Cooks

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

Should you love cornbread, you could give our great muffins a attempt! Made with slightly 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 approach of creating certainly one of our favourite dishes. It goes nice with nearly any dish, however we do like to get pleasure from it with a gravy-style recipe. It’s so good heat with a number of butter!

SWAPS

You should utilize common candy corn as an alternative of shoepeg is you favor. We wish to make our cornbread with buttermilk. In our opinion, it simply makes it a lot better. You too can change up the cheese in the event you like, use colby jack or simply sharp cheddar. It is a versatile recipe you possibly can tweak to make your personal.

⭐TIP

We make this in a ten inch iron skillet, you should use a bigger skillet however it should cook dinner sooner. You may additionally make this in a sq. pan (spray the pan) and alter the cooking time. Additionally in the event you learn the feedback you will note 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 like it with soup within the winter! Straightforward to make and by no means any left. 

Prep Time 15 minutes minutes

Prepare dinner Time 40 minutes minutes

Complete 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 alternative)
• 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 middle. Reduce into wedge-shaped items, slather with butter.

Key phrase mexican cornbread, skillet cornbread

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