MOM'S MEXICAN CORNBREAD
Provided by Stacey Little | Southern Bite
Categories Main Course Side Dish
Time 1h5m
Number Of Ingredients 9
Steps:
- Add the vegetable oil to the bottom of a 10-inch cast iron skillet. Place the skillet in the oven and preheat the oven to 350°F.
- While the oven and skillet preheat, brown the ground beef then drain the grease away.
- In a large bowl, combine the cornmeal, buttermilk, cream style corn, and beaten eggs until well mixed.
- Once the skillet is hot (a pinch of cornmeal sprinkled in the skillet will sizzle when it's ready), pour half of the batter into the bottom of the skillet. Sprinkle the ground beef, chopped onion, and jalapenos over the batter. (The jalapenos are optional and the cornbread is just as tasty without them. Mom always made it without them when I was a kid.) Sprinkle the cheese over the other ingredients then top with other half of the batter. Bake for 45 to 50 minutes or until golden brown. Allow the cornbread to cool slightly in the pan before flipping out onto a serving plate.
MEMAW'S MEXICAN CORNBREAD
This is a recipe my Mom has made since before I came along. Easy to make for a crowd, and warms the insides on a cool, fall day. Serve with sour cream, Picante Sauce, and a BIG pot of pinto beans. It is great for leftovers too! :)
Provided by Kara Mackey
Categories Other Breads
Time 40m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350. Spray 9x13 glass baking dish with cooking spray.
- 2. Brown meat and onion together. Drain well and set aside.
- 3. In large bowl, combine flour and cornmeal mix. Add sugar, eggs and buttermilk to flour mixture. Mix well.
- 4. Combine green chillis, whole corn (drained) to flour mixture.
- 5. Pour half flour mixture in bottom of baking dish. Spread hamburger meat and onion over batter, cover with remaining batter. Top with cheese.
- 6. Bake for 35 - 40 minutes or until golden brown on top and edges. Use toothpick to insert in center, when you pull it out the tooth pick should come out clean. This assures that it is cooked all the way through.
MAMAW'S MEXICAN CORNBREAD
This great cornbread recipe has been in our family forever...it was my Mamaw Smith's favorite. Please be aware that it can be quite hot & spicy, especially for those who are not use to jalapeno peppers.
Provided by Chocolate Lover 1969
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Mix ALL ingredients until well incorporated.
- Pour into a well-greased 9x13 inch casserole dish.
- Bake for 35-40 minutes or until lightly golden brown and well set.
Nutrition Facts : Calories 283.9, Fat 18.6, SaturatedFat 5, Cholesterol 50.9, Sodium 449.8, Carbohydrate 23.4, Fiber 2.1, Sugar 4.1, Protein 7.8
MOM'S MEXICAN CORNBREAD
This cornbread containing meat, cheese, peppers, and other ingredients is a family favorite. It's great alone or with a bowl of beans on the side. You may add extra cheese or peppers to suit your own taste. If making a double batch, use 1 can of whole-kernel corn and 1 can of cream-style corn.
Provided by snowylady
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a 9X12 inch baking dish with cooking spray.
- Heat a large skillet over medium heat; cook the ground beef in the skillet until no longer pink. Set aside.
- In a large bowl, stir together the cornmeal, salt, and baking soda. Mix in milk, egg, onion, corn, Cheddar cheese, and jalapeno pepper. Stir in browned beef. Pour into the prepared baking dish.
- Bake in the preheated oven until golden brown, about 1 hour.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 17.3 g, Cholesterol 50.2 mg, Fat 10.2 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 4.7 g, Sodium 490.8 mg, Sugar 2.8 g
MAMA'S BUTTERMILK CORN BREAD
When I was growing up we always had biscuits for breakfast, and corn bread for supper, , we didn't call it dinner like it is commonly referred to now, and this recipe is one that my mama made with buttermilk, she had other recipes, but this is the one she used to make the Buttermilk Corn Bread. We loved it hot from the wood...
Provided by Rose Mary Mogan
Categories Other Breads
Time 50m
Number Of Ingredients 9
Steps:
- 1. PREHEAT THE OVEN TO 425 DEGREES F. Mix the corn meal,flour, sugar, salt, baking powder, baking soda together. Then add milk, eggs and bacon fat or vegetable oil. Mix well. Turn into a well greased 9 X13X2 in pan, or 10 inch cast iron skillet.
- 2. Bake at 425 degrees for 35 minutes. Serve hot with butter or margarine if desired.
- 3. NOTE: This recipe works well to make corn bread dressing for Chicken and dressing, leave plain as is, or add 2 teaspoons each of sage and garlic powder to make sage Corn Bread.
- 4. I prefer to use yellow cornmeal to white, just a personal preferance.
MAMA'S CORNBREAD CASSEROLE
This has to be one of my most favorite recipes my mother ever made. She baked it on special occasions as a substitute for traditional stuffing. If you like the taste of sweet corn with a spicy kick, you may enjoy this.
Provided by ed.wilcox
Categories Quick Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix eggs, butter, sour cream, and cornbread mix together.
- Pour in both cans of corn.
- Stir in half the cheese.
- Pour into a baking pan or casserole dish.
- Bake at 350F for 30 minutes.
- Remove from the oven and sprinkle the remaining cheese on top.
- Bake until the cheese has melted and the center of the casserole is solid.
Nutrition Facts : Calories 934.7, Fat 63.2, SaturatedFat 35.9, Cholesterol 244.7, Sodium 1629.6, Carbohydrate 70.8, Fiber 5.2, Sugar 4, Protein 26.1
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