Pams Mexican Cornbread Food

MEXICAN CORNBREAD

Steps:

• Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.
• Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.
• In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
• Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey. Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy. Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.
• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining green onions and 1/2 cup cheese on top. Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. For tidy slicing, let cool completely. For warm, messy slices, cut right away and enjoy!

MOM'S MEXICAN CORNBREAD

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.

DALLAS' MEXICAN CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• Mix all of the ingredients together in a large bowl. Pour the mixture into a greased iron skillet and cook for 10 to 15 minutes.

PAM'S MEXICAN CORNBREAD

Steps:

• Combine dry ingredients in bowl and mix well.
• Beat egg and milk together; add corn.
• Mix well.
• Saute onion, chiles and pimiento in butter inskillet until onion is tender.
• Add milk mixture, onion mixture and cheese to dry ingredients.
• Stir until just mixed.
• Pour into well buttered 8-inch square pan.
• Bake in hot oven at 400 degrees 35-40 minutes (adjust time and temp for altitude, if necessary), or until toothpick inserted in center comes out clean.

PAMELA'S PERFECT CORNBREAD

Steps:

• Mix dry ingredients together. Mix eggs, milk and oil in another bowl. Make well in center of dry ingredients and add wet ingredients. Stir just to combine. Pour into greased 9X9 pan and bake at 425 for 25-30 minutes.

EASY MEXICAN CORNBREAD

Steps:

• In a stand-up mixer, or by hand, mix the 2 packages of cornbread mix and 3 cups of water until blended.
• Add the heaping tablespoons of cottage cheese, blend a little more.
• Add the green chiles and cream corn, blend well.
• In a Crisco greased #10 cast iron skillet pour half of the batter.
• Sprinkle the cheese over the top, evenly.
• Carefully pour the remaining batter evenly over the cheese so it doesn't blend the cheese into the bottom half.
• Bake in a 375 degree oven for 35 to 45 minutes (35 works in my oven) until your cornbread is done. It will be moister and "heavier" than usual.
• Let it cool to a "warmer" touch, then turn out onto a large platter and slice into wedges like cake. I have to use a large piece of foil, my plates are not big enough. Then you can also just cover it with another piece of foil, take it with, and slice later.
• You can serve with a pat of butter on top if you like.
• Try adding crumbled bacon or some cooked crumbled Jimmy Dean Sage Sausage with the cheese layer for a lunchtime meal.

SPICY MEXICAN CORNBREAD

Steps:

• Mix all Ingredients together in a bowl till smooth.
• Pour in a greased 8x8 or 9x9 pan (square) at 425°F for 20-25 minutes.

DELICIOUS MEXICAN CORNBREAD

Steps:

• Preheat oven to 450.
• Mix ingredients well, with just enough water to mix.
• Pour into oiled iron skillet. Bake until done, about 30 minutes.

QUICK MEXICAN CORNBREAD

Steps:

• Preheat ovent o 350 degrees.
• Mix all ingredients together well.
• Grease a cast iron skillet and pour in bread battter.
• Bake for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.
• **Selfrising flour=1 cup flour to 1& 1/2 t's baking powder to 1/2 t.
• flour.
• This works with corn meal as well.

MEXICAN CORNBREAD

Steps:

• Preheat oven to 375 degrees.
• Mix all ingredients together just until blended well, and pour into greased 10" cast-iron skillet (or 13x9 baking dish).
• Bake 35-40 minutes, or until top is deep golden-brown.

PAULA DEEN'S LAYERED MEXICAN CORNBREAD

Steps:

• Preheat oven to 350°F.
• Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray.
• Set aside.
• In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
• Stir in onion and creamed corn.
• Pour half of batter into prepared pan.
• Top with cheese and peppers, spreading onto batter.
• Pour remaining batter on top of cheese and peppers.
• Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
• Let cool slightly before cutting into squares.