MEXICAN CORNBREAD – The Southern Woman Cooks

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

For those who love cornbread, you should give our great muffins a strive! Made with a 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 one in every 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 lot of butter!

SWAPS

You should use 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 can even change up the cheese in the event you like, use colby jack or simply sharp cheddar. This can be a versatile recipe you possibly can tweak to make your individual.

⭐TIP

We make this in a ten inch iron skillet, you need to use a bigger skillet however it is going to cook dinner quicker. 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 notice that many individuals added hamburger for a terrific addition.

SERVE THIS WITH

Mexican Cornbread

Leigh Walkup

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

Prep Time 15 minutes minutes

Cook 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 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 fashion 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 high is sweet and brown and carried out in middle. Lower into wedge-shaped items, slather with butter.

Key phrase mexican cornbread, skillet cornbread

Tell us by commenting under!

Follow us on Pinterest!

© The Southern Woman Cooks images and textual content – All rights reserved. No copying, posting on different websites, or different makes use of allowed with out written permission of the copyright holder.