It just looks amazing ~ can't wait to try it! Preheat the oven to 350f degrees and lightly grease a 9x9-inch baking dish or use a springform pan. This cornbread is so moist and delicious. This Easy Mexican Cornbread recipe is soft, tender, and delicious! Another way to enjoy Mexican cornbread is simply as a snack. I love to serve the cornbread with a variety of things. Unless otherwise noted, all images and content here onThe Country Cook are original and copyright protected under the Digital Millennium Copyright Act. Mix the Jiffy corn muffin mix with the eggs and milk in a large mixing bowl then stir in the creamed corn and sweet corn. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeos. Looks amazing. PLEASE do not copy recipes and post on your site or use my photos without permission (see above legal notice). Add milk, oil, diced green chili peppers and cream-style corn and stir until just combined. Set aside. So glad you enjoyed the recipe! To freeze cornbread, wrap it with foil and freeze for up to three months. NUMBER 3: scoop into lined muffin tin. So very glad I did!! Pour the batter into a greased 8 x 8 inch baking dish. STEP TWO: Allow the mix to sit for 5-10 minutes to allow it to "puff up". 2. Add the creamed corn and dry ingredients (salt and Jiffy cornbread mix) to the wet ingredients. Hi Erin, Made it tonight, we enjoyed it. While you can use any pan for this, I LOVE using my cast iron pan. Thank you for this kind review! Sign up for my free recipe club to get new family-friendly recipes in your inbox each week! Preheat oven to 350 degrees F. Prepare a 99 baking pan or use a spring-form pan with cooking spray. square baking pan. Don't over mix, some small lumps are fine. I really hope that you enjoy this as much as we do! I'm tickled and honored when you want to share something from my blog! Thank you. My Mexican cornbread is very similarI just add a pound of ground beef which I've browned with a little onion, salt and pepper. 3. Gently stir in 1 cup of the cheese, corn, jalapeo peppers, and half of the green onions. While it can feed a crowd, I still make it a point to double the recipe because one whole batch is just for me. Pour the batter into a well-greased 9-inch-square baking pan. directions Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon. In a large mixing bowl, combine all ingredients. I get home every evening around 5:30 and its straight to the kitchen to start supper. Spread in the dish of your choice and bake according to the directions for your choice below. This would be a great addition to a party were you dont know the tastes of the attendees. Id double-wrap it in plastic wrap then aluminum foil to prevent freezer burn. Next, pour about a tablespoon or so of vegetable oil into the hot skillet and swirl it around a good bit. The recipe is a bit different in that it doesnt use liquid. Place a 12 inch cast iron skillet in the oven to get hot. This Mexican Cornbread is more moist than Jiffy cornbread and more wholesome (I took the healthy cornbread route; this one is 100% whole grain), and all you need to make it is a bowl and a wooden spoon. Pour into a greased 13x9-in. Melt butter and set aside to cool. ), Southwestern-Style Beef and Potato Casserole, Tex-Mex Stuffed Peppers With Ground Beef and Beans, Buttermilk Cornbread With Jalapeo Peppers and Corn, Buttermilk Cornbread With Cream-Style Corn, Ham and Cheese Cornbread Sandwich With Pickled Jalapenos Recipe. So am I, so lets get cooking! Store leftover cornbread in an airtight container in the fridge for up to 1 week. Sometimes followers use Flaxseed Eggs for substitutes but I havent tried it in this recipe. Combine first 5 ingredients in a large bowl; set aside. Spray an 8 by 8 inch pan with nonstick spray. Let cool slightly before removing from the pan, about 10 minutes. Notify me of follow-up comments by email. VERY MOIST AND FULL OF FLAVOR. Bake in a 375F oven for 45 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. I will detail out the cooking time for each in the recipe below. Before you get started, make sure to round up all your ingredients to make things nice and speedy in the kitchen! It is hard to give an exact cooking time because each oven and climate cook differently so you may need to watch it a bit the first time you make this for it to come out perfectly, but it will be worth it! So glad you enjoyed it! Add the buttermilk, melted butter, and eggs; stir to combine. Studded with sweet corn, cheddar cheese, and spicy bits of jalapeo peppers, this deliciously moist and decadent Mexican cornbread recipe is sure to be a favorite. Pour into casserole. 1 cup shredded cheddar cheese or Monterey Jack or Pepper Jack cheese Directions Preheat oven to 350 degrees F. Spray 9 x 9 inch pan with vegetable oil spray. I also used pablano instead of green chilies. The green chilies and jalapenos complement the richness of the cornbread and give it just the perfect amount of spice. I have made this recipe countless times over the years and tried to substitute another brand when it was on sale at the store but it was NOT the same. We did enjoy this recipe with a pot of chili even in August in southern oklahoma its all delicious. Grease a square 88 inch baking pan. In a large bowl, combine cornmeal, flour, milk, and egg. Using this recipe was my first attempt at making Mexican style cornbread and using a cast iron pan. STEP 1. I have lots to share with you. Its so easy, even non-bakers can pull it off. How to Make My Mexican Cornbread Recipe Place a seasoned cast-iron skillet (or 8-inch round cake pan) in the oven and preheat to 350. Place oil in iron skillet and place in oven to preheat with the oven. Im a regular home cook, like most of you, doing my best to get a good meal on the table for my family. Nutrition Serving: 1g Calories: 235kcal Carbohydrates: 18g Protein: 6g Fat: 16g 4g 10g Cholesterol: 55mg 458mg Fiber: 2g Sugar: 1g Blend in cornmeal mixture. Copyright 2020 InsanelyGoodRecipes.com Quick & Easy Recipes Stir just until combined, but don't over-mix. Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature. In a medium sized mixing bowl, combine all the ingredients. I had to bake it for an extra 12-15 minutes. Preheat oven to 350 degrees F. In a large mixing bowl stir all of the ingredients together. Stir in the creamed corn, onion, red pepper and cheese. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. If you are in the camp that doesnt believe in sweetening cornbread, I volunteer as tribute to eat your slice. Stir, just until all ingredients are combined. Serve warm. Over cooking will result in a much more dry cornbread with a more dull flavor. Place Mexican Cornbread slices in a casserole dish or an oven-safe cast iron pot. First things first, preheat your oven to 400 degrees F and then whisk together cornmeal, flour, baking powder, baking soda, salt, sugar and cheese in a large bowl. 1 cup yellow cornmeal 4 teaspoons baking powder teaspoon salt Directions Preheat the oven to 300 degrees F (150 degrees C). The best! The batter will be lumpy. Reheat in the oven for about 20 to 25 minutes or until warm. Blogging about recipes and linking to the complete recipe on SouthernPlate.com is welcome and appreciated! And I used a red pepper instead of green. I used Quaker corn meal so Im not sure if that changed the texture. All Rights Reserved. Thank you for sharing this kind review! Mexican cornbread should be refrigerated and will last several daysor as long as you can resist it. Leave those in for an extra kick, or devein it and remove seeds for a mild flavor, Store cornbread in a closed container and in the refrigerator for up to 1 week, In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt, Using a small bowl, mix the eggs, creamed corn, buttermilk, and oil, Add the peppers, cheese, and onions fold in, You can bake the cornbread for 30-35 minutes at 350 degrees or until a toothpick inserted comes out clean, In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt, Using a small bowl, combine eggs, corn, buttermilk, and oil, Add the wet ingredients into the dry and mix well, Pour in the cheese, peppers, and onions fold in, If you dont have buttermilk add 1 Tbsp. You can also wrap a slice of cornbread in a damp paper towel and reheat in the microwave for 20-30 seconds. To tell if its done, it should be crispy brown on top and when you insert a toothpick it should come out clean. 1 cup low-fat buttermilk at room temperature; or 1 cup 2% milk mixed with 1 tablespoon lemon juice or white vinegar 1 1/2 cups freshly grated sharp cheddar, cheddar jack, or pepper jack cheese, or a mix divided 1 (7-ounce) can Mexican-style corn drained (about 1 cup) 1 large jalapeo pepper seeded, membranes removed, and minced Melt in your mouth Mexican cornbread made from scratch. Reheat Mexican cornbread wrapped in aluminum foil in a 350-degree oven for 10 to 15 minutes, until warm. Stir in the eggs, creamed corn, and milk. Add the creamed corn, frozen corn, sour cream, cheese, and diced green chiles and mix until well combined. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended. But if you don't have cast iron, a springform pan or any 9-inch baking dish works perfectly as well. In a large bowl, combine 2 cups self-rising cornmeal mix, 1 cup shredded Cheddar Cheese, 1 cup sour cream, 1 cup whole kernel corn, 4 oz. In a medium bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. Now lets bake some cornbread, yall. We are using cookies to give you the best experience on our website, optimizing site functionality and deliver marketing based on your personal interests. Pour batter into prepared pan and sprinkle the remaining 1/2 cup of cheese over the top. In a large mixing bowl, combine all ingredients. Heat oven to 375F. Set aside. I poured pinto beans on top. Add to dry ingredients; stir just until combined. ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. Delicious when served warm with lots of butter." Thank you!! Whisk together until just moistened and no dry spots remain. I used whole wheat flour, and it was great! Place 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt in a medium bowl and whisk to combine. Thank you for this kind review and feeback! I am going to walk though the recipe here step by step and go over my tips and tricks for making it. Lightly grease a 9x13 inch baking dish. This was a big hit at Christmas!! Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean. Pour the cornbread batter into the skillet and bake it for 30-40 minutes or until it's golden brown on top. Mexican Cornbread (with Jiffy Mix) Servings 20 servings Prep time 5 minutes Cooking time 35 minutes Calories 255 kcal Ingredients 2 (8 1/2-ounce) boxes Jiffy cornbread mix 1 small onion, diced finely 2 cups Mexican blend cheese 1 (15-ounce) can creamed corn 1 1/2 cups sour cream (Gently) stir the dry and the wet ingredients together, then pile on the good stuff! STEP 2. First, preheat the oven to 450 degrees F. Butter an 8 x 8 square baking dish; set aside. Preheat the oven to 425 degrees Fahrenheit. I love that you provide different size pans and cooking times. Thank you for this kind review! 1/2 cup all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 2 large eggs 1 cup sour cream 1 (8-ounce) can cream-style corn 1 (4-ounce) can green chile peppers, chopped, drained 1/3 cup shortening, or unsalted butter, melted 1 cup shredded cheddar cheese, or Mexican blend of cheeses Steps to Make It This is the BEST Easy Mexican Cornbread Recipe on the web! Find me sharing daily meal-time inspiration on Pinterest, Instagram, and TikTok. Spread the batter out into the prepared pan. Hi, I'm Brandie! I think that would probably work , but if it was me I would just bake in advance and serve room temp or reheat before serving. So moist and delicious filled with cornmeal, corn kernels, spice, a hint of sweet and so much flavor! Will definitely make again! You will see a distinct layer on the bottom that is moister than the rest of the bread. It's rich and flavorful with a crisp topping of cheese. Set aside. It is absolutely perfect to go with a big bowl of chili or as side dish to barbecue! 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. Add the eggs to the bowl with the melted butter and whisk until blended. Let the batter sit at room temperature for 20 minutes while you preheat the oven. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. In a large bowl mix together the eggs, buttermilk and vegetable oil. Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants. When its ready, youll think that its not done, but its really just that juicy and delicious. Stir to blend. Thaw at room temperature or overnight in the fridge before serving cold or reheating as above. Click here for instructions on how to enable JavaScript in your browser. On floured surface, knead dough 10 - 15 times until dough becomes soft and easy to handle. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Stir in the eggs, creamed corn, and milk. Every oven cooks differently, so keep an eye on it if youve made it before and it fell apart. Now that is my kind of meal right there!! In a mixing bowl; combine the corn meal, eggs, creamed corn, sour cream and grated onion. Your email address will not be published. Warm it up and add a dollop of butter for an afternoon snack. The moisture from the oil and creamed corn in this bread will settle at the bottom and form a super moist layer, Checking for doneness insert a toothpick close to the middle of the dish. Moisture in bread the bottom layer of the bread is where the oil and creamed corn will settle. Ive only tested the recipe as written so I am unsure about any replacements for the eggs. The Jiffy is a must. In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended. In a large bowl, combine the cornmeal mix, all purpose flour, baking powder, whole milk, eggs, salt, vegetable oil, onion, creamed corn, jalapenos, sugar and red pepper flakes. This one is irresistible. Lightly grease a 9x13 inch baking dish. Mix with remaining ingredients and bake in 9x13" greased pan at 400 until done. It is pretty fool-proof and since everything is mixed in one bowl, it makes for super easy clean up as a bonus. Start by preheating the oven. A fun tip is that if you use a plastic knife to slice the Easy Mexican Cornbread, then it wont stick nearly as much and cuts much more cleanly while warm. Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. Hungry for more family-friendly recipes? Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. Thank you for this kind review! Turned out perfect! In small mixing bowl, mix cornmeal, salt and soda. Slather some butter on a piece and its pure heaven in your mouth. Very good we made it even good couple days later heated in microwave. Next, pour about a tablespoon or so of vegetable oil into the hot skillet and swirl it around a good bit. Im so happy that you enjoyed it, Ashley! Im Kimber. Preheat the oven to 350f degrees and lightly grease a 9x9-inch baking dish or use a springform pan. Fantastic,tasty, easy cornbread recipe that takes anyones hankering for cornbread to a unexpected level . Tag @kidfriendlythingstodo on Instagram and hashtag it #recipefromkidfriendlythingstodo.com. This super moist Mexican-style cornbread gets its fabulous flavor and texture from the cream-style corn and shredded cheese. Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. Stir in the green chiles, large eggs, buttermilk and butter. Add Rotel tomatoes, kidney beans, black olives, and corn. I did add more butter than it called for and whole buttermilk. This means that every time you visit this website you will need to enable or disable cookies again. Then stand aside because when the family catches a whiff it might spark a stampede! Brush the hot skillet with oil. This Mexican-inspired cornbread is made with creamed corn and minced jalapeos for a spicy kick. This is my favorite recipe website. Im sorry to hear that you had trouble with this recipe, Shurry. (4 ounce) can chopped green chile peppers, drained. Mix together with sausage and onions. You can find out more about which cookies we are using or switch them off in settings. It was delicious. Brown ground beef in a skillet and drain any excess grease. Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. .tasty-pins-banner-container{display:block;margin-bottom:20px;position:relative;width:-moz-fit-content;width:fit-content}.tasty-pins-banner-container a{cursor:pointer;display:flex;font-size:14px;font-weight:700;letter-spacing:1px;line-height:1.8em;text-transform:uppercase}.tasty-pins-banner-container a:hover{opacity:1}.tasty-pins-banner-container .tasty-pins-banner{align-items:center;bottom:0;cursor:pointer;display:flex;justify-content:center;left:0;padding-bottom:1em;padding-top:1em;position:absolute;right:0}.tasty-pins-banner-container .tasty-pins-banner svg{margin-right:4px;width:32px}.tasty-pins-banner-container .tasty-pins-banner span{margin-top:4px}.tasty-pins-banner-container a.tasty-pins-banner{text-decoration:none}.tasty-pins-banner-container a.tasty-pins-banner:hover{opacity:.8}.tasty-pins-banner-container a.tasty-pins-banner-image-link{flex-direction:column}.tasty-pins-banner-container a img{margin-bottom:0}.entry-content .wp-block-image .tasty-pins-banner-container img{margin-bottom:0;padding-bottom:0}#et-boc .et-l div .et_pb_image_wrap .tasty-pins-banner-container .tasty-pins-banner{padding-bottom:1em!important;padding-top:1em;text-decoration:none}#et-boc .et-l div .et_pb_image_wrap .tasty-pins-banner-container a.tasty-pins-banner{cursor:pointer;display:flex;font-size:14px;font-weight:700;line-height:1.8em;text-transform:uppercase}#et-boc .et-l div .et_pb_image_wrap .tasty-pins-banner-container a.tasty-pins-banner span{letter-spacing:2px;margin-top:4px}.et-db #et-boc .et-l .et_pb_module .tasty-pins-banner-container a:not(.wc-forward){padding-bottom:0}. Overcooking cornbread can cause it to fall apart. Add cornmeal and flour. Im not a spicy person either and I have never cut up a jalapeo before but it was as easy as a green pepper and there was a bit of spice but not too much. Generously spray 1 1/2-quart casserole with cooking spray. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); What size can of creamed corn do you use? Mexican Cornbread Casserole Copykat Recipes cornbread mix, non-stick cooking spray, corn, cheddar cheese and 4 more Stuffed Mexican Cornbread Melissa's Southern Style Kitchen cornmeal, seasoned salt, cumin, sugar, salt, cream style corn and 13 more Mexican Cornbread Waffles Sunday Supper Movement My granny used a cast iron skillet that has been heated to pretty hot in the oven so it forms a crust when mix is poured in will this work??? Ive not tested it with this kind of flour so it would be hard to say. So glad you enjoyed the cornbread! Grease an 8-inch square pan or a cast iron skillet. Yep, this Mexican cornbread recipe is quick, easy, and absolutely delicious. My only note is that I had to cook mine a good bit longer for the middle to be set as the first one I thought was done by the toothpick test was too wet/undone in the middle when trying to cut/eat kind of odd but it may be that I used frozen corn because that is what I already had on handAnyway, delicious! Its a hit at my house. Some of my favorites include: If you have a favorite way to serve it, or meal to serve this easy mexican cornbread with, I would love to hear it! No votes so far! Pour batter into prepared pan and sprinkle the remaining 1/2 cup of cheese over the top. While I do enjoy sweet cornbread, I have a weak spot for the savory version. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, fresh jalapeno peppers, seeded and minced. In a large mixing bowl, whisk the eggs and oil together. Place Wet ingredients in a separate bowl and mix until combined. Packed with corn, green chilies, jalapenos, and cheese, it gives the classic cornbread a lip-smacking Mexican twist. Wow! Thank you for this kind review! Bake at 350 F for 30 to 35 minutes, or until cornbread is browned. Hi Bhavikan! A delicious cornbread with a hint of Mexico. Get your pan nice and hot (this is going to be key) and then pour the batter into the hot pan thats been coated in oil. Coat an 8-inch square baking pan with cooking spray. Instructions. Combine the remaining ingredients; add to the cornbread mixture just until moistened. Stir until well combined. It is honestly more on the rare side for me to be super brand loyal but this is one that you cant substitute well with another so if you want it to come out GREAT stick to Jiffy! In a large measuring cup or small bowl, whisk together milk, honey, and eggs. Is there a good vegetarian substitute for eggs that i can use for this receipe ? Probably takes 20-30 minutes to bake. However it didnt hinder the final outcome in my opinion. So delicious! Hi Quanna! It also goes well as a side to fried chicken, grilled meats, or chicken with dumplings. This is a straightforward dry-ingredient-meets-wet-ingredient recipe. I doubled the recipe as all adult kids were coming over and everyone wanted to take some home. Set aside. Pour the mixture into a greased iron skillet and cook for 10 to 15 minutes. In large mixing bowl, combine all dry ingredients. I added bacon to mine and subbed self rising cornmeal and self rising flour (still keep the soda please!)