MEXICAN CORNBREAD – The Southern Girl Cooks

In case you are a cornbread fan, it’s essential to do that model! It’s scrumptious and goes nice with nearly any meal.

If you happen to love cornbread, it’s essential to give our great muffins a strive! Made with a little 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 certainly one 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 need to use 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. It’s also possible to swap up the cheese in case 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 should utilize a bigger skillet however it is going to cook dinner sooner. You might additionally make this in a sq. pan (spray the pan) and alter the cooking time. Additionally in case you learn the feedback you will notice that many individuals added hamburger for an excellent addition.

SERVE THIS WITH

Mexican Cornbread

Leigh Walkup

This mexican cornbread is scrumptious with any meal. We find it irresistible with soup within the winter! Simple 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 selection)
• 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 completed in heart. Reduce into wedge-shaped items, slather with butter.

Key phrase mexican cornbread, skillet cornbread

Tell us by commenting under!

Follow us on Pinterest!

© The Southern Girl Cooks photographs 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.