So am I, so lets get cooking! Bake in the oven for 1 hour, or until a toothpick comes out clean. If you find yourself without buttermilk, then simply add 1 Tbsp. Stir in the cheese, green onions, and chiles until mixed well. Add the Jiffy Corn Muffin Mix and stir just until moistened. The batter will be lumpy. Cornbread is delicious and simple enough to make on its own, but it's really a versatile blank slate that can take a lot of flavorful additions to suit what you're serving it with. In a large mixing bowl, add 17 ounces of Jiffy corn muffin mix, 3 large eggs, cup buttermilk, cup sour cream, 4 ounces diced jalapeos, cup diced red bell pepper . Make sure that everything is mixed in and there are no dry spots, but it will turn out more tender if you don't over mix. Instructions. In a large mixing bowl, combine all ingredients. Instructions. And you want self-rising cornmeal mix, not just cornmeal. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Generously spray 1 1/2-quart casserole with cooking spray. Directions In a large bowl, combine cornbread mix and onion. Add cornbread mixture. Another way to enjoy Mexican cornbread is simply as a snack. Ive only tested this recipe as written so it would be hard for me to advise on how either would work out. {Instant Pot} Pressure Cooker Chicken Chili, If you get a chance to make it, I would love it if you would take a moment to leave me a note. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. The extra yolk in the egg helps to make it moister. Spread the batter out into the prepared pan. Slather some butter on a piece and its pure heaven in your mouth. 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! Set aside. Amount is based on available nutrient data. Step By Step Instructions To Make Pioneer Woman Mexican Cornbread. Meanwhile, whisk together the dry ingredients. Home Breads, Rolls & Pastries Bread Recipes Cornbreads. It gets cornbread crispy on the outside and moist on the inside, havent had one incident or dried out cornbread with this recipe thank you for sharing and taking our cornbread game to a whole new Level of existence. Awesome and its a keeper. Sugar in cornbread is magic and just adds to the flavor. I love to serve the cornbread with a variety of things. Leave some space between each piece. Hi Sally, you can use all purpose flour in place of the white whole wheat flour. If you decide to experiment, let me know how it goes! I adore both sweets and veggies, and I am on a mission to save you time and dishes. Serve it with Mexican cornbread and a dollop of sour cream or guacamole for an irresistible and nutritious meal. Once oven is preheated, remove iron skillet. CDKitchen, Inc. 23:03:01:23:32:37 :C: more recipes like mexican cornbread with creamed corn, 10 Copycat Pizza Recipes From Famous Restaurants, 22 Surprising Recipes Made With Cream Of Mushroom Soup. Lightly coat with nonstick spray. For a crispier crust, heatan extra tablespoon of vegetable oil in the oiled baking pan before adding the batter, or use a 10-inch. And if like me, you just love cornbread and think that a bowl of chili, hearty stew, or game watch feels more complete with it than without, then this stuffed Mexican Cornbread is most assuredly the recipe for you. Bake at 350 F for 30 to 35 minutes, or until cornbread is browned. I made this for the first time but it definitely wont be the last! Shortcut Jalapeno and Jiffy Cornbread Recipe, Cornbread and Ground Beef Mexican Casserole, Bunny Butt Brownie Cupcakes for a Fun Easter or Spring Treat. Thanks a bunch. Privacy Policy | Terms and Conditions | Contact Us, Mexican Cornbread (with Jiffy Mix), How to Make Jiffy Cornbread Moist and Fluffy, Do not over-mix the batter. Stir in the cornbread mix just until the mixture is moistened. , Otherwise, you wont get that lovely cornbread consistency. , If you want more heat to your cornbread, leave the jalapeno seeds and ribs on. , Want a crispier crust? Take a tablespoon of oil and briefly heat it in a pan. Pour and spread it into the greased pan before adding the batter. , This recipe calls for a 913-baking dish, but you can use other vessels, as well. Want cornbread muffins? Use a muffin tin. Want crispier edges? Use a 10-inch cast-iron skillet. Only got baking pans? Those will do! , Whichever equipment you choose, be sure to grease it well. The oil or butter will add moisture to the cornbread and form a crisp crust around the edges. , Youll also want to adjust the baking time depending on the dish youre using. Heres a simple guide: , Use the toothpick test to check for doneness. If a toothpick inserted into the center of the cornbread comes out clean, or with just a bit of moist crumbs sticking to it, its good to go. , Do not let the cornbread cool in the pan. Let it sit in the pan for just 1 to 2 minutes before taking it out. If you dont, the cornbread will continue to cook, causing it to dry out. , Because this cornbread contains cheese and corn, youll need to store it in the fridge. , Place Mexican cornbread in an air-tight container and refrigerate for up to 5 days. , When it comes to southern comfort, nothing beats the combo of cornbread and chili. , Green chili, in particular, tastes amazing with this cornbread. , This is Mexican cornbread, after all, so go ahead and serve it with your favorite Mexican toppings. Im talking guacamole, salsa, and sour cream. Be warned, though, your friends will surely ask for seconds! , Looking for a meaty pair? Try bacon or sausage, because who doesnt love breakfast for dinner? , Preheat the oven to 350 degrees Fahrenheit. Grease a 913 baking dish with oil or butter. , In a large bowl, stir onion, cheese, creamed corn, sour cream, eggs, green chilies, oil, and jalapenos with a spoon until well-blended. , Stir in the cornbread mixes just until the mixture is moistened. , Pour the mixture into the greased dish. , Bake for 50 to 55 minutes or until cornbread is lightly brown. The edges should start to pull away from the sides of the dish. . To set center, cook a bit longer. Click here for instructions on how to enable JavaScript in your browser. This Easy Mexican Cornbread can be made in your favorite way. It's unbelievable. Pour into prepared pan. Mom of 3 and home cook at Easy Family Recipes. First, preheat the oven to 450 degrees F. Butter an 8 x 8 square baking dish; set aside. Preheat oven to 300 degrees F (150 degrees C). It takes all the fluffy, buttery bliss thats there to love about classic cornbread, then adds gooey, melty cheddar, fresh jalapeos, and, YES, corn. Onion, bell peppers, and jalapeo peppers bring some nice heat, making it a popular variation of everyone's favorite Southern-style cornbread. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. I doubled the recipe as all adult kids were coming over and everyone wanted to take some home. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt until well combined. If you are trying to make cornbread with Jiffy mix, I hope youll stay. When its ready, youll think that its not done, but its really just that juicy and delicious. Let the batter sit at room temperature for 20 minutes while you preheat the oven. ** Nutrient information is not available for all ingredients. Super easy and delish! Anaheim peppers or more chopped sweet bell pepper would be good as well. Pour the cornbread batter into the skillet and bake it for 30-40 minutes or until it's golden brown on top. 1 (8 3/4 oz.) You can still get a good meal on the table, with a few shortcuts to help you along the way. Super soft and delicious!! Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better! Beat eggs in a small bowl; mix in buttermilk and corn oil. Hope you enjoy it! I didnt get fussy with the rising times, as it is normal with buttermilk CBs. STEP 2. Preheat oven to 350 degrees F. Grease an 8 or 9 inch round or square pan; set aside. In small mixing bowl, mix cornmeal, salt and soda. Thank you! Let cool slightly before removing from the pan, about 10 minutes. Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. 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. Don't let the ingredients fool you. Using this recipe was my first attempt at making Mexican style cornbread and using a cast iron pan. I had to bake it for an extra 12-15 minutes. . Or snap a photo and tag me on Instagram@easyfamilyrecipesso I can see what you are cooking! Thaw at room temperature or overnight in the fridge before serving cold or reheating as above. My Mexican cornbread is very similarI just add a pound of ground beef which I've browned with a little onion, salt and pepper. And hey, if you like this recipe, check out my Mexican cornbread casserole andcheesy jalapeo cornbread muffins. So glad you enjoyed the recipe! Make it positive.3. So glad you enjoyed it! If it is shiny it probably isnt ready yet. 4.45 from 9 votes Print Pin Rate Course: Bread Cuisine: Mexican, soul food, south, Southern Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 8 servings So glad you enjoyed the cornbread! Whisk together until just moistened and no dry spots remain. It's rich and flavorful with a crisp topping of cheese. It has four types of cheeses in it, so how can it not be? Jalapeos are an an optional addition if you want it to have a little kick, but I usually make it without since my kids love it with just the green chiles. Pour the mixture into a greased iron skillet and cook for 10 to 15 minutes. Add in the milk mixture and stir just until combined. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. While the butter melts, prepare the batter. You were so sweet to take the time to come back and comment! Step 3. Turn it out onto a plate, cut, and serve. This is my favorite jalapeno cornbread recipe. Used the pepper jack cheese and baked in a cast iron skillet. In a medium sized mixing bowl, combine all the ingredients. Unless otherwise noted, all images and content here onThe Country Cook are original and copyright protected under the Digital Millennium Copyright Act. Sign up for my free recipe club to get new family-friendly recipes in your inbox each week! I made this for the first time last night, and loved it. In a mixing bowl; combine the corn meal, eggs, creamed corn, sour cream and grated onion. In a large mixing bowl, whisk the eggs and oil together. Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top. Now add the cream style corn, butter, milk, and egg to the dry ingredients and mix until just moistened. Stir just until combined, but don't over-mix. Add the creamed corn, frozen corn, sour cream, cheese, and diced green chiles and mix until well combined. Probably takes 20-30 minutes to bake. baking dish. We are sorry that this post was not useful for you! This recipe is so easy to make and there wasnt a piece left. 3. Unfortunately, none left yo take home. Hi Janean! Set aside. Are you ready to make this recipe? In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended. Video I also sometimes make them in mini muffins for my kids, but it makes like a billion mini muffins so I usually do one tray in my mini muffin pan then use the remaining mixture to make six or so regular muffins. Now that is my kind of meal right there!! This is a straightforward dry-ingredient-meets-wet-ingredient recipe. 1 piece: 235 calories, 9g fat (5g saturated fat), 38mg cholesterol, 583mg sodium, 32g carbohydrate (5g sugars, 2g fiber), 6g protein. Oh, wait, I did add some spices like garlic powder & smoked paprika. Spray a 2 quart casserole dish with non stick spray. * Percent Daily Values are based on a 2,000 calorie diet. This would be a great addition to a party were you dont know the tastes of the attendees. Mix together with sausage and onions. Preheat the oven to 425 degrees Fahrenheit. Instructions. Here are a few tips on making sure to get the perfect cook: With those tips in mind you can use this guideline for how long to cook the cornbread based on what type of dish you bake it in. 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. 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! Im so happy that you enjoyed it, Ashley! Hi Justin! Preheat oven according to the cornbread package. Bake for 1 hour or until crust is lightly browned and a wooden pick inserted in center comes out clean. Here are some variations to make this recipe work for you: Use chopped canned green chiles instead of jalapenos. Is there a good vegetarian substitute for eggs that i can use for this receipe ? Cool for 5 minutes before cutting into squares. Copyright 2008-2023 Southern Plate All Rights Reserved Site design by Emily White Designs. This means that every time you visit this website you will need to enable or disable cookies again. It adds tremendous flavor (and convenience) in all these recipes. Stir until well combined. 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. It is pretty fool-proof and since everything is mixed in one bowl, it makes for super easy clean up as a bonus. Cover tightly with aluminum foil or a lid. Preheat the oven to 375. Yum. So easy and delicious. 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. I found it took mine about 40 minutes until I turned up the oven. In large mixing bowl, combine remaining ingredients. You will see a distinct layer on the bottom that is moister than the rest of the bread. Everyone loved it! Bake at 350 F for 30 to 35 minutes, or until cornbread is browned. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. Stir to blend. Toothpick test it and watch for the golden brown on top. It's more than just for onion soup (or dip). Stir in the melted butter, corn, jalapeno and 1/2 cup cheese, being careful not to overmix. Stir in the cream-style corn and melted butter. Combine first 5 ingredients in a large bowl; set aside. Add milk, oil, diced green chili peppers and cream-style corn and stir until just combined. 2010 - 2023 Well Plated by Erin. Add cornmeal and flour. Thank you!! I have lots to share with you. So delicious! 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??? (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.). Bake 35 minutes at 350 degrees. Add wet ingredients. Other than that I followed the recipe as written unusual for me! Steps. We did enjoy this recipe with a pot of chili even in August in southern oklahoma its all delicious. In about 30 minutes, its ready to serve. 1. ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. 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, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. Thank you for this kind review! Easy Mexican Cornbread Instructions Preheat oven to 350F. Fear not, for it wont burn your tongue. Its a hit at my house. Have a big party planned and Im trying to prepare what I can ahead of time. I also used regular flour because thats all I had. Overcooking cornbread can cause it to fall apart. This website uses cookies so that we can provide you with the best user experience possible. Bake for 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Lightly grease a 9x13 inch baking dish. The Jiffy is a must. Fantastic! So glad you enjoyed the recipe! Cornmeal mix includes all-purpose flour, cornmeal, baking powder, and salt. Was so good! In a medium bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Im sorry to hear that you had trouble with this recipe, Shurry. Check these recipes, out. I normally have strong feelings about actual corn in my cornbread (they go like this: please dont), but here it doesnt merely work. The corn and jalapenos compliment each other so much. Packed with corn, green chilies, jalapenos, and cheese, it gives the classic cornbread a lip-smacking Mexican twist. This recipe couldnt be easier with only 4-5 ingredients. Its a fun change of pace from classic cornbread and adds interest and flair to any meal at which you serve it. Pour the batter into a greased 8 x 8 inch baking dish. Im Kim. The toothpick should come out mostly clean with the exception of the moist layer at the bottom, Jalapenos get their heat from the seeds and the veins. We are compensated for referring traffic. can drained green chiles, 2 well-beaten eggs, and 2 tablespoons vegetable oil. 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 Mix the wet and dry ingredients together Add the peppers, cheese, and onions - fold in Spray an 8 by 8 inch pan with nonstick spray. Preheat the oven to 350 degrees F (175 degrees C). Calories can vary quite a bit depending on which brands were used. If you decide to experiment, let me know how it goes! Pour into casserole. 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. per 1 cup of milk and let sit for a few minutes or until it thickens up. Stir all of that up pretty good with a spoon or whisk. Store leftover cornbread in an airtight container in the fridge for up to 1 week. To tell if its done, it should be crispy brown on top and when you insert a toothpick it should come out clean. Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature. Blend in cornmeal mixture. 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 Donna Hypes, Ramona, California, Favorite Mexican Cornbread Recipe photo by Taste of Home. Now add the cornbread mixes and stir just until moistened. Turn that cornbread over onto a large plate. If you disable this cookie, we will not be able to save your preferences. In medium mixing bowl, beat together all wet ingredients, plus the chopped vegetables. I like to watch the center. The delicious cornbread was served to friends at lunch with black bean, chicken and tortilla soup there were no leftovers. Add corn, sour cream, cornmeal, salt, baking powder and 1 1/2 cups of the cheese; stir until thoroughly blended. Preheat the oven to 350f degrees and lightly grease a 9x9-inch baking dish or use a springform pan. So glad to hear this KS! Pour batter into the prepared pan. I add a pound of browned sausage to mine. A delicious cornbread with a hint of Mexico. In a large bowl, beat together butter and sugar. Thank you for this kind review and feedback on the cast iron! Lightly grease a 9x13-inch baking dish. Mexican Cornbread Casserole Just a Pinch taco seasoning mix, ground beef, chilies, corn, cheddar cheese and 1 more Cheesy Mexican Cornbread Mom on Time Out butter, yellow cornmeal, eggs, chile peppers, shredded cheese and 9 more Deb's Mexican Cornbread Mommy Hates Cooking eggs, eggs, onion, oil, bell pepper, yellow corn meal, jalapeno and 14 more While it can feed a crowd, I still make it a point to double the recipe because one whole batch is just for me. I get home every evening around 5:30 and its straight to the kitchen to start supper. I love to know what you are making! Let simmer. So glad you enjoyed the recipe! The Best Mexican Inspired Cornbread is an easy homemade recipe made with cornmeal, flour, cheddar cheese, cream corn, green onions, and peppers! Layer the following in the greased pie plate or skillet: cornbread mixture, then the other 1 cup cheese, then the remaining . Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. square baking pan. Repeat. Hot out of the pan, fully stuffed, and primed for pairing with your favorite warm-you-up soup, its Mexican Cornbread. If you are in the camp that doesnt believe in sweetening cornbread, I volunteer as tribute to eat your slice. Instructions. Press dough into bottom of pan. In a large bowl, whisk eggs and sour cream until blended. You can also wrap a slice of cornbread in a damp paper towel and reheat in the microwave for 20-30 seconds. Click here for instructions on how to enable JavaScript in your browser. In another bowl, combine buttermilk and egg; add corn and remaining ingredients. This wasnt too spicy (I took the veins out of the jalapeno) and had great flavor! Check for doneness with toothpick. ), 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.