What I really love about this cornbread recipe is how simple it is! Bake at 350 F for 30 to 35 minutes, or until cornbread is browned. Your email address will not be published. Thanks so very much. STEP TWO: Allow the mix to sit for 5-10 minutes to allow it to "puff up". Insert it into the center and if it comes out clean or with just a couple of individual crumbs it is done. To set center, cook a bit longer. Hi Kelly! Sign up for my free recipe club to get new family-friendly recipes in your inbox each week! Hi Sally, you can use all purpose flour in place of the white whole wheat flour. Here youll find simple and delicious recipes that you can make in 30 minutes or less. Hey there! Fantastic! Be very careful and swirl it slightly to get oil around the edges or use a silicone brush. Bake at 350 degrees for 35-40 minutes. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean. Cool for 5 minutes before cutting into squares. I also used regular flour because thats all I had. Hi Debra! Don't over mix, some small lumps are fine. Can I mix up the ingredients a couple hours in advance? Even my husband, who really doesnt care for cornbread unless its sweet, comes running whenever I make this. Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants. Heres the best part: this recipe comes together in just one bowl. Stir all of that up pretty good with a spoon or whisk. The timing worked well for me (and many other readers), but each oven is different. Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese. It was so good! Pour evenly into pan. Next, pour about a tablespoon or so of vegetable oil into the hot skillet and swirl it around a good bit. Next, mix the ingredients. Pour into casserole. Drooling yet? In large mixing bowl, combine remaining ingredients. Drain off excess fat. Or snap a photo and tag me on Instagram@easyfamilyrecipesso I can see what you are cooking! Now add the cream style corn, butter, milk, and egg to the dry ingredients and mix until just moistened. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. Blend into the dry ingredients until moistened. I hope youll find lots of recipes here that youll love and hopefully will become family favorites. Add the buttermilk, melted butter, and eggs; stir to combine. Copyright 1995-2023 . Set aside. Fold in the jalapeo pepper, cheese and chives. It was a Hit, even for me!! Copyright 2008-2023 Southern Plate All Rights Reserved Site design by Emily White Designs. I have had this recipe for years but it's called "Charlie Bread" YuMMM! It did take an extra 10-15 minutes in my oven. Slather some butter on a piece and its pure heaven in your mouth. This super moist Mexican-style cornbread gets its fabulous flavor and texture from the cream-style corn and shredded cheese. This means that every time you visit this website you will need to enable or disable cookies again. Will definitely make again! Mexican Cornbread is the perfect complement to any robust soup, like chili or tortilla soup. Thaw at room temperature or overnight in the fridge before serving cold or reheating as above. Please say 14.25 bc I just dumped it in there . Subscribe to Christy's Free Recipe Email plus a FREE Printable Recipe Binder kit! A great 1 pan supper. Add to dry ingredients; stir just until combined. I will detail out the cooking time for each in the recipe below. In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. However it didnt hinder the final outcome in my opinion. So glad you enjoyed it! Hungry for more family-friendly recipes? My biggest piece of advice is that you dont want to over cook the cornbread. Start by preheating the oven. Now that is my kind of meal right there!! Cornbread isnt supposed to be sweet. Swap the cream-style corn for Mexican corn or frozen corn kernels. Are you ready to make this recipe? I get home every evening around 5:30 and its straight to the kitchen to start supper. We also participate in affiliate programs with Thrive Market, Shareasale, and other sites. Blend in cornmeal mixture. can drained green chiles, 2 well-beaten eggs, and 2 tablespoons vegetable oil. Preheat the oven to 350. 2 cups shredded cheddar cheese divided 2 Cups yellow cornmeal 2 Cups all-purpose flour 3 tablespoons baking powder 1 teaspoon Salt 2 cups buttermilk 2 Eggs beaten 1-2 jalapenos seeded and diced bacon grease or oil Instructions Preheat the oven to 400 Degrees F. In a medium to large cast iron skillet melt the butter. This Mexican Cornbread is a peppered cornbread thats full of flavor and ultimate moisture. Amount is based on available nutrient data. In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. 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 . So glad you enjoyed the recipe! Pour into prepared pan. Be the first to rate this post. Pour into a greased 9x13 baking dish. Mexican Cornbread {with Creamed Corn} The Best! In a medium bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper (s), and shredded cheese. There is no oil or water, just 4 (or 5) simple ingredients: Jiffy Cornbread mix, creamed corn, eggs, and green chilis. Preheat oven to 350. I added bacon to mine and subbed self rising cornmeal and self rising flour (still keep the soda please!) First, we gotta gather our ingredients: canned cream-style corn, vegetable oil, an egg, self-rising cornmeal flour, sugar, onion, shredded cheese, jalapenos, milk, and salt. Stir in the melted butter, corn, jalapeno and 1/2 cup cheese, being careful not to overmix. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Instructions. So moist and delicious filled with cornmeal, corn kernels, spice, a hint of sweet and so much flavor! I thought this was very good! Add in the sour cream, cream style corn, diced chiles, and most of the cheddar cheese (save a pinch of the cheese if you want to sprinkle some on top) and mix until combined. Add the garlic and bell pepper, and then cook until softened. Blend into the dry ingredients until moistened. of lemon juice to a cup of milk and let sit for about 5 minutes, store cornbread in a closed container in the refrigerator for up to 1 week. Beat in eggs one at a time. Stir to distribute. Pour batter into prepared pan and sprinkle the remaining 1/2 cup of cheese over the top. I love butter so I have to slice mine in half and add some to melt right in, but this cornbread is so moist and has so much flavor that you dont have to use butter if you want to keep it a bit lighter. 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. Very good we made it even good couple days later heated in microwave. 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. Onion, bell peppers, and jalapeo peppers bring some nice heat, making it a popular variation of everyone's favorite Southern-style cornbread. Cornbread comes out so perfect when baked in the cast iron - it's an absolute MUST if you don't already! Your email address will not be published. I needed a little sugar other than the sweetness of the honey. You can also wrap a slice of cornbread in a damp paper towel and reheat in the microwave for 20-30 seconds. First, preheat the oven to 450 degrees F. Butter an 8 x 8 square baking dish; set aside. 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. Beat in eggs one at a time. It uses green chiles to perfectly compliment the sweetness of the corn and add a little Mexican flavor without being overwhelming. square baking pan. Place in the oven to heat while you mix up the cornbread batter. Notify me of follow-up comments by email. Step By Step Instructions To Make Pioneer Woman Mexican Cornbread. So easy and delicious. Add in the milk mixture and stir just until combined. Served this with homegrown turnip greens and Mac and cheese, a family favorite combo! Once oven is preheated, remove iron skillet. Pour the batter into a well-greased 9-inch-square baking pan. I put this on my menu for next week! In a large mixing bowl, combine all ingredients. In a large measuring cup or small bowl, whisk together milk, honey, and eggs. Other than that I followed the recipe as written unusual for me! (Gently) stir the dry and the wet ingredients together, then pile on the good stuff! So very glad I did!! Pour the batter into your casserole dish and bake for 45 minutes or until the spoonbread is set in the center. While I do enjoy sweet cornbread, I have a weak spot for the savory version. 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. Instructions. A touch sweet, a touch spicy, and a whole lot of savory, I bet your family will come back for seconds just like mine. Its a fun change of pace from classic cornbread and adds interest and flair to any meal at which you serve it. If you are trying to make cornbread with Jiffy mix, I hope youll stay. In medium mixing bowl, beat together all wet ingredients, plus the chopped vegetables. 2010 - 2023 Well Plated by Erin. You will want to try this as it is so moist, delicious, and so full of Mexican inspired flavors. The Country Cook is not a dietician or nutritionist, and any nutritional information shared is an estimate. Melt in your mouth Mexican cornbread made from scratch. Let cool slightly before removing from the pan, about 10 minutes. Add in the 2 boxes of Jiffy Corn Muffin Mix and stir until . NUMBER 3: scoop into lined muffin tin. 2 c. shredded Cheddar cheese. melissa@kidfriendlythingstodo.com. Hi Ellen! Awesome and its a keeper. I ate way too much!E. Cornbread should be cooked until the center is set and a toothpick comes out clean. Start by preheating your oven to 375 degrees F. Using a whisk, combine the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. can cream-style corn 2 Tablespoon chopped green chilis (OR 1 red sweet pepper minced) 1 Cup shredded Pepper Jack cheese (I'm generous with my cheese) 1 Cup organic all-purpose flour 1 Cup yellow organic stone ground cornmeal Thank you for this kind review! Hi Donald! Pour the mixture into a greased iron skillet and cook for 10 to 15 minutes. Hot out of the pan, fully stuffed, and primed for pairing with your favorite warm-you-up soup, its Mexican Cornbread. 1 (8 3/4 oz.) A can of cream of mushroom soup can be a real dinner saver. directions Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon. But if you don't have cast iron, a springform pan or any 9-inch baking dish works perfectly as well. Stir to blend. While the oven and skillet preheat, brown the ground beef then drain the grease away. Sometimes followers use Flaxseed Eggs for substitutes but I havent tried it in this recipe. Probably takes 20-30 minutes to bake. This classic Mexican dish is made with black beans, tomatoes, onion, garlic, chilies and spices. Bake for 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Grease 8-inch square baking pan; set aside. 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. In a medium bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese. Thank you!! In a large bowl, combine cornmeal, flour, milk, and egg. Learn how your comment data is processed. It adds tremendous flavor (and convenience) in all these recipes. Set aside. 2 eggs1/4 cup salad oil1 can (9 ounce size) cream style corn1/2 cup sour cream1 cup yellow cornmeal1/2 teaspoon salt2 teaspoons baking powder2 cups sharp Cheddar cheese, shredded. 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