Piccadilly Mexican Cornbread Recipe

Mom's Mexican Cornbread Southern Bite

WEBFeb 12, 2014 · Place the skillet in the oven and preheat the oven to 350°F. While the oven and skillet preheat, brown the ground beef with the …

Rating: 5/5(7)
1. Add the vegetable oil to the bottom of a 10-inch cast iron skillet. Place the skillet in the oven and preheat the oven to 350°F.
2. While the oven and skillet preheat, brown the ground beef then drain the grease away.
3. In a large bowl, combine the cornmeal, buttermilk, cream style corn, and beaten eggs until well mixed.
4. Once the skillet is hot (a pinch of cornmeal sprinkled in the skillet will sizzle when it's ready), pour half of the batter into the bottom of the skillet. Sprinkle the ground beef, chopped onion, and jalapenos over the batter. (The jalapenos are optional and the cornbread is just as tasty without them. Mom always made it without them when I was a kid.) Sprinkle the cheese over the other ingredients then top with other half of the batter. Bake for 45 to 50 minutes or until golden brown. Allow the cornbread to cool slightly in the pan before flipping out onto a serving plate.

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Mexican Cornbread EatingWell

WEBApr 22, 2024 · Place an 8-inch cast-iron pan or 8-inch-square metal baking dish in the oven; preheat to 425 degrees F. Whisk cornmeal, flour, …

Rating: 5/5(1)
1. Place an 8-inch cast-iron pan or 8-inch-square metal baking dish in the oven; preheat to 425 degrees F.
2. Whisk cornmeal, flour, baking powder, baking soda and salt in a large bowl. Combine1/2 cup corn and egg in a food processor or blender and pulse until almost smooth. Add buttermilk, butter and honey (or sugar); pulse until combined. Add the wet ingredients to the dry ingredients along with the remaining 1/2 cup corn and green chiles. Stir until just combined.
3. Carefully remove the pan from the oven and coat with cooking spray. Scrape the batter into the hot pan, spreading evenly. Top with cheese.
4. Bake the cornbread until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Let cool in the pan for at least 10 minutes. Serve warm or at room temperature.

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