logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Creativity
Family Travel
Southwest USA
Irish Culture
Home Finance
Comedy Movies
Romance Novels


dailyclick
All times in EST

Full Schedule
g
g Southern Cooking Site

BellaOnline's Southern Cooking Editor

g

Mexican Cornbread Recipe

Guest Author - Amy R. Kendall

While basic cornbread is the bread of the south, sometimes you just want to spice things up a bit. The Deep South is known for its spicy treats and this bread is no exception. Just be careful not to add too many jalapenos. I did this the first time making this bread and my mouth was on fire!

Mexican Cornbread
1 egg, beaten
1 cup self-rising yellow cornmeal
1- 8.5 oz. can cream corn
1/2 cup milk
2 tablespoons oil
1 teaspoon sugar
1 cup shredded cheddar cheese
2 tablespoons jalapenos or green chilies, chopped.

Preheat your oven to 450įF. In a large bowl; mix together egg, cornmeal, corn, milk, oil and sugar. Once blended, fold in cheese and jalapenos or chilies. You can use fresh jalapenos from your garden or use pickled jalapenos for different flavor. I really like the taste of canned green chilies so if I donít have fresh jalapenos on hand I use these. If you have extra jalapenos you can core them, stuff with monterey jack cheese, wrap in a wonton wrapper and then deep fry.

Be careful when chopping your jalapenos to avoid getting oil on your fingers. I recommend wearing gloves and washing your hands immediately after chopping. I made the mistake of wiping my eye once after stuffing jalapenos and my eye burned for hours. It has been said that rubbing a cut potato on your hands will help remove the oil but I have never tried it.

Pour cornbread mix into an oiled 8Ē cast iron skillet or pan. A cast iron skillet with give the cornbread a nice crunch and is highly recommended. If you only have a large cast iron skillet double the above recipe and freeze bread you donít want to eat right away.

Bake in preheated oven for 25-30 minutes or until golden brown. Cool corn bread in pan for about 10 minutes before serving. Eat warm with greens and soup beans. YUM!

Add Mexican+Cornbread+Recipe to Twitter Add Mexican+Cornbread+Recipe to Facebook Add Mexican+Cornbread+Recipe to MySpace Add Mexican+Cornbread+Recipe to Del.icio.us Digg Mexican+Cornbread+Recipe Add Mexican+Cornbread+Recipe to Yahoo My Web Add Mexican+Cornbread+Recipe to Google Bookmarks Add Mexican+Cornbread+Recipe to Stumbleupon Add Mexican+Cornbread+Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Southern Cooking Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Amy R. Kendall. All rights reserved.
This content was written by Amy R. Kendall. If you wish to use this content in any manner, you need written permission. Contact Cati Arcuri for details.

g


g features
Authentic Southwestern Fajitas Recipe

Texas Chili Recipe

Baked Blueberry Oatmeal Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor