Mexican Cornbread Recipe Pioneer Woman Recipes

CHEESY JALAPENO CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
• Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese. Set aside.
• In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
• In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)
• Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.

MEXICAN STYLE CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
• In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
• In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
• Bake for 30 to 35 minutes until center is set and top is golden brown.

THE PIONEER WOMAN MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Take a 9-by-13 inch casserole dish and grease it with butter.
• Heat the olive oil in a skillet over medium-high heat. Saute the onion and red bell pepper for 5-7 minutes, or until softened. Add ground beef, garlic, Rotel tomatoes, cayenne pepper, chili powder, black pepper, and salt. Cook until the meat is well browned and crumbly.
• Add corn into the beef mixture and allow it to defrost for about 3 minutes. Drain and discard the fat. Add about ¼ of the grated cheddar cheese and mix well.
• Pour your meat sauce into the casserole dish. Cover the meat with a thin layer of salsa.
• Mix the cornmeal, salt, and baking soda in a large bowl. Add the milk and eggs, stir until well incorporated.
• Pour the cornmeal mixture on the salsa layer and top it with the remaining grated cheddar cheese.
• Bake for about 30 minutes until the top is lightly browned.
• Take out your casserole and allow it to cool for about 5 minutes before serving.
• You may top it with your favorite taco toppings and enjoy.