Pams Mexican Cornbread Recipes

PAM'S MEXICAN CORNBREAD

Steps:

• Combine dry ingredients in bowl and mix well.
• Beat egg and milk together; add corn.
• Mix well.
• Saute onion, chiles and pimiento in butter inskillet until onion is tender.
• Add milk mixture, onion mixture and cheese to dry ingredients.
• Stir until just mixed.
• Pour into well buttered 8-inch square pan.
• Bake in hot oven at 400 degrees 35-40 minutes (adjust time and temp for altitude, if necessary), or until toothpick inserted in center comes out clean.

MEXICAN CORNBREAD

Steps:

• Preheat oven to 375 degrees.
• Mix all ingredients together just until blended well, and pour into greased 10" cast-iron skillet (or 13x9 baking dish).
• Bake 35-40 minutes, or until top is deep golden-brown.

MEXICAN CORNBREAD

Steps:

• Preheat oven to 350 degrees. Grease an 8-inch square baking pan.
• In a large bowl, combine cornmeal mix, onion, cheese, and sugar. Stir in milk, eggs, corn, and peppers.
• Pour into pan, and bake 40 minutes, or until a wooden pick inserted in center comes out clean.
• Cut into squares to serve.

MEXICAN CORNBREAD

Steps:

• Mix all ingredients together.
• Pour into greased baking pan.
• Bake at 350 degrees for 45 minutes or till done.

QUICK MEXICAN CORNBREAD

Steps:

• Preheat ovent o 350 degrees.
• Mix all ingredients together well.
• Grease a cast iron skillet and pour in bread battter.
• Bake for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.
• **Selfrising flour=1 cup flour to 1& 1/2 t's baking powder to 1/2 t.
• flour.
• This works with corn meal as well.

MEXICAN CORNBREAD

Steps:

• Caramelize the onion in a pan with 2 teaspoons of oil. While it is cooking:.
• Preheat oven to 350°.
• Generously spray a 9"X13" pan with cooking spray, or grease with oil or butter.
• Pour the diced tomatoes and pimentos into a sieve to drain.
• In a bowl combine 2 boxes of cornbread mix, 2 eggs, and 2/3 cup of milk. I use fat-free half-n-half instead of milk.
• Pour half of the batter into the greased pan.
• Over the layer of batter, add the cream style corn. It won't make a perfect layer from edge to edge. Just do the best you can to make some semblance of a layer. I try to get a little more closer to the outer edges of the pan than in the center. This helps it cook more evenly.
• Over the corn layer, add the drained diced tomatoes and pimentos. Again just do the best you can. It doesn't have to be perfect.
• Over the tomatoes and pimentos, add the caramelized onions.
• Last, dollop on the remaining half of the batter, in some semblance of a top layer.
• Place on center rack of oven, or lower.
• Bake 40 minutes. Check to see if done in center--it will be very moist but shouldn't be doughy.
• If not done at 40 minutes, bake a little longer, under foil if you are afraid the top will over brown. Let stand 15 minutes before serving.