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by on January 6th, 2010

Mexican Cornbread

Yummm, Mexican cornbread topped with salsa, guacamole and a side of coleslaw!

  

This morning I woke up to the news that we are getting down in the low 20’s here in Texas in the next couple of days. I’m sure that to most of you that isn’t cold at all, but here in Texas the 40’s feel pretty cold when you aren’t use to it. My husband is outside covering all the pipes and plants and I sure hope I don’t lose the rest of my herbs tonight. So tonight would be a good night for some cornbread.

I love all kinds of cornbread. My dad use to do one with “cracklins”, fresh corn and jalapenos. It was wonderful and my dad taught my husband to make it so now that is one of my husband’s specialities (that and his white beans with ham and country style ribs). A lot of Texans like a sweeter type cornbread, almost cakelike but it doesn’t even compare to the kind of cornbread we grew up eating. I always loved the way my mother and grandmother made those cute little corn sticks that were so crunchy on the outside. I remember how gross I thought it was when my grandfather would take a freshly baked piece of cornbread and crumble it up in his buttermilk that was so thick it was in clumps when it was poured out of the carton.

I have some of those little corn stick pans plus some that will make cactus shapped cornbread and teeny tiny corn sticks and also my favorite cast iron wedge pan that makes individual wedges. I haven’t used my corn stick pans in a while so a pot of beans may be on the horizon so I have an excuse to make cornbread again.

I love this Mexican cornbread recipe because it seems so comforting on a cold day. I like to serve it with guacamole, salsa or pico de gallo and sour cream. Black olives are also good as a garnish.

This cornbread freezes great. Just wrap in individual pieces and put in plastic freezer bag. My husband will come in from golf and pop a piece in the microwave for a quick snack.

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I put my onion and jalapeno in my veggie chopped and a few pulls later I have the perfect size pieces.

I need to have a heading for our blog called “my favorite kitchen tool” because this made my list for favorite tool of 2009.

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Brown the onion, beef and jalapenos until the beef is no longer pink. After this step, I usually put this in a colander and drain and rinse off the fat with very hot water.

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After you have put some of the mix in the bottom of the pan you will top with the meat/onion mixture.

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Top meat mixture with all the cheese and then spoon on remaining cornbread mix and smooth out top.

 

Mexican Cornbread

2 c. plain, yellow cornmeal
2 eggs
small can cream style corn
1 ears corn, kernels cut off
1/2 c. oil
1 tsp. salt
1 tsp. baking soda
1 Tbsp. sugar
1 can chopped green chilies
1 c. buttermilk
1 lb. ground beef
1 small onion, chopped
1 jalapeno pepper, chopped
2 c. shredded cheddar cheese
Guacamole, for garnishing
Salsa, for garnishing

Brown the ground beef, onion, and jalapeno in skillet until no longer pink. Drain in colander and run hot water over to eliminate some of the grease.

Mix all the other ingredients except for the cheese and meat mixture in a mixing bowl. In a 13 x 9″ oiled pan, put enough of the batter to just cover the bottom of the pan.  Top with the ground beef and onion mixture and then the cheese.

Spread on the remaining cornbread mixture and smooth evenly over pan. Bake at 450° for 30 minutes.

This is great served with sour cream, guacamole and salsa. For some reason I have always served cole slaw with this. I guess a salad of any type would be just as good.

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18 comments to Mexican Cornbread

  • I’m so glad you found my blog, leading me to yours. You are so so so talented. I cant wait to try out some of your recipes. Thanks!

  • Hi Sherrie, nice to ‘meet’ you. 🙂 Beautiful food blog!

  • oops, I mean Sherry. 😮 I wish there were an edit feature on blog comments!

  • That’s an all in one meal. Can’t be beat!

  • that is some pretty impressive looking guac.

    do you know when avocados are in season, by the way?

  • Sherry

    I think avocados are in season in the Spring but we can get them here in Texas year around. Although, they are usually pretty hard and need to ripen a few days before making some guacamole.

  • I do love some good cornbread and especially what we call Mexican cornbread. Delicious!

  • I adore corn bread too, and I haven’t tried Mexican corn bread, but I think I’m going to have to now. I love that this creates an entire meal in one.

  • Hello
    I like a sweeter type cornbread.I think this Mexican cornbread is something new and different type of cornbread.I would like to taste for it.Thank you very much for this new recipe of cornbread.

  • This sounds hearty…like it can quickly become comfort food!

  • Sherry — It is definitely cold here in Texas. We actually went out and bought an electric blanket, the first time I’ve ever wanted one here in Houston. Your dish looks so hearty and filling, plus all the colors are beautiful. Stay warm! Robin

  • I hear ya on the cold! I’m kinda glad today is supposed to be in the 50s – I brought our rosemary in the garage because I was afraid it wouldn’t survive the 13-degree lows we had a few days ago. (Dallas) This is a cornbread that eats like a meal, LOL! Yum!

  • Looks like a perfect dinner for a chilly Vermont dinner. It’s going to be -6.

    Thanks for the good idea.

  • My grandmother made a deep South (no sugar!!!) cornbread and stuffed it in a cup of buttermilk to eat with a spoon everyday. I always thought it so gross, but now the whole scenario is filled with nostalgia and I just want to like it. (: I am also hoping my herbs do not freeze here in VA with all the cold – usually it is just the rosemary and oregano that make it through the winter, though – I need to start an indoor herb garden rather than paying crazing at the store in the winter. Back on topic, I like the idea of meat and garnishes with the cornbread – anytime I add meat to something I feel justified in calling it a meal. -Enjoyed the read, laura

  • Sherry

    That’s what my grandfather did. He had this big goblet type glass (because he said his nose didn’t hit the rim when he drank) and he would crumble the bread up and add this chunky type buttermilk and then eat it with a spoon. He’s been gone over 20 years now and I can close my eyes and still see him doing this. — Love the memories.

  • Hi Sherrie, thanks for the invite to your blog. I found this recipe for the cornbread and will make some this weekend, thanks so much for posting it. Looks delish.
    I couldn’t find the goats cheese recipes you recommended though under the appetizer section. Oh well, if you ever post them again do let me know.
    Just wondering…do you have pet goats or run a goat farm? I get my goats cheese from the local farmers up at Robertson, about an half hour drive up into the hills from the coast here in Australia. Very creamy, very fine, and just the right sharpness. Yum!

  • Sherry

    The goat cheese recipe is called Rosemary and the Goat under cold appetizers. I wouldn’t begin to know how to take care of a goat 🙂

  • […] posting about them. I found this recipe at Oh Bite It blog and one day when I was making my Mexican Cornbread recipe I decided to try filling some of the jalapeño peppers with the […]

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