2013 – Gluten Free Living
Mexican Cornbread is a wonderful cornbread recipe. It has a little bit of zip due to the can of diced green chilies included in the recipe. It’s got great consistency and body and is made with corn meal (not cornmeal mix), a can of creamed corn, green bell pepper and cheddar cheese. The sour cream, eggs and baking powder give this cornbread a souffle type texture. The original recipe calls for 2-3 finely diced jalapenos but that’s more heat than our family can handle so I’ve always used the chilies for this recipe instead.
Mexican Cornbread is obviously a great recipe to serve with any Tex-Mex meal or salad, but it’s really a great side for Chili and chowders as well. I actually made up a batch of this cornbread with Chili to take to some friends who had just lost a loved one. Both were quick and easy to prepare and since they love spicy food it was a wonderful combination.
If you’re looking for a good, easy cornbread recipe then look no farther than this one. This cornbread melts in your mouth. The next time you pull out a soup or chili recipe during our cold winter nights, consider making this delicious cornbread as well! This recipe is gluten free for those who need to prepare gluten free foods. I think you’ll agree this cornbread is delectable.
Mexican Cornbread is a wonderful side with Chili Con Carne.
This cornbread has green peppers and green chilies. If you want more heat, substitute jalapeno peppers for the chilies.
Here’s the cornbread just out of the oven.
Here’s what I did.
Pour a can of creamed corn into a mixing bowl.
Add sour cream and a can of diced green chilies (undrained).
Whisk to combine.
Add corn meal (NOT cornmeal mix) and baking powder.
Add canola oil.
Add diced green peppers and sharp shredded cheddar cheese.
Combine ingredients and pour into a 9×13″ baking dish that’s been sprayed with cooking spray.
Bake at 400 for 20-30 minutes or until toothpick inserted in center comes out clean.
If you choose to use finely diced jalapeno peppers then all the ingredients are processed in a blender first to disburse the jalapeno throughout the whole batch of cornbread.
To serve: Cut into squares and serve as a side with your main dish.
Here’s the recipe.
(Recipe from Harriett Brown, when we attended First Baptist Church of Indian Rocks, Largo, FL)
- 1 ½ cups [url href=”http://www.pioneerbrand.com/flour-cornmeal/” target=”_blank” title=”pioneer brand cornmeal”]Pioneer[/url] plain cornmeal
- 1 cup [url href=”http://www.kraftbrands.com/breakstones” target=”_blank” title=”breakstone sour cream”]Breakstone[/url] sour cream
- 3 tsp. baking powder
- 4-oz. can of diced green chilies
- 1/3 cup Canola oil
- 2 eggs
- 1 can [url href=”http://www.delmonte.com/default/” target=”_blank” title=”del monte cream style corn”]Del Monte[/url] cream-style corn
- 2 tbsp. diced green pepper
- 1 cup [url href=”http://www.sargento.com/” target=”_blank” title=”sargento cheddar cheese”]Sargentos[/url] grated sharp cheddar cheese
- Put creamed corn, eggs, sour cream, peppers in a large mixing bowl.
- Blend well.
- Mix with remaining ingredients and bake in 9×13” greased pan at 400° until done.
- Probably takes 20-30 minutes to bake.
- Check with toothpick.
Mexican Cornbread is so easy to whip up. This recipe takes only 10 minutes. This cornbread cooks in a half hour so you can have this recipe made from beginning to end in less than 45 minutes!
We love this cornbread served with Chili and other Tex-Mex dishes. Diced green chilies give this Mexican Cornbread a nice kick but it’s not overwhelmingly hot like it would be if I followed the original recipe which calls for THREE jalapenos!
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