Old Fashioned Mexican Cornbread Recipes

Steps:

• 1. Place the bacon grease in the bottom of a well-seasoned 9" or 10"cast iron skillet. Preheat it at 425°F for 10 minutes. Meanwhile, mix up batter: Stir together cornmeal, egg, milk, corn, chilies, jalapeños, and cheese to a thin batter. Use more milk if necessary to produce a batter thinner than cake batter.
• 2. When skillet is preheated, pour batter into skillet. It will sizzle and start to form a crust - don't be alarmed. Bake the skillet of cornbread at 425°F about 25 minutes, until nicely browned. Cut into wedges. Serve immediately with lots of butter.

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.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
• In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Steps:

• 1. In a fry pan, add bacon and start frying the bacon. When bacon beings to curl, flip it with a fork. Continue cooking the bacon until it is done.Using tongs, remove the pieces from the pan and onto paper towels to drain. Set aside. When bacon is cool, then break up into small/medium pieces. Reserve the bacon grease. Set aside.
• 2. Preheat oven temperature to 425º F. Place the cast iron skillet into the pre-heated oven until grease is very HOT, (approximately 8 minutes).
• 3. In a large bowl whisk together cornmeal, flour, baking, sugar, powder, baking soda, and salt.
• 4. If there are too many lumps remaining after whisking... simply sift the ingredients together.
• 5. Pour bacon grease and drippings into the cast iron skillet. PUT the cast iron skillet back into the pre-heated oven until grease is very HOT.
• 6. In a separate medium sized bowl, combine and whisk together eggs, buttermilk, diced green chiles, and melted butter.Then add the diced green chiles, well drained.
• 7. Add the corn, cheese and bacon to the buttermilk mixture, mixing to combine.
• 8. Add the wet mixture into dry ingredients. Stirring only until incorporated, Do NOT Over Mix.
• 9. Open oven door, pulling the rack out; carefully swirl the grease around, coating bottom evenly. CAREFULLY, pour cornbread batter into cast iron skillet.
• 10. Close door and bake 23- 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
• 11. When the cornbread is done, remove cornbread from oven and cool for 10 to15 minutes.Then cut and serve while warm.

Steps:

• Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
• In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
• Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.

Steps:

• Heat oven to 400°F. In large bowl, stir together flour, cornmeal, bacon chips, baking powder and salt; set aside. In medium bowl, beat eggs with fork. Beat in milk, honey and 1/2 cup melted butter with fork. Add egg mixture to flour mixture all at once; stir just until mixed.
• Pour oil into 8-inch square or 9-inch round pan. Heat in oven 1 minute. Pour batter into hot pan.
• Bake cornbread 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Brush with 1 tablespoon melted butter. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 2-quart baking dish.
• Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.
• Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
• Pour batter into the prepared baking dish.
• Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.