Sweet Mexican Cornbread Dee Dees Recipes

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.

Steps:

• Preheat oven to 350 degrees F.
• 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 with soft butter and listen to the ohhhs of joy.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine corn muffin mix, corn, butter, sugar, water, and salt in a bowl. Pour into the greased loaf pan.
• Bake in the preheated oven until all the liquid is absorbed, 45 to 50 minutes. Scoop onto serving dishes with an ice cream scoop.

Steps:

• 1. Preheat oven to 350 degrees. Grease a deep heavy duty 10-inch skillet.
• 2. Over medium heat, brown beef; drain off any grease. Add onions, pepper, garlic, beans, tomatoes, and seasonings. Let simmer until onions and peppers are tender. Cheese will be added later when you layer this dish.
• 3. Meanwhile prepare cornbread mixture. Whisk all ingredients together. There will be 3 cups or very close to 3 cups. NOTE: Original recipe calls for "yellow" cornmeal. I've made it with yellow cornmeal as well and I like it with either. Also, I've made this without the oil and liked it but I do like it better using the oil. Hard to go wrong with this pie!
• 4. Pour a layer of cornbread mixture into prepared skillet, using about 1/2 of the mixture. Then layer meat mixture. Add cheese layer and then top with remaining cornbread mixture. NOTE: Original recipe calls for sharp cheddar cheese. I've used different cheeses in this dish over the years and have been please with cheeses like Coby Jack, Pepper Jack and Cheddar or a combination of these cheeses.
• 5. Bake for 45 minutes.

Steps:

• 1. Preheat oven to 375 degrees. Spray a 9 inch springform pan or cake pan or cast iron skillet with Pam.(I have made it in all of these kinds of pans, and prefer the springform pan as it is easier to cut in wedges)
• 2. In medium sized bowl, whisk together eggs, butter or oil, creamed corn. Add the muffin mix and stir until incorporated. Don't overmix. If adding jalapinos do so now. Pour into prepared pan. Bake for 25-35 minutes or until golden brown. If topping with cheddar cheese, do this the last 10 minutes of baking. Remove from oven and let set for 10 minutes. Cut into wedges. Serve warm with butter. Enjoy with your favorite soup, chili or beans..or anytime you are craving some good cornbread.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Steps:

• Set oven to 350 degrees.
• Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
• In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
• Add in onion and creamed corn and thawed corn; mix to combine.
• Pour half the batter into prepared baking dish.
• Sprinkle the layer with grated cheese and jalapeno peppers.
• Pour the remaining batter on top of the cheese and jalapeno peppers.
• Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
• Allow to cool slightly before slicing.

Steps:

• Preheat oven to 350°F.
• Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray.
• Set aside.
• In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
• Stir in onion and creamed corn.
• Pour half of batter into prepared pan.
• Top with cheese and peppers, spreading onto batter.
• Pour remaining batter on top of cheese and peppers.
• Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
• Let cool slightly before cutting into squares.