There are hundreds of version of Mexican Cornbread Casserole recipe on the web. Leave those for Friday night! That is my night off from cooking. Quick, easy recipes like my Mexican Cornbread Casserole that the kids will enjoy and are so much healthier than take out pizza or fast food. My job is to provide my family and you my readers, with those recipes. Like all busy families, it becomes very difficult to get a good healthy meal on the table, let alone eat together as a family. But the fall also means we are incredibly busy in the evenings with sports and homework. Part of what I love about the kids going back to school, besides me being able to get some work done, is that we get back on a more regimented schedule. This reminds me of the Staples commercial with the Dad dancing down the aisles signing the Christmas song “It’s the most wonderful time of the year”. Mexican Cornbread Casserole is super easy to make and your kids will love it. Otherwise, your homemade cornbread won’t be as moist.Great fusion between Southern and Mexican comfort food. Just combine the dry ingredients first, then add the wet ingredients on top of the dry ones.īe sure to blend it well to incorporate the eggs, but don’t over mix the batter. To prevent dirty dishes, you can just use one bowl if you want to. Otherwise, you can end up with clumps of dry flour in your cornbread. The reason for this is because you want to completely incorporate the eggs, and to ensure that the dry ingredients become wet. Then, the wet ingredients are added to the dry ingredients. You measure the dry ingredients into one bowl, and the wet ingredients go into a smaller bowl. Making this recipe is very similar to making a muffin recipe, or a quick bread, like banana bread. Mexican cornbread is sweeter and more moist than southern cornbread, and definitely has a fresher taste than Jiffy cornbread! But, it’s just as quick and easy to make as BOTH of the other versions. I have some suggestions for substitutes further down in this post. If you don’t enjoy sweet cornbread, you can definitely cut back on the amount, or leave it out entirely. Plus, there is a little bit of honey in the bread as well. Both of those ingredients are wet, so the jalapeno cornbread is full of moisture. This cornbread recipe calls for a can of corn niblets and some finely chopped, pickled jalapenos. If you need facts to justify making my Mexican homemade cornbread from scratch, I’ve got one for you. But it’s SO quick and easy to make, you’ll feel like you made it from a box mix! The thing is, my Mexican cornbread is made from scratch. Wet ingredients like milk, eggs, and oil are incorporated. Essentially, the dry ingredients are in the box. Some people like to make cornbread with Jiffy mix, mainly because it’s quick and convenient. It is always made from scratch, and almost always served with other classic southern side dishes, like southern greens (collard greens) and beans. In fact, it is very dry and crumbly.įor whatever reason, folks in the south like it that way. It isn’t meant to be sweet, and it’s not moist at all. Good old fashioned, classic southern cornbread is something completely different from any other homemade cornbread. For those of you who aren’t aware, here they are: If you feel the same way, you may already know that there are several different types of cornbread. I consider myself to be a fan of cornbread. It’s delicious with chili, enchiladas and other Mexican foods, soups and beef stew, or just as a snack. Not so much that it’s spicy, but enough to add great flavor. The addition of jalapenos adds a nice little kick to the bread. Mexican cornbread is a slightly spicier version of classic cornbread. Make this recipe from scratch in 20 minutes! Mexican cornbread is SO much better than Jiffy cornbread! Jalapenos and corn make it moist and delicious.
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