Chilli Corn Bread Recipe?

Question

Recipe for Corn bread also Chilli corn bread and /or a decent mexican dish to go with it

Thanks

Answer 1

Ingredients
1 tbsp corn oil
350g/12¼oz smoked streaky bacon, diced
2 spring onions, finely chopped
115g/4¼oz corn kernels
½ tsp dried chilli flakes
300g/10½oz polenta
350g/12¼oz plain flour
1 tbsp caster sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
375ml/13½fl oz buttermilk
2 eggs, lightly beaten
1 tbsp maple syrup
½ tsp ground black pepper
2 tbsp unsalted butter, melted



Method
1. Preheat the oven to 200C/390F/Gas 6. Lightly butter a cake tin.
2. Heat the oil in a frying pan and fry the bacon until it is crisp and releases its fat. Add the spring onions and cook for five minutes, then add the corn kernels and chilli flakes and stir to combine. Allow to cool slightly.
3. Combine the polenta, flour, sugar, baking powder, baking soda, and salt. Add the bacon mixture, the buttermilk, eggs, maple syrup, black pepper and half the melted butter. Mix well.
4. Pour the batter into the prepared cake tin and brush the top with the remaining melted butter. Bake until golden (about 20-25 minutes). Serve warm.

Answer 2

Cornbread Mexicana

Ingredients:

1 1/2 cups flour
2 1/2 cups cornmeal
5 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons sugar
1 tablespoon cumin
1 teaspoon chili powder
1 can whole kernel corn (15 ounce), drained
1 can green chiles (4.5 ounce), diced
2 eggs, beaten
2 cups milk
1 stick butter, melted, (1/2 cup)
1 cup grated cheddar cheese

Preparation:

Preheat your oven to 425°F.

Add all of the dry ingredients to a large mixing bowl and incorporate. Add drained corn and green chilies. Add eggs, milk, melted butter, and cheddar cheese.

Mix well. Pour into a 13 X 9 pan (1/4 sheet), or muffin pans that have been sprayed with cooking spray. Bake for 20 minutes or until golden brown. Freezes well.



Albondigas

Ingredients

(4 servings)

1/2 lb Ground pork
1/2 lb Ground beef
1 Egg
1/2 c Brown rice, uncooked
1 Onion, diced fine
1/2 ts Tomio (thyme)
8 c Water
1 Tomato, chopped
1 Clove garlic, diced
1/2 c Chili huerta
2 Yerba buena
1 Thick slice French bread
1/2 ts Comino (cumin)
2 Carrots, sliced thin
1 c Peas, fresh or frozen


Instructions

Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into small balls. Bring water to boil and add balls; simmer at low boil for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small amount of soup broth until very soft. Place in blender with comino; chop together; add to soup. Next add carrots and peas; simmer until vegetables are tender. Serve.

Answer 3

Choux Pastry (bake a serving bowl) 1 cup water 1 stick (1/2 cup) unsalted butter, cut into 1-inch pieces 1 tablespoon sugar plus 1/8 teaspoon salt (for sweet) or 1 teaspoon salt (for savory) 1 cup all-purpose flour 4 large eggs Preheat oven to 400º F. Bring water, butter, and salt to a boil in a medium saucepan over high heat, while stirring to melt butter. Remove from heat. Add flour all at once and cook over medium heat, beating with a big wooden spoon until mixture pulls away from side of pan and dough forms a ball, about 1 minute. Remove from heat and add eggs 1 at a time, beating well with wooden spoon after each addition. (A standing mixer can be used to add eggs.) Use within 2 hours. Place on cookie sheet and bake in preheated oven until lightly browned. Let cool completely before filling. Will "puff" and be hollow after baking. With a sharp knife, remove top, fill as desired, and replace top if you want.

Answer 4

Chili Corn Bread

Preperation time: 10 mins
Cooking time: 40 mins
Serves: 8


Recipe Ingredients
1 tsp dried red chilli flakes;
1 green chilli, deseeded and finely chopped;
150g self-raising flour, sifted;
1 1/2 tsp baking powder, sifted;
150g fine cornmeal;
2 eggs, beaten;
3 tbsp vegetable oil;
190ml whole milk;
50g cheddar cheese, grated.


Recipe Method
Put the cornmeal, flour and baking powder into a large bowl. Add the chilli and red chilli flakes and mix. Season and make a well in the centre.

In a jug mix together the milk, eggs and oil. Pour this into the flour mixture and lightly mix.

Pour the mixture into a lined and greased 17cm square cake tin. Bake in a preheated oven (190c/ gas5) for 20 minutes. Sprinkle with the cheddar cheese and then bake for a further 20 minutes until golden and firm. Allow to cool slightly before turning out onto a rack to cool completely.


Corn Bread

Here's an easy one for corbread:

Coat a cast-iron skillet with Crisco (about 1 tablespoon should do)

Put skillet in oven and crank it up to 450-degF. When the temperature is reached you will remove the skillet briefly.

Mix the following:

1 cup self-rising corn meal
1 egg
3/4 cup of milk
1 teaspoon sugar (optional)

After mixing, remove the skillet and pour excess grease into mix. Place empty skillet back in the oven for 5 minutes to reheat skillet.

Remove skillet, and pour the mix into it. It should sizzle!!! That's the trick to getting stick-free cornbread.

Put the mix back in the 450degF oven for 20 minutes or until brown.

Remove and let it sit for two to three minutes before cutting into pie slices.

Frijoles a la Charra

"This is a really tasty pinto beans recipe made in the slow cooker. This recipe is great to serve along with enchiladas or to take to a barbecue or potluck."
Original recipe yield: 8 servings.
Prep Time:15 MinutesCook Time:5 Hours Ready In:5 Hours 15 MinutesServings:8

INGREDIENTS:
1 pound dry pinto beans
5 cloves garlic, chopped
1 teaspoon salt
1/2 pound bacon, diced
1 onion, chopped
2 fresh tomatoes, diced
1 (3.5 ounce) can sliced jalapeno peppers
1 (12 fluid ounce) can beer
1/3 cup chopped fresh cilantro

--------------------------------------------------------------------------------

DIRECTIONS:
Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

Answer 5

Cornbread Chili

Recipe By : TJ Hill - Appetites Catered
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Entree

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons lard -- bacon fat or
1 pound ground round
1 cup onion -- minced
1/4 cup garlic -- minced
2 cups tomato concasse
1/2 cup bran
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 cup yellow cornmeal
1 egg -- beaten
1 cup milk -- buttermilk or
1 tablespoon butter -- melted
1/2 teaspoon baking soda

HEAT THE BACON FAT OR LARD IN A SKILLET, OVER A MEDIUM FLAME ADD THE GROUND BEE
F, ONIONS, AND GARLIC
HEAT AND STIR FOR 6-8 MINUTES, UNTIL ONIONS ARE SOFTENED AND ALL OF THE REDNESS
DISAPPEARS FROM THE BEEF
ADD THE TOMATOES, BRAN, CHILE POWDER, OREGANO, CUMIN, AND SALT-STIR TO MIX WELL
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 20 MINUTES
COMBINE REMAINING INGREDIENTS-MIX WELL
SPREAD OVER BEEF MIXTURE AS FOR DUMPLINGS OR AS A CRUST BAKE @ 400 DEGREES FOR
30 MINUTES, UNTIL CRUST IS LIGHTLY BROWNED
SERVE HOT

Answer 6

On the back of the corn bread box.

Answer 7

Texas Chili Corn Bread

This recipe was adapted from Baking in America by Greg Patent. (We recommend this book.) For our version of this recipe, we used chiles instead of jalapenos, red bell pepper instead of pimentos, and garlic powder instead of clove garlic but feel free to experiment.

1 cup yellow cornmeal


1 teaspoon sugar

1/2 teaspoon salt

3 large eggs

1 cup milk

1/2 red bell pepper, chopped and diced

1/2 medium sized onion, chopped and diced

1/4 teaspoon garlic powder

1 4-oz can diced green chiles, drained (less if you prefer a less spicy bread)

1 cup corn kernels--fresh, frozen, or canned

11/2 cups grated cheese, cheddar or jack



1. Preheat the oven to 375 degrees. Grease a ten-inch skillet and place it on the middle shelf in the oven.
2. In a large bowl, stir together the cornmeal, baking powder, sugar, and salt. In a medium bowl, whisk the eggs then stir in the rest of the ingredients, reserving 1/2 cup of the grated cheese.
3. Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined.
4. Carefully remove the hot pan from the oven and immediately pour the batter into the pan. Sprinkle the remaining cheese on top and return to the oven.
5. Let bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean. The top will be a rich, golden brown. Let cool for ten minutes before unmolding.
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Chile Con Carne
Category: Mexican, North American, South American

Yield: 10 servings
2 tbsp vegetable oil
2 pounds ground beef
2 cups (2 small) chopped onions
4 cloves garlic, finely chopped
3 1/2 cups (two 15-ounce cans) kidney, pinto or black beans, drained
3 1/2 cups (29-ounce can) crushed tomatoes
1 3/4 cups (16-ounce jar) ORTEGA� Thick & Chunky Salsa
1/2 cup dry white wine
1/2 cup (4-ounce can) ORTEGA� Diced Green Chiles
3 tbsp chili powder
1 1/2 tbsp ORTEGA� Diced Jalape�os
1 tbsp ground cumin
1 tbsp dried oregano, crushed
2 tsp salt
Procedures

1. HEAT vegetable oil in large saucepan over medium-high heat.
2. Add beef, onions and garlic, cook for 4 to 5 minutes or until no longer pink; drain.
3. STIR in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalape�os, cumin, oregano and salt.
4. Bring to a boil.
5. Reduce heat to low; cover.
6. Cook, stirring frequently, for 1 hour.
7. Recipe and photo provided by Ortega� and Ortega.com

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Chicken Enchiladas with Pickled Vegetables
Category: Mexican, North American, Poultry, South American

Yield: 4 servings
2 1/2 cups (about 3 large half breasts) cooked shredded chicken breast meat
1 1/4 cups (10-ounce can) ORTEGA� Enchilada Sauce, divided
1/4 cup vegetable oil
8 (6-inch) corn tortillas
3/4 cup (3 ounces) SARGENTO� Fancy Shredded Monterey Jack Cheese or queso fresco
Pickled Vegetable Garnish (recipe follows)
Procedures

1. COMBINE chicken and 1/4 cup enchilada sauce in medium bowl.
2. Pour remaining enchilada sauce in small skillet; heat until warm.
3. HEAT vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes.
4. Pass tortillas, using tongs, through oil to soften.
5. Place on paper towels to soak.
6. Pass tortillas through enchilada sauce.
7. PLACE 1/4 cup chicken mixture down center of each tortilla; roll up.
8. Place seam-side down on microwave-safe platter or baking dish.
9. Top with remaining enchilada sauce; sprinkle with cheese.
10. Bake in preheated 350� F. oven for 10 to 15 minutes or microwave on HIGH (100%) power for 4 to 5 minutes or until heated through and cheese is melted.
11. Top with pickled vegetables.
12. FOR PICKLED VEGETABLE GARNISH:
13. COMBINE 1 cup each, peeled, chopped cooked potato and carrot, 1 cup chopped onion, 1/2 cup ORTEGA� Thick & Chunky Salsa and 2 tablespoons red wine vinegar in medium bowl.

Answer 8

go to allrecipes.com or cooks.com!

Answer 9

try allrecipes.com