mexican cornbread???????????

Question

does anyone have the recipie.....

Answer 1

Title: Mexican Cornbread
Yield: 8 Servings

Ingredients

1 c plain corn meal
1/2 c all-purpose flour
1 c milk
2 eggs
1/2 lb sharp cheese; grated
3/4 cn cream-style corn
1/2 ts soda
3/4 ts salt
1 tb garlic salt
1 md onion; chopped (up to)
7 jalapeno peppers; chopped
1/4 c bacon drippings

Instructions

Combine ingredients & bake in greased 17x11x3/4-inch pan at 350 for 45
minutes.

Answer 2

Mexican Cornbread


1 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup melted shortening
1 cup sour cream
1 small can (8 ounces) cream-style corn
2 eggs, beaten
1 cup shredded Cheddar cheese or Mexican blend of cheeses
1 can (4 ounces) chopped green chile peppers, drained

Heat oven to 375°. Grease an 8- or 9-inch skillet; place over medium heat while preparing cornbread batter. Combine cornmeal, salt, and baking soda; blend well. Stir in melted shortening; add sour cream, corn, and eggs, blending well. Spoon half of the batter into the greased hot skillet. Sprinkle batter with the cheese and chile peppers; cover with remaining batter. Bake Mexican Cornbread at 375° for 35 to 40 minutes, until nicely browned.

Answer 3

Mexican Cornbread

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups corn meal
1 cup light sour cream
1/3 cup vegetable oil
2 eggs
4 jalapenos -- chopped
2 tablespoons green pepper -- chopped
1 cup creamed corn
1 cup Cheddar cheese (light) -- grated
1 tablespoon baking powder

Mix all ingredients together except cheese. Pour half of mixture into a hot
, greased cast iron skillet (I usually use a square glass baking dish). Sprink
le half of the cheese over the cornmeal mixture. Pour remaining cornmeal mixtu
re into skillet (or baking dish) and top with remaining cheese.
Bake at 350 for 40-45 mins. Allow to cool & set about 15 mins. before servi
ng.


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

NOTES : Baking time may vary. I have had trouble with the cornbread not being
done after baking according to directions, perhaps due to using the glass bakin
g dish instead of the skillet. I recommend checking the cornbread for doneness
after 30 mins.

Answer 4

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.

Answer 5

I just make the regular cornbread batter but add to it. You can add drained canned corn, cheese and jalopeno pepper in fine pieces.

Answer 6

try yahoo recipe group

Answer 7

Thanks everybody I learned something new. ( I had never heard of it.)