MEXICAN CORNBREAD SOUTHERN STYLE
This is an OLD family recipe from a dear departed loved one of mine, she was from New Orleans. When she gave me the recipe secrets, she was in here 90's.When Mrs. Margaret made Mexican Cornbread, she'd change up the ingredients one of two ways. The changes are included in () .
Provided by Cyann Privately
Categories Other Breads
Time 50m
Number Of Ingredients 13
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.
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Victoria Justin
[email protected]I'm so glad I found this recipe. It's the best cornbread I've ever had!
Adoche Lazarus
[email protected]This cornbread is the perfect side dish for any meal. It's also great for breakfast or brunch.
Rati Ghug
[email protected]I'm not a huge fan of cornbread, but this recipe changed my mind. It's so moist and flavorful, I could eat it every day.
Paco Diaz
[email protected]This cornbread is delicious! I love the combination of sweet and savory flavors.
ahmed alpop
[email protected]I've made this cornbread several times and it's always a crowd-pleaser. It's a great recipe to have in your back pocket for potlucks or unexpected guests.
Anna Thompson
[email protected]This cornbread is so easy to make and it always turns out perfect. I love that I can use ingredients that I already have on hand.
Kyle Romano
[email protected]I made this cornbread for a potluck and it was a huge success. Everyone loved it!
Satish Kumar
[email protected]This cornbread is the best I've ever had. It's so moist and flavorful, and it has the perfect amount of sweetness.
Henarson Marak
[email protected]I've never made cornbread before, but this recipe was easy to follow and the results were delicious. The cornbread had a nice crust and a tender crumb.
Marina Mares
[email protected]This cornbread was a hit with my family! It was moist and flavorful, with just the right amount of sweetness. I'll definitely be making it again.