Skillet Mexican Cornbread
Here is how to make Mexican cornbread, baked in an iron skillet. Full of cornmeal, eggs, Cheddar cheese, sour cream, whole kernel corn, and chopped green chiles, you can't miss with this one!
Yield: 8 Servings Ready in 45 minutes
13 people trying soon
|2 cupsself-rising cornmeal mix; (Adjust with cornmeal and flour, and add baking powder and salt,|
|1 cupfinely shredded Cheddar cheese; (You may substitute a different type of cheese, if you like.)|
|1 cupSour cream|
|1 cupwhole kernel corn; drained|
|4 oz.can chopped green chiles; drained|
|2 eggs, well beaten|
|2 tablespoonsvegetable oil; (for batter)|
|2 tablespoonpeanut oil; (for greasing skillet or baking pan)|
Skillet Mexican Cornbread Preparation
Heat oven to 400 degrees. Grease a 9-inch square baking pan or a 10-inch oven-proof skillet. (I used an iron skillet and poured 2 tablespoons peanut oil into the bottom and used my hands to spread it over the bottom and around the sides of the skillet. Then, I heated the skillet to a very high heat right before pouring the cornmeal batter in. Do not let the hot oil smoke!) In a large bowl, combine 2 cups self-rising cornmeal mix, 1 cup shredded Cheddar Cheese, 1 cup sour cream, 1 cup whole kernel corn, 4 oz. can drained green chiles, 2 well-beaten eggs, and 2 tablespoons vegetable oil. Stir, just until all ingredients are combined. Pour into a hot, greased skillet or baking pan. Bake for 20 minutes, or until golden brown and done. To test for doneness, place a toothpick in the center of the cornbread, and it should come out clean. Immediately remove from oven, and cut into pie-shaped wedges (for skillet) or squares (for baking pan). Serve piping hot with fresh butter! Delicious!!! You can serve this cornbread with Tex-Mex style chili, or a bowl of chili hot beans, or just eat it by itself with butter, along with a cold glass of milk! Its wonderful!!!
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[I posted this recipe.]
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