Cornbread is almost a food group all to itself in the Southern US. There are so many variations and twists on cornbread you could fill a cookbook. Some are sweet, some are dry, some light and airy, others dense and hearty. This easy to make Mexican Cornbread is a variation on a simple traditional cornbread with lots of flavor and just a bit of zing.
Easy Mexican Cornbread Recipe
Recipe for easy to make Mexican Cornbread. It has a tang but it won't set your mouth on fire.
Let's Make the Cornbread
Prep time 10 min - Total time 40 min
Ingredients for 8 servings
1 1/3 Cups Self Rising Cornmeal (white or yellow meal works) • 1/3 Can Corn with Peppers - drained (15oz can) • 1/3 Can Rotel diced tomatoes and chilies - drained • 2/3 Cup Milk • 1/4 Cup Lard or Crisco (you can use a little more or a little less without throwing off the recipe)
Preheat the Oven
Preheat your oven to 400 for tinfoil pans or 450 for cast iron. Do not preheat the pans. Use a standard corn pone cast iron skillet or 8 1/2 inch round cake pans.
Mix the Dry
In a large mixing bowl, mix the cornmeal and lard. This will result in a large grainy texture to the cornmeal. If you can not see the difference in the plain cornmeal and the cornmeal with shortening, there is not enough shortening in the mix. Then add the corn, and Rotel and mix together until well blended.
Add the Wet
Add the milk and stir until well blended. Mix should have the consistency similar to prepared oatmeal. If you add the milk before you have blended all the dry together you will not be able to easily blend the lard with the rest of the ingredients.
Grease the Pan
Liberally grease the pan with lard or Crisco and then pour in the cornmeal mix. The mix should fill just over 1/2 the depth of your pan so it has room to rise. Do not fill above 2/3 of the pan depth.
Cook the mixture for about 30 minutes, or until a toothpick can be inserted and withdrawn cleanly. If the top is not brown enough, turn on the broiler and let the tops brown for about 5 or 6 minutes.
Let it Cool
While the greased pan will prevent sticking, you need to let the cornbread cool for a while before you try to slice it. For a cast iron skillet, turn the cornbread out onto a cooling rack. For tinfoil/aluminum pans you can let the cornbread cool in the pan.
Tips and Tricks
- A thicker mix (less milk) will result in a denser cornbread that is great for serving with soup
- You can add sliced jalapenos to kick up the spice factor of the corn bread
- For easy service, try cooking in a muffin pan with cupcake liners
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