Sunday, April 4, 2010

Mexican Cornbread

I call this Mexican corn bread, even though many people have told me that it is not true Mexican food. I grew up in southwest Oklahoma and that Tex-Mex flavor is what I like. The recipe is very simple,

1 box of corn muffin mix
1/2 cup chopped onions
2 medium jalapeno peppers, seeded and chopped
1/3 cup vegetable oil
1 can cream style corn
2 eggs, beaten
1 cup shredded cheddar cheese
1 tsp chili powder
1/2 tsp coriander
Mix all the ingredients together in a large bowl. Pour into a greased 8 x 8 x 2 inch pan. Bake in a hot oven 400 degrees for about 50 minutes, or until golden brown (you might want to start checking after 35 minutes.

The only tip I wanted to mention is when you are preparing the Jalapeno peppers, run them under cold water the whole time you are taking the seeds out, scrape them out with a spoon and get out as much of the whitish colored membrane as you can. The heat of a jalapeno is in the seeds and membrane. If you pull it all out, what you have left is all the flavor, and none of the heat. Plus, if you de-seed under cold water you won't get that residue on your hands that make them burn.

This cornbread taste great and goes with beans, soups, chili's, or any dish you would serve cornbread with.

1 comment:

  1. my recipe.
    1 box jiffy muffin mix
    1 can cream corn
    1 can green chilies
    4 oz pepper jack cheese.
    1 oz cheddar cheese