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DELICIOUS MEXICAN CORNBREAD

This Mexican Cornbread goes great with Tex-Mex dishes.  Try it with Chicken Tortilla soup, chili, enchiladas, or even a simple taco ring.

HOW TO MAKE EXTREMELY DELICIOUS MEXICAN CORNBREAD

Mexican Cornbread

 

I know what you are thinking “Here she goes again with another Cornbread recipe.”  Well, I do love cornbread for many reasons.  It is not only a great side dish that goes with all sorts of southern foods, but it can also be a meal with the right ingredients like in this Mexican Cornbread.

I use my basic buttermilk cornbread recipe to make this Mexican cornbread. Instead of the buttermilk, I added a can of corn, Mexican cheese, and some salsa.  It is moist and delicious.  In 2011, I read that Little Rock, AR along with South Pittsburg, TN, and Mansfield, Indiana celebrated their love for Cornbread by having a Cornbread Festival.  I guess that I am not the only one who loves Cornbread.  I have several other cornbread recipes that I cannot wait to share with you. 

Mexican Cornbread

 

 

 

 

Print

Mexican Cornbread


  • Author: Diane Roark@Recipes for our Daily Bread
  • Cook Time: 50 mins
  • Total Time: 50 mins
  • Category: Bread
  • Cuisine: Mexican

Ingredients

  • 1 cup plain cornmeal (not cornmeal mix)
  • 3/4 cup all-purpose flour
  • 1 TB baking powder
  • 1 tablespoon Mexican seasoning
  • 3/4 teaspoon salt
  • 1/2 cup sugar
  • 2 beaten eggs, beaten
  • 1 can corn, drained
  • 3/4 cup salsa
  • 3/4 cup Mexican shredded cheese

Instructions

  1. Combine flour, cornmeal, salt, sugar, and baking powder.
  2. Stir in salsa, eggs, corn and cheese.
  3. Bake in a cast iron skillet.
  4. Bake 325 degrees about 50 minutes or until golden brown.

HOMEMADE CHILI

CAJUN CRAWFISH CORNBREAD

 

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