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| Celtic Radio Community > From Your Kitchen to My Plate > Mexican Cornbread |
| Posted by: CelticRose 21-Aug-2004, 04:59 PM |
| Ooh! Didn't think about the flour tortillas! I love them! We have our chili with Mexican cornbread. Hubby always likes me to make that. Got some really great hot green peppers when I was in California from my sis who grew them in the garden. wonderful in my salads! |
| Posted by: freekenny 25-Aug-2004, 06:03 PM |
| O'siyo CelticRose, If you get the chance do try the flour tortillas with your chili  ..and how I envy you being able to make cornbread, Mexican at that..I have tried time and time again to make cornbread but, for some reason it always turns out 'gritty'  and I just am not happy with it..Also, try crumbling up tortilla chips in your chili for something different  ..quite tasty!~~Sty-U  |
| Posted by: Shadows 25-Aug-2004, 06:19 PM |
| ARRRGH!!!! Where did my corn bread recipe go?!? I have ( had ) one that turned out great every time! The secret is cooking in cast iron skillet in the oven... but where is it ......???? I will post when I find it. |
| Posted by: freekenny 25-Aug-2004, 06:29 PM | ||
O'siyo Shadows, OHHHHH PLEASE, please find that recipe  I am in desperate need for a good cornbread recipe that won't be like eating sand paper  Cast iron skillet I can do..in the oven, again, can do....so will wait patiently for you to find that missing recipe  ~~Sty-U |
| Posted by: CelticRose 26-Aug-2004, 04:25 PM |
| Ooh! I will post a Mexican cornbread recipe from here in the southwest too! |
| Posted by: CelticRose 26-Aug-2004, 04:34 PM |
| 2 eggs 1/4 cup salad oil 1-4oz can green chiles 1-8 1/2 can cream style corn 1/2 cup sour cream 1 cup of yellow cornmeal 2 teaspoons of baking soda 1/2 teaspoon of salt dash of garlic powder 2 cups of grated chedder cheese In a large bowl beat eggs and salad oil until well blended. Finely chop chiles and add to egg mixture. Add list of ingredients except 1/2 cup of the cheese. Stir until well mixed. Pour into greased 9x9 pan. Sprinkle remaining 1/2 cup cheese over top. Bake 1 hour at 350 degrees or until tester pick inserted in center comes out clean and crust is lightly brrowned. Serve warm. Serves 6-9 Goes great with chili on cold nights!  |
| Posted by: Camchak 26-Aug-2004, 07:42 PM |
| I can grow the corn, grind it and make the bread before we get the recipe! LOL! Mexican Cornbread 1 cup Bisquick 1 cup yellow cornmeal 3 to 4 tablespoons honey 3 tablespoons Baking soda 3/4 teaspoon Salt 1/4 cup shredded Mozzarella cheese 1/4 cup shredded Monterey Jack cheese 1/4 cup grated Parmesan cheese 1 can chopped green chile peppers, 4 ounces, undrained 2 large eggs, slightly beaten milk - see directions 3 tablespoons vanilla Dump all ingredients into a large mixing bowl. Add just enough milk (while stirring with a fork) to produce a thick batter. Continue mixing with a fork until well blended. Pour into a well greased cast iron skillet. Bake in a preheated 375-400° oven until done, 15 to 20 minutes. Serve it hot with chunks of butter. |
| Posted by: Camchak 26-Aug-2004, 07:47 PM |
| How's this? Mexican Cornbread 1 Tbs. oil 1 1/2 cups self-rising cornmeal 1 cup buttermilk 2 eggs, beaten 3 Tbs. oil 1 - 8 3/4 oz. can corn, drained 1/2 cup chopped chili pepper 1 lb. hamburger, cooked and drained 1/4 cup chopped jalapeno peppers dash of garlic powder 2 cups shreeded cheddar cheese, divided Grease a 10 1/2" cast iron skillet with 1 tablespoon oil. Heat skillet in a 400 degree oven for 10 minutes. Combine all remaining ingredients except cheese in a bowl, stirring well. Pour half of cornmeal mixture into skillet. Sprinkle with 1 cup of cheese and top with remaining cornmeal mixture. Bake at 350 degrees (don't forget to turn the oven down) for 45 minutes. sprinkle with remaining cheese and bake an additional 10 minutes. |
| Posted by: freekenny 26-Aug-2004, 08:00 PM |
O'siyo CelticRose, This sounds really great! Will have to give it a try with some sweet butter!  Ni Ya We!~~Sty-U |
| Posted by: Shadows 26-Aug-2004, 08:57 PM | ||
Well Cam when one has over 5000 recipes that were sorted and organized and a wife who constantly re-organizes my stuff it can take some time to find what one is looking for. But here it is: Shadows Mexican Corn Bread 6 - 8 servings 2 cups yellow corn meal 1 teaspoon salt 1/2 teaspoon baking soda 1/2 cup all-purpose flour 1 Tablespoon granulated sugar 2 teaspoons baking powder 1 teaspoon cayenne pepper 2 Tablespoons butter 1 can ( 12 ounces) beer 2 eggs lightly beaten Preheat oven to 425 degrees. Place butter in 8-inch round cast iron skillet. Place skillet in oven to melt butter and heat pan. In mixing bowl, combine remaining ingredients. Stir by hand until just blended. Pour into hot pan. Bake 25 to 30 minutes or until lightly browned. If a tooth pick stuck into the center of the bread comes out clean the bread is done. Enjoy! |
| Posted by: Shadows 27-Aug-2004, 09:30 PM |
| As of today (8/27/04) the recipes here were merged from two different topics to make this one just for corn bread. |
| Posted by: CelticRose 28-Aug-2004, 03:12 PM | ||
Shadows! If you want to take off the subtitle "from the southwest" that would be fine with me. Cause Mexican cornbread recipes can come from all over. Maybe I should have named this topic Cornbread instead and if you want to change that title.........go for it! It is all up to you! |
| Posted by: freekenny 30-Aug-2004, 01:53 PM |
| O'siyo, Wow  with all these marvelous recipes surely I will be able to make cornbread or at least something that resembles it ..if not, then it's back to the basics, biscuits  Ni Ya We for the posts!~~Sty-U |
| Posted by: Avonlea22 31-Aug-2004, 05:06 PM | ||
I've got your recipe in the oven as we speak, CelticRose. It smells yummy. I can't wait to try it. It's so easy to make, too. |
| Posted by: CelticRose 31-Aug-2004, 05:14 PM |
| Oh! Brian! Let me know how you like it! It is my favorite Mexican cornbread recipe, but that is a personal opinion! |
| Posted by: Avonlea22 31-Aug-2004, 05:15 PM |
| Well, I'll be able to tell you in about 45 minutes. |
| Posted by: CelticRose 31-Aug-2004, 05:51 PM | ||
LOL! Hope you like the recipe as much as we do! Let me know!  |
| Posted by: Avonlea22 31-Aug-2004, 05:54 PM |
| I just took it out of the oven, after only 50 minutes. It looks a little too brown on the top. I don't have any toothpicks, and my cake tester has gone AWAL. I'm letting it cool just a bit before cutting into it. |
| Posted by: Avonlea22 31-Aug-2004, 06:03 PM | ||
YUM! It is very good. I'm just not sure if it was cooked enough. It's hard to tell. It's moist, but is that from the cream corn? Maybe next time I'll cover it with some foil for 10 minutes so the top doesn't brown too much. It is good, though. Thanks for sharing the recipe. My next experiment will be one of the chile recipes from the chile thread. |
| Posted by: CelticRose 31-Aug-2004, 06:09 PM |
| I am not a great cook, Brian. But if you do not have toothpicks, I was told to use a knife in the center and if it comes out clean then it is done. It should be moist and mostly likely from the creamed corn! Hope you enjoy! yeah, I am going to cook some more chili recipes from the chile thread too! Yum! |
| Posted by: Camchak 31-Aug-2004, 06:33 PM | ||
That is way too many recipes Shadow.......LOL! |
| Posted by: Shadows 31-Aug-2004, 07:32 PM |
| And the sad ( happy ) part is it continues to grow, LOL! I leave no stone ( leaf ) unturned... I like to cook and eat and the more variety the better. Now if only I can get my wife to understand that... oops I deny I just said that LOL! |
| Posted by: Camchak 31-Aug-2004, 07:34 PM |
| Right! Thats your story and you are sticking to it....LOL! |
| Posted by: Shadows 31-Aug-2004, 07:38 PM |
| What story, who me? LOL! DAMNED STRAIGHT! LOL! |
| Posted by: Camchak 31-Aug-2004, 07:41 PM |
I have your back! You've got a witness!  |
| Posted by: CelticRose 05-Sep-2004, 12:43 AM |
| I have made no cornbread this summer because I live in the desert and it is just way too hot. In fact, the least about of cooking in the oven I can do the better. Lately I have been doing crock pot cooking. Ooh! wish somebody would start a crock pot cooking thread..........hint hint! |
| Posted by: azelb 25-Oct-2004, 10:35 AM |
| I was wondering what the difference between grits and the mexican corn meal that is used for tortillas is. Both are prepared with lye to soften them. Does anyone have a recipe for corn tortillas? |
| Posted by: CelticRose 25-Oct-2004, 03:37 PM |
| Hi Azelb! I am from the southwest (Arizona) and have all kinds of a Mexican recipes. The recipe I came up with is the following: 2 cups of Corn meal 1 cup Boiling Water Add as much of the cup of water to the corn meal as you need to make a medium-hard dough. Shape the dough into two-inch balls. roll each ball out until it is very thin and cook on a lightly greased pancake griddle Makes approximately two dozen tortillas. It said nothing about lye. Hope that works for you. |
| Posted by: Shadows 30-Oct-2004, 10:16 AM |
| I got this Corn Bread recipe from Weber grills, it is pretty good! Skillet Cornbread with Bacon and Chives Indirect/Medium 4 slices bacon 2 cups yellow cornmeal 1-1/2 cups all-purpose flour 1/2 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cayenne pepper 2 tablespoons finely chopped fresh chives 3 large eggs 1 cup milk 1/4 cup sour cream In a 10-inch nonstick, oven-proof skillet over medium heat, lay the bacon flat and cook until crispy, 10 to 12 minutes, turning occasionally. Drain the bacon on paper towels. Pour off and discard all but 2 tablespoons of bacon fat in the skillet. In a large bowl combine the cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, and cayenne pepper. Finely chop the drained bacon and add it to the bowl along with the chives. Mix well. In another large bowl, combine the eggs, milk, and sour cream. Whisk to break up the eggs. Pour the milk mixture into the cornmeal mixture. Mix with a wooden spoon until well combined. Pour the cornbread batter in the skillet with the bacon fat and spread it out evenly. Grill over Indirect Medium heat until golden brown around the edges and a toothpick inserted in the center comes out clean, 20 to 30 minutes, rotating the pan occasionally for even cooking. Allow to cool completely in the skillet. Invert the cornbread onto a cutting board. Cut into wedges. Serve at room temperature. Makes 8 servings |
| Posted by: CelticRose 30-Oct-2004, 04:32 PM |
| Whoa! I really love that recipe, Shadows! I copied it and will soon to make it! Yummy! Thanks much! |
| Posted by: freekenny 03-Nov-2004, 03:10 PM | ||
O'siyo CelticRose, ~ Mucho gracias for the tortilla recipe! Going to make some up this week-end and freeze 'em You can do that right? ~~Sty-U |
| Posted by: freekenny 03-Nov-2004, 03:15 PM |
| O'siyo Shadow, ~ Now, I do believe Your latest cornbread recipe you posted I can make! Going to give it a try 'cause it sounds delicious! Okay, yeah, it seems relatively easy to make too and almost 'goof-proof' ~~Sty-U |
| Posted by: CelticRose 03-Nov-2004, 04:36 PM | ||||
I would think you can freeze them! I have frozen many of store bought corn tortillas! |
| Posted by: Shadows 19-Nov-2004, 09:12 PM |
| I was sent this one, have not tried it but it looks good: CHILI CORNBREAD ( Makes 1 loaf ) 6 ounces cornmeal, fine grind maize 5 ounces all-purpose flour 4 teaspoons baking powder 2 tablespoons sugar 1 tablespoon honey 1/2 teaspoon salt 1 cup plain low fat yogurt 2 ounces skim milk 2 egg whites, beaten slightly 4 tablespoons olive oil 2 jalapeno chilies 4 cloves caramelized garlic 1 green onion or scallion, chopped 1/2 red pepper, roasted and chopped 1 tablespoon sesame or poppy seeds, toasted 1 tablespoon fresh cilantro leaves, rough chopped Pre heat oven to 400 degrees. Mix the cornmeal, flour, baking powder, sugar, salt, and honey. Add the yogurt, milk, egg whites, and olive oil. Combine the jalapenos, garlic, green onion, or scallion, red pepper, cilantro, and half the sesame, then stir in. Mix all the ingredients until the dough comes together, use caution to not over mix. Place the cornbread into a greased cake pan. Sprinkle the remaining sesame seeds on top. Bake for 25 to 30 minutes. Cool slightly before removing the bread from the pan. |
| Posted by: freekenny 29-Nov-2004, 03:23 PM |
| O'siyo Shadow, ~ Indeed this recipe sounds really good! Some people are just not meant to make cornbread or gravy....after the feast for Thanks Giving, I decided I was in that category!! Think I'll stick to the soups and such...hard to go wrong with a soup! ~Sty-U and happy eatin' |
| Posted by: azelb 17-Mar-2005, 02:05 PM |
| The Mexican section of the local Kroger store has a corn meal which includes lime as one of the ingredients, it is called Masa. I believe that is what the Mexicans use for tortillas. |
| Posted by: Herrerano 21-Mar-2005, 04:03 PM |
| The stuff you are refering to with the lime is called masa harina up there. It makes pretty good tortillas and all you have to do is mix it with water to make a stiff dough then form little balls and pat them out to make the tortillas. (Much easier to buy them already made though). Down here that particular product is not available, so tortillas are made from fresh ground corn, (this is like feed corn, sweet corn is not generally available down here either). These are much better then anything that can be bought in a plastic bag. The very best ones here in Panama are called Changa, and are made from ground fresh corn (note the difference) no need to add water to this since the corn is fresh the liquid is released as it is ground up, then formed into tortillas about a half inch thick, and roasted on a banana leaf over a hot griddle. They are very good and usually eaten for breakfast where they work well to soak up the juice from your carne picada or salchichas guisadas. mmmmmmmmmmmmmmmmm |
| Posted by: Annabelle 22-Mar-2005, 11:47 AM |
| So if you bake the chili in the cornbread it could be a eating time saver. Less dishes to clean too. A |
| Posted by: Herrerano 22-Mar-2005, 12:20 PM |
| So, what do you think tamales are? |