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> Mexican Cornbread, from the southwest!
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DesertRose 
Posted: 21-Aug-2004, 05:59 PM
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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!


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freekenny 
Posted: 25-Aug-2004, 07:03 PM
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O'siyo CelticRose,
If you get the chance do try the flour tortillas with your chili thumbs_up.gif..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' thumbdown.gif and I just am not happy with it..Also, try crumbling up tortilla chips in your chili for something different eat.gif..quite tasty!~
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Shadows 
Posted: 25-Aug-2004, 07:19 PM
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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.


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freekenny 
Posted: 25-Aug-2004, 07:29 PM
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QUOTE (Shadows @ 25-Aug-2004, 07:19 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.

O'siyo Shadows,
OHHHHH PLEASE, please find that recipe rolleyes.gif I am in desperate need for a good cornbread recipe that won't be like eating sand paper lol.gif Cast iron skillet I can do..in the oven, again, can do....so will wait patiently for you to find that missing recipe whistling.gif
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DesertRose 
Posted: 26-Aug-2004, 05:25 PM
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Ooh! I will post a Mexican cornbread recipe from here in the southwest too!
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DesertRose 
Posted: 26-Aug-2004, 05:34 PM
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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! smile.gif
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Kamchak 
Posted: 26-Aug-2004, 08:42 PM
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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.




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Kamchak 
Posted: 26-Aug-2004, 08:47 PM
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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.

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freekenny 
Posted: 26-Aug-2004, 09:00 PM
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O'siyo CelticRose,
yes.gif This sounds really great! Will have to give it a try with some sweet butter! biggrin.gif Ni Ya We!~
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Shadows 
Posted: 26-Aug-2004, 09:57 PM
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QUOTE (Camchak @ 26-Aug-2004, 08:42 PM)
I can grow the corn, grind it and make the bread before we get the recipe! LOL!


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!
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Shadows 
Posted: 27-Aug-2004, 10:30 PM
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As of today (8/27/04) the recipes here were merged from two different topics to make this one just for corn bread.
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DesertRose 
Posted: 28-Aug-2004, 04:12 PM
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QUOTE (Shadows @ 27-Aug-2004, 10:30 PM)
As of today (8/27/04) the recipes here were merged from two different topics to make this one just for corn bread.

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! smile.gif
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freekenny 
Posted: 30-Aug-2004, 02:53 PM
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O'siyo,
Wow laugh.gif with all these marvelous recipes surely I will be able to make cornbread or at least something that resembles it lol.gif ..if not, then it's back to the basics, biscuits tongue.gif Ni Ya We for the posts!
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Avonlea22 
Posted: 31-Aug-2004, 06:06 PM
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QUOTE (CelticRose @ 26-Aug-2004, 06:34 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! smile.gif

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.


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DesertRose 
Posted: 31-Aug-2004, 06:14 PM
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Oh! Brian! Let me know how you like it! It is my favorite Mexican cornbread recipe, but that is a personal opinion!
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