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Name: |
HubCap
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Subject: |
ABSOLUTE MEXICAN CORN BREAD
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Date:
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3/2/2013 11:48:53 AM
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Prep Time: 15 Minutes Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes Servings: 6 "This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable." INGReDIeNTS: 1 cup butter, melted 1 cup white sugar 4 eggs 1 (15 ounce) can cream-style corn 1/2 (4 ounce) can chopped green chile peppers, drained 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded Cheddar cheese 1 cup all-purpose flour 1 cup yellow cornmeal 4 teaspoons baking powder 1/4 teaspoon salt DIReCTIONS: 1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish. 2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. 3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. 4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
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Name: |
muddauber
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Subject: |
ABSOLUTE MEXICAN CORN BREAD
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Date:
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3/2/2013 5:40:04 PM
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Try it with a cast iron skillet. We have one that is used exclusively for corn bread. Can't beat em.
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Name: |
Mack
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Subject: |
ABSOLUTE MEXICAN CORN BREAD
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Date:
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3/3/2013 7:10:20 PM
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Mud is right about that old cast iron skillet. It will brown the bottom on cornbread better than anything. Questions: Is the Jack cheese pepper jack? 300* seems very low for breads. But your recipe has lots of liquids. Maybe the lower temp and longer bake time makes it better?? Regardless, Mex Cornbread is a special dish at my table.
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Name: |
HubCap
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Subject: |
ABSOLUTE MEXICAN CORN BREAD
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Date:
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3/5/2013 11:08:17 AM
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I agree with Mud and Mack cast iron skillets are the best for corn bread. Mack that is plain monterey jack ( no pepper ) But, this is different from any corn bread I've ever ate. Try this,the corn bread that is left over,cut in 3/4" strips and fry in a pan until golden brown.
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Name: |
muddauber
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Subject: |
ABSOLUTE MEXICAN CORN BREAD
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Date:
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3/5/2013 11:26:53 AM
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It does look good. I will surely give it a try this summer. Still on rather bland foods for now.
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Name: |
Mack
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Subject: |
Dear HubCap>>
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Date:
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3/6/2013 5:59:34 PM
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I was just making a recipe card for my box for this cornbread, and suddenly realized that cooking oil is not included. Cornbread ALWAYS Must have oil, right? Then, I realized that this recipe calls for a whole cup, that's 1/2 pound, of BUTTER!! There's the oil. With that much butter, it cannot fail. I'll make it sooner rather than later. I might rename it Mexican Corn Cake tho.
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Name: |
HubCap
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Subject: |
Dear HubCap>>
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Date:
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3/7/2013 8:39:17 AM
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Call it any you like is fine but, is this is what I call Mexican Corn Bread
MEXICAN CORN BREAD 1/2 lb. cheddar cheese 4 - 5 jalapeno peppers 1 lb. ground beef 1 c. corn meal 1 lb. can cream corn 1/2 c. vegetable oil 1 c. milk 2 eggs, beaten 1/2 tsp. baking soda 1 tsp. salt Grease a large cast iron skillet and place in 350°F oven to heat. Grate cheese; chop peppers; partially cook meat; set aside. Combine corn meal, cream style corn, vegetable oil, milk, eggs, baking soda, and salt. Place 1/2 of corn mixture in hot skillet, then meat, then cheese, then peppers. Top with remaining corn mixture. Bake for 45-60 minutes.
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Name: |
Mack
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Subject: |
Dear HubCap>>
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Date:
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3/7/2013 7:44:26 PM
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Hub, you just kicked cornbread up a notch with this recipe. Just a wedge of this "cornbread" and a big avocado salad on the side?? Creveza fria. Good!.
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