Mexican Cornbread Muffin Recipes

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Mexican Cornbread Recipe
One recipe cornbread batter (as on the round box of corn meal)
Buttermilk
1 small onion, chopped fine
1 8-oz. can cream-style corn
2 jalapino peppers, seeded and finely chopped
Shredded sharp cheddar cheese (1 cup)

Preheat oven to 400 degrees. Put an 8 or 9-inch cast iron skillet in the preheating oven to get hot. Prepare one recipe of cornbread batter according to that on the box, but substitute buttermilk in place of regular milk. Stir in cream-style corn, cheese, onion, and peppers. Brush sides and bottom of the skillet with a little oil. Pour mixture into skillet. Bake about 40 minutes or until toothpick comes out clean.


Mexican Cornbread
1 cup cream-style corn
2 eggs,lightly beaten
1/2 tsp salt
1 (4 ounce) can diced jalapeno peppers, drained
3/4 cup diced onions
1 cup whole kernel corn
1/2 cup cooking oil
1 cup buttermilk
1/2 tsp baking powder
2 cups cornbread mix
1/2 tsp baking soda
1 1/2 cups sharp cheddar cheese, shredded

Preheat oven to 375 degrees.
Mix all ingredients together just until blended well, and pour into greased 10" cast-iron skillet .
Bake 35-40 minutes, or until top is deep golden-brown.


Mexican Cornbread
1 cup cornmeal, preferably yellow
1 1/4 cups buttermilk
1/3 cup vegetable oil
1 cup all-purpose flour
1 tbsp baking powder
1 (4-ounce) can chopped green chiles, drained
1 tbsp bacon drippings
1 tsp chili powder
1 tsp salt
1 cup grated Cheddar cheese (4 ounces)
2 tbsp minced onion
2 eggs, beaten

Melt bacon drippings in an 8-9-inch skillet or baking pan. Set in the oven to heat while you mix the cornbread batter.
Combine the cornmeal, flour, baking powder, chili powder, and salt in a bowl. Stir in cheese and chiles.
Separately, beat together the milk, oil and eggs. Stir in the dry ingredients just until moistened. If batter is too thick, add a little water.
Pour batter into hot pan and bake at 375 F for 30-35 minutes.