Moms Mexican Cornbread

This cornbread containing meat, cheese, peppers, and other ingredients is a family favorite. It’s great alone or with a bowl of beans on the side. You may add extra cheese or peppers to suit your own taste. If making a double batch, use 1 can of whole-kernel corn and 1 can of cream-style corn.

Step: 1

Preheat an oven to 350 degrees F (175 degrees C). Coat a 9X12 inch baking dish with cooking spray.

Step: 2

Heat a large skillet over medium heat; cook the ground beef in the skillet until no longer pink. Set aside.

Step: 3

In a large bowl, stir together the cornmeal, salt, and baking soda. Mix in milk, egg, onion, corn, Cheddar cheese, and jalapeno pepper. Stir in browned beef. Pour into the prepared baking dish.

Step: 4

Bake in the preheated oven until golden brown, about 1 hour.

Per Serving: 205 calories; protein 11.3g; carbohydrates 17.3g; fat 10.2g; cholesterol 50.2mg; sodium 490.8mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.