Hands down the best Mexican Cornbread I have ever made! Little Magnol

Hands down the best Mexican Cornbread I have ever made! Little Magnol



Hands down the best Mexican Cornbread I have ever made! Little Magnolia Kitchen. Hands down the best Mexican Cornbread I have ever made! Little Magnolia Kitchen.

Tortillas, Mexican Dishes, Mexican Food Recipes, Magnolia Kitchen, Cream Style Corn, Comida Latina, Quiches, So Little Time, Love Food

This post should be called the "Confessions of a Carb Girl"! I think I could live happily ever after if carbs simply had no effect on my waist, rear end, or general health! I absolutely love them. So, when I made this cornbread for supper the other night, I knew I was going to be in trouble. I literally could devour this entire recipe by myself...that's how much I love it. For that reason alone, I do not make this recipe very often. I ate wayyyy too much! Oh my goodness, when it comes out of the oven is the best time to eat it, in my opinion. It is so cheesy and flavored just right with green onions and peppers. The jalapenos add just a little kick (I would even add more if my family would let me). I have added a pound of seasoned, cooked ground sirloin into the recipe and it becomes a one dish meal. You could even serve it up with guacamole or a green salad. I actually served this with my Chicken Tortilla soup recipe and homemade guacamole. This recipe makes a 13 x 9 pan of cornbread. I have given this recipe out so many times and it is one of my families favorites. It is a perfect recipe for an upcoming cool day. Give it a whirl...I bet it won't be your last! NAVAJO CORNBREAD 1 cup of cream style corn 2 eggs 1/2 cup sour cream 1 cup milk 1/3 cup canola oil 1-1/2 cups yellow cornmeal 3 teaspoons baking powder 1/4 cup of jalapenos diced very fine 1 tablespoon salt (some people feel like this is too much - cut to 1/2 tbsp. if you like) 1 cup grated colby jack cheese 1 cup green onions, chopped In a large bowl, combine corn, eggs, sour cream, milk and canola oil. Next add baking powder. I sprinkle each teaspoon over the top of the cornbread mixture and then whisk to make sure it is well combined. Next add the green onions and jalapeno peppers. Add the cheese and salt. Now, pour in the corn meal and stir to combine. Spray a 13 x 9 pan with cooking spray to keep from sticking. Pour in the cornbread mixture. Pop in the oven for approximately 1 hour at 350 degrees or until firm and golden brown. Voila, you have "carb heaven"! Just thought I would "doctor" this photo to show you how I truly feel about this recipe...ha! CLICK HERE FOR PRINTABLE RECIPE enjoy!

Categories: Tortillas, Mexican Dishes, Mexican Food Recipes, Magnolia Kitchen, Cream Style Corn, Comida Latina, Quiches, So Little Time, Love Food

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